CARNICERIA GUANAJUATO, 1269 OLIVER AVE, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: CARNICERIA GUANAJUATO
Type: Grocery
Address: 1269 OLIVER AVE, Indianapolis, IN 46221
County: Marion
License #: 102220
Smoking: Smoke Free
Total inspections: 25
Last inspection: 11/07/2014
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Inspection findings

Inspection Date

Type
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) CONTAINER OF MAYO STORED OUT AT ROOM TEMPERATURE; STORE ON ICE BATH OR IN REFRIGERATION UNIT AT 41 F OR BELOW--COS.2) CUT POTENTIALLY HAZARDOUS FRUITS STORED AT OUT ROOM TEMPERATUE AT SALES FLOOR PRODUCE LOCATION.KEEP CUT FRUITS UNDER PROPER REFRIGERATION OF 41 F OR BELOW.
    Location: Kitchen (front)
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) CONTAINER OF MAYO STORED OUT AT ROOM TEMPERATURE; STORE ON ICE BATH OR IN REFRIGERATION UNIT AT 41 F OR BELOW--COS.2) CUT POTENTIALLY HAZARDOUS FRUITS STORED AT OUT ROOM TEMPERATUE AT SALES FLOOR PRODUCE LOCATION.KEEP CUT FRUITS UNDER PROPER REFRIGERATION OF 41 F OR BELOW.
    Location: Sales floor
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: MANAGEMENT PROVIDED RECENT PEST CONTROL INSPECTION REPORT. ESTABLISHMENT CURRENTLY RECEIVES PEST CONTROL INSPECTIONS FROM ARROW PEST CONTROL. ARROW PEST CONTROL LAST INSPECTED THE ESTABLISHMENT ON 10/2/14.FILES PRESENT IN ESTABLISHMENT. CONSULT A PROFESSIONAL PEST CONTROL PROVIDER FOR CONSULTATION. PROVIDE DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE.*PLEASE REMEMBER THAT GOOD SANITATION AND PEST CONTROL WORKS HAND AND HAND TOGETHER*
    Location: Sales floor
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: MANAGEMENT PROVIDED RECENT PEST CONTROL INSPECTION REPORT. ESTABLISHMENT CURRENTLY RECEIVES PEST CONTROL INSPECTIONS FROM ARROW PEST CONTROL. ARROW PEST CONTROL LAST INSPECTED THE ESTABLISHMENT ON 10/2/14.FILES PRESENT IN ESTABLISHMENT. CONSULT A PROFESSIONAL PEST CONTROL PROVIDER FOR CONSULTATION. PROVIDE DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE.*PLEASE REMEMBER THAT GOOD SANITATION AND PEST CONTROL WORKS HAND AND HAND TOGETHER*
    Location: Back room
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: MANAGEMENT PROVIDED RECENT PEST CONTROL INSPECTION REPORT. ESTABLISHMENT CURRENTLY RECEIVES PEST CONTROL INSPECTIONS FROM ARROW PEST CONTROL. ARROW PEST CONTROL LAST INSPECTED THE ESTABLISHMENT ON 10/2/14.FILES PRESENT IN ESTABLISHMENT. CONSULT A PROFESSIONAL PEST CONTROL PROVIDER FOR CONSULTATION. PROVIDE DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE.*PLEASE REMEMBER THAT GOOD SANITATION AND PEST CONTROL WORKS HAND AND HAND TOGETHER*
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: MANAGEMENT PROVIDED RECENT PEST CONTROL INSPECTION REPORT. ESTABLISHMENT CURRENTLY RECEIVES PEST CONTROL INSPECTIONS FROM ARROW PEST CONTROL. ARROW PEST CONTROL LAST INSPECTED THE ESTABLISHMENT ON 10/2/14.FILES PRESENT IN ESTABLISHMENT. CONSULT A PROFESSIONAL PEST CONTROL PROVIDER FOR CONSULTATION. PROVIDE DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE.*PLEASE REMEMBER THAT GOOD SANITATION AND PEST CONTROL WORKS HAND AND HAND TOGETHER*
    Location: -
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1) FOOD HANDLER OBSERVED EATING AND DRINKING AT FRONT RESTAURANT LOCATION COOK-LINE--DISCONTINUE THIS BEHAVIOR.2) DISCONTINUE STORAGE OF EMPLOYEE PERSONAL FOOD AND DRINKS AT FRONT RESTAURANT LOCATION AND BACK MEAT COUNTER PREP ROOM LOCATIONS. NO OPEN EMPLOYEE DRINKS OF FOOD IS ALLOWED AT FOOD PREP LOCATIONS, FOOD STORAGE, AND NEAR SINGLE-SERVICE USE ITEMS/UTENSILS. DO NOT STORE EMPLOYEE PERSONAL DRINKS INSIDE OF MEAT DISPLAY CASE. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.
    Location: Kitchen (front)
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1) FOOD HANDLER OBSERVED EATING AND DRINKING AT FRONT RESTAURANT LOCATION COOK-LINE--DISCONTINUE THIS BEHAVIOR.2) DISCONTINUE STORAGE OF EMPLOYEE PERSONAL FOOD AND DRINKS AT FRONT RESTAURANT LOCATION AND BACK MEAT COUNTER PREP ROOM LOCATIONS. NO OPEN EMPLOYEE DRINKS OF FOOD IS ALLOWED AT FOOD PREP LOCATIONS, FOOD STORAGE, AND NEAR SINGLE-SERVICE USE ITEMS/UTENSILS. DO NOT STORE EMPLOYEE PERSONAL DRINKS INSIDE OF MEAT DISPLAY CASE. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.
    Location: Kitchen (back)
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1) FOOD HANDLER OBSERVED EATING AND DRINKING AT FRONT RESTAURANT LOCATION COOK-LINE--DISCONTINUE THIS BEHAVIOR.2) DISCONTINUE STORAGE OF EMPLOYEE PERSONAL FOOD AND DRINKS AT FRONT RESTAURANT LOCATION AND BACK MEAT COUNTER PREP ROOM LOCATIONS. NO OPEN EMPLOYEE DRINKS OF FOOD IS ALLOWED AT FOOD PREP LOCATIONS, FOOD STORAGE, AND NEAR SINGLE-SERVICE USE ITEMS/UTENSILS. DO NOT STORE EMPLOYEE PERSONAL DRINKS INSIDE OF MEAT DISPLAY CASE. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.
    Location: Meat counter
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1) FOOD HANDLER OBSERVED EATING AND DRINKING AT FRONT RESTAURANT LOCATION COOK-LINE--DISCONTINUE THIS BEHAVIOR.2) DISCONTINUE STORAGE OF EMPLOYEE PERSONAL FOOD AND DRINKS AT FRONT RESTAURANT LOCATION AND BACK MEAT COUNTER PREP ROOM LOCATIONS. NO OPEN EMPLOYEE DRINKS OF FOOD IS ALLOWED AT FOOD PREP LOCATIONS, FOOD STORAGE, AND NEAR SINGLE-SERVICE USE ITEMS/UTENSILS. DO NOT STORE EMPLOYEE PERSONAL DRINKS INSIDE OF MEAT DISPLAY CASE. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.
    Location: Meat room
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1) FOOD HANDLER OBSERVED EATING AND DRINKING AT FRONT RESTAURANT LOCATION COOK-LINE--DISCONTINUE THIS BEHAVIOR.2) DISCONTINUE STORAGE OF EMPLOYEE PERSONAL FOOD AND DRINKS AT FRONT RESTAURANT LOCATION AND BACK MEAT COUNTER PREP ROOM LOCATIONS. NO OPEN EMPLOYEE DRINKS OF FOOD IS ALLOWED AT FOOD PREP LOCATIONS, FOOD STORAGE, AND NEAR SINGLE-SERVICE USE ITEMS/UTENSILS. DO NOT STORE EMPLOYEE PERSONAL DRINKS INSIDE OF MEAT DISPLAY CASE. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.
    Location: Walk-in cooler
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1) FOOD HANDLER OBSERVED EATING AND DRINKING AT FRONT RESTAURANT LOCATION COOK-LINE--DISCONTINUE THIS BEHAVIOR.2) DISCONTINUE STORAGE OF EMPLOYEE PERSONAL FOOD AND DRINKS AT FRONT RESTAURANT LOCATION AND BACK MEAT COUNTER PREP ROOM LOCATIONS. NO OPEN EMPLOYEE DRINKS OF FOOD IS ALLOWED AT FOOD PREP LOCATIONS, FOOD STORAGE, AND NEAR SINGLE-SERVICE USE ITEMS/UTENSILS. DO NOT STORE EMPLOYEE PERSONAL DRINKS INSIDE OF MEAT DISPLAY CASE. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.
    Location: Kitchen
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1) FOOD HANDLER OBSERVED EATING AND DRINKING AT FRONT RESTAURANT LOCATION COOK-LINE--DISCONTINUE THIS BEHAVIOR.2) DISCONTINUE STORAGE OF EMPLOYEE PERSONAL FOOD AND DRINKS AT FRONT RESTAURANT LOCATION AND BACK MEAT COUNTER PREP ROOM LOCATIONS. NO OPEN EMPLOYEE DRINKS OF FOOD IS ALLOWED AT FOOD PREP LOCATIONS, FOOD STORAGE, AND NEAR SINGLE-SERVICE USE ITEMS/UTENSILS. DO NOT STORE EMPLOYEE PERSONAL DRINKS INSIDE OF MEAT DISPLAY CASE. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.
    Location: Back room
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1) FOOD HANDLER OBSERVED EATING AND DRINKING AT FRONT RESTAURANT LOCATION COOK-LINE--DISCONTINUE THIS BEHAVIOR.2) DISCONTINUE STORAGE OF EMPLOYEE PERSONAL FOOD AND DRINKS AT FRONT RESTAURANT LOCATION AND BACK MEAT COUNTER PREP ROOM LOCATIONS. NO OPEN EMPLOYEE DRINKS OF FOOD IS ALLOWED AT FOOD PREP LOCATIONS, FOOD STORAGE, AND NEAR SINGLE-SERVICE USE ITEMS/UTENSILS. DO NOT STORE EMPLOYEE PERSONAL DRINKS INSIDE OF MEAT DISPLAY CASE. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.
    Location: Dry storage
  • 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: DO NOT STORE CHEESES IN SAME DISPLAY COOLER CASES AS RAW FOODS AND MEATS. KEEP RAW FOODS SEPERATED PROPERLY FROM READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
    Location: Meat counter
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT AND ALL EQUIPMENT; ESPECIALLY AT THE ABOVE LOCATIONS. (EX. SLICERS, PREP TABLES & SHELVING, CHOPPERS, ETC)
    Location: Kitchen (front)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT AND ALL EQUIPMENT; ESPECIALLY AT THE ABOVE LOCATIONS. (EX. SLICERS, PREP TABLES & SHELVING, CHOPPERS, ETC)
    Location: Kitchen (back)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT AND ALL EQUIPMENT; ESPECIALLY AT THE ABOVE LOCATIONS. (EX. SLICERS, PREP TABLES & SHELVING, CHOPPERS, ETC)
    Location: Meat counter
    Equipment: ----- Cooking Equip/Holding -----
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT AND ALL EQUIPMENT; ESPECIALLY AT THE ABOVE LOCATIONS. (EX. SLICERS, PREP TABLES & SHELVING, CHOPPERS, ETC)
    Location: Meat room
    Equipment: Metal shelving
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT AND ALL EQUIPMENT; ESPECIALLY AT THE ABOVE LOCATIONS. (EX. SLICERS, PREP TABLES & SHELVING, CHOPPERS, ETC)
    Location: Meat counter
    Equipment: Prep table
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT AND ALL EQUIPMENT; ESPECIALLY AT THE ABOVE LOCATIONS. (EX. SLICERS, PREP TABLES & SHELVING, CHOPPERS, ETC)
    Location: Meat room
    Equipment: Prep table
  • 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: DO NOT BLOCK HANDSINKS OR STORE ITEMS INSIDE HANDSINK AT BACK MEAT PREP ROOM AND AT MEAT COUNTER HANDSINK.
    Location: Kitchen (back)
    Equipment: Hand sink
  • 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: DO NOT BLOCK HANDSINKS OR STORE ITEMS INSIDE HANDSINK AT BACK MEAT PREP ROOM AND AT MEAT COUNTER HANDSINK.
    Location: Meat counter
    Equipment: Hand sink
  • 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: DO NOT BLOCK HANDSINKS OR STORE ITEMS INSIDE HANDSINK AT BACK MEAT PREP ROOM AND AT MEAT COUNTER HANDSINK.
    Location: Meat room
    Equipment: Hand sink
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: CURRENT CERTIFIED FOOD HANDLER ON FILE IS NO LONGER EMPLOYED AT ESTABLISHMENT. PROVIDE UPDATED FOOD HANDLER CERTIFICATION INFORMATION ON THE RECHECK INSPECTION DATE OR HAVE A MANAGER OR EMPLOYEE BECOME REGISTERED FOR A FOOD HANDLER CERTIFICATION CLASSS AND EXAM BY THE RECHECK INSPECTION DATE. PROVIDE PROOF OF REGISTRATION (EX. RECEIPT) ON THE RECHECK INSPECTION DATE.
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL AND/OR ANCHOR MEAT PREP COUNTER LOCATION HANDSINK SO THAT IT IS NOT MOVABLE.
    Location: Meat counter
    Equipment: Hand sink
  • 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: KEEP CONTAINERS OF MEAT OR FOOD STORED OFF FLOOR AT LEAST 6 INCHES AND ALSO AT WALK-IN-COOLER UNITS.
    Location: Meat counter
  • 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: KEEP CONTAINERS OF MEAT OR FOOD STORED OFF FLOOR AT LEAST 6 INCHES AND ALSO AT WALK-IN-COOLER UNITS.
    Location: Meat room
  • 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: KEEP CONTAINERS OF MEAT OR FOOD STORED OFF FLOOR AT LEAST 6 INCHES AND ALSO AT WALK-IN-COOLER UNITS.
    Location: Walk-in cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: KEEP ALL FOODS (EX. EXPOSED CHEESES) COVERED PROPERLY AT MEAT COUNTER DISPLAY CASES TO PREVENT CROSS-CONTAMINATION.
    Location: Meat counter
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON WHERE NEEDED:1) IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT; ESPECIALLY AT THE ABOVE LOCATIONS.2) SOILED WALK-IN-DAIRY COOLER FANGUARDS.
    Location: Kitchen (front)
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON WHERE NEEDED:1) IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT; ESPECIALLY AT THE ABOVE LOCATIONS.2) SOILED WALK-IN-DAIRY COOLER FANGUARDS.
    Location: Kitchen (back)
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON WHERE NEEDED:1) IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT; ESPECIALLY AT THE ABOVE LOCATIONS.2) SOILED WALK-IN-DAIRY COOLER FANGUARDS.
    Location: Meat room
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON WHERE NEEDED:1) IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT; ESPECIALLY AT THE ABOVE LOCATIONS.2) SOILED WALK-IN-DAIRY COOLER FANGUARDS.
    Location: Meat counter
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON WHERE NEEDED:1) IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT; ESPECIALLY AT THE ABOVE LOCATIONS.2) SOILED WALK-IN-DAIRY COOLER FANGUARDS.
    Location: Back room
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON WHERE NEEDED:1) IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT; ESPECIALLY AT THE ABOVE LOCATIONS.2) SOILED WALK-IN-DAIRY COOLER FANGUARDS.
    Location: Dry storage
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON WHERE NEEDED:1) IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT; ESPECIALLY AT THE ABOVE LOCATIONS.2) SOILED WALK-IN-DAIRY COOLER FANGUARDS.
    Location: Sales floor
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON WHERE NEEDED:1) IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT; ESPECIALLY AT THE ABOVE LOCATIONS.2) SOILED WALK-IN-DAIRY COOLER FANGUARDS.
    Location: Walk-in cooler
  • 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.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Kitchen (front)
  • 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.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Kitchen (back)
  • 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.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Meat room
  • 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.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Meat counter
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: ALSO DO NOT STORE PERSONAL ITEMS IN WALK-IN-COOLERS OR MEAT DISPLAY CASES SUCH AS FOOD, DRINKS AND HATS, ETC.
    Location: Kitchen (front)
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: ALSO DO NOT STORE PERSONAL ITEMS IN WALK-IN-COOLERS OR MEAT DISPLAY CASES SUCH AS FOOD, DRINKS AND HATS, ETC.
    Location: Kitchen (back)
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: ALSO DO NOT STORE PERSONAL ITEMS IN WALK-IN-COOLERS OR MEAT DISPLAY CASES SUCH AS FOOD, DRINKS AND HATS, ETC.
    Location: Meat room
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: ALSO DO NOT STORE PERSONAL ITEMS IN WALK-IN-COOLERS OR MEAT DISPLAY CASES SUCH AS FOOD, DRINKS AND HATS, ETC.
    Location: Back room
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: ALSO DO NOT STORE PERSONAL ITEMS IN WALK-IN-COOLERS OR MEAT DISPLAY CASES SUCH AS FOOD, DRINKS AND HATS, ETC.
    Location: Dry storage
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: ALSO DO NOT STORE PERSONAL ITEMS IN WALK-IN-COOLERS OR MEAT DISPLAY CASES SUCH AS FOOD, DRINKS AND HATS, ETC.
    Location: Walk-in cooler
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: ALSO DO NOT STORE PERSONAL ITEMS IN WALK-IN-COOLERS OR MEAT DISPLAY CASES SUCH AS FOOD, DRINKS AND HATS, ETC.
    Location: Meat counter
  • Mops and brooms (corrected)
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Location: Kitchen (back)
  • Mops and brooms (corrected)
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Location: Meat room
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: INSTALL AND/OR REPAIR OR PROVIDE PROPER DOOR SWEEPS AND PROPER DOOR SEALS ALL AROUND DOORS OF ESTABLISHMENTS THAT ACCESS OUTSIDE. SEAL AND/OR REPAIR ALL EXPOSED OPENINGS/GAPS ALL AROUND DOORS.
    Location: Kitchen (back)
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: INSTALL AND/OR REPAIR OR PROVIDE PROPER DOOR SWEEPS AND PROPER DOOR SEALS ALL AROUND DOORS OF ESTABLISHMENTS THAT ACCESS OUTSIDE. SEAL AND/OR REPAIR ALL EXPOSED OPENINGS/GAPS ALL AROUND DOORS.
    Location: Back room
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: INSTALL AND/OR REPAIR OR PROVIDE PROPER DOOR SWEEPS AND PROPER DOOR SEALS ALL AROUND DOORS OF ESTABLISHMENTS THAT ACCESS OUTSIDE. SEAL AND/OR REPAIR ALL EXPOSED OPENINGS/GAPS ALL AROUND DOORS.
    Location: Dry storage
  • 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: CONTINUE TO WORK ON WHERE NEEDED.
    Location: Sales floor
  • 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: CONTINUE TO WORK ON WHERE NEEDED.
    Location: Kitchen (front)
  • 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: CONTINUE TO WORK ON WHERE NEEDED.
    Location: Kitchen (back)
  • 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: CONTINUE TO WORK ON WHERE NEEDED.
    Location: Meat counter
  • 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: CONTINUE TO WORK ON WHERE NEEDED.
    Location: Meat room
  • 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: CONTINUE TO WORK ON WHERE NEEDED.
    Location: Back room
  • 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: CONTINUE TO WORK ON WHERE NEEDED.
    Location: Dry storage
  • 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: CONTINUE TO WORK ON WHERE NEEDED.
    Location: Walk-in cooler
 11/07/2014Non-Illness Complaint Recheck
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) 1 REACH-IN-COOLER AT MEAT COUNTER READING AT 45 F--ADJUST TEMPERATURE GAUGE OR REPAIR.2) COLD-TOP COOLER AT FRONT RESTAURANT LOCATION AT 44 F--ADJUST TEMPERATURE GAUGE OR REPAIR.
    Location: Meat counter
    Equipment: Reach in cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) 1 REACH-IN-COOLER AT MEAT COUNTER READING AT 45 F--ADJUST TEMPERATURE GAUGE OR REPAIR.2) COLD-TOP COOLER AT FRONT RESTAURANT LOCATION AT 44 F--ADJUST TEMPERATURE GAUGE OR REPAIR.
    Location: Kitchen (front)
    Equipment: Cold top
  • Toxic material(s) separation (corrected on site)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: RESTAURANT LOCATION.
    Location: Kitchen (front)
  • Bait stations (corrected)
    Open rodent bait station(s).
    Correction: Provide covered, tamper resistant bait stations.
    Comments: REMOVE FLY STRIPS FOR CEILING HANGING AT SALES FLOOR PRODUCE LOCATION.*CONSULT A PROFESSIONAL PEST CONTROL PROVIDER AND PROVIDE CONTRACT AGREEMENT DOCUMENTATION, INVOICE, INSPECTIONS, ETC ON THE RECHECK INSPECTION DATE.
    Location: Sales floor
  • Sanitizer criteria (corrected on site)
    Chemical sanitizer does not meet proper criteria.
    Correction: Provide only approved chemical sanitizer(s).
    Comments: IN-PLACE SANITIZER BUCKETS BELOW 50 PPM FOR CHLORINE AT MEAT COUNTER PREP STATIONS.MAINTAIN IN-PLACE SANITIZER BUCKETS FOR CHLORINE AT 50 - 100 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: DO NOT STORE PERSONAL EMPLOYEE FOOD/DRINKS AND OPEN DRINKS INSIDE DAIRY WALK-IN-COOLER OR AT FRONT RESTAURANT LOCATION/COOLERS.KEEP EMPLOYEE FOOD SEPERATED AND STORED PROPERLY AT EMPLOYEE DESIGNATED LOCATION.ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.
    Location: Sales floor
    Equipment: Walk in cooler
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: DO NOT STORE PERSONAL EMPLOYEE FOOD/DRINKS AND OPEN DRINKS INSIDE DAIRY WALK-IN-COOLER OR AT FRONT RESTAURANT LOCATION/COOLERS.KEEP EMPLOYEE FOOD SEPERATED AND STORED PROPERLY AT EMPLOYEE DESIGNATED LOCATION.ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.
    Location: Kitchen (front)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) DEFROST, CLEAN AND SANITIZE THE SALES FLOOR ICE CREAM FREEZER; CONDUCT ROUTINELY.2) DEFROST, CLEAN AND SANITIZE BACK STORAGE ROOM AND MEAT PREP ROOM CHEST FREEZERS; CONDUCT ROUTINELY.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT RESTAURANT LOCATION SHELVING AND PREP TABLE SURFACES.4) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF RESTAURANT LOCATION BEVERAGE STORAGE COOLER; INCLUDING DOOR TRACKS AND FANGUARD UNIT.
    Location: Sales floor
    Equipment: Ice cream freezer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) DEFROST, CLEAN AND SANITIZE THE SALES FLOOR ICE CREAM FREEZER; CONDUCT ROUTINELY.2) DEFROST, CLEAN AND SANITIZE BACK STORAGE ROOM AND MEAT PREP ROOM CHEST FREEZERS; CONDUCT ROUTINELY.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT RESTAURANT LOCATION SHELVING AND PREP TABLE SURFACES.4) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF RESTAURANT LOCATION BEVERAGE STORAGE COOLER; INCLUDING DOOR TRACKS AND FANGUARD UNIT.
    Location: Back room
    Equipment: Chest freezer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) DEFROST, CLEAN AND SANITIZE THE SALES FLOOR ICE CREAM FREEZER; CONDUCT ROUTINELY.2) DEFROST, CLEAN AND SANITIZE BACK STORAGE ROOM AND MEAT PREP ROOM CHEST FREEZERS; CONDUCT ROUTINELY.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT RESTAURANT LOCATION SHELVING AND PREP TABLE SURFACES.4) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF RESTAURANT LOCATION BEVERAGE STORAGE COOLER; INCLUDING DOOR TRACKS AND FANGUARD UNIT.
    Location: Meat room
    Equipment: Chest freezer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) DEFROST, CLEAN AND SANITIZE THE SALES FLOOR ICE CREAM FREEZER; CONDUCT ROUTINELY.2) DEFROST, CLEAN AND SANITIZE BACK STORAGE ROOM AND MEAT PREP ROOM CHEST FREEZERS; CONDUCT ROUTINELY.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT RESTAURANT LOCATION SHELVING AND PREP TABLE SURFACES.4) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF RESTAURANT LOCATION BEVERAGE STORAGE COOLER; INCLUDING DOOR TRACKS AND FANGUARD UNIT.
    Location: Kitchen (front)
    Equipment: Metal shelving
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) DEFROST, CLEAN AND SANITIZE THE SALES FLOOR ICE CREAM FREEZER; CONDUCT ROUTINELY.2) DEFROST, CLEAN AND SANITIZE BACK STORAGE ROOM AND MEAT PREP ROOM CHEST FREEZERS; CONDUCT ROUTINELY.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT RESTAURANT LOCATION SHELVING AND PREP TABLE SURFACES.4) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF RESTAURANT LOCATION BEVERAGE STORAGE COOLER; INCLUDING DOOR TRACKS AND FANGUARD UNIT.
    Location: Kitchen (front)
    Equipment: Reach in cooler
  • 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: 1) KNIVES MUST BE CLEANED AND SANITIZED BEFORE PLACING THEM BACK INTO KNIFE HOLDERS AT BACK MEAT PREP LOCATIONS AND AT FRONT RESTAURANT LOCATIONS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT RESTAURANT LOCATION SHELVING AND PREP TABLE SURFACES IN BETWEEN USES.
    Location: Kitchen (back)
    Equipment: Knife/utensil rack
  • 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: 1) KNIVES MUST BE CLEANED AND SANITIZED BEFORE PLACING THEM BACK INTO KNIFE HOLDERS AT BACK MEAT PREP LOCATIONS AND AT FRONT RESTAURANT LOCATIONS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT RESTAURANT LOCATION SHELVING AND PREP TABLE SURFACES IN BETWEEN USES.
    Location: Back room
    Equipment: Knife/utensil rack
  • 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: 1) KNIVES MUST BE CLEANED AND SANITIZED BEFORE PLACING THEM BACK INTO KNIFE HOLDERS AT BACK MEAT PREP LOCATIONS AND AT FRONT RESTAURANT LOCATIONS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT RESTAURANT LOCATION SHELVING AND PREP TABLE SURFACES IN BETWEEN USES.
    Location: Meat counter
    Equipment: Knife/utensil rack
  • 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: 1) KNIVES MUST BE CLEANED AND SANITIZED BEFORE PLACING THEM BACK INTO KNIFE HOLDERS AT BACK MEAT PREP LOCATIONS AND AT FRONT RESTAURANT LOCATIONS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT RESTAURANT LOCATION SHELVING AND PREP TABLE SURFACES IN BETWEEN USES.
    Location: Meat room
    Equipment: Knife/utensil rack
  • 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: 1) KNIVES MUST BE CLEANED AND SANITIZED BEFORE PLACING THEM BACK INTO KNIFE HOLDERS AT BACK MEAT PREP LOCATIONS AND AT FRONT RESTAURANT LOCATIONS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT RESTAURANT LOCATION SHELVING AND PREP TABLE SURFACES IN BETWEEN USES.
    Location: Kitchen (front)
    Equipment: Metal shelving
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL LEAKS AT UNDERNEATH PIPING AT FRONT RESTAURANT LOCATION 3-BAY SINK.
    Location: Kitchen (front)
    Equipment: 3-bay
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: MAINTAIN IN-PLACE SANITIZER BUCKET AT FRONT RESTAURANT LOCATION DURING OPERATION HOURS.
    Location: Kitchen (front)
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: CURRENT CERTIFIED FOOD HANDLER ON FILE IS NO LONGER EMPLOYED AT THIS ESTABLISHMENT.HAVE AN EMPLOYEE THAT WORKS AT THIS LOCATION BECOME REGISTERED FOR A FOOD HANDLER CERTIFICATION CLASS AND EXAM.PROVIDE PROOF OF REGISTRATION (EX. RECEIPT) ON THE RECHECK INSPECTION DATE OR YOU MAY FAX OR EMAIL ME THE INFORMATION.
  • Probe thermometer (corrected)
    No food temperature device(s) provided to take temperatures.
    Correction: Provide an approved food thermometer.
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: RESTAURANT, BACK DRY STORAGE ROOMS AND PRODUCE PREP ROOM LOCATIONS:EX. EMPLOYEE JACKETS, APRONS, ETC.
    Location: Kitchen (front)
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: RESTAURANT, BACK DRY STORAGE ROOMS AND PRODUCE PREP ROOM LOCATIONS:EX. EMPLOYEE JACKETS, APRONS, ETC.
    Location: Back room
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: RESTAURANT, BACK DRY STORAGE ROOMS AND PRODUCE PREP ROOM LOCATIONS:EX. EMPLOYEE JACKETS, APRONS, ETC.
    Location: Dry storage
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: RESTAURANT, BACK DRY STORAGE ROOMS AND PRODUCE PREP ROOM LOCATIONS:EX. EMPLOYEE JACKETS, APRONS, ETC.
    Location: Produce room
  • Mops and brooms (corrected)
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Comments: RESTAURANT LOCATION.
    Location: Kitchen (front)
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF FRONT RESTAURANT KITCHEN HOOD SYSTEM.
    Location: Kitchen (front)
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: PROVIDE PROPER DOOR SEALS AND BOTTOM/SIDE DOOR SWEEPS FOR ALL DOORS IN ESTABLISHMENT.SEAL OFF ANY OPENINGS/GAPS AT DOORS.
    Location: Back room
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: PROVIDE PROPER DOOR SEALS AND BOTTOM/SIDE DOOR SWEEPS FOR ALL DOORS IN ESTABLISHMENT.SEAL OFF ANY OPENINGS/GAPS AT DOORS.
    Location: Sales floor
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: PROVIDE PROPER DOOR SEALS AND BOTTOM/SIDE DOOR SWEEPS FOR ALL DOORS IN ESTABLISHMENT.SEAL OFF ANY OPENINGS/GAPS AT DOORS.
    Location: Dry storage
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE CARDBOARD SHELF LINING OFF SHELVING AND PALLETS AT DAIRY WALK-IN-COOLER.USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE LINERS OR SHELVING.
    Location: Sales floor
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE CARDBOARD SHELF LINING OFF SHELVING AND PALLETS AT DAIRY WALK-IN-COOLER.USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE LINERS OR SHELVING.
    Location: Walk-in cooler
  • 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.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT RESTAURANT LOCATION HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES; INCLUDING FILTERS AND ALL RESTROOM CEILING VENTS WHERE NEEDED.
    Location: Restroom
  • 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.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT RESTAURANT LOCATION HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES; INCLUDING FILTERS AND ALL RESTROOM CEILING VENTS WHERE NEEDED.
    Location: Kitchen (front)
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT STORE AND BACK DRY STORAGE ROOM FLOORS AND ALL RESTROOM FLOORS/WALL./CEILING SURFACES; INCLUDING BACK CHEMICAL STORAGE ROOM FLOORS WHERE MOP SINK IS LOCATED.
    Location: Back room
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT STORE AND BACK DRY STORAGE ROOM FLOORS AND ALL RESTROOM FLOORS/WALL./CEILING SURFACES; INCLUDING BACK CHEMICAL STORAGE ROOM FLOORS WHERE MOP SINK IS LOCATED.
    Location: Dry storage
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT STORE AND BACK DRY STORAGE ROOM FLOORS AND ALL RESTROOM FLOORS/WALL./CEILING SURFACES; INCLUDING BACK CHEMICAL STORAGE ROOM FLOORS WHERE MOP SINK IS LOCATED.
    Location: Restroom
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT STORE AND BACK DRY STORAGE ROOM FLOORS AND ALL RESTROOM FLOORS/WALL./CEILING SURFACES; INCLUDING BACK CHEMICAL STORAGE ROOM FLOORS WHERE MOP SINK IS LOCATED.
    Location: Chemical room
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: RESTAURANT LOCATION.
    Location: Kitchen (front)
  • 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: 1) ONE THERMOMETER AT MEAT DISPLAY CASE WHERE SEAFOOD IS LOCATED IS BROKEN--REPLACE.2) PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL CHEST FREEZERS AND AT INTERIOR OF PRODUCE WALK-IN-COOLER AND WALK-IN-MEAT COOLERS.
    Location: Meat counter
    Equipment: Reach in cooler
  • 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: 1) ONE THERMOMETER AT MEAT DISPLAY CASE WHERE SEAFOOD IS LOCATED IS BROKEN--REPLACE.2) PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL CHEST FREEZERS AND AT INTERIOR OF PRODUCE WALK-IN-COOLER AND WALK-IN-MEAT COOLERS.
    Location: Back room
    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: 1) ONE THERMOMETER AT MEAT DISPLAY CASE WHERE SEAFOOD IS LOCATED IS BROKEN--REPLACE.2) PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL CHEST FREEZERS AND AT INTERIOR OF PRODUCE WALK-IN-COOLER AND WALK-IN-MEAT COOLERS.
    Location: Meat room
    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: 1) ONE THERMOMETER AT MEAT DISPLAY CASE WHERE SEAFOOD IS LOCATED IS BROKEN--REPLACE.2) PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL CHEST FREEZERS AND AT INTERIOR OF PRODUCE WALK-IN-COOLER AND WALK-IN-MEAT COOLERS.
    Location: Walk-in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE BACK DRY STORAGE ROOM CHEST FREEZER--PROVIDE NEW CHEST FREEZER.
    Location: Back room
    Equipment: Chest freezer
  • Food storage (corrected on site)
    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: 1) KEEP CONTAINERS AND BUCKETS OF MEAT/FOOD STORED OFF FLOOR AT LEAST 6 INCHES.2) KEEP BULK INGREDIENT FOODS COVERED PROPERLY AT FRONT RESTAURANT LOCATION WHEN NOT IN USE.
    Location: Meat counter
  • Food storage (corrected on site)
    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: 1) KEEP CONTAINERS AND BUCKETS OF MEAT/FOOD STORED OFF FLOOR AT LEAST 6 INCHES.2) KEEP BULK INGREDIENT FOODS COVERED PROPERLY AT FRONT RESTAURANT LOCATION WHEN NOT IN USE.
    Location: Meat room
  • Food storage (corrected on site)
    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: 1) KEEP CONTAINERS AND BUCKETS OF MEAT/FOOD STORED OFF FLOOR AT LEAST 6 INCHES.2) KEEP BULK INGREDIENT FOODS COVERED PROPERLY AT FRONT RESTAURANT LOCATION WHEN NOT IN USE.
    Location: Back room
  • 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: 1) KEEP CONTAINERS AND BUCKETS OF MEAT/FOOD STORED OFF FLOOR AT LEAST 6 INCHES.2) KEEP BULK INGREDIENT FOODS COVERED PROPERLY AT FRONT RESTAURANT LOCATION WHEN NOT IN USE.
    Location: Walk-in cooler
  • 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: 1) KEEP CONTAINERS AND BUCKETS OF MEAT/FOOD STORED OFF FLOOR AT LEAST 6 INCHES.2) KEEP BULK INGREDIENT FOODS COVERED PROPERLY AT FRONT RESTAURANT LOCATION WHEN NOT IN USE.
    Location: Kitchen (front)
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED DAIRY WALK-IN-COOLER SHELVING AND FANGUARDS--CONTINUE TO WORK ON.2) CLEAN, SANITIZE AND ORGANIZE ALL ESTABLISHMENT RESTROOMS--CORRECTED.3) CLEAN, SANITIZE AND ORGANIZE BACK AND FRONT DRY STORAGE STOCK ROOMS AND BACK CHEMICAL STORAGE MOP SINK ROOM AND MOP SINK--COS.4) SOILED WALK-IN-MEAT COOLER FANGUARDS--CORRECTED.5) CLEAN AND ORGANIZE BACK MEAT PREP ROOM SHELVING. DISCARD ANY ITEMS ON SHELVING THAT YOU DO NOT WANT, NEED OR USE--CORRECTED.
    Location: Sales floor
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED DAIRY WALK-IN-COOLER SHELVING AND FANGUARDS--CONTINUE TO WORK ON.2) CLEAN, SANITIZE AND ORGANIZE ALL ESTABLISHMENT RESTROOMS--CORRECTED.3) CLEAN, SANITIZE AND ORGANIZE BACK AND FRONT DRY STORAGE STOCK ROOMS AND BACK CHEMICAL STORAGE MOP SINK ROOM AND MOP SINK--COS.4) SOILED WALK-IN-MEAT COOLER FANGUARDS--CORRECTED.5) CLEAN AND ORGANIZE BACK MEAT PREP ROOM SHELVING. DISCARD ANY ITEMS ON SHELVING THAT YOU DO NOT WANT, NEED OR USE--CORRECTED.
    Location: Restroom
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED DAIRY WALK-IN-COOLER SHELVING AND FANGUARDS--CONTINUE TO WORK ON.2) CLEAN, SANITIZE AND ORGANIZE ALL ESTABLISHMENT RESTROOMS--CORRECTED.3) CLEAN, SANITIZE AND ORGANIZE BACK AND FRONT DRY STORAGE STOCK ROOMS AND BACK CHEMICAL STORAGE MOP SINK ROOM AND MOP SINK--COS.4) SOILED WALK-IN-MEAT COOLER FANGUARDS--CORRECTED.5) CLEAN AND ORGANIZE BACK MEAT PREP ROOM SHELVING. DISCARD ANY ITEMS ON SHELVING THAT YOU DO NOT WANT, NEED OR USE--CORRECTED.
    Location: Back room
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED DAIRY WALK-IN-COOLER SHELVING AND FANGUARDS--CONTINUE TO WORK ON.2) CLEAN, SANITIZE AND ORGANIZE ALL ESTABLISHMENT RESTROOMS--CORRECTED.3) CLEAN, SANITIZE AND ORGANIZE BACK AND FRONT DRY STORAGE STOCK ROOMS AND BACK CHEMICAL STORAGE MOP SINK ROOM AND MOP SINK--COS.4) SOILED WALK-IN-MEAT COOLER FANGUARDS--CORRECTED.5) CLEAN AND ORGANIZE BACK MEAT PREP ROOM SHELVING. DISCARD ANY ITEMS ON SHELVING THAT YOU DO NOT WANT, NEED OR USE--CORRECTED.
    Location: Dry storage
  • Non food contact surface cleaning frequency (corrected on site)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED DAIRY WALK-IN-COOLER SHELVING AND FANGUARDS--CONTINUE TO WORK ON.2) CLEAN, SANITIZE AND ORGANIZE ALL ESTABLISHMENT RESTROOMS--CORRECTED.3) CLEAN, SANITIZE AND ORGANIZE BACK AND FRONT DRY STORAGE STOCK ROOMS AND BACK CHEMICAL STORAGE MOP SINK ROOM AND MOP SINK--COS.4) SOILED WALK-IN-MEAT COOLER FANGUARDS--CORRECTED.5) CLEAN AND ORGANIZE BACK MEAT PREP ROOM SHELVING. DISCARD ANY ITEMS ON SHELVING THAT YOU DO NOT WANT, NEED OR USE--CORRECTED.
    Location: Chemical room
    Equipment: Mop sink
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED DAIRY WALK-IN-COOLER SHELVING AND FANGUARDS--CONTINUE TO WORK ON.2) CLEAN, SANITIZE AND ORGANIZE ALL ESTABLISHMENT RESTROOMS--CORRECTED.3) CLEAN, SANITIZE AND ORGANIZE BACK AND FRONT DRY STORAGE STOCK ROOMS AND BACK CHEMICAL STORAGE MOP SINK ROOM AND MOP SINK--COS.4) SOILED WALK-IN-MEAT COOLER FANGUARDS--CORRECTED.5) CLEAN AND ORGANIZE BACK MEAT PREP ROOM SHELVING. DISCARD ANY ITEMS ON SHELVING THAT YOU DO NOT WANT, NEED OR USE--CORRECTED.
    Location: Chemical room
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED DAIRY WALK-IN-COOLER SHELVING AND FANGUARDS--CONTINUE TO WORK ON.2) CLEAN, SANITIZE AND ORGANIZE ALL ESTABLISHMENT RESTROOMS--CORRECTED.3) CLEAN, SANITIZE AND ORGANIZE BACK AND FRONT DRY STORAGE STOCK ROOMS AND BACK CHEMICAL STORAGE MOP SINK ROOM AND MOP SINK--COS.4) SOILED WALK-IN-MEAT COOLER FANGUARDS--CORRECTED.5) CLEAN AND ORGANIZE BACK MEAT PREP ROOM SHELVING. DISCARD ANY ITEMS ON SHELVING THAT YOU DO NOT WANT, NEED OR USE--CORRECTED.
    Location: Walk-in cooler
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Restroom
    Equipment: Hand sink
  • Hand sink/trash can (corrected)
    No waste receptacle at hand sink.
    Correction: Provide waste receptacle.
    Location: Back room
    Equipment: Hand sink
  • Hand sink/trash can (corrected)
    No waste receptacle at hand sink.
    Correction: Provide waste receptacle.
    Location: Meat room
    Equipment: Hand sink
  • 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 GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT BACK ROOM AND BACK MEAT PREP ROOM CEILING WHERE MISSING.
    Location: Back room
  • 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 GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT BACK ROOM AND BACK MEAT PREP ROOM CEILING WHERE MISSING.
    Location: Meat room
 11/03/2014Recheck
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) CONTAINER OF MAYO STORED OUT AT ROOM TEMPERATURE; STORE ON ICE BATH OR IN REFRIGERATION UNIT AT 41 F OR BELOW--COS.2) CUT POTENTIALLY HAZARDOUS FRUITS STORED AT OUT ROOM TEMPERATUE AT SALES FLOOR PRODUCE LOCATION.KEEP CUT FRUITS UNDER PROPER REFRIGERATION OF 41 F OR BELOW.
    Location: Kitchen (front)
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) CONTAINER OF MAYO STORED OUT AT ROOM TEMPERATURE; STORE ON ICE BATH OR IN REFRIGERATION UNIT AT 41 F OR BELOW--COS.2) CUT POTENTIALLY HAZARDOUS FRUITS STORED AT OUT ROOM TEMPERATUE AT SALES FLOOR PRODUCE LOCATION.KEEP CUT FRUITS UNDER PROPER REFRIGERATION OF 41 F OR BELOW.
    Location: Sales floor
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: MANAGEMENT PROVIDED RECENT PEST CONTROL INSPECTION REPORT. ESTABLISHMENT CURRENTLY RECEIVES PEST CONTROL INSPECTIONS FROM ARROW PEST CONTROL. ARROW PEST CONTROL LAST INSPECTED THE ESTABLISHMENT ON 10/2/14.FILES PRESENT IN ESTABLISHMENT. CONSULT A PROFESSIONAL PEST CONTROL PROVIDER FOR CONSULTATION. PROVIDE DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE.*PLEASE REMEMBER THAT GOOD SANITATION AND PEST CONTROL WORKS HAND AND HAND TOGETHER*
    Location: Sales floor
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: MANAGEMENT PROVIDED RECENT PEST CONTROL INSPECTION REPORT. ESTABLISHMENT CURRENTLY RECEIVES PEST CONTROL INSPECTIONS FROM ARROW PEST CONTROL. ARROW PEST CONTROL LAST INSPECTED THE ESTABLISHMENT ON 10/2/14.FILES PRESENT IN ESTABLISHMENT. CONSULT A PROFESSIONAL PEST CONTROL PROVIDER FOR CONSULTATION. PROVIDE DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE.*PLEASE REMEMBER THAT GOOD SANITATION AND PEST CONTROL WORKS HAND AND HAND TOGETHER*
    Location: Back room
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: MANAGEMENT PROVIDED RECENT PEST CONTROL INSPECTION REPORT. ESTABLISHMENT CURRENTLY RECEIVES PEST CONTROL INSPECTIONS FROM ARROW PEST CONTROL. ARROW PEST CONTROL LAST INSPECTED THE ESTABLISHMENT ON 10/2/14.FILES PRESENT IN ESTABLISHMENT. CONSULT A PROFESSIONAL PEST CONTROL PROVIDER FOR CONSULTATION. PROVIDE DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE.*PLEASE REMEMBER THAT GOOD SANITATION AND PEST CONTROL WORKS HAND AND HAND TOGETHER*
    Location: Kitchen
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: MANAGEMENT PROVIDED RECENT PEST CONTROL INSPECTION REPORT. ESTABLISHMENT CURRENTLY RECEIVES PEST CONTROL INSPECTIONS FROM ARROW PEST CONTROL. ARROW PEST CONTROL LAST INSPECTED THE ESTABLISHMENT ON 10/2/14.FILES PRESENT IN ESTABLISHMENT. CONSULT A PROFESSIONAL PEST CONTROL PROVIDER FOR CONSULTATION. PROVIDE DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE.*PLEASE REMEMBER THAT GOOD SANITATION AND PEST CONTROL WORKS HAND AND HAND TOGETHER*
    Location: -
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1) FOOD HANDLER OBSERVED EATING AND DRINKING AT FRONT RESTAURANT LOCATION COOK-LINE--DISCONTINUE THIS BEHAVIOR.2) DISCONTINUE STORAGE OF EMPLOYEE PERSONAL FOOD AND DRINKS AT FRONT RESTAURANT LOCATION AND BACK MEAT COUNTER PREP ROOM LOCATIONS. NO OPEN EMPLOYEE DRINKS OF FOOD IS ALLOWED AT FOOD PREP LOCATIONS, FOOD STORAGE, AND NEAR SINGLE-SERVICE USE ITEMS/UTENSILS. DO NOT STORE EMPLOYEE PERSONAL DRINKS INSIDE OF MEAT DISPLAY CASE. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.
    Location: Kitchen (front)
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1) FOOD HANDLER OBSERVED EATING AND DRINKING AT FRONT RESTAURANT LOCATION COOK-LINE--DISCONTINUE THIS BEHAVIOR.2) DISCONTINUE STORAGE OF EMPLOYEE PERSONAL FOOD AND DRINKS AT FRONT RESTAURANT LOCATION AND BACK MEAT COUNTER PREP ROOM LOCATIONS. NO OPEN EMPLOYEE DRINKS OF FOOD IS ALLOWED AT FOOD PREP LOCATIONS, FOOD STORAGE, AND NEAR SINGLE-SERVICE USE ITEMS/UTENSILS. DO NOT STORE EMPLOYEE PERSONAL DRINKS INSIDE OF MEAT DISPLAY CASE. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.
    Location: Kitchen (back)
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1) FOOD HANDLER OBSERVED EATING AND DRINKING AT FRONT RESTAURANT LOCATION COOK-LINE--DISCONTINUE THIS BEHAVIOR.2) DISCONTINUE STORAGE OF EMPLOYEE PERSONAL FOOD AND DRINKS AT FRONT RESTAURANT LOCATION AND BACK MEAT COUNTER PREP ROOM LOCATIONS. NO OPEN EMPLOYEE DRINKS OF FOOD IS ALLOWED AT FOOD PREP LOCATIONS, FOOD STORAGE, AND NEAR SINGLE-SERVICE USE ITEMS/UTENSILS. DO NOT STORE EMPLOYEE PERSONAL DRINKS INSIDE OF MEAT DISPLAY CASE. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.
    Location: Meat counter
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1) FOOD HANDLER OBSERVED EATING AND DRINKING AT FRONT RESTAURANT LOCATION COOK-LINE--DISCONTINUE THIS BEHAVIOR.2) DISCONTINUE STORAGE OF EMPLOYEE PERSONAL FOOD AND DRINKS AT FRONT RESTAURANT LOCATION AND BACK MEAT COUNTER PREP ROOM LOCATIONS. NO OPEN EMPLOYEE DRINKS OF FOOD IS ALLOWED AT FOOD PREP LOCATIONS, FOOD STORAGE, AND NEAR SINGLE-SERVICE USE ITEMS/UTENSILS. DO NOT STORE EMPLOYEE PERSONAL DRINKS INSIDE OF MEAT DISPLAY CASE. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.
    Location: Meat room
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1) FOOD HANDLER OBSERVED EATING AND DRINKING AT FRONT RESTAURANT LOCATION COOK-LINE--DISCONTINUE THIS BEHAVIOR.2) DISCONTINUE STORAGE OF EMPLOYEE PERSONAL FOOD AND DRINKS AT FRONT RESTAURANT LOCATION AND BACK MEAT COUNTER PREP ROOM LOCATIONS. NO OPEN EMPLOYEE DRINKS OF FOOD IS ALLOWED AT FOOD PREP LOCATIONS, FOOD STORAGE, AND NEAR SINGLE-SERVICE USE ITEMS/UTENSILS. DO NOT STORE EMPLOYEE PERSONAL DRINKS INSIDE OF MEAT DISPLAY CASE. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.
    Location: Walk-in cooler
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1) FOOD HANDLER OBSERVED EATING AND DRINKING AT FRONT RESTAURANT LOCATION COOK-LINE--DISCONTINUE THIS BEHAVIOR.2) DISCONTINUE STORAGE OF EMPLOYEE PERSONAL FOOD AND DRINKS AT FRONT RESTAURANT LOCATION AND BACK MEAT COUNTER PREP ROOM LOCATIONS. NO OPEN EMPLOYEE DRINKS OF FOOD IS ALLOWED AT FOOD PREP LOCATIONS, FOOD STORAGE, AND NEAR SINGLE-SERVICE USE ITEMS/UTENSILS. DO NOT STORE EMPLOYEE PERSONAL DRINKS INSIDE OF MEAT DISPLAY CASE. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.
    Location: Kitchen
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1) FOOD HANDLER OBSERVED EATING AND DRINKING AT FRONT RESTAURANT LOCATION COOK-LINE--DISCONTINUE THIS BEHAVIOR.2) DISCONTINUE STORAGE OF EMPLOYEE PERSONAL FOOD AND DRINKS AT FRONT RESTAURANT LOCATION AND BACK MEAT COUNTER PREP ROOM LOCATIONS. NO OPEN EMPLOYEE DRINKS OF FOOD IS ALLOWED AT FOOD PREP LOCATIONS, FOOD STORAGE, AND NEAR SINGLE-SERVICE USE ITEMS/UTENSILS. DO NOT STORE EMPLOYEE PERSONAL DRINKS INSIDE OF MEAT DISPLAY CASE. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.
    Location: Back room
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1) FOOD HANDLER OBSERVED EATING AND DRINKING AT FRONT RESTAURANT LOCATION COOK-LINE--DISCONTINUE THIS BEHAVIOR.2) DISCONTINUE STORAGE OF EMPLOYEE PERSONAL FOOD AND DRINKS AT FRONT RESTAURANT LOCATION AND BACK MEAT COUNTER PREP ROOM LOCATIONS. NO OPEN EMPLOYEE DRINKS OF FOOD IS ALLOWED AT FOOD PREP LOCATIONS, FOOD STORAGE, AND NEAR SINGLE-SERVICE USE ITEMS/UTENSILS. DO NOT STORE EMPLOYEE PERSONAL DRINKS INSIDE OF MEAT DISPLAY CASE. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.
    Location: Dry storage
  • 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: DO NOT STORE CHEESES IN SAME DISPLAY COOLER CASES AS RAW FOODS AND MEATS. KEEP RAW FOODS SEPERATED PROPERLY FROM READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
    Location: Meat counter
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT AND ALL EQUIPMENT; ESPECIALLY AT THE ABOVE LOCATIONS. (EX. SLICERS, PREP TABLES & SHELVING, CHOPPERS, ETC)
    Location: Kitchen (front)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT AND ALL EQUIPMENT; ESPECIALLY AT THE ABOVE LOCATIONS. (EX. SLICERS, PREP TABLES & SHELVING, CHOPPERS, ETC)
    Location: Kitchen (back)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT AND ALL EQUIPMENT; ESPECIALLY AT THE ABOVE LOCATIONS. (EX. SLICERS, PREP TABLES & SHELVING, CHOPPERS, ETC)
    Location: Meat counter
    Equipment: ----- Cooking Equip/Holding -----
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT AND ALL EQUIPMENT; ESPECIALLY AT THE ABOVE LOCATIONS. (EX. SLICERS, PREP TABLES & SHELVING, CHOPPERS, ETC)
    Location: Meat room
    Equipment: Metal shelving
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT AND ALL EQUIPMENT; ESPECIALLY AT THE ABOVE LOCATIONS. (EX. SLICERS, PREP TABLES & SHELVING, CHOPPERS, ETC)
    Location: Meat counter
    Equipment: Prep table
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT AND ALL EQUIPMENT; ESPECIALLY AT THE ABOVE LOCATIONS. (EX. SLICERS, PREP TABLES & SHELVING, CHOPPERS, ETC)
    Location: Meat room
    Equipment: Prep table
  • 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: DO NOT BLOCK HANDSINKS OR STORE ITEMS INSIDE HANDSINK AT BACK MEAT PREP ROOM AND AT MEAT COUNTER HANDSINK.
    Location: Kitchen (back)
    Equipment: Hand sink
  • 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: DO NOT BLOCK HANDSINKS OR STORE ITEMS INSIDE HANDSINK AT BACK MEAT PREP ROOM AND AT MEAT COUNTER HANDSINK.
    Location: Meat counter
    Equipment: Hand sink
  • 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: DO NOT BLOCK HANDSINKS OR STORE ITEMS INSIDE HANDSINK AT BACK MEAT PREP ROOM AND AT MEAT COUNTER HANDSINK.
    Location: Meat room
    Equipment: Hand sink
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: CURRENT CERTIFIED FOOD HANDLER ON FILE IS NO LONGER EMPLOYED AT ESTABLISHMENT. PROVIDE UPDATED FOOD HANDLER CERTIFICATION INFORMATION ON THE RECHECK INSPECTION DATE OR HAVE A MANAGER OR EMPLOYEE BECOME REGISTERED FOR A FOOD HANDLER CERTIFICATION CLASSS AND EXAM BY THE RECHECK INSPECTION DATE. PROVIDE PROOF OF REGISTRATION (EX. RECEIPT) ON THE RECHECK INSPECTION DATE.
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL AND/OR ANCHOR MEAT PREP COUNTER LOCATION HANDSINK SO THAT IT IS NOT MOVABLE.
    Location: Meat counter
    Equipment: Hand sink
  • 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: KEEP CONTAINERS OF MEAT OR FOOD STORED OFF FLOOR AT LEAST 6 INCHES AND ALSO AT WALK-IN-COOLER UNITS.
    Location: Meat counter
  • 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: KEEP CONTAINERS OF MEAT OR FOOD STORED OFF FLOOR AT LEAST 6 INCHES AND ALSO AT WALK-IN-COOLER UNITS.
    Location: Meat room
  • 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: KEEP CONTAINERS OF MEAT OR FOOD STORED OFF FLOOR AT LEAST 6 INCHES AND ALSO AT WALK-IN-COOLER UNITS.
    Location: Walk-in cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: KEEP ALL FOODS (EX. EXPOSED CHEESES) COVERED PROPERLY AT MEAT COUNTER DISPLAY CASES TO PREVENT CROSS-CONTAMINATION.
    Location: Meat counter
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON WHERE NEEDED:1) IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT; ESPECIALLY AT THE ABOVE LOCATIONS.2) SOILED WALK-IN-DAIRY COOLER FANGUARDS.
    Location: Kitchen (front)
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON WHERE NEEDED:1) IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT; ESPECIALLY AT THE ABOVE LOCATIONS.2) SOILED WALK-IN-DAIRY COOLER FANGUARDS.
    Location: Kitchen (back)
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON WHERE NEEDED:1) IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT; ESPECIALLY AT THE ABOVE LOCATIONS.2) SOILED WALK-IN-DAIRY COOLER FANGUARDS.
    Location: Meat room
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON WHERE NEEDED:1) IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT; ESPECIALLY AT THE ABOVE LOCATIONS.2) SOILED WALK-IN-DAIRY COOLER FANGUARDS.
    Location: Meat counter
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON WHERE NEEDED:1) IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT; ESPECIALLY AT THE ABOVE LOCATIONS.2) SOILED WALK-IN-DAIRY COOLER FANGUARDS.
    Location: Back room
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON WHERE NEEDED:1) IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT; ESPECIALLY AT THE ABOVE LOCATIONS.2) SOILED WALK-IN-DAIRY COOLER FANGUARDS.
    Location: Dry storage
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON WHERE NEEDED:1) IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT; ESPECIALLY AT THE ABOVE LOCATIONS.2) SOILED WALK-IN-DAIRY COOLER FANGUARDS.
    Location: Sales floor
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON WHERE NEEDED:1) IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT; ESPECIALLY AT THE ABOVE LOCATIONS.2) SOILED WALK-IN-DAIRY COOLER FANGUARDS.
    Location: Walk-in cooler
  • 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.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Kitchen (front)
  • 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.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Kitchen (back)
  • 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.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Meat room
  • 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.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Meat counter
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: ALSO DO NOT STORE PERSONAL ITEMS IN WALK-IN-COOLERS OR MEAT DISPLAY CASES SUCH AS FOOD, DRINKS AND HATS, ETC.
    Location: Kitchen (front)
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: ALSO DO NOT STORE PERSONAL ITEMS IN WALK-IN-COOLERS OR MEAT DISPLAY CASES SUCH AS FOOD, DRINKS AND HATS, ETC.
    Location: Kitchen (back)
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: ALSO DO NOT STORE PERSONAL ITEMS IN WALK-IN-COOLERS OR MEAT DISPLAY CASES SUCH AS FOOD, DRINKS AND HATS, ETC.
    Location: Meat room
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: ALSO DO NOT STORE PERSONAL ITEMS IN WALK-IN-COOLERS OR MEAT DISPLAY CASES SUCH AS FOOD, DRINKS AND HATS, ETC.
    Location: Back room
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: ALSO DO NOT STORE PERSONAL ITEMS IN WALK-IN-COOLERS OR MEAT DISPLAY CASES SUCH AS FOOD, DRINKS AND HATS, ETC.
    Location: Dry storage
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: ALSO DO NOT STORE PERSONAL ITEMS IN WALK-IN-COOLERS OR MEAT DISPLAY CASES SUCH AS FOOD, DRINKS AND HATS, ETC.
    Location: Walk-in cooler
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: ALSO DO NOT STORE PERSONAL ITEMS IN WALK-IN-COOLERS OR MEAT DISPLAY CASES SUCH AS FOOD, DRINKS AND HATS, ETC.
    Location: Meat counter
  • Mops and brooms (corrected)
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Location: Kitchen (back)
  • Mops and brooms (corrected)
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Location: Meat room
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: INSTALL AND/OR REPAIR OR PROVIDE PROPER DOOR SWEEPS AND PROPER DOOR SEALS ALL AROUND DOORS OF ESTABLISHMENTS THAT ACCESS OUTSIDE. SEAL AND/OR REPAIR ALL EXPOSED OPENINGS/GAPS ALL AROUND DOORS.
    Location: Kitchen (back)
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: INSTALL AND/OR REPAIR OR PROVIDE PROPER DOOR SWEEPS AND PROPER DOOR SEALS ALL AROUND DOORS OF ESTABLISHMENTS THAT ACCESS OUTSIDE. SEAL AND/OR REPAIR ALL EXPOSED OPENINGS/GAPS ALL AROUND DOORS.
    Location: Back room
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: INSTALL AND/OR REPAIR OR PROVIDE PROPER DOOR SWEEPS AND PROPER DOOR SEALS ALL AROUND DOORS OF ESTABLISHMENTS THAT ACCESS OUTSIDE. SEAL AND/OR REPAIR ALL EXPOSED OPENINGS/GAPS ALL AROUND DOORS.
    Location: Dry storage
  • 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: CONTINUE TO WORK ON WHERE NEEDED.
    Location: Sales floor
  • 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: CONTINUE TO WORK ON WHERE NEEDED.
    Location: Kitchen (front)
  • 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: CONTINUE TO WORK ON WHERE NEEDED.
    Location: Kitchen (back)
  • 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: CONTINUE TO WORK ON WHERE NEEDED.
    Location: Meat counter
  • 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: CONTINUE TO WORK ON WHERE NEEDED.
    Location: Meat room
  • 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: CONTINUE TO WORK ON WHERE NEEDED.
    Location: Back room
  • 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: CONTINUE TO WORK ON WHERE NEEDED.
    Location: Dry storage
  • 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: CONTINUE TO WORK ON WHERE NEEDED.
    Location: Walk-in cooler
 11/03/2014Non-Illness Complaint Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) 1 REACH-IN-COOLER AT MEAT COUNTER READING AT 45 F--ADJUST TEMPERATURE GAUGE OR REPAIR.2) COLD-TOP COOLER AT FRONT RESTAURANT LOCATION AT 44 F--ADJUST TEMPERATURE GAUGE OR REPAIR.
    Location: Meat counter
    Equipment: Reach in cooler
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) 1 REACH-IN-COOLER AT MEAT COUNTER READING AT 45 F--ADJUST TEMPERATURE GAUGE OR REPAIR.2) COLD-TOP COOLER AT FRONT RESTAURANT LOCATION AT 44 F--ADJUST TEMPERATURE GAUGE OR REPAIR.
    Location: Kitchen (front)
    Equipment: Cold top
  • Toxic material(s) separation
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: RESTAURANT LOCATION.
    Location: Kitchen (front)
  • Bait stations
    Open rodent bait station(s).
    Correction: Provide covered, tamper resistant bait stations.
    Comments: REMOVE FLY STRIPS FOR CEILING HANGING AT SALES FLOOR PRODUCE LOCATION.*CONSULT A PROFESSIONAL PEST CONTROL PROVIDER AND PROVIDE CONTRACT AGREEMENT DOCUMENTATION, INVOICE, INSPECTIONS, ETC ON THE RECHECK INSPECTION DATE.
    Location: Sales floor
  • Sanitizer criteria (corrected on site)
    Chemical sanitizer does not meet proper criteria.
    Correction: Provide only approved chemical sanitizer(s).
    Comments: IN-PLACE SANITIZER BUCKETS BELOW 50 PPM FOR CHLORINE AT MEAT COUNTER PREP STATIONS.MAINTAIN IN-PLACE SANITIZER BUCKETS FOR CHLORINE AT 50 - 100 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: DO NOT STORE PERSONAL EMPLOYEE FOOD/DRINKS AND OPEN DRINKS INSIDE DAIRY WALK-IN-COOLER OR AT FRONT RESTAURANT LOCATION/COOLERS.KEEP EMPLOYEE FOOD SEPERATED AND STORED PROPERLY AT EMPLOYEE DESIGNATED LOCATION.ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.
    Location: Sales floor
    Equipment: Walk in cooler
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: DO NOT STORE PERSONAL EMPLOYEE FOOD/DRINKS AND OPEN DRINKS INSIDE DAIRY WALK-IN-COOLER OR AT FRONT RESTAURANT LOCATION/COOLERS.KEEP EMPLOYEE FOOD SEPERATED AND STORED PROPERLY AT EMPLOYEE DESIGNATED LOCATION.ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.
    Location: Kitchen (front)
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) DEFROST, CLEAN AND SANITIZE THE SALES FLOOR ICE CREAM FREEZER; CONDUCT ROUTINELY.2) DEFROST, CLEAN AND SANITIZE BACK STORAGE ROOM AND MEAT PREP ROOM CHEST FREEZERS; CONDUCT ROUTINELY.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT RESTAURANT LOCATION SHELVING AND PREP TABLE SURFACES.4) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF RESTAURANT LOCATION BEVERAGE STORAGE COOLER; INCLUDING DOOR TRACKS AND FANGUARD UNIT.
    Location: Sales floor
    Equipment: Ice cream freezer
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) DEFROST, CLEAN AND SANITIZE THE SALES FLOOR ICE CREAM FREEZER; CONDUCT ROUTINELY.2) DEFROST, CLEAN AND SANITIZE BACK STORAGE ROOM AND MEAT PREP ROOM CHEST FREEZERS; CONDUCT ROUTINELY.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT RESTAURANT LOCATION SHELVING AND PREP TABLE SURFACES.4) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF RESTAURANT LOCATION BEVERAGE STORAGE COOLER; INCLUDING DOOR TRACKS AND FANGUARD UNIT.
    Location: Back room
    Equipment: Chest freezer
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) DEFROST, CLEAN AND SANITIZE THE SALES FLOOR ICE CREAM FREEZER; CONDUCT ROUTINELY.2) DEFROST, CLEAN AND SANITIZE BACK STORAGE ROOM AND MEAT PREP ROOM CHEST FREEZERS; CONDUCT ROUTINELY.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT RESTAURANT LOCATION SHELVING AND PREP TABLE SURFACES.4) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF RESTAURANT LOCATION BEVERAGE STORAGE COOLER; INCLUDING DOOR TRACKS AND FANGUARD UNIT.
    Location: Meat room
    Equipment: Chest freezer
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) DEFROST, CLEAN AND SANITIZE THE SALES FLOOR ICE CREAM FREEZER; CONDUCT ROUTINELY.2) DEFROST, CLEAN AND SANITIZE BACK STORAGE ROOM AND MEAT PREP ROOM CHEST FREEZERS; CONDUCT ROUTINELY.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT RESTAURANT LOCATION SHELVING AND PREP TABLE SURFACES.4) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF RESTAURANT LOCATION BEVERAGE STORAGE COOLER; INCLUDING DOOR TRACKS AND FANGUARD UNIT.
    Location: Kitchen (front)
    Equipment: Metal shelving
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) DEFROST, CLEAN AND SANITIZE THE SALES FLOOR ICE CREAM FREEZER; CONDUCT ROUTINELY.2) DEFROST, CLEAN AND SANITIZE BACK STORAGE ROOM AND MEAT PREP ROOM CHEST FREEZERS; CONDUCT ROUTINELY.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT RESTAURANT LOCATION SHELVING AND PREP TABLE SURFACES.4) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF RESTAURANT LOCATION BEVERAGE STORAGE COOLER; INCLUDING DOOR TRACKS AND FANGUARD UNIT.
    Location: Kitchen (front)
    Equipment: Reach in cooler
  • 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: 1) KNIVES MUST BE CLEANED AND SANITIZED BEFORE PLACING THEM BACK INTO KNIFE HOLDERS AT BACK MEAT PREP LOCATIONS AND AT FRONT RESTAURANT LOCATIONS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT RESTAURANT LOCATION SHELVING AND PREP TABLE SURFACES IN BETWEEN USES.
    Location: Kitchen (back)
    Equipment: Knife/utensil rack
  • 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: 1) KNIVES MUST BE CLEANED AND SANITIZED BEFORE PLACING THEM BACK INTO KNIFE HOLDERS AT BACK MEAT PREP LOCATIONS AND AT FRONT RESTAURANT LOCATIONS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT RESTAURANT LOCATION SHELVING AND PREP TABLE SURFACES IN BETWEEN USES.
    Location: Back room
    Equipment: Knife/utensil rack
  • 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: 1) KNIVES MUST BE CLEANED AND SANITIZED BEFORE PLACING THEM BACK INTO KNIFE HOLDERS AT BACK MEAT PREP LOCATIONS AND AT FRONT RESTAURANT LOCATIONS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT RESTAURANT LOCATION SHELVING AND PREP TABLE SURFACES IN BETWEEN USES.
    Location: Meat counter
    Equipment: Knife/utensil rack
  • 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: 1) KNIVES MUST BE CLEANED AND SANITIZED BEFORE PLACING THEM BACK INTO KNIFE HOLDERS AT BACK MEAT PREP LOCATIONS AND AT FRONT RESTAURANT LOCATIONS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT RESTAURANT LOCATION SHELVING AND PREP TABLE SURFACES IN BETWEEN USES.
    Location: Meat room
    Equipment: Knife/utensil rack
  • 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: 1) KNIVES MUST BE CLEANED AND SANITIZED BEFORE PLACING THEM BACK INTO KNIFE HOLDERS AT BACK MEAT PREP LOCATIONS AND AT FRONT RESTAURANT LOCATIONS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT RESTAURANT LOCATION SHELVING AND PREP TABLE SURFACES IN BETWEEN USES.
    Location: Kitchen (front)
    Equipment: Metal shelving
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL LEAKS AT UNDERNEATH PIPING AT FRONT RESTAURANT LOCATION 3-BAY SINK.
    Location: Kitchen (front)
    Equipment: 3-bay
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: MAINTAIN IN-PLACE SANITIZER BUCKET AT FRONT RESTAURANT LOCATION DURING OPERATION HOURS.
    Location: Kitchen (front)
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: CURRENT CERTIFIED FOOD HANDLER ON FILE IS NO LONGER EMPLOYED AT THIS ESTABLISHMENT.HAVE AN EMPLOYEE THAT WORKS AT THIS LOCATION BECOME REGISTERED FOR A FOOD HANDLER CERTIFICATION CLASS AND EXAM.PROVIDE PROOF OF REGISTRATION (EX. RECEIPT) ON THE RECHECK INSPECTION DATE OR YOU MAY FAX OR EMAIL ME THE INFORMATION.
  • Probe thermometer
    No food temperature device(s) provided to take temperatures.
    Correction: Provide an approved food thermometer.
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: RESTAURANT, BACK DRY STORAGE ROOMS AND PRODUCE PREP ROOM LOCATIONS:EX. EMPLOYEE JACKETS, APRONS, ETC.
    Location: Kitchen (front)
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: RESTAURANT, BACK DRY STORAGE ROOMS AND PRODUCE PREP ROOM LOCATIONS:EX. EMPLOYEE JACKETS, APRONS, ETC.
    Location: Back room
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: RESTAURANT, BACK DRY STORAGE ROOMS AND PRODUCE PREP ROOM LOCATIONS:EX. EMPLOYEE JACKETS, APRONS, ETC.
    Location: Dry storage
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: RESTAURANT, BACK DRY STORAGE ROOMS AND PRODUCE PREP ROOM LOCATIONS:EX. EMPLOYEE JACKETS, APRONS, ETC.
    Location: Produce room
  • Mops and brooms
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Comments: RESTAURANT LOCATION.
    Location: Kitchen (front)
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF FRONT RESTAURANT KITCHEN HOOD SYSTEM.
    Location: Kitchen (front)
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: PROVIDE PROPER DOOR SEALS AND BOTTOM/SIDE DOOR SWEEPS FOR ALL DOORS IN ESTABLISHMENT.SEAL OFF ANY OPENINGS/GAPS AT DOORS.
    Location: Back room
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: PROVIDE PROPER DOOR SEALS AND BOTTOM/SIDE DOOR SWEEPS FOR ALL DOORS IN ESTABLISHMENT.SEAL OFF ANY OPENINGS/GAPS AT DOORS.
    Location: Sales floor
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: PROVIDE PROPER DOOR SEALS AND BOTTOM/SIDE DOOR SWEEPS FOR ALL DOORS IN ESTABLISHMENT.SEAL OFF ANY OPENINGS/GAPS AT DOORS.
    Location: Dry storage
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE CARDBOARD SHELF LINING OFF SHELVING AND PALLETS AT DAIRY WALK-IN-COOLER.USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE LINERS OR SHELVING.
    Location: Sales floor
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE CARDBOARD SHELF LINING OFF SHELVING AND PALLETS AT DAIRY WALK-IN-COOLER.USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE LINERS OR SHELVING.
    Location: Walk-in cooler
  • 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.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT RESTAURANT LOCATION HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES; INCLUDING FILTERS AND ALL RESTROOM CEILING VENTS WHERE NEEDED.
    Location: Restroom
  • 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.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT RESTAURANT LOCATION HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES; INCLUDING FILTERS AND ALL RESTROOM CEILING VENTS WHERE NEEDED.
    Location: Kitchen (front)
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT STORE AND BACK DRY STORAGE ROOM FLOORS AND ALL RESTROOM FLOORS/WALL./CEILING SURFACES; INCLUDING BACK CHEMICAL STORAGE ROOM FLOORS WHERE MOP SINK IS LOCATED.
    Location: Back room
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT STORE AND BACK DRY STORAGE ROOM FLOORS AND ALL RESTROOM FLOORS/WALL./CEILING SURFACES; INCLUDING BACK CHEMICAL STORAGE ROOM FLOORS WHERE MOP SINK IS LOCATED.
    Location: Dry storage
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT STORE AND BACK DRY STORAGE ROOM FLOORS AND ALL RESTROOM FLOORS/WALL./CEILING SURFACES; INCLUDING BACK CHEMICAL STORAGE ROOM FLOORS WHERE MOP SINK IS LOCATED.
    Location: Restroom
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT STORE AND BACK DRY STORAGE ROOM FLOORS AND ALL RESTROOM FLOORS/WALL./CEILING SURFACES; INCLUDING BACK CHEMICAL STORAGE ROOM FLOORS WHERE MOP SINK IS LOCATED.
    Location: Chemical room
  • Wiping cloths / storage (corrected on site)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: RESTAURANT LOCATION.
    Location: Kitchen (front)
  • 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: 1) ONE THERMOMETER AT MEAT DISPLAY CASE WHERE SEAFOOD IS LOCATED IS BROKEN--REPLACE.2) PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL CHEST FREEZERS AND AT INTERIOR OF PRODUCE WALK-IN-COOLER AND WALK-IN-MEAT COOLERS.
    Location: Meat counter
    Equipment: Reach in cooler
  • 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: 1) ONE THERMOMETER AT MEAT DISPLAY CASE WHERE SEAFOOD IS LOCATED IS BROKEN--REPLACE.2) PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL CHEST FREEZERS AND AT INTERIOR OF PRODUCE WALK-IN-COOLER AND WALK-IN-MEAT COOLERS.
    Location: Back room
    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: 1) ONE THERMOMETER AT MEAT DISPLAY CASE WHERE SEAFOOD IS LOCATED IS BROKEN--REPLACE.2) PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL CHEST FREEZERS AND AT INTERIOR OF PRODUCE WALK-IN-COOLER AND WALK-IN-MEAT COOLERS.
    Location: Meat room
    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: 1) ONE THERMOMETER AT MEAT DISPLAY CASE WHERE SEAFOOD IS LOCATED IS BROKEN--REPLACE.2) PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL CHEST FREEZERS AND AT INTERIOR OF PRODUCE WALK-IN-COOLER AND WALK-IN-MEAT COOLERS.
    Location: Walk-in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE BACK DRY STORAGE ROOM CHEST FREEZER--PROVIDE NEW CHEST FREEZER.
    Location: Back room
    Equipment: Chest freezer
  • 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: 1) KEEP CONTAINERS AND BUCKETS OF MEAT/FOOD STORED OFF FLOOR AT LEAST 6 INCHES.2) KEEP BULK INGREDIENT FOODS COVERED PROPERLY AT FRONT RESTAURANT LOCATION WHEN NOT IN USE.
    Location: Meat counter
  • 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: 1) KEEP CONTAINERS AND BUCKETS OF MEAT/FOOD STORED OFF FLOOR AT LEAST 6 INCHES.2) KEEP BULK INGREDIENT FOODS COVERED PROPERLY AT FRONT RESTAURANT LOCATION WHEN NOT IN USE.
    Location: Meat room
  • 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: 1) KEEP CONTAINERS AND BUCKETS OF MEAT/FOOD STORED OFF FLOOR AT LEAST 6 INCHES.2) KEEP BULK INGREDIENT FOODS COVERED PROPERLY AT FRONT RESTAURANT LOCATION WHEN NOT IN USE.
    Location: Back room
  • 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: 1) KEEP CONTAINERS AND BUCKETS OF MEAT/FOOD STORED OFF FLOOR AT LEAST 6 INCHES.2) KEEP BULK INGREDIENT FOODS COVERED PROPERLY AT FRONT RESTAURANT LOCATION WHEN NOT IN USE.
    Location: Walk-in cooler
  • 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: 1) KEEP CONTAINERS AND BUCKETS OF MEAT/FOOD STORED OFF FLOOR AT LEAST 6 INCHES.2) KEEP BULK INGREDIENT FOODS COVERED PROPERLY AT FRONT RESTAURANT LOCATION WHEN NOT IN USE.
    Location: Kitchen (front)
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED DAIRY WALK-IN-COOLER SHELVING AND FANGUARDS.2) CLEAN, SANITIZE AND ORGANIZE ALL ESTABLISHMENT RESTROOMS.3) CLEAN, SANITIZE AND ORGANIZE BACK AND FRONT DRY STORAGE STOCK ROOMS AND BACK CHEMICAL STORAGE MOP SINK ROOM AND MOP SINK.4) SOILED WALK-IN-MEAT COOLER FANGUARDS.5) CLEAN AND ORGANIZE BACK MEAT PREP ROOM SHELVING. DISCARD ANY ITEMS ON SHELVING THAT YOU DO NOT WANT, NEED OR USE.
    Location: Sales floor
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED DAIRY WALK-IN-COOLER SHELVING AND FANGUARDS.2) CLEAN, SANITIZE AND ORGANIZE ALL ESTABLISHMENT RESTROOMS.3) CLEAN, SANITIZE AND ORGANIZE BACK AND FRONT DRY STORAGE STOCK ROOMS AND BACK CHEMICAL STORAGE MOP SINK ROOM AND MOP SINK.4) SOILED WALK-IN-MEAT COOLER FANGUARDS.5) CLEAN AND ORGANIZE BACK MEAT PREP ROOM SHELVING. DISCARD ANY ITEMS ON SHELVING THAT YOU DO NOT WANT, NEED OR USE.
    Location: Restroom
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED DAIRY WALK-IN-COOLER SHELVING AND FANGUARDS.2) CLEAN, SANITIZE AND ORGANIZE ALL ESTABLISHMENT RESTROOMS.3) CLEAN, SANITIZE AND ORGANIZE BACK AND FRONT DRY STORAGE STOCK ROOMS AND BACK CHEMICAL STORAGE MOP SINK ROOM AND MOP SINK.4) SOILED WALK-IN-MEAT COOLER FANGUARDS.5) CLEAN AND ORGANIZE BACK MEAT PREP ROOM SHELVING. DISCARD ANY ITEMS ON SHELVING THAT YOU DO NOT WANT, NEED OR USE.
    Location: Back room
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED DAIRY WALK-IN-COOLER SHELVING AND FANGUARDS.2) CLEAN, SANITIZE AND ORGANIZE ALL ESTABLISHMENT RESTROOMS.3) CLEAN, SANITIZE AND ORGANIZE BACK AND FRONT DRY STORAGE STOCK ROOMS AND BACK CHEMICAL STORAGE MOP SINK ROOM AND MOP SINK.4) SOILED WALK-IN-MEAT COOLER FANGUARDS.5) CLEAN AND ORGANIZE BACK MEAT PREP ROOM SHELVING. DISCARD ANY ITEMS ON SHELVING THAT YOU DO NOT WANT, NEED OR USE.
    Location: Dry storage
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED DAIRY WALK-IN-COOLER SHELVING AND FANGUARDS.2) CLEAN, SANITIZE AND ORGANIZE ALL ESTABLISHMENT RESTROOMS.3) CLEAN, SANITIZE AND ORGANIZE BACK AND FRONT DRY STORAGE STOCK ROOMS AND BACK CHEMICAL STORAGE MOP SINK ROOM AND MOP SINK.4) SOILED WALK-IN-MEAT COOLER FANGUARDS.5) CLEAN AND ORGANIZE BACK MEAT PREP ROOM SHELVING. DISCARD ANY ITEMS ON SHELVING THAT YOU DO NOT WANT, NEED OR USE.
    Location: Chemical room
    Equipment: Mop sink
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED DAIRY WALK-IN-COOLER SHELVING AND FANGUARDS.2) CLEAN, SANITIZE AND ORGANIZE ALL ESTABLISHMENT RESTROOMS.3) CLEAN, SANITIZE AND ORGANIZE BACK AND FRONT DRY STORAGE STOCK ROOMS AND BACK CHEMICAL STORAGE MOP SINK ROOM AND MOP SINK.4) SOILED WALK-IN-MEAT COOLER FANGUARDS.5) CLEAN AND ORGANIZE BACK MEAT PREP ROOM SHELVING. DISCARD ANY ITEMS ON SHELVING THAT YOU DO NOT WANT, NEED OR USE.
    Location: Chemical room
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED DAIRY WALK-IN-COOLER SHELVING AND FANGUARDS.2) CLEAN, SANITIZE AND ORGANIZE ALL ESTABLISHMENT RESTROOMS.3) CLEAN, SANITIZE AND ORGANIZE BACK AND FRONT DRY STORAGE STOCK ROOMS AND BACK CHEMICAL STORAGE MOP SINK ROOM AND MOP SINK.4) SOILED WALK-IN-MEAT COOLER FANGUARDS.5) CLEAN AND ORGANIZE BACK MEAT PREP ROOM SHELVING. DISCARD ANY ITEMS ON SHELVING THAT YOU DO NOT WANT, NEED OR USE.
    Location: Walk-in cooler
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Restroom
    Equipment: Hand sink
  • Hand sink/trash can
    No waste receptacle at hand sink.
    Correction: Provide waste receptacle.
    Location: Back room
    Equipment: Hand sink
  • Hand sink/trash can
    No waste receptacle at hand sink.
    Correction: Provide waste receptacle.
    Location: Meat room
    Equipment: Hand sink
  • 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 GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT BACK ROOM AND BACK MEAT PREP ROOM CEILING WHERE MISSING.
    Location: Back room
  • 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 GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT BACK ROOM AND BACK MEAT PREP ROOM CEILING WHERE MISSING.
    Location: Meat room
 10/23/2014Routine
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) CONTAINER OF MAYO STORED OUT AT ROOM TEMPERATURE; STORE ON ICE BATH OR IN REFRIGERATION UNIT AT 41 F OR BELOW--COS.2) CUT POTENTIALLY HAZARDOUS FRUITS STORED AT OUT ROOM TEMPERATUE AT SALES FLOOR PRODUCE LOCATION.KEEP CUT FRUITS UNDER PROPER REFRIGERATION OF 41 F OR BELOW.
    Location: Kitchen (front)
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) CONTAINER OF MAYO STORED OUT AT ROOM TEMPERATURE; STORE ON ICE BATH OR IN REFRIGERATION UNIT AT 41 F OR BELOW--COS.2) CUT POTENTIALLY HAZARDOUS FRUITS STORED AT OUT ROOM TEMPERATUE AT SALES FLOOR PRODUCE LOCATION.KEEP CUT FRUITS UNDER PROPER REFRIGERATION OF 41 F OR BELOW.
    Location: Sales floor
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: FILES PRESENT IN ESTABLISHMENT. CONSULT A PROFESSIONAL PEST CONTROL PROVIDER FOR CONSULTATION. PROVIDE DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE.*PLEASE REMEMBER THAT GOOD SANITATION AND PEST CONTROL WORKS HAND AND HAND TOGETHER*
    Location: Sales floor
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: FILES PRESENT IN ESTABLISHMENT. CONSULT A PROFESSIONAL PEST CONTROL PROVIDER FOR CONSULTATION. PROVIDE DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE.*PLEASE REMEMBER THAT GOOD SANITATION AND PEST CONTROL WORKS HAND AND HAND TOGETHER*
    Location: Back room
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: FILES PRESENT IN ESTABLISHMENT. CONSULT A PROFESSIONAL PEST CONTROL PROVIDER FOR CONSULTATION. PROVIDE DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE.*PLEASE REMEMBER THAT GOOD SANITATION AND PEST CONTROL WORKS HAND AND HAND TOGETHER*
    Location: Kitchen
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: FILES PRESENT IN ESTABLISHMENT. CONSULT A PROFESSIONAL PEST CONTROL PROVIDER FOR CONSULTATION. PROVIDE DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE.*PLEASE REMEMBER THAT GOOD SANITATION AND PEST CONTROL WORKS HAND AND HAND TOGETHER*
    Location: -
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1) FOOD HANDLER OBSERVED EATING AND DRINKING AT FRONT RESTAURANT LOCATION COOK-LINE--DISCONTINUE THIS BEHAVIOR.2) DISCONTINUE STORAGE OF EMPLOYEE PERSONAL FOOD AND DRINKS AT FRONT RESTAURANT LOCATION AND BACK MEAT COUNTER PREP ROOM LOCATIONS. NO OPEN EMPLOYEE DRINKS OF FOOD IS ALLOWED AT FOOD PREP LOCATIONS, FOOD STORAGE, AND NEAR SINGLE-SERVICE USE ITEMS/UTENSILS. DO NOT STORE EMPLOYEE PERSONAL DRINKS INSIDE OF MEAT DISPLAY CASE. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.
    Location: Kitchen (front)
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1) FOOD HANDLER OBSERVED EATING AND DRINKING AT FRONT RESTAURANT LOCATION COOK-LINE--DISCONTINUE THIS BEHAVIOR.2) DISCONTINUE STORAGE OF EMPLOYEE PERSONAL FOOD AND DRINKS AT FRONT RESTAURANT LOCATION AND BACK MEAT COUNTER PREP ROOM LOCATIONS. NO OPEN EMPLOYEE DRINKS OF FOOD IS ALLOWED AT FOOD PREP LOCATIONS, FOOD STORAGE, AND NEAR SINGLE-SERVICE USE ITEMS/UTENSILS. DO NOT STORE EMPLOYEE PERSONAL DRINKS INSIDE OF MEAT DISPLAY CASE. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.
    Location: Kitchen (back)
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1) FOOD HANDLER OBSERVED EATING AND DRINKING AT FRONT RESTAURANT LOCATION COOK-LINE--DISCONTINUE THIS BEHAVIOR.2) DISCONTINUE STORAGE OF EMPLOYEE PERSONAL FOOD AND DRINKS AT FRONT RESTAURANT LOCATION AND BACK MEAT COUNTER PREP ROOM LOCATIONS. NO OPEN EMPLOYEE DRINKS OF FOOD IS ALLOWED AT FOOD PREP LOCATIONS, FOOD STORAGE, AND NEAR SINGLE-SERVICE USE ITEMS/UTENSILS. DO NOT STORE EMPLOYEE PERSONAL DRINKS INSIDE OF MEAT DISPLAY CASE. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.
    Location: Meat counter
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1) FOOD HANDLER OBSERVED EATING AND DRINKING AT FRONT RESTAURANT LOCATION COOK-LINE--DISCONTINUE THIS BEHAVIOR.2) DISCONTINUE STORAGE OF EMPLOYEE PERSONAL FOOD AND DRINKS AT FRONT RESTAURANT LOCATION AND BACK MEAT COUNTER PREP ROOM LOCATIONS. NO OPEN EMPLOYEE DRINKS OF FOOD IS ALLOWED AT FOOD PREP LOCATIONS, FOOD STORAGE, AND NEAR SINGLE-SERVICE USE ITEMS/UTENSILS. DO NOT STORE EMPLOYEE PERSONAL DRINKS INSIDE OF MEAT DISPLAY CASE. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.
    Location: Meat room
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1) FOOD HANDLER OBSERVED EATING AND DRINKING AT FRONT RESTAURANT LOCATION COOK-LINE--DISCONTINUE THIS BEHAVIOR.2) DISCONTINUE STORAGE OF EMPLOYEE PERSONAL FOOD AND DRINKS AT FRONT RESTAURANT LOCATION AND BACK MEAT COUNTER PREP ROOM LOCATIONS. NO OPEN EMPLOYEE DRINKS OF FOOD IS ALLOWED AT FOOD PREP LOCATIONS, FOOD STORAGE, AND NEAR SINGLE-SERVICE USE ITEMS/UTENSILS. DO NOT STORE EMPLOYEE PERSONAL DRINKS INSIDE OF MEAT DISPLAY CASE. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.
    Location: Walk-in cooler
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1) FOOD HANDLER OBSERVED EATING AND DRINKING AT FRONT RESTAURANT LOCATION COOK-LINE--DISCONTINUE THIS BEHAVIOR.2) DISCONTINUE STORAGE OF EMPLOYEE PERSONAL FOOD AND DRINKS AT FRONT RESTAURANT LOCATION AND BACK MEAT COUNTER PREP ROOM LOCATIONS. NO OPEN EMPLOYEE DRINKS OF FOOD IS ALLOWED AT FOOD PREP LOCATIONS, FOOD STORAGE, AND NEAR SINGLE-SERVICE USE ITEMS/UTENSILS. DO NOT STORE EMPLOYEE PERSONAL DRINKS INSIDE OF MEAT DISPLAY CASE. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.
    Location: Kitchen
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1) FOOD HANDLER OBSERVED EATING AND DRINKING AT FRONT RESTAURANT LOCATION COOK-LINE--DISCONTINUE THIS BEHAVIOR.2) DISCONTINUE STORAGE OF EMPLOYEE PERSONAL FOOD AND DRINKS AT FRONT RESTAURANT LOCATION AND BACK MEAT COUNTER PREP ROOM LOCATIONS. NO OPEN EMPLOYEE DRINKS OF FOOD IS ALLOWED AT FOOD PREP LOCATIONS, FOOD STORAGE, AND NEAR SINGLE-SERVICE USE ITEMS/UTENSILS. DO NOT STORE EMPLOYEE PERSONAL DRINKS INSIDE OF MEAT DISPLAY CASE. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.
    Location: Back room
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1) FOOD HANDLER OBSERVED EATING AND DRINKING AT FRONT RESTAURANT LOCATION COOK-LINE--DISCONTINUE THIS BEHAVIOR.2) DISCONTINUE STORAGE OF EMPLOYEE PERSONAL FOOD AND DRINKS AT FRONT RESTAURANT LOCATION AND BACK MEAT COUNTER PREP ROOM LOCATIONS. NO OPEN EMPLOYEE DRINKS OF FOOD IS ALLOWED AT FOOD PREP LOCATIONS, FOOD STORAGE, AND NEAR SINGLE-SERVICE USE ITEMS/UTENSILS. DO NOT STORE EMPLOYEE PERSONAL DRINKS INSIDE OF MEAT DISPLAY CASE. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.
    Location: Dry storage
  • 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: DO NOT STORE CHEESES IN SAME DISPLAY COOLER CASES AS RAW FOODS AND MEATS. KEEP RAW FOODS SEPERATED PROPERLY FROM READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
    Location: Meat counter
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT AND ALL EQUIPMENT; ESPECIALLY AT THE ABOVE LOCATIONS. (EX. SLICERS, PREP TABLES & SHELVING, CHOPPERS, ETC)
    Location: Kitchen (front)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT AND ALL EQUIPMENT; ESPECIALLY AT THE ABOVE LOCATIONS. (EX. SLICERS, PREP TABLES & SHELVING, CHOPPERS, ETC)
    Location: Kitchen (back)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT AND ALL EQUIPMENT; ESPECIALLY AT THE ABOVE LOCATIONS. (EX. SLICERS, PREP TABLES & SHELVING, CHOPPERS, ETC)
    Location: Meat counter
    Equipment: ----- Cooking Equip/Holding -----
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT AND ALL EQUIPMENT; ESPECIALLY AT THE ABOVE LOCATIONS. (EX. SLICERS, PREP TABLES & SHELVING, CHOPPERS, ETC)
    Location: Meat room
    Equipment: Metal shelving
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT AND ALL EQUIPMENT; ESPECIALLY AT THE ABOVE LOCATIONS. (EX. SLICERS, PREP TABLES & SHELVING, CHOPPERS, ETC)
    Location: Meat counter
    Equipment: Prep table
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT AND ALL EQUIPMENT; ESPECIALLY AT THE ABOVE LOCATIONS. (EX. SLICERS, PREP TABLES & SHELVING, CHOPPERS, ETC)
    Location: Meat room
    Equipment: Prep table
  • 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: DO NOT BLOCK HANDSINKS OR STORE ITEMS INSIDE HANDSINK AT BACK MEAT PREP ROOM AND AT MEAT COUNTER HANDSINK.
    Location: Kitchen (back)
    Equipment: Hand sink
  • 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: DO NOT BLOCK HANDSINKS OR STORE ITEMS INSIDE HANDSINK AT BACK MEAT PREP ROOM AND AT MEAT COUNTER HANDSINK.
    Location: Meat counter
    Equipment: Hand sink
  • 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: DO NOT BLOCK HANDSINKS OR STORE ITEMS INSIDE HANDSINK AT BACK MEAT PREP ROOM AND AT MEAT COUNTER HANDSINK.
    Location: Meat room
    Equipment: Hand sink
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: CURRENT CERTIFIED FOOD HANDLER ON FILE IS NO LONGER EMPLOYED AT ESTABLISHMENT. PROVIDE UPDATED FOOD HANDLER CERTIFICATION INFORMATION ON THE RECHECK INSPECTION DATE OR HAVE A MANAGER OR EMPLOYEE BECOME REGISTERED FOR A FOOD HANDLER CERTIFICATION CLASSS AND EXAM BY THE RECHECK INSPECTION DATE. PROVIDE PROOF OF REGISTRATION (EX. RECEIPT) ON THE RECHECK INSPECTION DATE.
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL AND/OR ANCHOR MEAT PREP COUNTER LOCATION HANDSINK SO THAT IT IS NOT MOVABLE.
    Location: Meat counter
    Equipment: Hand sink
  • 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: KEEP CONTAINERS OF MEAT OR FOOD STORED OFF FLOOR AT LEAST 6 INCHES AND ALSO AT WALK-IN-COOLER UNITS.
    Location: Meat counter
  • 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: KEEP CONTAINERS OF MEAT OR FOOD STORED OFF FLOOR AT LEAST 6 INCHES AND ALSO AT WALK-IN-COOLER UNITS.
    Location: Meat room
  • 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: KEEP CONTAINERS OF MEAT OR FOOD STORED OFF FLOOR AT LEAST 6 INCHES AND ALSO AT WALK-IN-COOLER UNITS.
    Location: Walk-in cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: KEEP ALL FOODS (EX. EXPOSED CHEESES) COVERED PROPERLY AT MEAT COUNTER DISPLAY CASES TO PREVENT CROSS-CONTAMINATION.
    Location: Meat counter
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON WHERE NEEDED:1) IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT; ESPECIALLY AT THE ABOVE LOCATIONS.2) SOILED WALK-IN-DAIRY COOLER FANGUARDS.
    Location: Kitchen (front)
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON WHERE NEEDED:1) IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT; ESPECIALLY AT THE ABOVE LOCATIONS.2) SOILED WALK-IN-DAIRY COOLER FANGUARDS.
    Location: Kitchen (back)
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON WHERE NEEDED:1) IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT; ESPECIALLY AT THE ABOVE LOCATIONS.2) SOILED WALK-IN-DAIRY COOLER FANGUARDS.
    Location: Meat room
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON WHERE NEEDED:1) IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT; ESPECIALLY AT THE ABOVE LOCATIONS.2) SOILED WALK-IN-DAIRY COOLER FANGUARDS.
    Location: Meat counter
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON WHERE NEEDED:1) IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT; ESPECIALLY AT THE ABOVE LOCATIONS.2) SOILED WALK-IN-DAIRY COOLER FANGUARDS.
    Location: Back room
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON WHERE NEEDED:1) IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT; ESPECIALLY AT THE ABOVE LOCATIONS.2) SOILED WALK-IN-DAIRY COOLER FANGUARDS.
    Location: Dry storage
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON WHERE NEEDED:1) IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT; ESPECIALLY AT THE ABOVE LOCATIONS.2) SOILED WALK-IN-DAIRY COOLER FANGUARDS.
    Location: Sales floor
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON WHERE NEEDED:1) IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT; ESPECIALLY AT THE ABOVE LOCATIONS.2) SOILED WALK-IN-DAIRY COOLER FANGUARDS.
    Location: Walk-in cooler
  • 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.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Kitchen (front)
  • 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.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Kitchen (back)
  • 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.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Meat room
  • 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.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Meat counter
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Storage of Personal Items (corrected on site)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: ALSO DO NOT STORE PERSONAL ITEMS IN WALK-IN-COOLERS OR MEAT DISPLAY CASES SUCH AS FOOD, DRINKS AND HATS, ETC.
    Location: Kitchen (front)
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: ALSO DO NOT STORE PERSONAL ITEMS IN WALK-IN-COOLERS OR MEAT DISPLAY CASES SUCH AS FOOD, DRINKS AND HATS, ETC.
    Location: Kitchen (back)
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: ALSO DO NOT STORE PERSONAL ITEMS IN WALK-IN-COOLERS OR MEAT DISPLAY CASES SUCH AS FOOD, DRINKS AND HATS, ETC.
    Location: Meat room
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: ALSO DO NOT STORE PERSONAL ITEMS IN WALK-IN-COOLERS OR MEAT DISPLAY CASES SUCH AS FOOD, DRINKS AND HATS, ETC.
    Location: Back room
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: ALSO DO NOT STORE PERSONAL ITEMS IN WALK-IN-COOLERS OR MEAT DISPLAY CASES SUCH AS FOOD, DRINKS AND HATS, ETC.
    Location: Dry storage
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: ALSO DO NOT STORE PERSONAL ITEMS IN WALK-IN-COOLERS OR MEAT DISPLAY CASES SUCH AS FOOD, DRINKS AND HATS, ETC.
    Location: Walk-in cooler
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: ALSO DO NOT STORE PERSONAL ITEMS IN WALK-IN-COOLERS OR MEAT DISPLAY CASES SUCH AS FOOD, DRINKS AND HATS, ETC.
    Location: Meat counter
  • Mops and brooms (corrected)
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Location: Kitchen (back)
  • Mops and brooms (corrected)
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Location: Meat room
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: INSTALL AND/OR REPAIR OR PROVIDE PROPER DOOR SWEEPS AND PROPER DOOR SEALS ALL AROUND DOORS OF ESTABLISHMENTS THAT ACCESS OUTSIDE. SEAL AND/OR REPAIR ALL EXPOSED OPENINGS/GAPS ALL AROUND DOORS.
    Location: Kitchen (back)
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: INSTALL AND/OR REPAIR OR PROVIDE PROPER DOOR SWEEPS AND PROPER DOOR SEALS ALL AROUND DOORS OF ESTABLISHMENTS THAT ACCESS OUTSIDE. SEAL AND/OR REPAIR ALL EXPOSED OPENINGS/GAPS ALL AROUND DOORS.
    Location: Back room
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: INSTALL AND/OR REPAIR OR PROVIDE PROPER DOOR SWEEPS AND PROPER DOOR SEALS ALL AROUND DOORS OF ESTABLISHMENTS THAT ACCESS OUTSIDE. SEAL AND/OR REPAIR ALL EXPOSED OPENINGS/GAPS ALL AROUND DOORS.
    Location: Dry storage
  • 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: CONTINUE TO WORK ON WHERE NEEDED.
    Location: Sales floor
  • 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: CONTINUE TO WORK ON WHERE NEEDED.
    Location: Kitchen (front)
  • 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: CONTINUE TO WORK ON WHERE NEEDED.
    Location: Kitchen (back)
  • 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: CONTINUE TO WORK ON WHERE NEEDED.
    Location: Meat counter
  • 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: CONTINUE TO WORK ON WHERE NEEDED.
    Location: Meat room
  • 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: CONTINUE TO WORK ON WHERE NEEDED.
    Location: Back room
  • 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: CONTINUE TO WORK ON WHERE NEEDED.
    Location: Dry storage
  • 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: CONTINUE TO WORK ON WHERE NEEDED.
    Location: Walk-in cooler
 10/23/2014Non-Illness Complaint Recheck
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) CONTAINER OF MAYO STORED OUT AT ROOM TEMPERATURE; STORE ON ICE BATH OR IN REFRIGERATION UNIT AT 41 F OR BELOW--COS.2) CUT POTENTIALLY HAZARDOUS FRUITS STORED AT OUT ROOM TEMPERATUE AT SALES FLOOR PRODUCE LOCATION.KEEP CUT FRUITS UNDER PROPER REFRIGERATION OF 41 F OR BELOW.
    Location: Kitchen (front)
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) CONTAINER OF MAYO STORED OUT AT ROOM TEMPERATURE; STORE ON ICE BATH OR IN REFRIGERATION UNIT AT 41 F OR BELOW--COS.2) CUT POTENTIALLY HAZARDOUS FRUITS STORED AT OUT ROOM TEMPERATUE AT SALES FLOOR PRODUCE LOCATION.KEEP CUT FRUITS UNDER PROPER REFRIGERATION OF 41 F OR BELOW.
    Location: Sales floor
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: FILES PRESENT IN ESTABLISHMENT. CONSULT A PROFESSIONAL PEST CONTROL PROVIDER FOR CONSULTATION. PROVIDE DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE.*PLEASE REMEMBER THAT GOOD SANITATION AND PEST CONTROL WORKS HAND AND HAND TOGETHER*
    Location: Sales floor
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: FILES PRESENT IN ESTABLISHMENT. CONSULT A PROFESSIONAL PEST CONTROL PROVIDER FOR CONSULTATION. PROVIDE DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE.*PLEASE REMEMBER THAT GOOD SANITATION AND PEST CONTROL WORKS HAND AND HAND TOGETHER*
    Location: Back room
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: FILES PRESENT IN ESTABLISHMENT. CONSULT A PROFESSIONAL PEST CONTROL PROVIDER FOR CONSULTATION. PROVIDE DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE.*PLEASE REMEMBER THAT GOOD SANITATION AND PEST CONTROL WORKS HAND AND HAND TOGETHER*
    Location: Kitchen
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: FILES PRESENT IN ESTABLISHMENT. CONSULT A PROFESSIONAL PEST CONTROL PROVIDER FOR CONSULTATION. PROVIDE DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE.*PLEASE REMEMBER THAT GOOD SANITATION AND PEST CONTROL WORKS HAND AND HAND TOGETHER*
    Location: -
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1) FOOD HANDLER OBSERVED EATING AND DRINKING AT FRONT RESTAURANT LOCATION COOK-LINE--DISCONTINUE THIS BEHAVIOR.2) DISCONTINUE STORAGE OF EMPLOYEE PERSONAL FOOD AND DRINKS AT FRONT RESTAURANT LOCATION AND BACK MEAT COUNTER PREP ROOM LOCATIONS. NO OPEN EMPLOYEE DRINKS OF FOOD IS ALLOWED AT FOOD PREP LOCATIONS, FOOD STORAGE, AND NEAR SINGLE-SERVICE USE ITEMS/UTENSILS. DO NOT STORE EMPLOYEE PERSONAL DRINKS INSIDE OF MEAT DISPLAY CASE. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.
    Location: Kitchen (front)
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1) FOOD HANDLER OBSERVED EATING AND DRINKING AT FRONT RESTAURANT LOCATION COOK-LINE--DISCONTINUE THIS BEHAVIOR.2) DISCONTINUE STORAGE OF EMPLOYEE PERSONAL FOOD AND DRINKS AT FRONT RESTAURANT LOCATION AND BACK MEAT COUNTER PREP ROOM LOCATIONS. NO OPEN EMPLOYEE DRINKS OF FOOD IS ALLOWED AT FOOD PREP LOCATIONS, FOOD STORAGE, AND NEAR SINGLE-SERVICE USE ITEMS/UTENSILS. DO NOT STORE EMPLOYEE PERSONAL DRINKS INSIDE OF MEAT DISPLAY CASE. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.
    Location: Kitchen (back)
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1) FOOD HANDLER OBSERVED EATING AND DRINKING AT FRONT RESTAURANT LOCATION COOK-LINE--DISCONTINUE THIS BEHAVIOR.2) DISCONTINUE STORAGE OF EMPLOYEE PERSONAL FOOD AND DRINKS AT FRONT RESTAURANT LOCATION AND BACK MEAT COUNTER PREP ROOM LOCATIONS. NO OPEN EMPLOYEE DRINKS OF FOOD IS ALLOWED AT FOOD PREP LOCATIONS, FOOD STORAGE, AND NEAR SINGLE-SERVICE USE ITEMS/UTENSILS. DO NOT STORE EMPLOYEE PERSONAL DRINKS INSIDE OF MEAT DISPLAY CASE. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.
    Location: Meat counter
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1) FOOD HANDLER OBSERVED EATING AND DRINKING AT FRONT RESTAURANT LOCATION COOK-LINE--DISCONTINUE THIS BEHAVIOR.2) DISCONTINUE STORAGE OF EMPLOYEE PERSONAL FOOD AND DRINKS AT FRONT RESTAURANT LOCATION AND BACK MEAT COUNTER PREP ROOM LOCATIONS. NO OPEN EMPLOYEE DRINKS OF FOOD IS ALLOWED AT FOOD PREP LOCATIONS, FOOD STORAGE, AND NEAR SINGLE-SERVICE USE ITEMS/UTENSILS. DO NOT STORE EMPLOYEE PERSONAL DRINKS INSIDE OF MEAT DISPLAY CASE. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.
    Location: Meat room
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1) FOOD HANDLER OBSERVED EATING AND DRINKING AT FRONT RESTAURANT LOCATION COOK-LINE--DISCONTINUE THIS BEHAVIOR.2) DISCONTINUE STORAGE OF EMPLOYEE PERSONAL FOOD AND DRINKS AT FRONT RESTAURANT LOCATION AND BACK MEAT COUNTER PREP ROOM LOCATIONS. NO OPEN EMPLOYEE DRINKS OF FOOD IS ALLOWED AT FOOD PREP LOCATIONS, FOOD STORAGE, AND NEAR SINGLE-SERVICE USE ITEMS/UTENSILS. DO NOT STORE EMPLOYEE PERSONAL DRINKS INSIDE OF MEAT DISPLAY CASE. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.
    Location: Walk-in cooler
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1) FOOD HANDLER OBSERVED EATING AND DRINKING AT FRONT RESTAURANT LOCATION COOK-LINE--DISCONTINUE THIS BEHAVIOR.2) DISCONTINUE STORAGE OF EMPLOYEE PERSONAL FOOD AND DRINKS AT FRONT RESTAURANT LOCATION AND BACK MEAT COUNTER PREP ROOM LOCATIONS. NO OPEN EMPLOYEE DRINKS OF FOOD IS ALLOWED AT FOOD PREP LOCATIONS, FOOD STORAGE, AND NEAR SINGLE-SERVICE USE ITEMS/UTENSILS. DO NOT STORE EMPLOYEE PERSONAL DRINKS INSIDE OF MEAT DISPLAY CASE. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.
    Location: Kitchen
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1) FOOD HANDLER OBSERVED EATING AND DRINKING AT FRONT RESTAURANT LOCATION COOK-LINE--DISCONTINUE THIS BEHAVIOR.2) DISCONTINUE STORAGE OF EMPLOYEE PERSONAL FOOD AND DRINKS AT FRONT RESTAURANT LOCATION AND BACK MEAT COUNTER PREP ROOM LOCATIONS. NO OPEN EMPLOYEE DRINKS OF FOOD IS ALLOWED AT FOOD PREP LOCATIONS, FOOD STORAGE, AND NEAR SINGLE-SERVICE USE ITEMS/UTENSILS. DO NOT STORE EMPLOYEE PERSONAL DRINKS INSIDE OF MEAT DISPLAY CASE. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.
    Location: Back room
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1) FOOD HANDLER OBSERVED EATING AND DRINKING AT FRONT RESTAURANT LOCATION COOK-LINE--DISCONTINUE THIS BEHAVIOR.2) DISCONTINUE STORAGE OF EMPLOYEE PERSONAL FOOD AND DRINKS AT FRONT RESTAURANT LOCATION AND BACK MEAT COUNTER PREP ROOM LOCATIONS. NO OPEN EMPLOYEE DRINKS OF FOOD IS ALLOWED AT FOOD PREP LOCATIONS, FOOD STORAGE, AND NEAR SINGLE-SERVICE USE ITEMS/UTENSILS. DO NOT STORE EMPLOYEE PERSONAL DRINKS INSIDE OF MEAT DISPLAY CASE. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.
    Location: Dry storage
  • 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: DO NOT STORE CHEESES IN SAME DISPLAY COOLER CASES AS RAW FOODS AND MEATS. KEEP RAW FOODS SEPERATED PROPERLY FROM READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
    Location: Meat counter
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT AND ALL EQUIPMENT; ESPECIALLY AT THE ABOVE LOCATIONS. (EX. SLICERS, PREP TABLES & SHELVING, CHOPPERS, ETC)
    Location: Kitchen (front)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT AND ALL EQUIPMENT; ESPECIALLY AT THE ABOVE LOCATIONS. (EX. SLICERS, PREP TABLES & SHELVING, CHOPPERS, ETC)
    Location: Kitchen (back)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT AND ALL EQUIPMENT; ESPECIALLY AT THE ABOVE LOCATIONS. (EX. SLICERS, PREP TABLES & SHELVING, CHOPPERS, ETC)
    Location: Meat counter
    Equipment: ----- Cooking Equip/Holding -----
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT AND ALL EQUIPMENT; ESPECIALLY AT THE ABOVE LOCATIONS. (EX. SLICERS, PREP TABLES & SHELVING, CHOPPERS, ETC)
    Location: Meat room
    Equipment: Metal shelving
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT AND ALL EQUIPMENT; ESPECIALLY AT THE ABOVE LOCATIONS. (EX. SLICERS, PREP TABLES & SHELVING, CHOPPERS, ETC)
    Location: Meat counter
    Equipment: Prep table
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT AND ALL EQUIPMENT; ESPECIALLY AT THE ABOVE LOCATIONS. (EX. SLICERS, PREP TABLES & SHELVING, CHOPPERS, ETC)
    Location: Meat room
    Equipment: Prep table
  • 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: DO NOT BLOCK HANDSINKS OR STORE ITEMS INSIDE HANDSINK AT BACK MEAT PREP ROOM AND AT MEAT COUNTER HANDSINK.
    Location: Kitchen (back)
    Equipment: Hand sink
  • 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: DO NOT BLOCK HANDSINKS OR STORE ITEMS INSIDE HANDSINK AT BACK MEAT PREP ROOM AND AT MEAT COUNTER HANDSINK.
    Location: Meat counter
    Equipment: Hand sink
  • 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: DO NOT BLOCK HANDSINKS OR STORE ITEMS INSIDE HANDSINK AT BACK MEAT PREP ROOM AND AT MEAT COUNTER HANDSINK.
    Location: Meat room
    Equipment: Hand sink
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: CURRENT CERTIFIED FOOD HANDLER ON FILE IS NO LONGER EMPLOYED AT ESTABLISHMENT. PROVIDE UPDATED FOOD HANDLER CERTIFICATION INFORMATION ON THE RECHECK INSPECTION DATE OR HAVE A MANAGER OR EMPLOYEE BECOME REGISTERED FOR A FOOD HANDLER CERTIFICATION CLASSS AND EXAM BY THE RECHECK INSPECTION DATE. PROVIDE PROOF OF REGISTRATION (EX. RECEIPT) ON THE RECHECK INSPECTION DATE.
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL AND/OR ANCHOR MEAT PREP COUNTER LOCATION HANDSINK SO THAT IT IS NOT MOVABLE.
    Location: Meat counter
    Equipment: Hand sink
  • 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: KEEP CONTAINERS OF MEAT OR FOOD STORED OFF FLOOR AT LEAST 6 INCHES AND ALSO AT WALK-IN-COOLER UNITS.
    Location: Meat counter
  • 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: KEEP CONTAINERS OF MEAT OR FOOD STORED OFF FLOOR AT LEAST 6 INCHES AND ALSO AT WALK-IN-COOLER UNITS.
    Location: Meat room
  • 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: KEEP CONTAINERS OF MEAT OR FOOD STORED OFF FLOOR AT LEAST 6 INCHES AND ALSO AT WALK-IN-COOLER UNITS.
    Location: Walk-in cooler
  • Uncovered foods (Critical) (corrected on site)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: KEEP ALL FOODS (EX. EXPOSED CHEESES) COVERED PROPERLY AT MEAT COUNTER DISPLAY CASES TO PREVENT CROSS-CONTAMINATION.
    Location: Meat counter
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON WHERE NEEDED:1) IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT; ESPECIALLY AT THE ABOVE LOCATIONS.2) SOILED WALK-IN-DAIRY COOLER FANGUARDS.
    Location: Kitchen (front)
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON WHERE NEEDED:1) IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT; ESPECIALLY AT THE ABOVE LOCATIONS.2) SOILED WALK-IN-DAIRY COOLER FANGUARDS.
    Location: Kitchen (back)
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON WHERE NEEDED:1) IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT; ESPECIALLY AT THE ABOVE LOCATIONS.2) SOILED WALK-IN-DAIRY COOLER FANGUARDS.
    Location: Meat room
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON WHERE NEEDED:1) IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT; ESPECIALLY AT THE ABOVE LOCATIONS.2) SOILED WALK-IN-DAIRY COOLER FANGUARDS.
    Location: Meat counter
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON WHERE NEEDED:1) IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT; ESPECIALLY AT THE ABOVE LOCATIONS.2) SOILED WALK-IN-DAIRY COOLER FANGUARDS.
    Location: Back room
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON WHERE NEEDED:1) IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT; ESPECIALLY AT THE ABOVE LOCATIONS.2) SOILED WALK-IN-DAIRY COOLER FANGUARDS.
    Location: Dry storage
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON WHERE NEEDED:1) IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT; ESPECIALLY AT THE ABOVE LOCATIONS.2) SOILED WALK-IN-DAIRY COOLER FANGUARDS.
    Location: Sales floor
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON WHERE NEEDED:1) IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT; ESPECIALLY AT THE ABOVE LOCATIONS.2) SOILED WALK-IN-DAIRY COOLER FANGUARDS.
    Location: Walk-in cooler
  • 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.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Kitchen (front)
  • 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.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Kitchen (back)
  • 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.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Meat room
  • 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.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Meat counter
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: ALSO DO NOT STORE PERSONAL ITEMS IN WALK-IN-COOLERS OR MEAT DISPLAY CASES SUCH AS FOOD, DRINKS AND HATS, ETC.
    Location: Kitchen (front)
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: ALSO DO NOT STORE PERSONAL ITEMS IN WALK-IN-COOLERS OR MEAT DISPLAY CASES SUCH AS FOOD, DRINKS AND HATS, ETC.
    Location: Kitchen (back)
  • Storage of Personal Items (corrected on site)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: ALSO DO NOT STORE PERSONAL ITEMS IN WALK-IN-COOLERS OR MEAT DISPLAY CASES SUCH AS FOOD, DRINKS AND HATS, ETC.
    Location: Meat room
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: ALSO DO NOT STORE PERSONAL ITEMS IN WALK-IN-COOLERS OR MEAT DISPLAY CASES SUCH AS FOOD, DRINKS AND HATS, ETC.
    Location: Back room
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: ALSO DO NOT STORE PERSONAL ITEMS IN WALK-IN-COOLERS OR MEAT DISPLAY CASES SUCH AS FOOD, DRINKS AND HATS, ETC.
    Location: Dry storage
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: ALSO DO NOT STORE PERSONAL ITEMS IN WALK-IN-COOLERS OR MEAT DISPLAY CASES SUCH AS FOOD, DRINKS AND HATS, ETC.
    Location: Walk-in cooler
  • Storage of Personal Items (corrected on site)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: ALSO DO NOT STORE PERSONAL ITEMS IN WALK-IN-COOLERS OR MEAT DISPLAY CASES SUCH AS FOOD, DRINKS AND HATS, ETC.
    Location: Meat counter
  • Mops and brooms (corrected)
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Location: Kitchen (back)
  • Mops and brooms (corrected)
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Location: Meat room
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: INSTALL AND/OR REPAIR OR PROVIDE PROPER DOOR SWEEPS AND PROPER DOOR SEALS ALL AROUND DOORS OF ESTABLISHMENTS THAT ACCESS OUTSIDE. SEAL AND/OR REPAIR ALL EXPOSED OPENINGS/GAPS ALL AROUND DOORS.
    Location: Kitchen (back)
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: INSTALL AND/OR REPAIR OR PROVIDE PROPER DOOR SWEEPS AND PROPER DOOR SEALS ALL AROUND DOORS OF ESTABLISHMENTS THAT ACCESS OUTSIDE. SEAL AND/OR REPAIR ALL EXPOSED OPENINGS/GAPS ALL AROUND DOORS.
    Location: Back room
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: INSTALL AND/OR REPAIR OR PROVIDE PROPER DOOR SWEEPS AND PROPER DOOR SEALS ALL AROUND DOORS OF ESTABLISHMENTS THAT ACCESS OUTSIDE. SEAL AND/OR REPAIR ALL EXPOSED OPENINGS/GAPS ALL AROUND DOORS.
    Location: Dry storage
  • 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: CONTINUE TO WORK ON WHERE NEEDED.
    Location: Sales floor
  • 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: CONTINUE TO WORK ON WHERE NEEDED.
    Location: Kitchen (front)
  • 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: CONTINUE TO WORK ON WHERE NEEDED.
    Location: Kitchen (back)
  • 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: CONTINUE TO WORK ON WHERE NEEDED.
    Location: Meat counter
  • 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: CONTINUE TO WORK ON WHERE NEEDED.
    Location: Meat room
  • 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: CONTINUE TO WORK ON WHERE NEEDED.
    Location: Back room
  • 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: CONTINUE TO WORK ON WHERE NEEDED.
    Location: Dry storage
  • 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: CONTINUE TO WORK ON WHERE NEEDED.
    Location: Walk-in cooler
 10/16/2014Non-Illness Complaint Recheck
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) CONTAINER OF MAYO STORED OUT AT ROOM TEMPERATURE; STORE ON ICE BATH OR IN REFRIGERATION UNIT AT 41 F OR BELOW--COS.2) CUT POTENTIALLY HAZARDOUS FRUITS STORED AT OUT ROOM TEMPERATUE AT SALES FLOOR PRODUCE LOCATION.KEEP CUT FRUITS UNDER PROPER REFRIGERATION OF 41 F OR BELOW.
    Location: Kitchen (front)
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) CONTAINER OF MAYO STORED OUT AT ROOM TEMPERATURE; STORE ON ICE BATH OR IN REFRIGERATION UNIT AT 41 F OR BELOW--COS.2) CUT POTENTIALLY HAZARDOUS FRUITS STORED AT OUT ROOM TEMPERATUE AT SALES FLOOR PRODUCE LOCATION.KEEP CUT FRUITS UNDER PROPER REFRIGERATION OF 41 F OR BELOW.
    Location: Sales floor
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: FILES PRESENT IN ESTABLISHMENT. CONSULT A PROFESSIONAL PEST CONTROL PROVIDER FOR CONSULTATION. PROVIDE DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE.*PLEASE REMEMBER THAT GOOD SANITATION AND PEST CONTROL WORKS HAND AND HAND TOGETHER*
    Location: Sales floor
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: FILES PRESENT IN ESTABLISHMENT. CONSULT A PROFESSIONAL PEST CONTROL PROVIDER FOR CONSULTATION. PROVIDE DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE.*PLEASE REMEMBER THAT GOOD SANITATION AND PEST CONTROL WORKS HAND AND HAND TOGETHER*
    Location: Back room
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: FILES PRESENT IN ESTABLISHMENT. CONSULT A PROFESSIONAL PEST CONTROL PROVIDER FOR CONSULTATION. PROVIDE DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE.*PLEASE REMEMBER THAT GOOD SANITATION AND PEST CONTROL WORKS HAND AND HAND TOGETHER*
    Location: Kitchen
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: FILES PRESENT IN ESTABLISHMENT. CONSULT A PROFESSIONAL PEST CONTROL PROVIDER FOR CONSULTATION. PROVIDE DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE.*PLEASE REMEMBER THAT GOOD SANITATION AND PEST CONTROL WORKS HAND AND HAND TOGETHER*
    Location: -
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1) FOOD HANDLER OBSERVED EATING AND DRINKING AT FRONT RESTAURANT LOCATION COOK-LINE--DISCONTINUE THIS BEHAVIOR.2) DISCONTINUE STORAGE OF EMPLOYEE PERSONAL FOOD AND DRINKS AT FRONT RESTAURANT LOCATION AND BACK MEAT COUNTER PREP ROOM LOCATIONS. NO OPEN EMPLOYEE DRINKS OF FOOD IS ALLOWED AT FOOD PREP LOCATIONS, FOOD STORAGE, AND NEAR SINGLE-SERVICE USE ITEMS/UTENSILS. DO NOT STORE EMPLOYEE PERSONAL DRINKS INSIDE OF MEAT DISPLAY CASE. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.
    Location: Kitchen (front)
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1) FOOD HANDLER OBSERVED EATING AND DRINKING AT FRONT RESTAURANT LOCATION COOK-LINE--DISCONTINUE THIS BEHAVIOR.2) DISCONTINUE STORAGE OF EMPLOYEE PERSONAL FOOD AND DRINKS AT FRONT RESTAURANT LOCATION AND BACK MEAT COUNTER PREP ROOM LOCATIONS. NO OPEN EMPLOYEE DRINKS OF FOOD IS ALLOWED AT FOOD PREP LOCATIONS, FOOD STORAGE, AND NEAR SINGLE-SERVICE USE ITEMS/UTENSILS. DO NOT STORE EMPLOYEE PERSONAL DRINKS INSIDE OF MEAT DISPLAY CASE. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.
    Location: Kitchen (back)
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1) FOOD HANDLER OBSERVED EATING AND DRINKING AT FRONT RESTAURANT LOCATION COOK-LINE--DISCONTINUE THIS BEHAVIOR.2) DISCONTINUE STORAGE OF EMPLOYEE PERSONAL FOOD AND DRINKS AT FRONT RESTAURANT LOCATION AND BACK MEAT COUNTER PREP ROOM LOCATIONS. NO OPEN EMPLOYEE DRINKS OF FOOD IS ALLOWED AT FOOD PREP LOCATIONS, FOOD STORAGE, AND NEAR SINGLE-SERVICE USE ITEMS/UTENSILS. DO NOT STORE EMPLOYEE PERSONAL DRINKS INSIDE OF MEAT DISPLAY CASE. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.
    Location: Meat counter
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1) FOOD HANDLER OBSERVED EATING AND DRINKING AT FRONT RESTAURANT LOCATION COOK-LINE--DISCONTINUE THIS BEHAVIOR.2) DISCONTINUE STORAGE OF EMPLOYEE PERSONAL FOOD AND DRINKS AT FRONT RESTAURANT LOCATION AND BACK MEAT COUNTER PREP ROOM LOCATIONS. NO OPEN EMPLOYEE DRINKS OF FOOD IS ALLOWED AT FOOD PREP LOCATIONS, FOOD STORAGE, AND NEAR SINGLE-SERVICE USE ITEMS/UTENSILS. DO NOT STORE EMPLOYEE PERSONAL DRINKS INSIDE OF MEAT DISPLAY CASE. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.
    Location: Meat room
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1) FOOD HANDLER OBSERVED EATING AND DRINKING AT FRONT RESTAURANT LOCATION COOK-LINE--DISCONTINUE THIS BEHAVIOR.2) DISCONTINUE STORAGE OF EMPLOYEE PERSONAL FOOD AND DRINKS AT FRONT RESTAURANT LOCATION AND BACK MEAT COUNTER PREP ROOM LOCATIONS. NO OPEN EMPLOYEE DRINKS OF FOOD IS ALLOWED AT FOOD PREP LOCATIONS, FOOD STORAGE, AND NEAR SINGLE-SERVICE USE ITEMS/UTENSILS. DO NOT STORE EMPLOYEE PERSONAL DRINKS INSIDE OF MEAT DISPLAY CASE. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.
    Location: Walk-in cooler
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1) FOOD HANDLER OBSERVED EATING AND DRINKING AT FRONT RESTAURANT LOCATION COOK-LINE--DISCONTINUE THIS BEHAVIOR.2) DISCONTINUE STORAGE OF EMPLOYEE PERSONAL FOOD AND DRINKS AT FRONT RESTAURANT LOCATION AND BACK MEAT COUNTER PREP ROOM LOCATIONS. NO OPEN EMPLOYEE DRINKS OF FOOD IS ALLOWED AT FOOD PREP LOCATIONS, FOOD STORAGE, AND NEAR SINGLE-SERVICE USE ITEMS/UTENSILS. DO NOT STORE EMPLOYEE PERSONAL DRINKS INSIDE OF MEAT DISPLAY CASE. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.
    Location: Kitchen
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1) FOOD HANDLER OBSERVED EATING AND DRINKING AT FRONT RESTAURANT LOCATION COOK-LINE--DISCONTINUE THIS BEHAVIOR.2) DISCONTINUE STORAGE OF EMPLOYEE PERSONAL FOOD AND DRINKS AT FRONT RESTAURANT LOCATION AND BACK MEAT COUNTER PREP ROOM LOCATIONS. NO OPEN EMPLOYEE DRINKS OF FOOD IS ALLOWED AT FOOD PREP LOCATIONS, FOOD STORAGE, AND NEAR SINGLE-SERVICE USE ITEMS/UTENSILS. DO NOT STORE EMPLOYEE PERSONAL DRINKS INSIDE OF MEAT DISPLAY CASE. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.
    Location: Back room
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1) FOOD HANDLER OBSERVED EATING AND DRINKING AT FRONT RESTAURANT LOCATION COOK-LINE--DISCONTINUE THIS BEHAVIOR.2) DISCONTINUE STORAGE OF EMPLOYEE PERSONAL FOOD AND DRINKS AT FRONT RESTAURANT LOCATION AND BACK MEAT COUNTER PREP ROOM LOCATIONS. NO OPEN EMPLOYEE DRINKS OF FOOD IS ALLOWED AT FOOD PREP LOCATIONS, FOOD STORAGE, AND NEAR SINGLE-SERVICE USE ITEMS/UTENSILS. DO NOT STORE EMPLOYEE PERSONAL DRINKS INSIDE OF MEAT DISPLAY CASE. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.
    Location: Dry storage
  • 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: DO NOT STORE CHEESES IN SAME DISPLAY COOLER CASES AS RAW FOODS AND MEATS. KEEP RAW FOODS SEPERATED PROPERLY FROM READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
    Location: Meat counter
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT AND ALL EQUIPMENT; ESPECIALLY AT THE ABOVE LOCATIONS. (EX. SLICERS, PREP TABLES & SHELVING, CHOPPERS, ETC)
    Location: Kitchen (front)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT AND ALL EQUIPMENT; ESPECIALLY AT THE ABOVE LOCATIONS. (EX. SLICERS, PREP TABLES & SHELVING, CHOPPERS, ETC)
    Location: Kitchen (back)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT AND ALL EQUIPMENT; ESPECIALLY AT THE ABOVE LOCATIONS. (EX. SLICERS, PREP TABLES & SHELVING, CHOPPERS, ETC)
    Location: Meat counter
    Equipment: ----- Cooking Equip/Holding -----
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT AND ALL EQUIPMENT; ESPECIALLY AT THE ABOVE LOCATIONS. (EX. SLICERS, PREP TABLES & SHELVING, CHOPPERS, ETC)
    Location: Meat room
    Equipment: Metal shelving
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT AND ALL EQUIPMENT; ESPECIALLY AT THE ABOVE LOCATIONS. (EX. SLICERS, PREP TABLES & SHELVING, CHOPPERS, ETC)
    Location: Meat counter
    Equipment: Prep table
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT AND ALL EQUIPMENT; ESPECIALLY AT THE ABOVE LOCATIONS. (EX. SLICERS, PREP TABLES & SHELVING, CHOPPERS, ETC)
    Location: Meat room
    Equipment: Prep table
  • 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: DO NOT BLOCK HANDSINKS OR STORE ITEMS INSIDE HANDSINK AT BACK MEAT PREP ROOM AND AT MEAT COUNTER HANDSINK.
    Location: Kitchen (back)
    Equipment: Hand sink
  • 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: DO NOT BLOCK HANDSINKS OR STORE ITEMS INSIDE HANDSINK AT BACK MEAT PREP ROOM AND AT MEAT COUNTER HANDSINK.
    Location: Meat counter
    Equipment: Hand sink
  • 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: DO NOT BLOCK HANDSINKS OR STORE ITEMS INSIDE HANDSINK AT BACK MEAT PREP ROOM AND AT MEAT COUNTER HANDSINK.
    Location: Meat room
    Equipment: Hand sink
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: CURRENT CERTIFIED FOOD HANDLER ON FILE IS NO LONGER EMPLOYED AT ESTABLISHMENT. PROVIDE UPDATED FOOD HANDLER CERTIFICATION INFORMATION ON THE RECHECK INSPECTION DATE OR HAVE A MANAGER OR EMPLOYEE BECOME REGISTERED FOR A FOOD HANDLER CERTIFICATION CLASSS AND EXAM BY THE RECHECK INSPECTION DATE. PROVIDE PROOF OF REGISTRATION (EX. RECEIPT) ON THE RECHECK INSPECTION DATE.
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL AND/OR ANCHOR MEAT PREP COUNTER LOCATION HANDSINK SO THAT IT IS NOT MOVABLE.
    Location: Meat counter
    Equipment: Hand sink
  • 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: KEEP CONTAINERS OF MEAT OR FOOD STORED OFF FLOOR AT LEAST 6 INCHES AND ALSO AT WALK-IN-COOLER UNITS.
    Location: Meat counter
  • 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: KEEP CONTAINERS OF MEAT OR FOOD STORED OFF FLOOR AT LEAST 6 INCHES AND ALSO AT WALK-IN-COOLER UNITS.
    Location: Meat room
  • 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: KEEP CONTAINERS OF MEAT OR FOOD STORED OFF FLOOR AT LEAST 6 INCHES AND ALSO AT WALK-IN-COOLER UNITS.
    Location: Walk-in cooler
  • Uncovered foods (Critical) (corrected on site)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: KEEP ALL FOODS (EX. EXPOSED CHEESES) COVERED PROPERLY AT MEAT COUNTER DISPLAY CASES TO PREVENT CROSS-CONTAMINATION.
    Location: Meat counter
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON WHERE NEEDED:1) IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT; ESPECIALLY AT THE ABOVE LOCATIONS.2) SOILED WALK-IN-DAIRY COOLER FANGUARDS.
    Location: Kitchen (front)
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON WHERE NEEDED:1) IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT; ESPECIALLY AT THE ABOVE LOCATIONS.2) SOILED WALK-IN-DAIRY COOLER FANGUARDS.
    Location: Kitchen (back)
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON WHERE NEEDED:1) IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT; ESPECIALLY AT THE ABOVE LOCATIONS.2) SOILED WALK-IN-DAIRY COOLER FANGUARDS.
    Location: Meat room
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON WHERE NEEDED:1) IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT; ESPECIALLY AT THE ABOVE LOCATIONS.2) SOILED WALK-IN-DAIRY COOLER FANGUARDS.
    Location: Meat counter
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON WHERE NEEDED:1) IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT; ESPECIALLY AT THE ABOVE LOCATIONS.2) SOILED WALK-IN-DAIRY COOLER FANGUARDS.
    Location: Back room
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON WHERE NEEDED:1) IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT; ESPECIALLY AT THE ABOVE LOCATIONS.2) SOILED WALK-IN-DAIRY COOLER FANGUARDS.
    Location: Dry storage
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON WHERE NEEDED:1) IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT; ESPECIALLY AT THE ABOVE LOCATIONS.2) SOILED WALK-IN-DAIRY COOLER FANGUARDS.
    Location: Sales floor
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON WHERE NEEDED:1) IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT; ESPECIALLY AT THE ABOVE LOCATIONS.2) SOILED WALK-IN-DAIRY COOLER FANGUARDS.
    Location: Walk-in cooler
  • 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.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Kitchen (front)
  • 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.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Kitchen (back)
  • 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.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Meat room
  • 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.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Meat counter
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: ALSO DO NOT STORE PERSONAL ITEMS IN WALK-IN-COOLERS OR MEAT DISPLAY CASES SUCH AS FOOD, DRINKS AND HATS, ETC.
    Location: Kitchen (front)
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: ALSO DO NOT STORE PERSONAL ITEMS IN WALK-IN-COOLERS OR MEAT DISPLAY CASES SUCH AS FOOD, DRINKS AND HATS, ETC.
    Location: Kitchen (back)
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: ALSO DO NOT STORE PERSONAL ITEMS IN WALK-IN-COOLERS OR MEAT DISPLAY CASES SUCH AS FOOD, DRINKS AND HATS, ETC.
    Location: Meat room
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: ALSO DO NOT STORE PERSONAL ITEMS IN WALK-IN-COOLERS OR MEAT DISPLAY CASES SUCH AS FOOD, DRINKS AND HATS, ETC.
    Location: Back room
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: ALSO DO NOT STORE PERSONAL ITEMS IN WALK-IN-COOLERS OR MEAT DISPLAY CASES SUCH AS FOOD, DRINKS AND HATS, ETC.
    Location: Dry storage
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: ALSO DO NOT STORE PERSONAL ITEMS IN WALK-IN-COOLERS OR MEAT DISPLAY CASES SUCH AS FOOD, DRINKS AND HATS, ETC.
    Location: Walk-in cooler
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: ALSO DO NOT STORE PERSONAL ITEMS IN WALK-IN-COOLERS OR MEAT DISPLAY CASES SUCH AS FOOD, DRINKS AND HATS, ETC.
    Location: Meat counter
  • Mops and brooms (corrected)
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Location: Kitchen (back)
  • Mops and brooms (corrected)
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Location: Meat room
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: INSTALL AND/OR REPAIR OR PROVIDE PROPER DOOR SWEEPS AND PROPER DOOR SEALS ALL AROUND DOORS OF ESTABLISHMENTS THAT ACCESS OUTSIDE. SEAL AND/OR REPAIR ALL EXPOSED OPENINGS/GAPS ALL AROUND DOORS.
    Location: Kitchen (back)
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: INSTALL AND/OR REPAIR OR PROVIDE PROPER DOOR SWEEPS AND PROPER DOOR SEALS ALL AROUND DOORS OF ESTABLISHMENTS THAT ACCESS OUTSIDE. SEAL AND/OR REPAIR ALL EXPOSED OPENINGS/GAPS ALL AROUND DOORS.
    Location: Back room
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: INSTALL AND/OR REPAIR OR PROVIDE PROPER DOOR SWEEPS AND PROPER DOOR SEALS ALL AROUND DOORS OF ESTABLISHMENTS THAT ACCESS OUTSIDE. SEAL AND/OR REPAIR ALL EXPOSED OPENINGS/GAPS ALL AROUND DOORS.
    Location: Dry storage
  • 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: CONTINUE TO WORK ON WHERE NEEDED.
    Location: Sales floor
  • 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: CONTINUE TO WORK ON WHERE NEEDED.
    Location: Kitchen (front)
  • 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: CONTINUE TO WORK ON WHERE NEEDED.
    Location: Kitchen (back)
  • 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: CONTINUE TO WORK ON WHERE NEEDED.
    Location: Meat counter
  • 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: CONTINUE TO WORK ON WHERE NEEDED.
    Location: Meat room
  • 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: CONTINUE TO WORK ON WHERE NEEDED.
    Location: Back room
  • 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: CONTINUE TO WORK ON WHERE NEEDED.
    Location: Dry storage
  • 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: CONTINUE TO WORK ON WHERE NEEDED.
    Location: Walk-in cooler
 10/15/2014Non-Illness Complaint Recheck
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) CONTAINER OF MAYO STORED OUT AT ROOM TEMPERATURE; STORE ON ICE BATH OR IN REFRIGERATION UNIT AT 41 F OR BELOW--COS.2) CUT POTENTIALLY HAZARDOUS FRUITS STORED AT OUT ROOM TEMPERATUE AT SALES FLOOR PRODUCE LOCATION.KEEP CUT FRUITS UNDER PROPER REFRIGERATION OF 41 F OR BELOW.
    Location: Kitchen (front)
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1) CONTAINER OF MAYO STORED OUT AT ROOM TEMPERATURE; STORE ON ICE BATH OR IN REFRIGERATION UNIT AT 41 F OR BELOW--COS.2) CUT POTENTIALLY HAZARDOUS FRUITS STORED AT OUT ROOM TEMPERATUE AT SALES FLOOR PRODUCE LOCATION.KEEP CUT FRUITS UNDER PROPER REFRIGERATION OF 41 F OR BELOW.
    Location: Sales floor
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: FILES PRESENT IN ESTABLISHMENT. CONSULT A PROFESSIONAL PEST CONTROL PROVIDER FOR CONSULTATION. PROVIDE DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE.*PLEASE REMEMBER THAT GOOD SANITATION AND PEST CONTROL WORKS HAND AND HAND TOGETHER*
    Location: Sales floor
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: FILES PRESENT IN ESTABLISHMENT. CONSULT A PROFESSIONAL PEST CONTROL PROVIDER FOR CONSULTATION. PROVIDE DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE.*PLEASE REMEMBER THAT GOOD SANITATION AND PEST CONTROL WORKS HAND AND HAND TOGETHER*
    Location: Back room
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: FILES PRESENT IN ESTABLISHMENT. CONSULT A PROFESSIONAL PEST CONTROL PROVIDER FOR CONSULTATION. PROVIDE DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE.*PLEASE REMEMBER THAT GOOD SANITATION AND PEST CONTROL WORKS HAND AND HAND TOGETHER*
    Location: Kitchen
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1) FOOD HANDLER OBSERVED EATING AND DRINKING AT FRONT RESTAURANT LOCATION COOK-LINE--DISCONTINUE THIS BEHAVIOR.2) DISCONTINUE STORAGE OF EMPLOYEE PERSONAL FOOD AND DRINKS AT FRONT RESTAURANT LOCATION AND BACK MEAT COUNTER PREP ROOM LOCATIONS. NO OPEN EMPLOYEE DRINKS OF FOOD IS ALLOWED AT FOOD PREP LOCATIONS, FOOD STORAGE, AND NEAR SINGLE-SERVICE USE ITEMS/UTENSILS. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.
    Location: Kitchen (front)
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1) FOOD HANDLER OBSERVED EATING AND DRINKING AT FRONT RESTAURANT LOCATION COOK-LINE--DISCONTINUE THIS BEHAVIOR.2) DISCONTINUE STORAGE OF EMPLOYEE PERSONAL FOOD AND DRINKS AT FRONT RESTAURANT LOCATION AND BACK MEAT COUNTER PREP ROOM LOCATIONS. NO OPEN EMPLOYEE DRINKS OF FOOD IS ALLOWED AT FOOD PREP LOCATIONS, FOOD STORAGE, AND NEAR SINGLE-SERVICE USE ITEMS/UTENSILS. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.
    Location: Kitchen (back)
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1) FOOD HANDLER OBSERVED EATING AND DRINKING AT FRONT RESTAURANT LOCATION COOK-LINE--DISCONTINUE THIS BEHAVIOR.2) DISCONTINUE STORAGE OF EMPLOYEE PERSONAL FOOD AND DRINKS AT FRONT RESTAURANT LOCATION AND BACK MEAT COUNTER PREP ROOM LOCATIONS. NO OPEN EMPLOYEE DRINKS OF FOOD IS ALLOWED AT FOOD PREP LOCATIONS, FOOD STORAGE, AND NEAR SINGLE-SERVICE USE ITEMS/UTENSILS. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.
    Location: Meat counter
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1) FOOD HANDLER OBSERVED EATING AND DRINKING AT FRONT RESTAURANT LOCATION COOK-LINE--DISCONTINUE THIS BEHAVIOR.2) DISCONTINUE STORAGE OF EMPLOYEE PERSONAL FOOD AND DRINKS AT FRONT RESTAURANT LOCATION AND BACK MEAT COUNTER PREP ROOM LOCATIONS. NO OPEN EMPLOYEE DRINKS OF FOOD IS ALLOWED AT FOOD PREP LOCATIONS, FOOD STORAGE, AND NEAR SINGLE-SERVICE USE ITEMS/UTENSILS. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.
    Location: Meat room
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1) FOOD HANDLER OBSERVED EATING AND DRINKING AT FRONT RESTAURANT LOCATION COOK-LINE--DISCONTINUE THIS BEHAVIOR.2) DISCONTINUE STORAGE OF EMPLOYEE PERSONAL FOOD AND DRINKS AT FRONT RESTAURANT LOCATION AND BACK MEAT COUNTER PREP ROOM LOCATIONS. NO OPEN EMPLOYEE DRINKS OF FOOD IS ALLOWED AT FOOD PREP LOCATIONS, FOOD STORAGE, AND NEAR SINGLE-SERVICE USE ITEMS/UTENSILS. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.
    Location: Walk-in cooler
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1) FOOD HANDLER OBSERVED EATING AND DRINKING AT FRONT RESTAURANT LOCATION COOK-LINE--DISCONTINUE THIS BEHAVIOR.2) DISCONTINUE STORAGE OF EMPLOYEE PERSONAL FOOD AND DRINKS AT FRONT RESTAURANT LOCATION AND BACK MEAT COUNTER PREP ROOM LOCATIONS. NO OPEN EMPLOYEE DRINKS OF FOOD IS ALLOWED AT FOOD PREP LOCATIONS, FOOD STORAGE, AND NEAR SINGLE-SERVICE USE ITEMS/UTENSILS. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.
    Location: Kitchen
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1) FOOD HANDLER OBSERVED EATING AND DRINKING AT FRONT RESTAURANT LOCATION COOK-LINE--DISCONTINUE THIS BEHAVIOR.2) DISCONTINUE STORAGE OF EMPLOYEE PERSONAL FOOD AND DRINKS AT FRONT RESTAURANT LOCATION AND BACK MEAT COUNTER PREP ROOM LOCATIONS. NO OPEN EMPLOYEE DRINKS OF FOOD IS ALLOWED AT FOOD PREP LOCATIONS, FOOD STORAGE, AND NEAR SINGLE-SERVICE USE ITEMS/UTENSILS. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.
    Location: Back room
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1) FOOD HANDLER OBSERVED EATING AND DRINKING AT FRONT RESTAURANT LOCATION COOK-LINE--DISCONTINUE THIS BEHAVIOR.2) DISCONTINUE STORAGE OF EMPLOYEE PERSONAL FOOD AND DRINKS AT FRONT RESTAURANT LOCATION AND BACK MEAT COUNTER PREP ROOM LOCATIONS. NO OPEN EMPLOYEE DRINKS OF FOOD IS ALLOWED AT FOOD PREP LOCATIONS, FOOD STORAGE, AND NEAR SINGLE-SERVICE USE ITEMS/UTENSILS. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.
    Location: Dry storage
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: DO NOT STORE CHEESES IN SAME DISPLAY COOLER CASES AS RAW FOODS AND MEATS. KEEP RAW FOODS SEPERATED PROPERLY FROM READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
    Location: Meat counter
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT AND ALL EQUIPMENT; ESPECIALLY AT THE ABOVE LOCATIONS. (EX. SLICERS, PREP TABLES & SHELVING, CHOPPERS, ETC)
    Location: Kitchen (front)
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT AND ALL EQUIPMENT; ESPECIALLY AT THE ABOVE LOCATIONS. (EX. SLICERS, PREP TABLES & SHELVING, CHOPPERS, ETC)
    Location: Kitchen (back)
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT AND ALL EQUIPMENT; ESPECIALLY AT THE ABOVE LOCATIONS. (EX. SLICERS, PREP TABLES & SHELVING, CHOPPERS, ETC)
    Location: Meat counter
    Equipment: ----- Cooking Equip/Holding -----
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT AND ALL EQUIPMENT; ESPECIALLY AT THE ABOVE LOCATIONS. (EX. SLICERS, PREP TABLES & SHELVING, CHOPPERS, ETC)
    Location: Meat room
    Equipment: Metal shelving
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT AND ALL EQUIPMENT; ESPECIALLY AT THE ABOVE LOCATIONS. (EX. SLICERS, PREP TABLES & SHELVING, CHOPPERS, ETC)
    Location: Meat counter
    Equipment: Prep table
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT AND ALL EQUIPMENT; ESPECIALLY AT THE ABOVE LOCATIONS. (EX. SLICERS, PREP TABLES & SHELVING, CHOPPERS, ETC)
    Location: Meat room
    Equipment: Prep table
  • 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: DO NOT BLOCK HANDSINKS OR STORE ITEMS INSIDE HANDSINK AT BACK MEAT PREP ROOM AND AT MEAT COUNTER HANDSINK.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: DO NOT BLOCK HANDSINKS OR STORE ITEMS INSIDE HANDSINK AT BACK MEAT PREP ROOM AND AT MEAT COUNTER HANDSINK.
    Location: Meat counter
    Equipment: Hand sink
  • 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: DO NOT BLOCK HANDSINKS OR STORE ITEMS INSIDE HANDSINK AT BACK MEAT PREP ROOM AND AT MEAT COUNTER HANDSINK.
    Location: Meat room
    Equipment: Hand sink
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: CURRENT CERTIFIED FOOD HANDLER ON FILE IS NO LONGER EMPLOYED AT ESTABLISHMENT. PROVIDE UPDATED FOOD HANDLER CERTIFICATION INFORMATION ON THE RECHECK INSPECTION DATE OR HAVE A MANAGER OR EMPLOYEE BECOME REGISTERED FOR A FOOD HANDLER CERTIFICATION CLASSS AND EXAM BY THE RECHECK INSPECTION DATE. PROVIDE PROOF OF REGISTRATION (EX. RECEIPT) ON THE RECHECK INSPECTION DATE.
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL AND/OR ANCHOR MEAT PREP COUNTER LOCATION HANDSINK SO THAT IT IS NOT MOVABLE.
    Location: Meat counter
    Equipment: Hand sink
  • Food storage (corrected on site)
    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: KEEP CONTAINERS OF MEAT OR FOOD STORED OFF FLOOR AT LEAST 6 INCHES AND ALSO AT WALK-IN-COOLER UNITS.
    Location: Meat counter
  • Food storage (corrected on site)
    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: KEEP CONTAINERS OF MEAT OR FOOD STORED OFF FLOOR AT LEAST 6 INCHES AND ALSO AT WALK-IN-COOLER UNITS.
    Location: Meat room
  • 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: KEEP CONTAINERS OF MEAT OR FOOD STORED OFF FLOOR AT LEAST 6 INCHES AND ALSO AT WALK-IN-COOLER UNITS.
    Location: Walk-in cooler
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: KEEP ALL FOODS (EX. EXPOSED CHEESES) COVERED PROPERLY AT MEAT COUNTER DISPLAY CASES TO PREVENT CROSS-CONTAMINATION.
    Location: Meat counter
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT; ESPECIALLY AT THE ABOVE LOCATIONS.2) SOILED WALK-IN-DAIRY COOLER FANGUARDS.
    Location: Kitchen (front)
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT; ESPECIALLY AT THE ABOVE LOCATIONS.2) SOILED WALK-IN-DAIRY COOLER FANGUARDS.
    Location: Kitchen (back)
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT; ESPECIALLY AT THE ABOVE LOCATIONS.2) SOILED WALK-IN-DAIRY COOLER FANGUARDS.
    Location: Meat room
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT; ESPECIALLY AT THE ABOVE LOCATIONS.2) SOILED WALK-IN-DAIRY COOLER FANGUARDS.
    Location: Meat counter
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT; ESPECIALLY AT THE ABOVE LOCATIONS.2) SOILED WALK-IN-DAIRY COOLER FANGUARDS.
    Location: Back room
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT; ESPECIALLY AT THE ABOVE LOCATIONS.2) SOILED WALK-IN-DAIRY COOLER FANGUARDS.
    Location: Dry storage
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT; ESPECIALLY AT THE ABOVE LOCATIONS.2) SOILED WALK-IN-DAIRY COOLER FANGUARDS.
    Location: Sales floor
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE OVERALL ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZING OF ENTIRE ESTABLISHMENT; ESPECIALLY AT THE ABOVE LOCATIONS.2) SOILED WALK-IN-DAIRY COOLER FANGUARDS.
    Location: Walk-in cooler
  • 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.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Kitchen (front)
  • 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.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Kitchen (back)
  • 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.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Meat room
  • 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.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Meat counter
  • Hair restraints (corrected on site)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: ALSO DO NOT STORE PERSONAL ITEMS IN WALK-IN-COOLERS SUCH AS FOODS, HATS, ETC.
    Location: Kitchen (front)
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: ALSO DO NOT STORE PERSONAL ITEMS IN WALK-IN-COOLERS SUCH AS FOODS, HATS, ETC.
    Location: Kitchen (back)
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: ALSO DO NOT STORE PERSONAL ITEMS IN WALK-IN-COOLERS SUCH AS FOODS, HATS, ETC.
    Location: Meat room
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: ALSO DO NOT STORE PERSONAL ITEMS IN WALK-IN-COOLERS SUCH AS FOODS, HATS, ETC.
    Location: Back room
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: ALSO DO NOT STORE PERSONAL ITEMS IN WALK-IN-COOLERS SUCH AS FOODS, HATS, ETC.
    Location: Dry storage
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: ALSO DO NOT STORE PERSONAL ITEMS IN WALK-IN-COOLERS SUCH AS FOODS, HATS, ETC.
    Location: Walk-in cooler
  • Mops and brooms (corrected on site)
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Location: Kitchen (back)
  • Mops and brooms (corrected on site)
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Location: Meat room
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: INSTALL AND/OR REPAIR OR PROVIDE PROPER DOOR SWEEPS AND PROPER DOOR SEALS ALL AROUND DOORS OF ESTABLISHMENTS THAT ACCESS OUTSIDE. SEAL AND/OR REPAIR ALL EXPOSED OPENINGS/GAPS ALL AROUND DOORS.
    Location: Kitchen (back)
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: INSTALL AND/OR REPAIR OR PROVIDE PROPER DOOR SWEEPS AND PROPER DOOR SEALS ALL AROUND DOORS OF ESTABLISHMENTS THAT ACCESS OUTSIDE. SEAL AND/OR REPAIR ALL EXPOSED OPENINGS/GAPS ALL AROUND DOORS.
    Location: Back room
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: INSTALL AND/OR REPAIR OR PROVIDE PROPER DOOR SWEEPS AND PROPER DOOR SEALS ALL AROUND DOORS OF ESTABLISHMENTS THAT ACCESS OUTSIDE. SEAL AND/OR REPAIR ALL EXPOSED OPENINGS/GAPS ALL AROUND DOORS.
    Location: Dry storage
  • 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.
    Location: Sales floor
  • 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.
    Location: Kitchen (front)
  • 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.
    Location: Kitchen (back)
  • 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.
    Location: Meat counter
  • 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.
    Location: Meat room
  • 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.
    Location: Back room
  • 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.
    Location: Dry storage
  • 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.
    Location: Walk-in cooler
 10/08/2014Non-Illness Complaint
  • Physical structure maintenance (corrected)
    Physical structure, ie. Floor, roof, foundation, stair, ceiling, exterior/interior wall, not maintained in safe and sound condition.
    Correction: Every part of physical structure shall be maintained in a safe and sound condition capable of supporting reasonably expected loads.
    Comments: REPAIR ALL ROOF/CEILING LEAKS AT CEILING LOCATED AT MEAT PREP LOCATION AND AT WALK-IN-MEAT COOLER.
  • 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: RESTAURANT LOCATION:CORN AT 96 F.
    Location: Main kitchen
    Equipment: Steam table
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: RESTAURANT LOCATION:1) MAYO STORED OUT AT ROOM TEMPERTURE AT CASHIER LOCATION--COS.2) TOMATOES AT 54 F.3) COLD-TOP COOLER AT 46 F.*CORRECTIVE ACTION* FOOD WAS DISCARDED. FOOD STORED IN ALTERNATE REFRIGERATION UNIT THAT IS MAINTAINING AT 41 F OR BELOW.
    Location: Main kitchen
    Equipment: Cold top
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: RESTAURANT LOCATION:1) MAYO STORED OUT AT ROOM TEMPERTURE AT CASHIER LOCATION--COS.2) TOMATOES AT 54 F.3) COLD-TOP COOLER AT 46 F.*CORRECTIVE ACTION* FOOD WAS DISCARDED. FOOD STORED IN ALTERNATE REFRIGERATION UNIT THAT IS MAINTAINING AT 41 F OR BELOW.
    Location: Main kitchen
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: RESTAURANT LOCATION:1) MAYO STORED OUT AT ROOM TEMPERTURE AT CASHIER LOCATION--COS.2) TOMATOES AT 54 F.3) COLD-TOP COOLER AT 46 F.*CORRECTIVE ACTION* FOOD WAS DISCARDED. FOOD STORED IN ALTERNATE REFRIGERATION UNIT THAT IS MAINTAINING AT 41 F OR BELOW.
    Location: Main kitchen
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN EMPLOYEE DRINK (PEPSI) LOCATED RESTAURANT LOCATION.
    Location: Kitchen
  • 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: STORE ALL RAW SHELL EGGS LOW BELOW ALL READY-TO-EAT FOODS AT SALES FLOOR WALK-IN-DAIRY COOLER.
    Location: Sales floor
    Equipment: Walk in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) DEFROST, CLEAN AND SANITIZER MEAT ROOM REACH-IN-FREEZER.2) CLEAN AND SANITIZE ALL RESTAURANT LOCATION EQUIPMENT, COOLERS AND FREEZERS (INTERIOR AND EXTERIOR SURFACES).3) DO NOT STIR/MIX FOODS DIRECTLY ON THE FLOOR AT RESTUARANT LOCATION--COS.
    Location: Meat room
    Equipment: reach in freezer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) DEFROST, CLEAN AND SANITIZER MEAT ROOM REACH-IN-FREEZER.2) CLEAN AND SANITIZE ALL RESTAURANT LOCATION EQUIPMENT, COOLERS AND FREEZERS (INTERIOR AND EXTERIOR SURFACES).3) DO NOT STIR/MIX FOODS DIRECTLY ON THE FLOOR AT RESTUARANT LOCATION--COS.
    Location: Main kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) DEFROST, CLEAN AND SANITIZER MEAT ROOM REACH-IN-FREEZER.2) CLEAN AND SANITIZE ALL RESTAURANT LOCATION EQUIPMENT, COOLERS AND FREEZERS (INTERIOR AND EXTERIOR SURFACES).3) DO NOT STIR/MIX FOODS DIRECTLY ON THE FLOOR AT RESTUARANT LOCATION--COS.
    Location: Main kitchen
    Equipment: ---------------- Freezers ---------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) DEFROST, CLEAN AND SANITIZER MEAT ROOM REACH-IN-FREEZER.2) CLEAN AND SANITIZE ALL RESTAURANT LOCATION EQUIPMENT, COOLERS AND FREEZERS (INTERIOR AND EXTERIOR SURFACES).3) DO NOT STIR/MIX FOODS DIRECTLY ON THE FLOOR AT RESTUARANT LOCATION--COS.
    Location: Main kitchen
    Equipment: Cold top
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) DEFROST, CLEAN AND SANITIZER MEAT ROOM REACH-IN-FREEZER.2) CLEAN AND SANITIZE ALL RESTAURANT LOCATION EQUIPMENT, COOLERS AND FREEZERS (INTERIOR AND EXTERIOR SURFACES).3) DO NOT STIR/MIX FOODS DIRECTLY ON THE FLOOR AT RESTUARANT LOCATION--COS.
    Location: Main kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) DEFROST, CLEAN AND SANITIZER MEAT ROOM REACH-IN-FREEZER.2) CLEAN AND SANITIZE ALL RESTAURANT LOCATION EQUIPMENT, COOLERS AND FREEZERS (INTERIOR AND EXTERIOR SURFACES).3) DO NOT STIR/MIX FOODS DIRECTLY ON THE FLOOR AT RESTUARANT LOCATION--COS.
    Location: Main kitchen
    Equipment: Flat grill
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) DEFROST, CLEAN AND SANITIZER MEAT ROOM REACH-IN-FREEZER.2) CLEAN AND SANITIZE ALL RESTAURANT LOCATION EQUIPMENT, COOLERS AND FREEZERS (INTERIOR AND EXTERIOR SURFACES).3) DO NOT STIR/MIX FOODS DIRECTLY ON THE FLOOR AT RESTUARANT LOCATION--COS.
    Location: Kitchen
  • 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: RESTAURANT LOCATION:INCLUDING ALL PREP TABLES AND COUNTER-TOPS.
    Location: Main kitchen
    Equipment: Knife/utensil rack
  • 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: RESTAURANT LOCATION:INCLUDING ALL PREP TABLES AND COUNTER-TOPS.
    Location: Main kitchen
    Equipment: Metal shelving
  • 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: RESTAURANT LOCATION:INCLUDING ALL PREP TABLES AND COUNTER-TOPS.
    Location: Main kitchen
    Equipment: Prep table
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR PUBLIC MENS RESTROOM HANDSINK SO THAT IT IS DRAINING PROPERLY.
    Location: Mens restroom
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: 1) NO IN-PLACE SANITIZER SET-UP AT RESTAURANT; PROVIDE AT ALL TIMES AND CHANGE AT LEAST EVERY 2 HOURS DURING OPERATION.2) IN-PLACE SANITIZER FOR CHLORINE EXCEEDING 100 PPM AT MEAT PREP LOCATION COUNTER; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
    Location: Meat counter
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: 1) NO IN-PLACE SANITIZER SET-UP AT RESTAURANT; PROVIDE AT ALL TIMES AND CHANGE AT LEAST EVERY 2 HOURS DURING OPERATION.2) IN-PLACE SANITIZER FOR CHLORINE EXCEEDING 100 PPM AT MEAT PREP LOCATION COUNTER; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
    Location: Main kitchen
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: RESTAURANT LOCATION:PROVIDE PROPER FOOD GRADE SCOOPS WITH HANDLES TO DISPENSE OUT FOODS PROPER.
    Location: Main kitchen
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. JACKETS AND BAGS AT RESTAURANT AND PRODUCE PREP AREA LOCATION.
    Location: Main kitchen
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. JACKETS AND BAGS AT RESTAURANT AND PRODUCE PREP AREA LOCATION.
    Location: Produce room
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. JACKETS AND BAGS AT RESTAURANT AND PRODUCE PREP AREA LOCATION.
    Location: Prep area
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT WALK-IN-PRODUCE COOLER.
    Location: Walk-in cooler
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: SEAL BOTTOM OF ALL ESTABLISHMENT OUTSIDE DELIVER DOORS AT BACK STOCK ROOM AND WALK-IN-COOLER DOORS. SEAL AND CLOSE OFF ALL GAPS AT DOORS. PROVIDE PROPER DOOR SWEEPS.
    Location: Back room
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: SEAL BOTTOM OF ALL ESTABLISHMENT OUTSIDE DELIVER DOORS AT BACK STOCK ROOM AND WALK-IN-COOLER DOORS. SEAL AND CLOSE OFF ALL GAPS AT DOORS. PROVIDE PROPER DOOR SWEEPS.
    Location: Dry storage
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: SEAL BOTTOM OF ALL ESTABLISHMENT OUTSIDE DELIVER DOORS AT BACK STOCK ROOM AND WALK-IN-COOLER DOORS. SEAL AND CLOSE OFF ALL GAPS AT DOORS. PROVIDE PROPER DOOR SWEEPS.
    Location: Produce room
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: SEAL BOTTOM OF ALL ESTABLISHMENT OUTSIDE DELIVER DOORS AT BACK STOCK ROOM AND WALK-IN-COOLER DOORS. SEAL AND CLOSE OFF ALL GAPS AT DOORS. PROVIDE PROPER DOOR SWEEPS.
    Location: Walk-in cooler
  • Open doors and windows (corrected)
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Comments: FRONT STORE ENTRANCE DOORS ARE OPEN--KEEP CLOSED.
    Location: Sales floor
  • 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.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL PUBLIC AND EMPLOYEE RESTROOM CEILING VENTS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTAURANT LOCATION HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES; INCLUDING FILTERS.
    Location: Restroom
  • 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.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL PUBLIC AND EMPLOYEE RESTROOM CEILING VENTS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTAURANT LOCATION HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES; INCLUDING FILTERS.
    Location: Emp restroom
  • 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.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL PUBLIC AND EMPLOYEE RESTROOM CEILING VENTS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTAURANT LOCATION HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES; INCLUDING FILTERS.
    Location: Main kitchen
  • Floors, walls, ceilings cleanability (corrected)
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: REPAIR ALL WALL HOLES AT PUBLIC RESTROOMS.
    Location: Restroom
  • Wall and ceiling coverings/attachments (corrected)
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE ALL DAMAGED CEILING TILES WHERE MISSING AND/OR DAMAGED AT MEAT PREP LOCATION.
    Location: Meat counter
  • Wall and ceiling coverings/attachments (corrected)
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE ALL DAMAGED CEILING TILES WHERE MISSING AND/OR DAMAGED AT MEAT PREP LOCATION.
    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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL MEAT WALK-IN-COOLERS, MOP SINK ROOM FLOORS AND BACK DRY STORAGE STOCK ROOM FLOORS.
    Location: Chemical room
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL MEAT WALK-IN-COOLERS, MOP SINK ROOM FLOORS AND BACK DRY STORAGE STOCK ROOM FLOORS.
    Location: Back room
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL MEAT WALK-IN-COOLERS, MOP SINK ROOM FLOORS AND BACK DRY STORAGE STOCK ROOM FLOORS.
    Location: Dry storage
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL MEAT WALK-IN-COOLERS, MOP SINK ROOM FLOORS AND BACK DRY STORAGE STOCK ROOM FLOORS.
    Location: Walk-in cooler
  • 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 INTERIOR VISIBLE WORKING THERMOMETERS AT ALL STORE ICE CREAM FREEZERS AND AT PRODUCE LOCATION FREEZER WHERE FROZEN PEAS ARE STORED WHERE MISSING.
    Location: Sales floor
    Equipment: Ice cream 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL STORE ICE CREAM FREEZERS AND AT PRODUCE LOCATION FREEZER WHERE FROZEN PEAS ARE STORED WHERE MISSING.
    Location: Sales floor
    Equipment: reach in freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-DAIRY COOLER FANGUARDS--CORRECTED.2) CLEAN AND ORGANIZE MOP SINK ROOM.3) CLEAN AND ORGANIZE BACK DRY STOCK ROOMS.4) CLEAN AND ORGANIZE MEAT WALK-IN-COOLERS--CORRECTED.
    Location: Sales floor
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-DAIRY COOLER FANGUARDS--CORRECTED.2) CLEAN AND ORGANIZE MOP SINK ROOM.3) CLEAN AND ORGANIZE BACK DRY STOCK ROOMS.4) CLEAN AND ORGANIZE MEAT WALK-IN-COOLERS--CORRECTED.
    Location: Chemical room
    Equipment: Mop sink
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-DAIRY COOLER FANGUARDS--CORRECTED.2) CLEAN AND ORGANIZE MOP SINK ROOM.3) CLEAN AND ORGANIZE BACK DRY STOCK ROOMS.4) CLEAN AND ORGANIZE MEAT WALK-IN-COOLERS--CORRECTED.
    Location: Back room
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-DAIRY COOLER FANGUARDS--CORRECTED.2) CLEAN AND ORGANIZE MOP SINK ROOM.3) CLEAN AND ORGANIZE BACK DRY STOCK ROOMS.4) CLEAN AND ORGANIZE MEAT WALK-IN-COOLERS--CORRECTED.
    Location: Dry storage
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Produce room
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Produce room
    Equipment: Hand sink
  • Covered trash can in womens restroom (corrected)
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Comments: PROVIDE AT ALL WOMEN PUBLIC AND EMPLOYEE RESTROOMS.
    Location: Emp restroom
  • Covered trash can in womens restroom (corrected)
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Comments: PROVIDE AT ALL WOMEN PUBLIC AND EMPLOYEE RESTROOMS.
    Location: Womens restroom
 03/13/2014Recheck
  • Physical structure maintenance (corrected)
    Physical structure, ie. Floor, roof, foundation, stair, ceiling, exterior/interior wall, not maintained in safe and sound condition.
    Correction: Every part of physical structure shall be maintained in a safe and sound condition capable of supporting reasonably expected loads.
    Comments: REPAIR ALL ROOF/CEILING LEAKS AT CEILING LOCATED AT MEAT PREP LOCATION AND AT WALK-IN-MEAT COOLER.
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: RESTAURANT LOCATION:CORN AT 96 F.
    Location: Main kitchen
    Equipment: Steam table
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: RESTAURANT LOCATION:1) MAYO STORED OUT AT ROOM TEMPERTURE AT CASHIER LOCATION--COS.2) TOMATOES AT 54 F.3) COLD-TOP COOLER AT 46 F.*CORRECTIVE ACTION* FOOD WAS DISCARDED. FOOD STORED IN ALTERNATE REFRIGERATION UNIT THAT IS MAINTAINING AT 41 F OR BELOW.
    Location: Main kitchen
    Equipment: Cold top
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: RESTAURANT LOCATION:1) MAYO STORED OUT AT ROOM TEMPERTURE AT CASHIER LOCATION--COS.2) TOMATOES AT 54 F.3) COLD-TOP COOLER AT 46 F.*CORRECTIVE ACTION* FOOD WAS DISCARDED. FOOD STORED IN ALTERNATE REFRIGERATION UNIT THAT IS MAINTAINING AT 41 F OR BELOW.
    Location: Main kitchen
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: RESTAURANT LOCATION:1) MAYO STORED OUT AT ROOM TEMPERTURE AT CASHIER LOCATION--COS.2) TOMATOES AT 54 F.3) COLD-TOP COOLER AT 46 F.*CORRECTIVE ACTION* FOOD WAS DISCARDED. FOOD STORED IN ALTERNATE REFRIGERATION UNIT THAT IS MAINTAINING AT 41 F OR BELOW.
    Location: Main kitchen
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN EMPLOYEE DRINK (PEPSI) LOCATED RESTAURANT LOCATION.
    Location: Kitchen
  • 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: STORE ALL RAW SHELL EGGS LOW BELOW ALL READY-TO-EAT FOODS AT SALES FLOOR WALK-IN-DAIRY COOLER.
    Location: Sales floor
    Equipment: Walk in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) DEFROST, CLEAN AND SANITIZER MEAT ROOM REACH-IN-FREEZER.2) CLEAN AND SANITIZE ALL RESTAURANT LOCATION EQUIPMENT, COOLERS AND FREEZERS (INTERIOR AND EXTERIOR SURFACES).3) DO NOT STIR/MIX FOODS DIRECTLY ON THE FLOOR AT RESTUARANT LOCATION--COS.
    Location: Meat room
    Equipment: reach in freezer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) DEFROST, CLEAN AND SANITIZER MEAT ROOM REACH-IN-FREEZER.2) CLEAN AND SANITIZE ALL RESTAURANT LOCATION EQUIPMENT, COOLERS AND FREEZERS (INTERIOR AND EXTERIOR SURFACES).3) DO NOT STIR/MIX FOODS DIRECTLY ON THE FLOOR AT RESTUARANT LOCATION--COS.
    Location: Main kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) DEFROST, CLEAN AND SANITIZER MEAT ROOM REACH-IN-FREEZER.2) CLEAN AND SANITIZE ALL RESTAURANT LOCATION EQUIPMENT, COOLERS AND FREEZERS (INTERIOR AND EXTERIOR SURFACES).3) DO NOT STIR/MIX FOODS DIRECTLY ON THE FLOOR AT RESTUARANT LOCATION--COS.
    Location: Main kitchen
    Equipment: ---------------- Freezers ---------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) DEFROST, CLEAN AND SANITIZER MEAT ROOM REACH-IN-FREEZER.2) CLEAN AND SANITIZE ALL RESTAURANT LOCATION EQUIPMENT, COOLERS AND FREEZERS (INTERIOR AND EXTERIOR SURFACES).3) DO NOT STIR/MIX FOODS DIRECTLY ON THE FLOOR AT RESTUARANT LOCATION--COS.
    Location: Main kitchen
    Equipment: Cold top
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) DEFROST, CLEAN AND SANITIZER MEAT ROOM REACH-IN-FREEZER.2) CLEAN AND SANITIZE ALL RESTAURANT LOCATION EQUIPMENT, COOLERS AND FREEZERS (INTERIOR AND EXTERIOR SURFACES).3) DO NOT STIR/MIX FOODS DIRECTLY ON THE FLOOR AT RESTUARANT LOCATION--COS.
    Location: Main kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) DEFROST, CLEAN AND SANITIZER MEAT ROOM REACH-IN-FREEZER.2) CLEAN AND SANITIZE ALL RESTAURANT LOCATION EQUIPMENT, COOLERS AND FREEZERS (INTERIOR AND EXTERIOR SURFACES).3) DO NOT STIR/MIX FOODS DIRECTLY ON THE FLOOR AT RESTUARANT LOCATION--COS.
    Location: Main kitchen
    Equipment: Flat grill
  • Food contact surface(s) soiled (corrected on site)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) DEFROST, CLEAN AND SANITIZER MEAT ROOM REACH-IN-FREEZER.2) CLEAN AND SANITIZE ALL RESTAURANT LOCATION EQUIPMENT, COOLERS AND FREEZERS (INTERIOR AND EXTERIOR SURFACES).3) DO NOT STIR/MIX FOODS DIRECTLY ON THE FLOOR AT RESTUARANT LOCATION--COS.
    Location: Kitchen
  • Food contact cleaning frequency (corrected on site)
    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: RESTAURANT LOCATION:INCLUDING ALL PREP TABLES AND COUNTER-TOPS.
    Location: Main kitchen
    Equipment: Knife/utensil rack
  • Food contact cleaning frequency (corrected on site)
    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: RESTAURANT LOCATION:INCLUDING ALL PREP TABLES AND COUNTER-TOPS.
    Location: Main kitchen
    Equipment: Metal shelving
  • Food contact cleaning frequency (corrected on site)
    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: RESTAURANT LOCATION:INCLUDING ALL PREP TABLES AND COUNTER-TOPS.
    Location: Main kitchen
    Equipment: Prep table
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR PUBLIC MENS RESTROOM HANDSINK SO THAT IT IS DRAINING PROPERLY.
    Location: Mens restroom
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: 1) NO IN-PLACE SANITIZER SET-UP AT RESTAURANT; PROVIDE AT ALL TIMES AND CHANGE AT LEAST EVERY 2 HOURS DURING OPERATION.2) IN-PLACE SANITIZER FOR CHLORINE EXCEEDING 100 PPM AT MEAT PREP LOCATION COUNTER; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
    Location: Meat counter
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: 1) NO IN-PLACE SANITIZER SET-UP AT RESTAURANT; PROVIDE AT ALL TIMES AND CHANGE AT LEAST EVERY 2 HOURS DURING OPERATION.2) IN-PLACE SANITIZER FOR CHLORINE EXCEEDING 100 PPM AT MEAT PREP LOCATION COUNTER; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
    Location: Main kitchen
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: RESTAURANT LOCATION:PROVIDE PROPER FOOD GRADE SCOOPS WITH HANDLES TO DISPENSE OUT FOODS PROPER.
    Location: Main kitchen
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. JACKETS AND BAGS AT RESTAURANT AND PRODUCE PREP AREA LOCATION.
    Location: Main kitchen
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. JACKETS AND BAGS AT RESTAURANT AND PRODUCE PREP AREA LOCATION.
    Location: Produce room
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. JACKETS AND BAGS AT RESTAURANT AND PRODUCE PREP AREA LOCATION.
    Location: Prep area
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT WALK-IN-PRODUCE COOLER.
    Location: Walk-in cooler
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: SEAL BOTTOM OF ALL ESTABLISHMENT OUTSIDE DELIVER DOORS AT BACK STOCK ROOM AND WALK-IN-COOLER DOORS. SEAL AND CLOSE OFF ALL GAPS AT DOORS. PROVIDE PROPER DOOR SWEEPS.
    Location: Back room
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: SEAL BOTTOM OF ALL ESTABLISHMENT OUTSIDE DELIVER DOORS AT BACK STOCK ROOM AND WALK-IN-COOLER DOORS. SEAL AND CLOSE OFF ALL GAPS AT DOORS. PROVIDE PROPER DOOR SWEEPS.
    Location: Dry storage
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: SEAL BOTTOM OF ALL ESTABLISHMENT OUTSIDE DELIVER DOORS AT BACK STOCK ROOM AND WALK-IN-COOLER DOORS. SEAL AND CLOSE OFF ALL GAPS AT DOORS. PROVIDE PROPER DOOR SWEEPS.
    Location: Produce room
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: SEAL BOTTOM OF ALL ESTABLISHMENT OUTSIDE DELIVER DOORS AT BACK STOCK ROOM AND WALK-IN-COOLER DOORS. SEAL AND CLOSE OFF ALL GAPS AT DOORS. PROVIDE PROPER DOOR SWEEPS.
    Location: Walk-in cooler
  • Open doors and windows (corrected)
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Comments: FRONT STORE ENTRANCE DOORS ARE OPEN--KEEP CLOSED.
    Location: Sales floor
  • 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.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL PUBLIC AND EMPLOYEE RESTROOM CEILING VENTS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTAURANT LOCATION HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES; INCLUDING FILTERS.
    Location: Restroom
  • 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.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL PUBLIC AND EMPLOYEE RESTROOM CEILING VENTS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTAURANT LOCATION HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES; INCLUDING FILTERS.
    Location: Emp restroom
  • 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.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL PUBLIC AND EMPLOYEE RESTROOM CEILING VENTS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTAURANT LOCATION HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES; INCLUDING FILTERS.
    Location: Main kitchen
  • Floors, walls, ceilings cleanability (corrected)
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: REPAIR ALL WALL HOLES AT PUBLIC RESTROOMS.
    Location: Restroom
  • Wall and ceiling coverings/attachments (corrected)
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE ALL DAMAGED CEILING TILES WHERE MISSING AND/OR DAMAGED AT MEAT PREP LOCATION.
    Location: Meat counter
  • Wall and ceiling coverings/attachments (corrected)
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE ALL DAMAGED CEILING TILES WHERE MISSING AND/OR DAMAGED AT MEAT PREP LOCATION.
    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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL MEAT WALK-IN-COOLERS, MOP SINK ROOM FLOORS AND BACK DRY STORAGE STOCK ROOM FLOORS.
    Location: Chemical room
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL MEAT WALK-IN-COOLERS, MOP SINK ROOM FLOORS AND BACK DRY STORAGE STOCK ROOM FLOORS.
    Location: Back room
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL MEAT WALK-IN-COOLERS, MOP SINK ROOM FLOORS AND BACK DRY STORAGE STOCK ROOM FLOORS.
    Location: Dry storage
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL MEAT WALK-IN-COOLERS, MOP SINK ROOM FLOORS AND BACK DRY STORAGE STOCK ROOM FLOORS.
    Location: Walk-in cooler
  • 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 INTERIOR VISIBLE WORKING THERMOMETERS AT ALL STORE ICE CREAM FREEZERS AND AT PRODUCE LOCATION FREEZER WHERE FROZEN PEAS ARE STORED WHERE MISSING.
    Location: Sales floor
    Equipment: Ice cream freezer
  • Thermometer, provided (corrected on site)
    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 INTERIOR VISIBLE WORKING THERMOMETERS AT ALL STORE ICE CREAM FREEZERS AND AT PRODUCE LOCATION FREEZER WHERE FROZEN PEAS ARE STORED WHERE MISSING.
    Location: Sales floor
    Equipment: reach in freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-DAIRY COOLER FANGUARDS--CORRECTED.2) CLEAN AND ORGANIZE MOP SINK ROOM.3) CLEAN AND ORGANIZE BACK DRY STOCK ROOMS.4) CLEAN AND ORGANIZE MEAT WALK-IN-COOLERS--CORRECTED.
    Location: Sales floor
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-DAIRY COOLER FANGUARDS--CORRECTED.2) CLEAN AND ORGANIZE MOP SINK ROOM.3) CLEAN AND ORGANIZE BACK DRY STOCK ROOMS.4) CLEAN AND ORGANIZE MEAT WALK-IN-COOLERS--CORRECTED.
    Location: Chemical room
    Equipment: Mop sink
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-DAIRY COOLER FANGUARDS--CORRECTED.2) CLEAN AND ORGANIZE MOP SINK ROOM.3) CLEAN AND ORGANIZE BACK DRY STOCK ROOMS.4) CLEAN AND ORGANIZE MEAT WALK-IN-COOLERS--CORRECTED.
    Location: Back room
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-DAIRY COOLER FANGUARDS--CORRECTED.2) CLEAN AND ORGANIZE MOP SINK ROOM.3) CLEAN AND ORGANIZE BACK DRY STOCK ROOMS.4) CLEAN AND ORGANIZE MEAT WALK-IN-COOLERS--CORRECTED.
    Location: Dry storage
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Produce room
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Produce room
    Equipment: Hand sink
  • Covered trash can in womens restroom (corrected)
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Comments: PROVIDE AT ALL WOMEN PUBLIC AND EMPLOYEE RESTROOMS.
    Location: Emp restroom
  • Covered trash can in womens restroom (corrected)
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Comments: PROVIDE AT ALL WOMEN PUBLIC AND EMPLOYEE RESTROOMS.
    Location: Womens restroom
 03/04/2014Recheck
  • Physical structure maintenance
    Physical structure, ie. Floor, roof, foundation, stair, ceiling, exterior/interior wall, not maintained in safe and sound condition.
    Correction: Every part of physical structure shall be maintained in a safe and sound condition capable of supporting reasonably expected loads.
    Comments: REPAIR ALL ROOF/CEILING LEAKS AT CEILING LOCATED AT MEAT PREP LOCATION AND AT WALK-IN-MEAT COOLER.
  • 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: RESTAURANT LOCATION:CORN AT 96 F.
    Location: Main kitchen
    Equipment: Steam table
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: RESTAURANT LOCATION:1) MAYO STORED OUT AT ROOM TEMPERTURE AT CASHIER LOCATION.2) TOMATOES AT 54 F.3) COLD-TOP COOLER AT 46 F.*CORRECTIVE ACTION* FOOD WAS DISCARDED. FOOD STORED IN ALTERNATE REFRIGERATION UNIT THAT IS MAINTAINING AT 41 F OR BELOW.
    Location: Main kitchen
    Equipment: Cold top
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: RESTAURANT LOCATION:1) MAYO STORED OUT AT ROOM TEMPERTURE AT CASHIER LOCATION.2) TOMATOES AT 54 F.3) COLD-TOP COOLER AT 46 F.*CORRECTIVE ACTION* FOOD WAS DISCARDED. FOOD STORED IN ALTERNATE REFRIGERATION UNIT THAT IS MAINTAINING AT 41 F OR BELOW.
    Location: Main kitchen
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: RESTAURANT LOCATION:1) MAYO STORED OUT AT ROOM TEMPERTURE AT CASHIER LOCATION.2) TOMATOES AT 54 F.3) COLD-TOP COOLER AT 46 F.*CORRECTIVE ACTION* FOOD WAS DISCARDED. FOOD STORED IN ALTERNATE REFRIGERATION UNIT THAT IS MAINTAINING AT 41 F OR BELOW.
    Location: Main kitchen
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: STORE ALL RAW SHELL EGGS LOW BELOW ALL READY-TO-EAT FOODS AT SALES FLOOR WALK-IN-DAIRY COOLER.
    Location: Sales floor
    Equipment: Walk in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) DEFROST, CLEAN AND SANITIZER MEAT ROOM REACH-IN-FREEZER.2) CLEAN AND SANITIZE ALL RESTAURANT LOCATION EQUIPMENT, COOLERS AND FREEZERS (INTERIOR AND EXTERIOR SURFACES).
    Location: Meat room
    Equipment: reach in freezer
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) DEFROST, CLEAN AND SANITIZER MEAT ROOM REACH-IN-FREEZER.2) CLEAN AND SANITIZE ALL RESTAURANT LOCATION EQUIPMENT, COOLERS AND FREEZERS (INTERIOR AND EXTERIOR SURFACES).
    Location: Main kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) DEFROST, CLEAN AND SANITIZER MEAT ROOM REACH-IN-FREEZER.2) CLEAN AND SANITIZE ALL RESTAURANT LOCATION EQUIPMENT, COOLERS AND FREEZERS (INTERIOR AND EXTERIOR SURFACES).
    Location: Main kitchen
    Equipment: ---------------- Freezers ---------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) DEFROST, CLEAN AND SANITIZER MEAT ROOM REACH-IN-FREEZER.2) CLEAN AND SANITIZE ALL RESTAURANT LOCATION EQUIPMENT, COOLERS AND FREEZERS (INTERIOR AND EXTERIOR SURFACES).
    Location: Main kitchen
    Equipment: Cold top
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) DEFROST, CLEAN AND SANITIZER MEAT ROOM REACH-IN-FREEZER.2) CLEAN AND SANITIZE ALL RESTAURANT LOCATION EQUIPMENT, COOLERS AND FREEZERS (INTERIOR AND EXTERIOR SURFACES).
    Location: Main kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) DEFROST, CLEAN AND SANITIZER MEAT ROOM REACH-IN-FREEZER.2) CLEAN AND SANITIZE ALL RESTAURANT LOCATION EQUIPMENT, COOLERS AND FREEZERS (INTERIOR AND EXTERIOR SURFACES).
    Location: Main kitchen
    Equipment: Flat grill
  • 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: RESTAURANT LOCATION:INCLUDING ALL PREP TABLES AND COUNTER-TOPS.
    Location: Main kitchen
    Equipment: Knife/utensil rack
  • 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: RESTAURANT LOCATION:INCLUDING ALL PREP TABLES AND COUNTER-TOPS.
    Location: Main kitchen
    Equipment: Metal shelving
  • 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: RESTAURANT LOCATION:INCLUDING ALL PREP TABLES AND COUNTER-TOPS.
    Location: Main kitchen
    Equipment: Prep table
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR PUBLIC MENS RESTROOM HANDSINK SO THAT IT IS DRAINING PROPERLY.
    Location: Mens restroom
    Equipment: Hand sink
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: 1) NO IN-PLACE SANITIZER SET-UP AT RESTAURANT; PROVIDE AT ALL TIMES AND CHANGE AT LEAST EVERY 2 HOURS DURING OPERATION.2) IN-PLACE SANITIZER FOR CHLORINE EXCEEDING 100 PPM AT MEAT PREP LOCATION COUNTER; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
    Location: Meat counter
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: 1) NO IN-PLACE SANITIZER SET-UP AT RESTAURANT; PROVIDE AT ALL TIMES AND CHANGE AT LEAST EVERY 2 HOURS DURING OPERATION.2) IN-PLACE SANITIZER FOR CHLORINE EXCEEDING 100 PPM AT MEAT PREP LOCATION COUNTER; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
    Location: Main kitchen
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: RESTAURANT LOCATION:PROVIDE PROPER FOOD GRADE SCOOPS WITH HANDLES TO DISPENSE OUT FOODS PROPER.
    Location: Main kitchen
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. JACKETS AND BAGS AT RESTAURANT AND PRODUCE PREP AREA LOCATION.
    Location: Main kitchen
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. JACKETS AND BAGS AT RESTAURANT AND PRODUCE PREP AREA LOCATION.
    Location: Produce room
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. JACKETS AND BAGS AT RESTAURANT AND PRODUCE PREP AREA LOCATION.
    Location: Prep area
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT WALK-IN-PRODUCE COOLER.
    Location: Walk-in cooler
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: SEAL BOTTOM OF ALL ESTABLISHMENT OUTSIDE DELIVER DOORS AT BACK STOCK ROOM AND AT BACK PRODUCE PREP AREA DOOR. SEAL AND CLOSE OFF ALL GAPS AT DOORS. PROVIDE PROPER DOOR SWEEPS.
    Location: Back room
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: SEAL BOTTOM OF ALL ESTABLISHMENT OUTSIDE DELIVER DOORS AT BACK STOCK ROOM AND AT BACK PRODUCE PREP AREA DOOR. SEAL AND CLOSE OFF ALL GAPS AT DOORS. PROVIDE PROPER DOOR SWEEPS.
    Location: Dry storage
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: SEAL BOTTOM OF ALL ESTABLISHMENT OUTSIDE DELIVER DOORS AT BACK STOCK ROOM AND AT BACK PRODUCE PREP AREA DOOR. SEAL AND CLOSE OFF ALL GAPS AT DOORS. PROVIDE PROPER DOOR SWEEPS.
    Location: Produce room
  • Open doors and windows (corrected on site)
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Comments: FRONT STORE ENTRANCE DOORS ARE OPEN--KEEP CLOSED.
    Location: Sales floor
  • 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.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL PUBLIC AND EMPLOYEE RESTROOM CEILING VENTS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTAURANT LOCATION HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES; INCLUDING FILTERS.
    Location: Restroom
  • 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.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL PUBLIC AND EMPLOYEE RESTROOM CEILING VENTS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTAURANT LOCATION HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES; INCLUDING FILTERS.
    Location: Emp restroom
  • 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.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL PUBLIC AND EMPLOYEE RESTROOM CEILING VENTS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTAURANT LOCATION HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES; INCLUDING FILTERS.
    Location: Main kitchen
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: REPAIR ALL WALL HOLES AT PUBLIC RESTROOMS.
    Location: Restroom
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE ALL DAMAGED CEILING TILES WHERE MISSING AND/OR DAMAGED AT MEAT PREP LOCATION.
    Location: Meat counter
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE ALL DAMAGED CEILING TILES WHERE MISSING AND/OR DAMAGED AT MEAT PREP LOCATION.
    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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL MEAT WALK-IN-COOLERS, MOP SINK ROOM FLOORS AND BACK DRY STORAGE STOCK ROOM FLOORS.
    Location: Chemical room
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL MEAT WALK-IN-COOLERS, MOP SINK ROOM FLOORS AND BACK DRY STORAGE STOCK ROOM FLOORS.
    Location: Back room
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL MEAT WALK-IN-COOLERS, MOP SINK ROOM FLOORS AND BACK DRY STORAGE STOCK ROOM FLOORS.
    Location: Dry storage
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL MEAT WALK-IN-COOLERS, MOP SINK ROOM FLOORS AND BACK DRY STORAGE STOCK ROOM FLOORS.
    Location: Walk-in cooler
  • 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 INTERIOR VISIBLE WORKING THERMOMETERS AT ALL STORE ICE CREAM FREEZERS AND AT PRODUCE LOCATION FREEZER WHERE FROZEN PEAS ARE STORED WHERE MISSING.
    Location: Sales floor
    Equipment: Ice cream 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL STORE ICE CREAM FREEZERS AND AT PRODUCE LOCATION FREEZER WHERE FROZEN PEAS ARE STORED WHERE MISSING.
    Location: Sales floor
    Equipment: reach in freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-DAIRY COOLER FANGUARDS.2) CLEAN AND ORGANIZE MOP SINK ROOM.3) CLEAN AND ORGANIZE BACK DRY STOCK ROOMS.4) CLEAN AND ORGANIZE MEAT WALK-IN-COOLERS.
    Location: Sales floor
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-DAIRY COOLER FANGUARDS.2) CLEAN AND ORGANIZE MOP SINK ROOM.3) CLEAN AND ORGANIZE BACK DRY STOCK ROOMS.4) CLEAN AND ORGANIZE MEAT WALK-IN-COOLERS.
    Location: Chemical room
    Equipment: Mop sink
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-DAIRY COOLER FANGUARDS.2) CLEAN AND ORGANIZE MOP SINK ROOM.3) CLEAN AND ORGANIZE BACK DRY STOCK ROOMS.4) CLEAN AND ORGANIZE MEAT WALK-IN-COOLERS.
    Location: Back room
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-DAIRY COOLER FANGUARDS.2) CLEAN AND ORGANIZE MOP SINK ROOM.3) CLEAN AND ORGANIZE BACK DRY STOCK ROOMS.4) CLEAN AND ORGANIZE MEAT WALK-IN-COOLERS.
    Location: Dry storage
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Produce room
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Produce room
    Equipment: Hand sink
  • Covered trash can in womens restroom
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Comments: PROVIDE AT ALL WOMEN PUBLIC AND EMPLOYEE RESTROOMS.
    Location: Emp restroom
  • Covered trash can in womens restroom
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Comments: PROVIDE AT ALL WOMEN PUBLIC AND EMPLOYEE RESTROOMS.
    Location: Womens restroom
 02/18/2014Routine
  • 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) FOOD NOT AT PROPER TEMPERATURE - PLACED OUT WITH NO TEMPERATURE CONTROL. KEEP FOOD AT 135 DEGREES AND ABOVE. 2) STEAM TABLE WITH CORN WAS NOT TURNED ON BECAUSE IT WAS NON-FUNCTIONAL. DO NOT USE.
    Location: Cook line
    Equipment: Steam table
  • Glove Use (Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: EMPLOYEE PREVIOUSLY CUTTING RAW CHICKEN IN MEAT DEPARTMENT ADDING ADDITIONAL PAIR OF GLOVES ON TOP PREVIOUS PAIR AND THEN PROCEEDING TO PREPARE READY TO EAT FOOD. DISCONTINUE PRACTICE. CHANGE GLOVES AND WASH HANDS. SINGLE PAIR IS TO BE USED.
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Meat room
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Produce room
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Kitchen
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: EMPLOYEES NOT SANITIZING CONTAINERS. SANITIZE.
    Location: Produce room
  • Single-service reuse (corrected)
    Single service and single use articles reused.
    Correction: Single service and single use articles may not be reused.
    Comments: SALT BOXES RE-USED AS SCOOPS. DISCONTINUE PRACTICE.
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding. (CEMENT MOLDING IN DISREPAIR.)
    Location: Meat room
  • 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: MEAT ROOM WALK IN COOLER - PLEASE CLEAN THE FAN GUARDS.
    Location: Walk-in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: STEAM TABLE NOT FUNCTIONAL PER PERSON IN CHARGE. PLEASE DO NOT USE FOR FOOD STORAGE. 7/3 NOT IN USE. PLEASE CALL WHEN REPAIRED OR REMOVE.PLEASE DEFROST CHEST FREEZER IN MEAT ROOM. 7/3 CORRECTED
    Location: Cook line
    Equipment: Steam table
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: STEAM TABLE NOT FUNCTIONAL PER PERSON IN CHARGE. PLEASE DO NOT USE FOR FOOD STORAGE. 7/3 NOT IN USE. PLEASE CALL WHEN REPAIRED OR REMOVE.PLEASE DEFROST CHEST FREEZER IN MEAT ROOM. 7/3 CORRECTED
    Location: Meat room
    Equipment: Chest freezer
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Location: Meat counter
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) AIR CONDITIONING DUCT LEAKING IN BACK ROOM. PLEASE REPAIR.2) STANDING WATER AT FLOOR DRAIN IN BACK ROOM. PLEASE REPAIR. 7/3 CORRECTED 3) HOSE LEAKING IN MEAT ROOM. REPAIR. 7/3 CORRECTED.
    Location: Back room
  • 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) AIR CONDITIONING DUCT LEAKING IN BACK ROOM. PLEASE REPAIR.2) STANDING WATER AT FLOOR DRAIN IN BACK ROOM. PLEASE REPAIR. 7/3 CORRECTED 3) HOSE LEAKING IN MEAT ROOM. REPAIR. 7/3 CORRECTED.
    Location: Meat room
  • 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.
    Location: Kitchen
  • No test kit (corrected on site)
    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.
    Location: Meat counter
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: TONGS AND KNIVES STORED BETWEEN PIECES OF EQUIPMENT. DISCONTINUE PRACTICE.
    Location: Meat counter
 07/03/2013Recheck
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1) FOOD NOT AT PROPER TEMPERATURE - PLACED OUT WITH NO TEMPERATURE CONTROL. KEEP FOOD AT 135 DEGREES AND ABOVE. 2) STEAM TABLE WITH CORN WAS NOT TURNED ON BECAUSE IT WAS NON-FUNCTIONAL. DO NOT USE.
    Location: Cook line
    Equipment: Steam table
  • Glove Use (Critical) (corrected on site)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: EMPLOYEE PREVIOUSLY CUTTING RAW CHICKEN IN MEAT DEPARTMENT ADDING ADDITIONAL PAIR OF GLOVES ON TOP PREVIOUS PAIR AND THEN PROCEEDING TO PREPARE READY TO EAT FOOD. DISCONTINUE PRACTICE. CHANGE GLOVES AND WASH HANDS. SINGLE PAIR IS TO BE USED.
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Meat room
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Produce room
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Kitchen
  • Improper sanitizing of utensil(s) and equipment
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: EMPLOYEES NOT SANITIZING CONTAINERS. SANITIZE.
    Location: Produce room
  • Single-service reuse
    Single service and single use articles reused.
    Correction: Single service and single use articles may not be reused.
    Comments: SALT BOXES RE-USED AS SCOOPS. DISCONTINUE PRACTICE.
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding. (CEMENT MOLDING IN DISREPAIR.)
    Location: Meat room
  • 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: MEAT ROOM WALK IN COOLER - PLEASE CLEAN THE FAN GUARDS.
    Location: Walk-in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: STEAM TABLE NOT FUNCTIONAL PER PERSON IN CHARGE. PLEASE DO NOT USE FOR FOOD STORAGE.PLEASE DEFROST CHEST FREEZER IN MEAT ROOM.
    Location: Cook line
    Equipment: Steam table
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: STEAM TABLE NOT FUNCTIONAL PER PERSON IN CHARGE. PLEASE DO NOT USE FOR FOOD STORAGE.PLEASE DEFROST CHEST FREEZER IN MEAT ROOM.
    Location: Meat room
    Equipment: Chest freezer
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Location: Meat counter
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) AIR CONDITIONING DUCT LEAKING IN BACK ROOM. PLEASE REPAIR.2) STANDING WATER AT FLOOR DRAIN IN BACK ROOM. PLEASE REPAIR.3) HOSE LEAKING IN MEAT ROOM. REPAIR.
    Location: Back room
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) AIR CONDITIONING DUCT LEAKING IN BACK ROOM. PLEASE REPAIR.2) STANDING WATER AT FLOOR DRAIN IN BACK ROOM. PLEASE REPAIR.3) HOSE LEAKING IN MEAT ROOM. REPAIR.
    Location: Meat room
  • 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.
    Location: Kitchen
  • 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.
    Location: Meat counter
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: TONGS AND KNIVES STORED BETWEEN PIECES OF EQUIPMENT. DISCONTINUE PRACTICE.
    Location: Meat counter
 06/26/2013Routine
  • 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: APPROXIMATELY 5 LBS OF COOKED PORK IN DISPLAY CASE - DOORS OPEN SEVERAL INCHES ON EACH SIDE AND THE FOOD WAS NOT AT PROPER TEMPERATURE. ESTABLISHMENT DOES NOT MONITOR TEMPERATURE AND DOES NOT HAVE A FOOD THERMOMETER. ACCORDING TO EMPLOYEE, FOOD HAD BEEN IN CASE SINCE ABOUT 10AM. PERSON IN CHARGE DISCARDED.3/1 FRIED FISH IN WARMER AT IMPROPER TEMPERATURE. PERSON IN CHARGE DISCARDED. VALUE OF 15 DOLLARS. DO NOT USE UNIT. 3/14 PER OWNER, UNIT IS NOT IN USE AND WILL BE REPLACED. REMOVE UNIT.
    Location: Cook line
    Equipment: ----- Cooking Equip/Holding -----
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Location: Cook line
    Equipment: Make table cooler
  • 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: HANDS ARE NOT WASHED BEFORE APPLYING GLOVES AND BETWEEN CHANGES IN ACTIVITY, HELPING CUSTOMERS, ETC... WASH HANDS.
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: EMPLOHYEE EATING AT COOK'S LINE. DISCONTINUE PRACTICE.
    Location: Cook line
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 1. USED GLOVE, HAIR, BOX, ETC.. IN SALT CONTAINER. APPROXIMATELY 10 LBS DISCARDED BY PERSON IN CHARGE.2. PORK IN TEMPERATURE DANGER ZONE AND IN HOT HOLDING UNIT SINCE ABOUT 10AM. PERSON IN CHARGE DISCARDED APPROXIMATELY 5 LBS. TOTAL VALUE APPROXIMATELY $20.
    Location: Cook line
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 1. USED GLOVE, HAIR, BOX, ETC.. IN SALT CONTAINER. APPROXIMATELY 10 LBS DISCARDED BY PERSON IN CHARGE.2. PORK IN TEMPERATURE DANGER ZONE AND IN HOT HOLDING UNIT SINCE ABOUT 10AM. PERSON IN CHARGE DISCARDED APPROXIMATELY 5 LBS. TOTAL VALUE APPROXIMATELY $20.
    Location: Cook line
  • 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. 3/1 COOKED MEAT PAN STORED ON RAW MEAT IN RESTAURANT MAKE TABLE COOLER. SEPARATE.
    Comments: 1. WALK IN COOLER - SALES FLOOR - RAW CHORIZO STORED ABOVE CREME. STORE BELOW. 3/1 CORRECTED2. MEAT COUNTER DISPLAY CASE - COOKED OCTOPUS STORED WITH RAW OCTOPUS; WRAPPING FROM COOKED SHRIMP ON RAW SHRIMP AND BOTH RAW AND COOKED SHRIMP ARE OPEN. PROPERLY PROTECT AND SEPARATE RAW AND COOKED/READY TO EAT FOODS. 3/1 CORRECTED
    Location: Sales floor
    Equipment: Walk in cooler
  • 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. 3/1 COOKED MEAT PAN STORED ON RAW MEAT IN RESTAURANT MAKE TABLE COOLER. SEPARATE.
    Comments: 1. WALK IN COOLER - SALES FLOOR - RAW CHORIZO STORED ABOVE CREME. STORE BELOW. 3/1 CORRECTED2. MEAT COUNTER DISPLAY CASE - COOKED OCTOPUS STORED WITH RAW OCTOPUS; WRAPPING FROM COOKED SHRIMP ON RAW SHRIMP AND BOTH RAW AND COOKED SHRIMP ARE OPEN. PROPERLY PROTECT AND SEPARATE RAW AND COOKED/READY TO EAT FOODS. 3/1 CORRECTED
    Location: Meat counter
    Equipment: Reach in cooler
  • 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. 3/1 COOKED MEAT PAN STORED ON RAW MEAT IN RESTAURANT MAKE TABLE COOLER. SEPARATE.
    Comments: 1. WALK IN COOLER - SALES FLOOR - RAW CHORIZO STORED ABOVE CREME. STORE BELOW. 3/1 CORRECTED2. MEAT COUNTER DISPLAY CASE - COOKED OCTOPUS STORED WITH RAW OCTOPUS; WRAPPING FROM COOKED SHRIMP ON RAW SHRIMP AND BOTH RAW AND COOKED SHRIMP ARE OPEN. PROPERLY PROTECT AND SEPARATE RAW AND COOKED/READY TO EAT FOODS. 3/1 CORRECTED
    Location: Cook line
    Equipment: Make table cooler
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: LARGE BINS/BARRELS/ROLLING FOOD CONTAINERS NOT SANITIZED AFTER CLEANING. SANITIZE EQUIPMENT. EMPLOYEE STATES THAT THEY ARE SPRAYED OFF OUTSIDE. IF CURRENT EQUIPMENT CANNOT BE PROPERLY CLEANED AND SANITIZED IN PLACE, THEN THEY MAY NOT BE USED IF THEY CAN'T BE SUBMERGED IN THE 3-BAY SINK.
    Location: Meat room
  • Probe thermometer (corrected)
    No food temperature device(s) provided to take temperatures.
    Correction: Provide an approved food thermometer.
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: SEAL GAPS BENEATH REAR EXIT DOORS.
    Location: Back room
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: COOKED/CHOPPED MEAT NOT COOLED PROPERLY - DO NOT PLACE LARGE PANS OF MEAT WITH FOIL ON TOP - ON LOWER SHELVING. USE ONE OF THE ABOVE METHODS TO COOL QUICKLY.
    Location: Cook line
    Equipment: Metal shelving
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition. MAKE TABLE COOLER - COOK'S LINE AT 46 DEGREES F. KEEP FOOD AT 41 AND BELOW. REPAIR/REPLACE.
    Location: Cook line
    Equipment: Make table cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize. PLEASE CLEAN THE EXTERIOR AND LIDS OF CHEST FREEZER IN MEAT ROOM; PLEASE CLEAN THE WIRE SHELVING WITH SCALE AND OTHER EQUIPMENT IN THE BACK ROOM AT FAR RIGHT END OF ROOM; PLEASE CLEAN THE DUST ON PIPES ABOVE PREP AREA.
    Location: Meat room
    Equipment: Chest freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize. PLEASE CLEAN THE EXTERIOR AND LIDS OF CHEST FREEZER IN MEAT ROOM; PLEASE CLEAN THE WIRE SHELVING WITH SCALE AND OTHER EQUIPMENT IN THE BACK ROOM AT FAR RIGHT END OF ROOM; PLEASE CLEAN THE DUST ON PIPES ABOVE PREP AREA.
    Location: Back room
    Equipment: Wire shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize. PLEASE CLEAN THE EXTERIOR AND LIDS OF CHEST FREEZER IN MEAT ROOM; PLEASE CLEAN THE WIRE SHELVING WITH SCALE AND OTHER EQUIPMENT IN THE BACK ROOM AT FAR RIGHT END OF ROOM; PLEASE CLEAN THE DUST ON PIPES ABOVE PREP AREA.
    Location: Cook line
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Meat counter
    Equipment: Hand sink
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: BACK ROOM WITH FOOD STORAGE, ETC. CONTAINERS.
    Location: Back room
  • 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.
    Comments: WHITE TEST STRIPS FOR BLEACH AND ORANGE TEST STRIPS FOR NEW QUATERNARY SYSTEM. PLEASE MONITOR.
    Location: Meat room
  • 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.
    Comments: WHITE TEST STRIPS FOR BLEACH AND ORANGE TEST STRIPS FOR NEW QUATERNARY SYSTEM. PLEASE MONITOR.
    Location: Cook line
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: KNIVES STORED BETWEEN OPENINGS IN COUNTER. DISCONTINUE PRACTICE.
    Location: Cook line
 03/14/2013Recheck
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: APPROXIMATELY 5 LBS OF COOKED PORK IN DISPLAY CASE - DOORS OPEN SEVERAL INCHES ON EACH SIDE AND THE FOOD WAS NOT AT PROPER TEMPERATURE. ESTABLISHMENT DOES NOT MONITOR TEMPERATURE AND DOES NOT HAVE A FOOD THERMOMETER. ACCORDING TO EMPLOYEE, FOOD HAD BEEN IN CASE SINCE ABOUT 10AM. PERSON IN CHARGE DISCARDED.3/1 FRIED FISH IN WARMER AT IMPROPER TEMPERATURE. PERSON IN CHARGE DISCARDED. VALUE OF 15 DOLLARS. DO NOT USE UNIT.
    Location: Cook line
    Equipment: ----- Cooking Equip/Holding -----
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Location: Cook line
    Equipment: Make table cooler
  • 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: HANDS ARE NOT WASHED BEFORE APPLYING GLOVES AND BETWEEN CHANGES IN ACTIVITY, HELPING CUSTOMERS, ETC... WASH HANDS.
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: EMPLOHYEE EATING AT COOK'S LINE. DISCONTINUE PRACTICE.
    Location: Cook line
  • Food unsafe (Critical) (corrected on site)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 1. USED GLOVE, HAIR, BOX, ETC.. IN SALT CONTAINER. APPROXIMATELY 10 LBS DISCARDED BY PERSON IN CHARGE.2. PORK IN TEMPERATURE DANGER ZONE AND IN HOT HOLDING UNIT SINCE ABOUT 10AM. PERSON IN CHARGE DISCARDED APPROXIMATELY 5 LBS. TOTAL VALUE APPROXIMATELY $20.
    Location: Cook line
  • Food unsafe (Critical) (corrected on site)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 1. USED GLOVE, HAIR, BOX, ETC.. IN SALT CONTAINER. APPROXIMATELY 10 LBS DISCARDED BY PERSON IN CHARGE.2. PORK IN TEMPERATURE DANGER ZONE AND IN HOT HOLDING UNIT SINCE ABOUT 10AM. PERSON IN CHARGE DISCARDED APPROXIMATELY 5 LBS. TOTAL VALUE APPROXIMATELY $20.
    Location: Cook line
  • 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. 3/1 COOKED MEAT PAN STORED ON RAW MEAT IN RESTAURANT MAKE TABLE COOLER. SEPARATE.
    Comments: 1. WALK IN COOLER - SALES FLOOR - RAW CHORIZO STORED ABOVE CREME. STORE BELOW. 3/1 CORRECTED2. MEAT COUNTER DISPLAY CASE - COOKED OCTOPUS STORED WITH RAW OCTOPUS; WRAPPING FROM COOKED SHRIMP ON RAW SHRIMP AND BOTH RAW AND COOKED SHRIMP ARE OPEN. PROPERLY PROTECT AND SEPARATE RAW AND COOKED/READY TO EAT FOODS. 3/1 CORRECTED
    Location: Sales floor
    Equipment: Walk in cooler
  • 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. 3/1 COOKED MEAT PAN STORED ON RAW MEAT IN RESTAURANT MAKE TABLE COOLER. SEPARATE.
    Comments: 1. WALK IN COOLER - SALES FLOOR - RAW CHORIZO STORED ABOVE CREME. STORE BELOW. 3/1 CORRECTED2. MEAT COUNTER DISPLAY CASE - COOKED OCTOPUS STORED WITH RAW OCTOPUS; WRAPPING FROM COOKED SHRIMP ON RAW SHRIMP AND BOTH RAW AND COOKED SHRIMP ARE OPEN. PROPERLY PROTECT AND SEPARATE RAW AND COOKED/READY TO EAT FOODS. 3/1 CORRECTED
    Location: Meat counter
    Equipment: Reach in cooler
  • 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. 3/1 COOKED MEAT PAN STORED ON RAW MEAT IN RESTAURANT MAKE TABLE COOLER. SEPARATE.
    Comments: 1. WALK IN COOLER - SALES FLOOR - RAW CHORIZO STORED ABOVE CREME. STORE BELOW. 3/1 CORRECTED2. MEAT COUNTER DISPLAY CASE - COOKED OCTOPUS STORED WITH RAW OCTOPUS; WRAPPING FROM COOKED SHRIMP ON RAW SHRIMP AND BOTH RAW AND COOKED SHRIMP ARE OPEN. PROPERLY PROTECT AND SEPARATE RAW AND COOKED/READY TO EAT FOODS. 3/1 CORRECTED
    Location: Cook line
    Equipment: Make table cooler
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: LARGE BINS/BARRELS/ROLLING FOOD CONTAINERS NOT SANITIZED AFTER CLEANING. SANITIZE EQUIPMENT. EMPLOYEE STATES THAT THEY ARE SPRAYED OFF OUTSIDE. IF CURRENT EQUIPMENT CANNOT BE PROPERLY CLEANED AND SANITIZED IN PLACE, THEN THEY MAY NOT BE USED IF THEY CAN'T BE SUBMERGED IN THE 3-BAY SINK.
    Location: Meat room
  • Probe thermometer
    No food temperature device(s) provided to take temperatures.
    Correction: Provide an approved food thermometer.
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: SEAL GAPS BENEATH REAR EXIT DOORS.
    Location: Back room
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
  • Cooling methods (corrected on site)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: COOKED/CHOPPED MEAT NOT COOLED PROPERLY - DO NOT PLACE LARGE PANS OF MEAT WITH FOIL ON TOP - ON LOWER SHELVING. USE ONE OF THE ABOVE METHODS TO COOL QUICKLY.
    Location: Cook line
    Equipment: Metal shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition. MAKE TABLE COOLER - COOK'S LINE AT 46 DEGREES F. KEEP FOOD AT 41 AND BELOW. REPAIR/REPLACE.
    Location: Cook line
    Equipment: Make table cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize. PLEASE CLEAN THE EXTERIOR AND LIDS OF CHEST FREEZER IN MEAT ROOM; PLEASE CLEAN THE WIRE SHELVING WITH SCALE AND OTHER EQUIPMENT IN THE BACK ROOM AT FAR RIGHT END OF ROOM; PLEASE CLEAN THE DUST ON PIPES ABOVE PREP AREA.
    Location: Meat room
    Equipment: Chest freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize. PLEASE CLEAN THE EXTERIOR AND LIDS OF CHEST FREEZER IN MEAT ROOM; PLEASE CLEAN THE WIRE SHELVING WITH SCALE AND OTHER EQUIPMENT IN THE BACK ROOM AT FAR RIGHT END OF ROOM; PLEASE CLEAN THE DUST ON PIPES ABOVE PREP AREA.
    Location: Back room
    Equipment: Wire shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize. PLEASE CLEAN THE EXTERIOR AND LIDS OF CHEST FREEZER IN MEAT ROOM; PLEASE CLEAN THE WIRE SHELVING WITH SCALE AND OTHER EQUIPMENT IN THE BACK ROOM AT FAR RIGHT END OF ROOM; PLEASE CLEAN THE DUST ON PIPES ABOVE PREP AREA.
    Location: Cook line
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Meat counter
    Equipment: Hand sink
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: BACK ROOM WITH FOOD STORAGE, ETC. CONTAINERS.
    Location: Back room
  • 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.
    Comments: WHITE TEST STRIPS FOR BLEACH AND ORANGE TEST STRIPS FOR NEW QUATERNARY SYSTEM. PLEASE MONITOR.
    Location: Meat room
  • 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.
    Comments: WHITE TEST STRIPS FOR BLEACH AND ORANGE TEST STRIPS FOR NEW QUATERNARY SYSTEM. PLEASE MONITOR.
    Location: Cook line
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: KNIVES STORED BETWEEN OPENINGS IN COUNTER. DISCONTINUE PRACTICE.
    Location: Cook line
 03/01/2013Recheck
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: APPROXIMATELY 5 LBS OF COOKED PORK IN DISPLAY CASE - DOORS OPEN SEVERAL INCHES ON EACH SIDE AND THE FOOD WAS NOT AT PROPER TEMPERATURE. ESTABLISHMENT DOES NOT MONITOR TEMPERATURE AND DOES NOT HAVE A FOOD THERMOMETER. ACCORDING TO EMPLOYEE, FOOD HAD BEEN IN CASE SINCE ABOUT 10AM. PERSON IN CHARGE DISCARDED.
    Location: Cook line
    Equipment: ----- Cooking Equip/Holding -----
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Location: Cook line
    Equipment: Make table cooler
  • 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: HANDS ARE NOT WASHED BEFORE APPLYING GLOVES AND BETWEEN CHANGES IN ACTIVITY, HELPING CUSTOMERS, ETC... WASH HANDS.
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: EMPLOHYEE EATING AT COOK'S LINE. DISCONTINUE PRACTICE.
    Location: Cook line
  • Food unsafe (Critical) (corrected on site)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 1. USED GLOVE, HAIR, BOX, ETC.. IN SALT CONTAINER. APPROXIMATELY 10 LBS DISCARDED BY PERSON IN CHARGE.2. PORK IN TEMPERATURE DANGER ZONE AND IN HOT HOLDING UNIT SINCE ABOUT 10AM. PERSON IN CHARGE DISCARDED APPROXIMATELY 5 LBS. TOTAL VALUE APPROXIMATELY $20.
    Location: Cook line
  • Food unsafe (Critical) (corrected on site)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 1. USED GLOVE, HAIR, BOX, ETC.. IN SALT CONTAINER. APPROXIMATELY 10 LBS DISCARDED BY PERSON IN CHARGE.2. PORK IN TEMPERATURE DANGER ZONE AND IN HOT HOLDING UNIT SINCE ABOUT 10AM. PERSON IN CHARGE DISCARDED APPROXIMATELY 5 LBS. TOTAL VALUE APPROXIMATELY $20.
    Location: Cook line
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. WALK IN COOLER - SALES FLOOR - RAW CHORIZO STORED ABOVE CREME. STORE BELOW.2. MEAT COUNTER DISPLAY CASE - COOKED OCTOPUS STORED WITH RAW OCTOPUS; WRAPPING FROM COOKED SHRIMP ON RAW SHRIMP AND BOTH RAW AND COOKED SHRIMP ARE OPEN. PROPERLY PROTECT AND SEPARATE RAW AND COOKED/READY TO EAT FOODS.
    Location: Sales floor
    Equipment: Walk in cooler
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. WALK IN COOLER - SALES FLOOR - RAW CHORIZO STORED ABOVE CREME. STORE BELOW.2. MEAT COUNTER DISPLAY CASE - COOKED OCTOPUS STORED WITH RAW OCTOPUS; WRAPPING FROM COOKED SHRIMP ON RAW SHRIMP AND BOTH RAW AND COOKED SHRIMP ARE OPEN. PROPERLY PROTECT AND SEPARATE RAW AND COOKED/READY TO EAT FOODS.
    Location: Meat counter
    Equipment: Reach in cooler
  • Improper sanitizing of utensil(s) and equipment
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: LARGE BINS/BARRELS/ROLLING FOOD CONTAINERS NOT SANITIZED AFTER CLEANING. SANITIZE EQUIPMENT. EMPLOYEE STATES THAT THEY ARE SPRAYED OFF OUTSIDE. IF CURRENT EQUIPMENT CANNOT BE PROPERLY CLEANED AND SANITIZED IN PLACE, THEN THEY MAY NOT BE USED IF THEY CAN'T BE SUBMERGED IN THE 3-BAY SINK.
    Location: Meat room
  • Probe thermometer
    No food temperature device(s) provided to take temperatures.
    Correction: Provide an approved food thermometer.
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: SEAL GAPS BENEATH REAR EXIT DOORS.
    Location: Back room
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
  • Cooling methods (corrected on site)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: COOKED/CHOPPED MEAT NOT COOLED PROPERLY - DO NOT PLACE LARGE PANS OF MEAT WITH FOIL ON TOP - ON LOWER SHELVING. USE ONE OF THE ABOVE METHODS TO COOL QUICKLY.
    Location: Cook line
    Equipment: Metal shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition. MAKE TABLE COOLER - COOK'S LINE AT 46 DEGREES F. KEEP FOOD AT 41 AND BELOW. REPAIR/REPLACE.
    Location: Cook line
    Equipment: Make table cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize. PLEASE CLEAN THE EXTERIOR AND LIDS OF CHEST FREEZER IN MEAT ROOM; PLEASE CLEAN THE WIRE SHELVING WITH SCALE AND OTHER EQUIPMENT IN THE BACK ROOM AT FAR RIGHT END OF ROOM; PLEASE CLEAN THE DUST ON PIPES ABOVE PREP AREA.
    Location: Meat room
    Equipment: Chest freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize. PLEASE CLEAN THE EXTERIOR AND LIDS OF CHEST FREEZER IN MEAT ROOM; PLEASE CLEAN THE WIRE SHELVING WITH SCALE AND OTHER EQUIPMENT IN THE BACK ROOM AT FAR RIGHT END OF ROOM; PLEASE CLEAN THE DUST ON PIPES ABOVE PREP AREA.
    Location: Back room
    Equipment: Wire shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize. PLEASE CLEAN THE EXTERIOR AND LIDS OF CHEST FREEZER IN MEAT ROOM; PLEASE CLEAN THE WIRE SHELVING WITH SCALE AND OTHER EQUIPMENT IN THE BACK ROOM AT FAR RIGHT END OF ROOM; PLEASE CLEAN THE DUST ON PIPES ABOVE PREP AREA.
    Location: Cook line
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Meat counter
    Equipment: Hand sink
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: BACK ROOM WITH FOOD STORAGE, ETC. CONTAINERS.
    Location: Back room
  • 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.
    Comments: WHITE TEST STRIPS FOR BLEACH AND ORANGE TEST STRIPS FOR NEW QUATERNARY SYSTEM. PLEASE MONITOR.
    Location: Meat room
  • 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.
    Comments: WHITE TEST STRIPS FOR BLEACH AND ORANGE TEST STRIPS FOR NEW QUATERNARY SYSTEM. PLEASE MONITOR.
    Location: Cook line
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: KNIVES STORED BETWEEN OPENINGS IN COUNTER. DISCONTINUE PRACTICE.
    Location: Cook line
 02/21/2013Routine
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: SALES FLOOR PRODUCE REACH-IN-UNIT AT ROOM TEMPERATURE; REPAIR TO ENSURE UNIT IS MAINTAINED AT 41 F OR BELOW--FOOD WAS DISCARDED.POTENTIALLY HAZARDOUS FOODS SUCH AS STRAWBERRIES, GRAPES AND CUT MELONS SITTING OUT ON SHELVING AT ROOM TEMPERATURE--FOOD WAS DISCARDED. KEEP ALL POTENTIALLY HAZARDOUS FRUITS/PRODUCE AND/OR CUT PRODUCE/FRUIT AT 41 F OR BELOW.
    Location: Sales floor
    Equipment: Reach in cooler
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: ESTABLISHMENT RECEIVED PROFESSIONAL PEST CONTROL SERVICES FROM ARROW MONTHLY.LIVE BUG SEEN IN SALES FLOOR WOMENS PUBLIC RESTROOM.
    Location: Sales floor
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: ESTABLISHMENT RECEIVED PROFESSIONAL PEST CONTROL SERVICES FROM ARROW MONTHLY.LIVE BUG SEEN IN SALES FLOOR WOMENS PUBLIC RESTROOM.
    Location: Womens restroom
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-DEFROST, CLEAN AND SANITIZE SALES FLOOR PALETERIA VALLARTA ICE CREAM FREEZER.-SOILED RESTAURANT KITCHEN COLD-TOP UNIT AND BEVERAGE STORAGE COOLER (INTERIOR AND EXTERIOR SURFACES; INCLUDING DOOR GASKETS/SEALS AND SLIDING DOOR TRACKS).-SOILED MEAT ROOM CHEST FREEZERS; DEFROST, CLEAN AND SANITIZE.
    Location: Sales floor
    Equipment: reach in freezer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-DEFROST, CLEAN AND SANITIZE SALES FLOOR PALETERIA VALLARTA ICE CREAM FREEZER.-SOILED RESTAURANT KITCHEN COLD-TOP UNIT AND BEVERAGE STORAGE COOLER (INTERIOR AND EXTERIOR SURFACES; INCLUDING DOOR GASKETS/SEALS AND SLIDING DOOR TRACKS).-SOILED MEAT ROOM CHEST FREEZERS; DEFROST, CLEAN AND SANITIZE.
    Location: Sales floor
    Equipment: Ice cream freezer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-DEFROST, CLEAN AND SANITIZE SALES FLOOR PALETERIA VALLARTA ICE CREAM FREEZER.-SOILED RESTAURANT KITCHEN COLD-TOP UNIT AND BEVERAGE STORAGE COOLER (INTERIOR AND EXTERIOR SURFACES; INCLUDING DOOR GASKETS/SEALS AND SLIDING DOOR TRACKS).-SOILED MEAT ROOM CHEST FREEZERS; DEFROST, CLEAN AND SANITIZE.
    Location: Meat counter
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-DEFROST, CLEAN AND SANITIZE SALES FLOOR PALETERIA VALLARTA ICE CREAM FREEZER.-SOILED RESTAURANT KITCHEN COLD-TOP UNIT AND BEVERAGE STORAGE COOLER (INTERIOR AND EXTERIOR SURFACES; INCLUDING DOOR GASKETS/SEALS AND SLIDING DOOR TRACKS).-SOILED MEAT ROOM CHEST FREEZERS; DEFROST, CLEAN AND SANITIZE.
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-DEFROST, CLEAN AND SANITIZE SALES FLOOR PALETERIA VALLARTA ICE CREAM FREEZER.-SOILED RESTAURANT KITCHEN COLD-TOP UNIT AND BEVERAGE STORAGE COOLER (INTERIOR AND EXTERIOR SURFACES; INCLUDING DOOR GASKETS/SEALS AND SLIDING DOOR TRACKS).-SOILED MEAT ROOM CHEST FREEZERS; DEFROST, CLEAN AND SANITIZE.
    Location: Kitchen
    Equipment: Cold top
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-DEFROST, CLEAN AND SANITIZE SALES FLOOR PALETERIA VALLARTA ICE CREAM FREEZER.-SOILED RESTAURANT KITCHEN COLD-TOP UNIT AND BEVERAGE STORAGE COOLER (INTERIOR AND EXTERIOR SURFACES; INCLUDING DOOR GASKETS/SEALS AND SLIDING DOOR TRACKS).-SOILED MEAT ROOM CHEST FREEZERS; DEFROST, CLEAN AND SANITIZE.
    Location: Kitchen
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-DEFROST, CLEAN AND SANITIZE SALES FLOOR PALETERIA VALLARTA ICE CREAM FREEZER.-SOILED RESTAURANT KITCHEN COLD-TOP UNIT AND BEVERAGE STORAGE COOLER (INTERIOR AND EXTERIOR SURFACES; INCLUDING DOOR GASKETS/SEALS AND SLIDING DOOR TRACKS).-SOILED MEAT ROOM CHEST FREEZERS; DEFROST, CLEAN AND SANITIZE.
    Location: Meat room
    Equipment: Chest freezer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-DEFROST, CLEAN AND SANITIZE SALES FLOOR PALETERIA VALLARTA ICE CREAM FREEZER.-SOILED RESTAURANT KITCHEN COLD-TOP UNIT AND BEVERAGE STORAGE COOLER (INTERIOR AND EXTERIOR SURFACES; INCLUDING DOOR GASKETS/SEALS AND SLIDING DOOR TRACKS).-SOILED MEAT ROOM CHEST FREEZERS; DEFROST, CLEAN AND SANITIZE.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • 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: CLEAN AND SANITIZE KNIVES BEFORE PLACING THEM BACK INTO KNIFE HOLDER AT MEAT COUNTER/MEAT PREP ROOM AND AT RESTAURANT KITCHEN.
    Location: Meat counter
    Equipment: Knife/utensil rack
  • 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: CLEAN AND SANITIZE KNIVES BEFORE PLACING THEM BACK INTO KNIFE HOLDER AT MEAT COUNTER/MEAT PREP ROOM AND AT RESTAURANT KITCHEN.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Meat room
    Equipment: Hand sink
  • 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: ITEMS STORED IN HANDSINK; DO NOT USE HANDSINK FOR STORAGE.
    Location: Meat room
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO IN-PLACE SANITIZER BUCKET SET UP AT MEAT PREP ROOM; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS. MAINTAIN AT 50 - 100 PPM FOR CHLORINE.IN-PLACE SANITIZER BUCKET AT MEAT COUNTER LINE AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.SANITIZER AT 3-BAY SINK AT RESTAURANT KITCHEN AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
    Location: Meat room
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO IN-PLACE SANITIZER BUCKET SET UP AT MEAT PREP ROOM; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS. MAINTAIN AT 50 - 100 PPM FOR CHLORINE.IN-PLACE SANITIZER BUCKET AT MEAT COUNTER LINE AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.SANITIZER AT 3-BAY SINK AT RESTAURANT KITCHEN AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
    Location: Meat counter
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO IN-PLACE SANITIZER BUCKET SET UP AT MEAT PREP ROOM; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS. MAINTAIN AT 50 - 100 PPM FOR CHLORINE.IN-PLACE SANITIZER BUCKET AT MEAT COUNTER LINE AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.SANITIZER AT 3-BAY SINK AT RESTAURANT KITCHEN AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
    Location: Kitchen
    Equipment: 3-bay
  • Jewelry prohibition (corrected)
    Employee wearing excessive jewelry.
    Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
    Comments: FOOD HANDLERS WEARING BRACELETS ON ARMS--REMOVE.
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. SOILED APRONS SCATTERED IN FOOD/PRODUCE PREP AND DRY STOCK LOCATONS AND PERSONAL EMPLOYEE ITEMS STORED ON KITCHEN SHELVING AND GATORADE STORED AT RESTAURANT KITCHEN COLD-TOP UNIT--DISCONTINUE THIS BEHAVIOR. (EX. JACKETS AND BOX OF CEREAL).
    Location: Produce room
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. SOILED APRONS SCATTERED IN FOOD/PRODUCE PREP AND DRY STOCK LOCATONS AND PERSONAL EMPLOYEE ITEMS STORED ON KITCHEN SHELVING AND GATORADE STORED AT RESTAURANT KITCHEN COLD-TOP UNIT--DISCONTINUE THIS BEHAVIOR. (EX. JACKETS AND BOX OF CEREAL).
    Location: Prep area
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. SOILED APRONS SCATTERED IN FOOD/PRODUCE PREP AND DRY STOCK LOCATONS AND PERSONAL EMPLOYEE ITEMS STORED ON KITCHEN SHELVING AND GATORADE STORED AT RESTAURANT KITCHEN COLD-TOP UNIT--DISCONTINUE THIS BEHAVIOR. (EX. JACKETS AND BOX OF CEREAL).
    Location: Kitchen
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. SOILED APRONS SCATTERED IN FOOD/PRODUCE PREP AND DRY STOCK LOCATONS AND PERSONAL EMPLOYEE ITEMS STORED ON KITCHEN SHELVING AND GATORADE STORED AT RESTAURANT KITCHEN COLD-TOP UNIT--DISCONTINUE THIS BEHAVIOR. (EX. JACKETS AND BOX OF CEREAL).
    Location: Back room
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. SOILED APRONS SCATTERED IN FOOD/PRODUCE PREP AND DRY STOCK LOCATONS AND PERSONAL EMPLOYEE ITEMS STORED ON KITCHEN SHELVING AND GATORADE STORED AT RESTAURANT KITCHEN COLD-TOP UNIT--DISCONTINUE THIS BEHAVIOR. (EX. JACKETS AND BOX OF CEREAL).
    Location: Dry storage
  • 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: KEEP SINGLE SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT CHEMICAL STORAGE ROOM WHERE MOP SINK IS LOCATED; DO NOT STORED SINGLE-SERVICE ITEM BOXES IN MOP SINK.
    Location: Chemical room
  • 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.
    Location: Sales floor
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: IN PROGRESS/ON ORDER:PROVIDE LIGHTS WHERE OUT AT SALES FLOOR CEILING, SALES FLOOR WALK-IN-COOLER WHERE DAIRY/MILK IS STORED (AT INTERIOR OF WALK-IN & AT SEE-THRU DISPLAY DOORS WHERE MISSING) AND AT PRODUCE REACH-IN-COOLER ON SALES FLOOR.PROVIDE LIGHTS WHERE OUT AT RESTAURANT KITCHEN BEVERAGE STORAGE COOLER.
    Location: Sales floor
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: IN PROGRESS/ON ORDER:PROVIDE LIGHTS WHERE OUT AT SALES FLOOR CEILING, SALES FLOOR WALK-IN-COOLER WHERE DAIRY/MILK IS STORED (AT INTERIOR OF WALK-IN & AT SEE-THRU DISPLAY DOORS WHERE MISSING) AND AT PRODUCE REACH-IN-COOLER ON SALES FLOOR.PROVIDE LIGHTS WHERE OUT AT RESTAURANT KITCHEN BEVERAGE STORAGE COOLER.
    Location: Walk-in cooler
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: IN PROGRESS/ON ORDER:PROVIDE LIGHTS WHERE OUT AT SALES FLOOR CEILING, SALES FLOOR WALK-IN-COOLER WHERE DAIRY/MILK IS STORED (AT INTERIOR OF WALK-IN & AT SEE-THRU DISPLAY DOORS WHERE MISSING) AND AT PRODUCE REACH-IN-COOLER ON SALES FLOOR.PROVIDE LIGHTS WHERE OUT AT RESTAURANT KITCHEN BEVERAGE STORAGE COOLER.
    Location: Back room
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: IN PROGRESS/ON ORDER:PROVIDE LIGHTS WHERE OUT AT SALES FLOOR CEILING, SALES FLOOR WALK-IN-COOLER WHERE DAIRY/MILK IS STORED (AT INTERIOR OF WALK-IN & AT SEE-THRU DISPLAY DOORS WHERE MISSING) AND AT PRODUCE REACH-IN-COOLER ON SALES FLOOR.PROVIDE LIGHTS WHERE OUT AT RESTAURANT KITCHEN BEVERAGE STORAGE COOLER.
    Location: Meat room
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: IN PROGRESS/ON ORDER:PROVIDE LIGHTS WHERE OUT AT SALES FLOOR CEILING, SALES FLOOR WALK-IN-COOLER WHERE DAIRY/MILK IS STORED (AT INTERIOR OF WALK-IN & AT SEE-THRU DISPLAY DOORS WHERE MISSING) AND AT PRODUCE REACH-IN-COOLER ON SALES FLOOR.PROVIDE LIGHTS WHERE OUT AT RESTAURANT KITCHEN BEVERAGE STORAGE COOLER.
    Location: Kitchen
  • Open doors and windows (corrected)
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Comments: FRONT DOOR ENTRANCES OPEN--KEEP CLOSED.
    Location: Sales floor
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE FOIL OFF SHELVING AT MEAT PREP ROOM; USE ONLY EASILY CLEANING LINING.
    Location: Meat room
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE FOIL OFF SHELVING AT MEAT PREP ROOM; USE ONLY EASILY CLEANING LINING.
    Location: Prep area
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE FIRE-EXTINGUISHER AT MEAT PREP ROOM AND FIRE SUPRRESSION SYSTEM AT RESTAURANT KITCHEN SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN AUGUST OF 2011 AND RESTAURANT KITCHEN FIRE SURPRESSION SYSTEM IS TAGGED NON-COMPLIANT--CORRECT TO HAVE KITCHEN FIRE SUPRESSON SYSTEM IN COMPLIANCE WITH THE INDIANA FIRE CODE).
    Location: Meat room
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE FIRE-EXTINGUISHER AT MEAT PREP ROOM AND FIRE SUPRRESSION SYSTEM AT RESTAURANT KITCHEN SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN AUGUST OF 2011 AND RESTAURANT KITCHEN FIRE SURPRESSION SYSTEM IS TAGGED NON-COMPLIANT--CORRECT TO HAVE KITCHEN FIRE SUPRESSON SYSTEM IN COMPLIANCE WITH THE INDIANA FIRE CODE).
    Location: Kitchen
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE FIRE-EXTINGUISHER AT MEAT PREP ROOM AND FIRE SUPRRESSION SYSTEM AT RESTAURANT KITCHEN SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN AUGUST OF 2011 AND RESTAURANT KITCHEN FIRE SURPRESSION SYSTEM IS TAGGED NON-COMPLIANT--CORRECT TO HAVE KITCHEN FIRE SUPRESSON SYSTEM IN COMPLIANCE WITH THE INDIANA FIRE CODE).
    Location: Cook line
  • 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.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF SALES FLOOR PUBLIC AND EMPLOYEE RESTROOMS AND MEAT COUNTER LINE CEILING VENTS.
    Location: Sales floor
  • 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.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF SALES FLOOR PUBLIC AND EMPLOYEE RESTROOMS AND MEAT COUNTER LINE CEILING VENTS.
    Location: Restroom
  • 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.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF SALES FLOOR PUBLIC AND EMPLOYEE RESTROOMS AND MEAT COUNTER LINE CEILING VENTS.
    Location: Meat counter
  • 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.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF SALES FLOOR PUBLIC AND EMPLOYEE RESTROOMS AND MEAT COUNTER LINE CEILING VENTS.
    Location: Kitchen
  • 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.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF SALES FLOOR PUBLIC AND EMPLOYEE RESTROOMS AND MEAT COUNTER LINE CEILING VENTS.
    Location: Cook line
  • 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.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF SALES FLOOR PUBLIC AND EMPLOYEE RESTROOMS AND MEAT COUNTER LINE CEILING VENTS.
    Location: Emp restroom
  • Floor drains and grading
    Floors not coved, sealed, graded to drain and/or floor drains not present.
    Correction: The floors shall be provided with drains and be graded to drain.
    Comments: IN PROGRESS:REPAIR MEAT WALK-IN-COOLER AND RESTROOM FLOOR DRAINS PROPERLY AND ENSURE THAT FLOORS AND DRAINS ARE SLOPED PROPERLY TO DRAIN PROPERLY.
    Location: Walk-in cooler
  • Floor drains and grading
    Floors not coved, sealed, graded to drain and/or floor drains not present.
    Correction: The floors shall be provided with drains and be graded to drain.
    Comments: IN PROGRESS:REPAIR MEAT WALK-IN-COOLER AND RESTROOM FLOOR DRAINS PROPERLY AND ENSURE THAT FLOORS AND DRAINS ARE SLOPED PROPERLY TO DRAIN PROPERLY.
    Location: Restroom
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPAIR AND RESURFACE MEAT COUNTER LINE LOCATION FLOORS; ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Meat counter
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL SALES FLOOR AND RESTAURANT LOCATION FLOORS; INCLUDING ALL FLOOR DRAINS.MPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALLS, FLOORS AND CEILING SURFACES OF RESTROOMS, WALK-IN-PRODUCE COOLER AND ALL WALK-IN-MEAT COOLERS; INCLUDING ALL FLOOR DRAINS.IMPROVE ROUTINE DETAIELD CLEANING AND SANITIZING OF MEAT PREP ROOM AND MEAT COUNTER FLOOR DRAINS.
    Location: Sales floor
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL SALES FLOOR AND RESTAURANT LOCATION FLOORS; INCLUDING ALL FLOOR DRAINS.MPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALLS, FLOORS AND CEILING SURFACES OF RESTROOMS, WALK-IN-PRODUCE COOLER AND ALL WALK-IN-MEAT COOLERS; INCLUDING ALL FLOOR DRAINS.IMPROVE ROUTINE DETAIELD CLEANING AND SANITIZING OF MEAT PREP ROOM AND MEAT COUNTER FLOOR DRAINS.
    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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL SALES FLOOR AND RESTAURANT LOCATION FLOORS; INCLUDING ALL FLOOR DRAINS.MPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALLS, FLOORS AND CEILING SURFACES OF RESTROOMS, WALK-IN-PRODUCE COOLER AND ALL WALK-IN-MEAT COOLERS; INCLUDING ALL FLOOR DRAINS.IMPROVE ROUTINE DETAIELD CLEANING AND SANITIZING OF MEAT PREP ROOM AND MEAT COUNTER FLOOR DRAINS.
    Location: Produce room
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL SALES FLOOR AND RESTAURANT LOCATION FLOORS; INCLUDING ALL FLOOR DRAINS.MPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALLS, FLOORS AND CEILING SURFACES OF RESTROOMS, WALK-IN-PRODUCE COOLER AND ALL WALK-IN-MEAT COOLERS; INCLUDING ALL FLOOR DRAINS.IMPROVE ROUTINE DETAIELD CLEANING AND SANITIZING OF MEAT PREP ROOM AND MEAT COUNTER FLOOR DRAINS.
    Location: Walk-in cooler
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL SALES FLOOR AND RESTAURANT LOCATION FLOORS; INCLUDING ALL FLOOR DRAINS.MPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALLS, FLOORS AND CEILING SURFACES OF RESTROOMS, WALK-IN-PRODUCE COOLER AND ALL WALK-IN-MEAT COOLERS; INCLUDING ALL FLOOR DRAINS.IMPROVE ROUTINE DETAIELD CLEANING AND SANITIZING OF MEAT PREP ROOM AND MEAT COUNTER FLOOR DRAINS.
    Location: Meat room
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL SALES FLOOR AND RESTAURANT LOCATION FLOORS; INCLUDING ALL FLOOR DRAINS.MPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALLS, FLOORS AND CEILING SURFACES OF RESTROOMS, WALK-IN-PRODUCE COOLER AND ALL WALK-IN-MEAT COOLERS; INCLUDING ALL FLOOR DRAINS.IMPROVE ROUTINE DETAIELD CLEANING AND SANITIZING OF MEAT PREP ROOM AND MEAT COUNTER FLOOR DRAINS.
    Location: Meat counter
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL SALES FLOOR AND RESTAURANT LOCATION FLOORS; INCLUDING ALL FLOOR DRAINS.MPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALLS, FLOORS AND CEILING SURFACES OF RESTROOMS, WALK-IN-PRODUCE COOLER AND ALL WALK-IN-MEAT COOLERS; INCLUDING ALL FLOOR DRAINS.IMPROVE ROUTINE DETAIELD CLEANING AND SANITIZING OF MEAT PREP ROOM AND MEAT COUNTER FLOOR DRAINS.
    Location: Restroom
  • 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 INTERIOR VISIBLE WORKING THERMOMETER AT COYOTE ENERGY DRINK BEVERAGE COOLER ON SALES FLOOR--CORRECTED.PROVIDE INTERIOR VISIBLE WORKING THEREMOMETERS AT ALL MEAT ROOM CHEST FREEZERS WHERE MISSING.
    Location: Sales floor
    Equipment: Reach in cooler
  • 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 INTERIOR VISIBLE WORKING THERMOMETER AT COYOTE ENERGY DRINK BEVERAGE COOLER ON SALES FLOOR--CORRECTED.PROVIDE INTERIOR VISIBLE WORKING THEREMOMETERS AT ALL MEAT ROOM CHEST FREEZERS WHERE MISSING.
    Location: Meat room
    Equipment: Chest freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE AT LEAST 3-STOPPERS FOR BOTH MEAT PREP ROOM 3-BAY SINKS.REPAIR BROKEN TOLIET TOP AT EMPLOYEE RESTROOM.
    Location: Meat room
    Equipment: 3-bay
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE AT LEAST 3-STOPPERS FOR BOTH MEAT PREP ROOM 3-BAY SINKS.REPAIR BROKEN TOLIET TOP AT EMPLOYEE RESTROOM.
    Location: Emp restroom
  • 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT SALES FLOOR WALK-IN-COOLER WHERE DAIRY/MILK IS STORED; ALSO CLEAN AND ORGANIZE COOLER.
    Location: Sales floor
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED FANGUARDS AT SALES FLOOR WALK-IN-COOLER WHERE DAIRY/MILK IS STORED.
    Location: Sales floor
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED FANGUARDS AT SALES FLOOR WALK-IN-COOLER WHERE DAIRY/MILK IS STORED.
    Location: Sales floor
    Equipment: Produce walk in
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED FANGUARDS AT SALES FLOOR WALK-IN-COOLER WHERE DAIRY/MILK IS STORED.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED FANGUARDS AT SALES FLOOR WALK-IN-COOLER WHERE DAIRY/MILK IS STORED.
    Location: Meat room
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED FANGUARDS AT SALES FLOOR WALK-IN-COOLER WHERE DAIRY/MILK IS STORED.
    Location: Chemical room
    Equipment: Mop sink
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: IN PROGRESS/ON ORDER:PROVIDE LIGHT GUARD SHIELDS OR SHATTER-PROOF BULBS AT SALES FLOOR BAKERY DISPLAY CASE/CABINET.PROVIDE LIGHT GUARD SHEILDS OF SHATTER-PROOF BULBS AT SALES FLOOR WALK-IN-COOLER WHERE DAIRY/MILK IS STORED (AT INTERIOR OF WALK-IN & AT SEE-THRU DISPLAY DOORS WHERE MISSING
    Location: Sales floor
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: IN PROGRESS/ON ORDER:PROVIDE LIGHT GUARD SHIELDS OR SHATTER-PROOF BULBS AT SALES FLOOR BAKERY DISPLAY CASE/CABINET.PROVIDE LIGHT GUARD SHEILDS OF SHATTER-PROOF BULBS AT SALES FLOOR WALK-IN-COOLER WHERE DAIRY/MILK IS STORED (AT INTERIOR OF WALK-IN & AT SEE-THRU DISPLAY DOORS WHERE MISSING
    Location: Walk-in cooler
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: IN PROGRESS/ON ORDER:PROVIDE LIGHT GUARD SHIELDS OR SHATTER-PROOF BULBS AT SALES FLOOR BAKERY DISPLAY CASE/CABINET.PROVIDE LIGHT GUARD SHEILDS OF SHATTER-PROOF BULBS AT SALES FLOOR WALK-IN-COOLER WHERE DAIRY/MILK IS STORED (AT INTERIOR OF WALK-IN & AT SEE-THRU DISPLAY DOORS WHERE MISSING
    Location: Bakery area
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: IN PROGRESS/ON ORDER:PROVIDE LIGHT GUARD SHIELDS OR SHATTER-PROOF BULBS AT SALES FLOOR BAKERY DISPLAY CASE/CABINET.PROVIDE LIGHT GUARD SHEILDS OF SHATTER-PROOF BULBS AT SALES FLOOR WALK-IN-COOLER WHERE DAIRY/MILK IS STORED (AT INTERIOR OF WALK-IN & AT SEE-THRU DISPLAY DOORS WHERE MISSING
    Location: Meat room
    Equipment: Walk in cooler
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: SWITCH HOT AND COLD WATER AT SALES FLOOR WOMENS RESTROOM HANDSINK (LEFT=HOT/COLD= RIGHT); ENSURE PROPER LABELS DESIGNATE HOT AND COLD WATER (EX. RED/BLUE).
    Location: Sales floor
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: SWITCH HOT AND COLD WATER AT SALES FLOOR WOMENS RESTROOM HANDSINK (LEFT=HOT/COLD= RIGHT); ENSURE PROPER LABELS DESIGNATE HOT AND COLD WATER (EX. RED/BLUE).
    Location: Womens restroom
  • Covered trash can in womens restroom (corrected)
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Emp restroom women
  • Covered trash can in womens restroom (corrected)
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Emp restroom mens
  • 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.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE AT THE ABOVE LOCATIONS.
    Location: Kitchen
  • 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.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE AT THE ABOVE LOCATIONS.
    Location: Meat room
  • 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.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE AT THE ABOVE LOCATIONS.
    Location: Meat counter
  • 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.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE AT THE ABOVE LOCATIONS.
    Location: Produce room
  • 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.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE AT THE ABOVE LOCATIONS.
    Location: Prep area
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: KNIFE STORED IN BETWEEN WALLS & EQUIPMENT AND ELECTRICAL BOX & CORDS--DISCONTINUE.
    Location: Produce room
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: KNIFE STORED IN BETWEEN WALLS & EQUIPMENT AND ELECTRICAL BOX & CORDS--DISCONTINUE.
    Location: Prep area
 10/24/2012Recheck
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: SALES FLOOR PRODUCE REACH-IN-UNIT AT ROOM TEMPERATURE; REPAIR TO ENSURE UNIT IS MAINTAINED AT 41 F OR BELOW--FOOD WAS DISCARDED.POTENTIALLY HAZARDOUS FOODS SUCH AS STRAWBERRIES, GRAPES AND CUT MELONS SITTING OUT ON SHELVING AT ROOM TEMPERATURE--FOOD WAS DISCARDED. KEEP ALL POTENTIALLY HAZARDOUS FRUITS/PRODUCE AND/OR CUT PRODUCE/FRUIT AT 41 F OR BELOW.
    Location: Sales floor
    Equipment: Reach in cooler
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: ESTABLISHMENT RECEIVED PROFESSIONAL PEST CONTROL SERVICES FROM ARROW MONTHLY.LIVE BUG SEEN IN SALES FLOOR WOMENS PUBLIC RESTROOM.
    Location: Sales floor
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: ESTABLISHMENT RECEIVED PROFESSIONAL PEST CONTROL SERVICES FROM ARROW MONTHLY.LIVE BUG SEEN IN SALES FLOOR WOMENS PUBLIC RESTROOM.
    Location: Womens restroom
  • Food contact surface(s) soiled (corrected on site)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-DEFROST, CLEAN AND SANITIZE SALES FLOOR PALETERIA VALLARTA ICE CREAM FREEZER.-SOILED RESTAURANT KITCHEN COLD-TOP UNIT AND BEVERAGE STORAGE COOLER (INTERIOR AND EXTERIOR SURFACES; INCLUDING DOOR GASKETS/SEALS AND SLIDING DOOR TRACKS).-SOILED MEAT ROOM CHEST FREEZERS; DEFROST, CLEAN AND SANITIZE.
    Location: Sales floor
    Equipment: reach in freezer
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-DEFROST, CLEAN AND SANITIZE SALES FLOOR PALETERIA VALLARTA ICE CREAM FREEZER.-SOILED RESTAURANT KITCHEN COLD-TOP UNIT AND BEVERAGE STORAGE COOLER (INTERIOR AND EXTERIOR SURFACES; INCLUDING DOOR GASKETS/SEALS AND SLIDING DOOR TRACKS).-SOILED MEAT ROOM CHEST FREEZERS; DEFROST, CLEAN AND SANITIZE.
    Location: Sales floor
    Equipment: Ice cream freezer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-DEFROST, CLEAN AND SANITIZE SALES FLOOR PALETERIA VALLARTA ICE CREAM FREEZER.-SOILED RESTAURANT KITCHEN COLD-TOP UNIT AND BEVERAGE STORAGE COOLER (INTERIOR AND EXTERIOR SURFACES; INCLUDING DOOR GASKETS/SEALS AND SLIDING DOOR TRACKS).-SOILED MEAT ROOM CHEST FREEZERS; DEFROST, CLEAN AND SANITIZE.
    Location: Meat counter
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-DEFROST, CLEAN AND SANITIZE SALES FLOOR PALETERIA VALLARTA ICE CREAM FREEZER.-SOILED RESTAURANT KITCHEN COLD-TOP UNIT AND BEVERAGE STORAGE COOLER (INTERIOR AND EXTERIOR SURFACES; INCLUDING DOOR GASKETS/SEALS AND SLIDING DOOR TRACKS).-SOILED MEAT ROOM CHEST FREEZERS; DEFROST, CLEAN AND SANITIZE.
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-DEFROST, CLEAN AND SANITIZE SALES FLOOR PALETERIA VALLARTA ICE CREAM FREEZER.-SOILED RESTAURANT KITCHEN COLD-TOP UNIT AND BEVERAGE STORAGE COOLER (INTERIOR AND EXTERIOR SURFACES; INCLUDING DOOR GASKETS/SEALS AND SLIDING DOOR TRACKS).-SOILED MEAT ROOM CHEST FREEZERS; DEFROST, CLEAN AND SANITIZE.
    Location: Kitchen
    Equipment: Cold top
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-DEFROST, CLEAN AND SANITIZE SALES FLOOR PALETERIA VALLARTA ICE CREAM FREEZER.-SOILED RESTAURANT KITCHEN COLD-TOP UNIT AND BEVERAGE STORAGE COOLER (INTERIOR AND EXTERIOR SURFACES; INCLUDING DOOR GASKETS/SEALS AND SLIDING DOOR TRACKS).-SOILED MEAT ROOM CHEST FREEZERS; DEFROST, CLEAN AND SANITIZE.
    Location: Kitchen
    Equipment: Reach in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-DEFROST, CLEAN AND SANITIZE SALES FLOOR PALETERIA VALLARTA ICE CREAM FREEZER.-SOILED RESTAURANT KITCHEN COLD-TOP UNIT AND BEVERAGE STORAGE COOLER (INTERIOR AND EXTERIOR SURFACES; INCLUDING DOOR GASKETS/SEALS AND SLIDING DOOR TRACKS).-SOILED MEAT ROOM CHEST FREEZERS; DEFROST, CLEAN AND SANITIZE.
    Location: Meat room
    Equipment: Chest freezer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-DEFROST, CLEAN AND SANITIZE SALES FLOOR PALETERIA VALLARTA ICE CREAM FREEZER.-SOILED RESTAURANT KITCHEN COLD-TOP UNIT AND BEVERAGE STORAGE COOLER (INTERIOR AND EXTERIOR SURFACES; INCLUDING DOOR GASKETS/SEALS AND SLIDING DOOR TRACKS).-SOILED MEAT ROOM CHEST FREEZERS; DEFROST, CLEAN AND SANITIZE.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • 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: CLEAN AND SANITIZE KNIVES BEFORE PLACING THEM BACK INTO KNIFE HOLDER AT MEAT COUNTER/MEAT PREP ROOM AND AT RESTAURANT KITCHEN.
    Location: Meat counter
    Equipment: Knife/utensil rack
  • 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: CLEAN AND SANITIZE KNIVES BEFORE PLACING THEM BACK INTO KNIFE HOLDER AT MEAT COUNTER/MEAT PREP ROOM AND AT RESTAURANT KITCHEN.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Meat room
    Equipment: Hand sink
  • 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: ITEMS STORED IN HANDSINK; DO NOT USE HANDSINK FOR STORAGE.
    Location: Meat room
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO IN-PLACE SANITIZER BUCKET SET UP AT MEAT PREP ROOM; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS. MAINTAIN AT 50 - 100 PPM FOR CHLORINE.IN-PLACE SANITIZER BUCKET AT MEAT COUNTER LINE AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.SANITIZER AT 3-BAY SINK AT RESTAURANT KITCHEN AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
    Location: Meat room
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO IN-PLACE SANITIZER BUCKET SET UP AT MEAT PREP ROOM; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS. MAINTAIN AT 50 - 100 PPM FOR CHLORINE.IN-PLACE SANITIZER BUCKET AT MEAT COUNTER LINE AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.SANITIZER AT 3-BAY SINK AT RESTAURANT KITCHEN AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
    Location: Meat counter
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO IN-PLACE SANITIZER BUCKET SET UP AT MEAT PREP ROOM; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS. MAINTAIN AT 50 - 100 PPM FOR CHLORINE.IN-PLACE SANITIZER BUCKET AT MEAT COUNTER LINE AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.SANITIZER AT 3-BAY SINK AT RESTAURANT KITCHEN AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
    Location: Kitchen
    Equipment: 3-bay
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: DISCONTINUE USING PLASTIC GROCERY BAGS FOR FOOD COVERING AT RESTAURANT KITCHEN LOCATION; USE APPROVED FOOD GRADE CONTAINERS OR WRAPPINGS ONLY.
    Location: Kitchen
  • Jewelry prohibition (corrected)
    Employee wearing excessive jewelry.
    Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
    Comments: FOOD HANDLERS WEARING BRACELETS ON ARMS--REMOVE.
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. SOILED APRONS SCATTERED IN FOOD/PRODUCE PREP AND DRY STOCK LOCATONS AND PERSONAL EMPLOYEE ITEMS STORED ON KITCHEN SHELVING AND GATORADE STORED AT RESTAURANT KITCHEN COLD-TOP UNIT--DISCONTINUE THIS BEHAVIOR. (EX. JACKETS AND BOX OF CEREAL).
    Location: Produce room
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. SOILED APRONS SCATTERED IN FOOD/PRODUCE PREP AND DRY STOCK LOCATONS AND PERSONAL EMPLOYEE ITEMS STORED ON KITCHEN SHELVING AND GATORADE STORED AT RESTAURANT KITCHEN COLD-TOP UNIT--DISCONTINUE THIS BEHAVIOR. (EX. JACKETS AND BOX OF CEREAL).
    Location: Prep area
  • Storage of Personal Items (corrected on site)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. SOILED APRONS SCATTERED IN FOOD/PRODUCE PREP AND DRY STOCK LOCATONS AND PERSONAL EMPLOYEE ITEMS STORED ON KITCHEN SHELVING AND GATORADE STORED AT RESTAURANT KITCHEN COLD-TOP UNIT--DISCONTINUE THIS BEHAVIOR. (EX. JACKETS AND BOX OF CEREAL).
    Location: Kitchen
  • Storage of Personal Items (corrected on site)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. SOILED APRONS SCATTERED IN FOOD/PRODUCE PREP AND DRY STOCK LOCATONS AND PERSONAL EMPLOYEE ITEMS STORED ON KITCHEN SHELVING AND GATORADE STORED AT RESTAURANT KITCHEN COLD-TOP UNIT--DISCONTINUE THIS BEHAVIOR. (EX. JACKETS AND BOX OF CEREAL).
    Location: Back room
  • Storage of Personal Items (corrected on site)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. SOILED APRONS SCATTERED IN FOOD/PRODUCE PREP AND DRY STOCK LOCATONS AND PERSONAL EMPLOYEE ITEMS STORED ON KITCHEN SHELVING AND GATORADE STORED AT RESTAURANT KITCHEN COLD-TOP UNIT--DISCONTINUE THIS BEHAVIOR. (EX. JACKETS AND BOX OF CEREAL).
    Location: Dry storage
  • 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: KEEP SINGLE SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT CHEMICAL STORAGE ROOM WHERE MOP SINK IS LOCATED; DO NOT STORED SINGLE-SERVICE ITEM BOXES IN MOP SINK.
    Location: Chemical room
  • 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.
    Location: Sales floor
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT SALES FLOOR CEILING, SALES FLOOR WALK-IN-COOLER WHERE DAIRY/MILK IS STORED (AT INTERIOR OF WALK-IN & AT SEE-THRU DISPLAY DOORS WHERE MISSING) AND AT PRODUCE REACH-IN-COOLER ON SALES FLOOR.PROVIDE LIGHTS WHERE OUT AT RESTAURANT KITCHEN BEVERAGE STORAGE COOLER.
    Location: Sales floor
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT SALES FLOOR CEILING, SALES FLOOR WALK-IN-COOLER WHERE DAIRY/MILK IS STORED (AT INTERIOR OF WALK-IN & AT SEE-THRU DISPLAY DOORS WHERE MISSING) AND AT PRODUCE REACH-IN-COOLER ON SALES FLOOR.PROVIDE LIGHTS WHERE OUT AT RESTAURANT KITCHEN BEVERAGE STORAGE COOLER.
    Location: Walk-in cooler
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT SALES FLOOR CEILING, SALES FLOOR WALK-IN-COOLER WHERE DAIRY/MILK IS STORED (AT INTERIOR OF WALK-IN & AT SEE-THRU DISPLAY DOORS WHERE MISSING) AND AT PRODUCE REACH-IN-COOLER ON SALES FLOOR.PROVIDE LIGHTS WHERE OUT AT RESTAURANT KITCHEN BEVERAGE STORAGE COOLER.
    Location: Back room
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT SALES FLOOR CEILING, SALES FLOOR WALK-IN-COOLER WHERE DAIRY/MILK IS STORED (AT INTERIOR OF WALK-IN & AT SEE-THRU DISPLAY DOORS WHERE MISSING) AND AT PRODUCE REACH-IN-COOLER ON SALES FLOOR.PROVIDE LIGHTS WHERE OUT AT RESTAURANT KITCHEN BEVERAGE STORAGE COOLER.
    Location: Meat room
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT SALES FLOOR CEILING, SALES FLOOR WALK-IN-COOLER WHERE DAIRY/MILK IS STORED (AT INTERIOR OF WALK-IN & AT SEE-THRU DISPLAY DOORS WHERE MISSING) AND AT PRODUCE REACH-IN-COOLER ON SALES FLOOR.PROVIDE LIGHTS WHERE OUT AT RESTAURANT KITCHEN BEVERAGE STORAGE COOLER.
    Location: Kitchen
  • Open doors and windows (corrected)
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Comments: FRONT DOOR ENTRANCES OPEN--KEEP CLOSED.
    Location: Sales floor
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE FOIL OFF SHELVING AT MEAT PREP ROOM; USE ONLY EASILY CLEANING LINING.
    Location: Meat room
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE FOIL OFF SHELVING AT MEAT PREP ROOM; USE ONLY EASILY CLEANING LINING.
    Location: Prep area
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE FIRE-EXTINGUISHER AT MEAT PREP ROOM AND FIRE SUPRRESSION SYSTEM AT RESTAURANT KITCHEN SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN AUGUST OF 2011 AND RESTAURANT KITCHEN FIRE SURPRESSION SYSTEM IS TAGGED NON-COMPLIANT--CORRECT TO HAVE KITCHEN FIRE SUPRESSON SYSTEM IN COMPLIANCE WITH THE INDIANA FIRE CODE).
    Location: Meat room
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE FIRE-EXTINGUISHER AT MEAT PREP ROOM AND FIRE SUPRRESSION SYSTEM AT RESTAURANT KITCHEN SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN AUGUST OF 2011 AND RESTAURANT KITCHEN FIRE SURPRESSION SYSTEM IS TAGGED NON-COMPLIANT--CORRECT TO HAVE KITCHEN FIRE SUPRESSON SYSTEM IN COMPLIANCE WITH THE INDIANA FIRE CODE).
    Location: Kitchen
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE FIRE-EXTINGUISHER AT MEAT PREP ROOM AND FIRE SUPRRESSION SYSTEM AT RESTAURANT KITCHEN SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN AUGUST OF 2011 AND RESTAURANT KITCHEN FIRE SURPRESSION SYSTEM IS TAGGED NON-COMPLIANT--CORRECT TO HAVE KITCHEN FIRE SUPRESSON SYSTEM IN COMPLIANCE WITH THE INDIANA FIRE CODE).
    Location: Cook line
  • 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.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF SALES FLOOR PUBLIC AND EMPLOYEE RESTROOMS AND MEAT COUNTER LINE CEILING VENTS.
    Location: Sales floor
  • 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.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF SALES FLOOR PUBLIC AND EMPLOYEE RESTROOMS AND MEAT COUNTER LINE CEILING VENTS.
    Location: Restroom
  • 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.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF SALES FLOOR PUBLIC AND EMPLOYEE RESTROOMS AND MEAT COUNTER LINE CEILING VENTS.
    Location: Meat counter
  • 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.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF SALES FLOOR PUBLIC AND EMPLOYEE RESTROOMS AND MEAT COUNTER LINE CEILING VENTS.
    Location: Kitchen
  • 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.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF SALES FLOOR PUBLIC AND EMPLOYEE RESTROOMS AND MEAT COUNTER LINE CEILING VENTS.
    Location: Cook line
  • 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.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF SALES FLOOR PUBLIC AND EMPLOYEE RESTROOMS AND MEAT COUNTER LINE CEILING VENTS.
    Location: Emp restroom
  • Floor drains and grading
    Floors not coved, sealed, graded to drain and/or floor drains not present.
    Correction: The floors shall be provided with drains and be graded to drain.
    Comments: REPAIR MEAT WALK-IN-COOLER AND RESTROOM FLOOR DRAINS PROPERLY AND ENSURE THAT FLOORS AND DRAINS ARE SLOPED PROPERLY TO DRAIN PROPERLY.
    Location: Walk-in cooler
  • Floor drains and grading
    Floors not coved, sealed, graded to drain and/or floor drains not present.
    Correction: The floors shall be provided with drains and be graded to drain.
    Comments: REPAIR MEAT WALK-IN-COOLER AND RESTROOM FLOOR DRAINS PROPERLY AND ENSURE THAT FLOORS AND DRAINS ARE SLOPED PROPERLY TO DRAIN PROPERLY.
    Location: Restroom
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPAIR AND RESURFACE MEAT COUNTER LINE LOCATION FLOORS; ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Meat counter
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL SALES FLOOR AND RESTAURANT LOCATION FLOORS; INCLUDING ALL FLOOR DRAINS.MPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALLS, FLOORS AND CEILING SURFACES OF RESTROOMS, WALK-IN-PRODUCE COOLER AND ALL WALK-IN-MEAT COOLERS; INCLUDING ALL FLOOR DRAINS.IMPROVE ROUTINE DETAIELD CLEANING AND SANITIZING OF MEAT PREP ROOM AND MEAT COUNTER FLOOR DRAINS.
    Location: Sales floor
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL SALES FLOOR AND RESTAURANT LOCATION FLOORS; INCLUDING ALL FLOOR DRAINS.MPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALLS, FLOORS AND CEILING SURFACES OF RESTROOMS, WALK-IN-PRODUCE COOLER AND ALL WALK-IN-MEAT COOLERS; INCLUDING ALL FLOOR DRAINS.IMPROVE ROUTINE DETAIELD CLEANING AND SANITIZING OF MEAT PREP ROOM AND MEAT COUNTER FLOOR DRAINS.
    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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL SALES FLOOR AND RESTAURANT LOCATION FLOORS; INCLUDING ALL FLOOR DRAINS.MPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALLS, FLOORS AND CEILING SURFACES OF RESTROOMS, WALK-IN-PRODUCE COOLER AND ALL WALK-IN-MEAT COOLERS; INCLUDING ALL FLOOR DRAINS.IMPROVE ROUTINE DETAIELD CLEANING AND SANITIZING OF MEAT PREP ROOM AND MEAT COUNTER FLOOR DRAINS.
    Location: Produce room
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL SALES FLOOR AND RESTAURANT LOCATION FLOORS; INCLUDING ALL FLOOR DRAINS.MPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALLS, FLOORS AND CEILING SURFACES OF RESTROOMS, WALK-IN-PRODUCE COOLER AND ALL WALK-IN-MEAT COOLERS; INCLUDING ALL FLOOR DRAINS.IMPROVE ROUTINE DETAIELD CLEANING AND SANITIZING OF MEAT PREP ROOM AND MEAT COUNTER FLOOR DRAINS.
    Location: Walk-in cooler
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL SALES FLOOR AND RESTAURANT LOCATION FLOORS; INCLUDING ALL FLOOR DRAINS.MPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALLS, FLOORS AND CEILING SURFACES OF RESTROOMS, WALK-IN-PRODUCE COOLER AND ALL WALK-IN-MEAT COOLERS; INCLUDING ALL FLOOR DRAINS.IMPROVE ROUTINE DETAIELD CLEANING AND SANITIZING OF MEAT PREP ROOM AND MEAT COUNTER FLOOR DRAINS.
    Location: Meat room
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL SALES FLOOR AND RESTAURANT LOCATION FLOORS; INCLUDING ALL FLOOR DRAINS.MPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALLS, FLOORS AND CEILING SURFACES OF RESTROOMS, WALK-IN-PRODUCE COOLER AND ALL WALK-IN-MEAT COOLERS; INCLUDING ALL FLOOR DRAINS.IMPROVE ROUTINE DETAIELD CLEANING AND SANITIZING OF MEAT PREP ROOM AND MEAT COUNTER FLOOR DRAINS.
    Location: Meat counter
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL SALES FLOOR AND RESTAURANT LOCATION FLOORS; INCLUDING ALL FLOOR DRAINS.MPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALLS, FLOORS AND CEILING SURFACES OF RESTROOMS, WALK-IN-PRODUCE COOLER AND ALL WALK-IN-MEAT COOLERS; INCLUDING ALL FLOOR DRAINS.IMPROVE ROUTINE DETAIELD CLEANING AND SANITIZING OF MEAT PREP ROOM AND MEAT COUNTER FLOOR DRAINS.
    Location: Restroom
  • Thermometer, provided (corrected on site)
    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 INTERIOR VISIBLE WORKING THERMOMETER AT COYOTE ENERGY DRINK BEVERAGE COOLER ON SALES FLOOR--CORRECTED.PROVIDE INTERIOR VISIBLE WORKING THEREMOMETERS AT ALL MEAT ROOM CHEST FREEZERS WHERE MISSING.
    Location: Sales floor
    Equipment: Reach in cooler
  • 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 INTERIOR VISIBLE WORKING THERMOMETER AT COYOTE ENERGY DRINK BEVERAGE COOLER ON SALES FLOOR--CORRECTED.PROVIDE INTERIOR VISIBLE WORKING THEREMOMETERS AT ALL MEAT ROOM CHEST FREEZERS WHERE MISSING.
    Location: Meat room
    Equipment: Chest freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE AT LEAST 3-STOPPERS FOR BOTH MEAT PREP ROOM 3-BAY SINKS.REPAIR BROKEN TOLIET TOP AT EMPLOYEE RESTROOM.
    Location: Meat room
    Equipment: 3-bay
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE AT LEAST 3-STOPPERS FOR BOTH MEAT PREP ROOM 3-BAY SINKS.REPAIR BROKEN TOLIET TOP AT EMPLOYEE RESTROOM.
    Location: Emp restroom
  • 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT SALES FLOOR WALK-IN-COOLER WHERE DAIRY/MILK IS STORED; ALSO CLEAN AND ORGANIZE COOLER.
    Location: Sales floor
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED FANGUARDS AT SALES FLOOR WALK-IN-COOLER WHERE DAIRY/MILK IS STORED.-SOILED WALK-IN-PRODUCE COOLER FANGUARDS.
    Location: Sales floor
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED FANGUARDS AT SALES FLOOR WALK-IN-COOLER WHERE DAIRY/MILK IS STORED.-SOILED WALK-IN-PRODUCE COOLER FANGUARDS.
    Location: Sales floor
    Equipment: Produce walk in
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED FANGUARDS AT SALES FLOOR WALK-IN-COOLER WHERE DAIRY/MILK IS STORED.-SOILED WALK-IN-PRODUCE COOLER FANGUARDS.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED FANGUARDS AT SALES FLOOR WALK-IN-COOLER WHERE DAIRY/MILK IS STORED.-SOILED WALK-IN-PRODUCE COOLER FANGUARDS.
    Location: Meat room
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED FANGUARDS AT SALES FLOOR WALK-IN-COOLER WHERE DAIRY/MILK IS STORED.-SOILED WALK-IN-PRODUCE COOLER FANGUARDS.
    Location: Chemical room
    Equipment: Mop sink
  • 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 GUARD SHIELDS OR SHATTER-PROOF BULBS AT SALES FLOOR BAKERY DISPLAY CASE/CABINET.PROVIDE LIGHT GUARD SHEILDS OF SHATTER-PROOF BULBS AT SALES FLOOR WALK-IN-COOLER WHERE DAIRY/MILK IS STORED (AT INTERIOR OF WALK-IN & AT SEE-THRU DISPLAY DOORS WHERE MISSING
    Location: Sales floor
  • 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 GUARD SHIELDS OR SHATTER-PROOF BULBS AT SALES FLOOR BAKERY DISPLAY CASE/CABINET.PROVIDE LIGHT GUARD SHEILDS OF SHATTER-PROOF BULBS AT SALES FLOOR WALK-IN-COOLER WHERE DAIRY/MILK IS STORED (AT INTERIOR OF WALK-IN & AT SEE-THRU DISPLAY DOORS WHERE MISSING
    Location: Walk-in cooler
  • 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 GUARD SHIELDS OR SHATTER-PROOF BULBS AT SALES FLOOR BAKERY DISPLAY CASE/CABINET.PROVIDE LIGHT GUARD SHEILDS OF SHATTER-PROOF BULBS AT SALES FLOOR WALK-IN-COOLER WHERE DAIRY/MILK IS STORED (AT INTERIOR OF WALK-IN & AT SEE-THRU DISPLAY DOORS WHERE MISSING
    Location: Bakery area
  • 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 GUARD SHIELDS OR SHATTER-PROOF BULBS AT SALES FLOOR BAKERY DISPLAY CASE/CABINET.PROVIDE LIGHT GUARD SHEILDS OF SHATTER-PROOF BULBS AT SALES FLOOR WALK-IN-COOLER WHERE DAIRY/MILK IS STORED (AT INTERIOR OF WALK-IN & AT SEE-THRU DISPLAY DOORS WHERE MISSING
    Location: Meat room
    Equipment: Walk in cooler
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: SWITCH HOT AND COLD WATER AT SALES FLOOR WOMENS RESTROOM HANDSINK (LEFT=HOT/COLD= RIGHT); ENSURE PROPER LABELS DESIGNATE HOT AND COLD WATER (EX. RED/BLUE).
    Location: Sales floor
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: SWITCH HOT AND COLD WATER AT SALES FLOOR WOMENS RESTROOM HANDSINK (LEFT=HOT/COLD= RIGHT); ENSURE PROPER LABELS DESIGNATE HOT AND COLD WATER (EX. RED/BLUE).
    Location: Womens restroom
  • Covered trash can in womens restroom
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Emp restroom women
  • Covered trash can in womens restroom
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Emp restroom mens
  • 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.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE AT THE ABOVE LOCATIONS.
    Location: Kitchen
  • 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.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE AT THE ABOVE LOCATIONS.
    Location: Meat room
  • 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.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE AT THE ABOVE LOCATIONS.
    Location: Meat counter
  • 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.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE AT THE ABOVE LOCATIONS.
    Location: Produce room
  • 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.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE AT THE ABOVE LOCATIONS.
    Location: Prep area
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: KNIFE STORED IN BETWEEN WALLS & EQUIPMENT AND ELECTRICAL BOX & CORDS--DISCONTINUE.
    Location: Produce room
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: KNIFE STORED IN BETWEEN WALLS & EQUIPMENT AND ELECTRICAL BOX & CORDS--DISCONTINUE.
    Location: Prep area
 10/11/2012Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: SALES FLOOR PRODUCE REACH-IN-UNIT AT ROOM TEMPERATURE; REPAIR TO ENSURE UNIT IS MAINTAINED AT 41 F OR BELOW--FOOD WAS DISCARDED.POTENTIALLY HAZARDOUS FOODS SUCH AS STRAWBERRIES, GRAPES AND CUT MELONS SITTING OUT ON SHELVING AT ROOM TEMPERATURE--FOOD WAS DISCARDED. KEEP ALL POTENTIALLY HAZARDOUS FRUITS/PRODUCE AND/OR CUT PRODUCE/FRUIT AT 41 F OR BELOW.
    Location: Sales floor
    Equipment: Reach in cooler
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: LIVE BUG SEEN IN SALES FLOOR WOMENS PUBLIC RESTROOM.
    Location: Sales floor
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: LIVE BUG SEEN IN SALES FLOOR WOMENS PUBLIC RESTROOM.
    Location: Womens restroom
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED REACH-IN-FREEZER BY PROUCE DISPLAY REACH-IN COOLER ON SALES FLOOR.-DEFROST, CLEAN AND SANITIZE SALES FLOOR PALETERIA VALLARTA ICE CREAM FREEZER.-SOILED INTERIOR AND EXTERIOR SURFACES OF MEAT COUNTER REACH-IN-COOLERS.-SOILED RESTAURANT KITCHEN EQUIPMENT; CLEAN AND SANITIZE ALL (INTERIOR AND EXTERIOR).-SOILED RESTAURANT KITCHEN COLD-TOP UNIT AND BEVERAGE STORAGE COOLER (INTERIOR AND EXTERIOR SURFACES; INCLUDING DOOR GASKETS/SEALS AND SLIDING DOOR TRACKS).-SOILED MEAT ROOM CHEST FREEZERS; DEFROST, CLEAN AND SANITIZE.-SOILED WALK-IN-MEAT COOLER SHELVING.
    Location: Sales floor
    Equipment: reach in freezer
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED REACH-IN-FREEZER BY PROUCE DISPLAY REACH-IN COOLER ON SALES FLOOR.-DEFROST, CLEAN AND SANITIZE SALES FLOOR PALETERIA VALLARTA ICE CREAM FREEZER.-SOILED INTERIOR AND EXTERIOR SURFACES OF MEAT COUNTER REACH-IN-COOLERS.-SOILED RESTAURANT KITCHEN EQUIPMENT; CLEAN AND SANITIZE ALL (INTERIOR AND EXTERIOR).-SOILED RESTAURANT KITCHEN COLD-TOP UNIT AND BEVERAGE STORAGE COOLER (INTERIOR AND EXTERIOR SURFACES; INCLUDING DOOR GASKETS/SEALS AND SLIDING DOOR TRACKS).-SOILED MEAT ROOM CHEST FREEZERS; DEFROST, CLEAN AND SANITIZE.-SOILED WALK-IN-MEAT COOLER SHELVING.
    Location: Sales floor
    Equipment: Ice cream freezer
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED REACH-IN-FREEZER BY PROUCE DISPLAY REACH-IN COOLER ON SALES FLOOR.-DEFROST, CLEAN AND SANITIZE SALES FLOOR PALETERIA VALLARTA ICE CREAM FREEZER.-SOILED INTERIOR AND EXTERIOR SURFACES OF MEAT COUNTER REACH-IN-COOLERS.-SOILED RESTAURANT KITCHEN EQUIPMENT; CLEAN AND SANITIZE ALL (INTERIOR AND EXTERIOR).-SOILED RESTAURANT KITCHEN COLD-TOP UNIT AND BEVERAGE STORAGE COOLER (INTERIOR AND EXTERIOR SURFACES; INCLUDING DOOR GASKETS/SEALS AND SLIDING DOOR TRACKS).-SOILED MEAT ROOM CHEST FREEZERS; DEFROST, CLEAN AND SANITIZE.-SOILED WALK-IN-MEAT COOLER SHELVING.
    Location: Meat counter
    Equipment: Reach in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED REACH-IN-FREEZER BY PROUCE DISPLAY REACH-IN COOLER ON SALES FLOOR.-DEFROST, CLEAN AND SANITIZE SALES FLOOR PALETERIA VALLARTA ICE CREAM FREEZER.-SOILED INTERIOR AND EXTERIOR SURFACES OF MEAT COUNTER REACH-IN-COOLERS.-SOILED RESTAURANT KITCHEN EQUIPMENT; CLEAN AND SANITIZE ALL (INTERIOR AND EXTERIOR).-SOILED RESTAURANT KITCHEN COLD-TOP UNIT AND BEVERAGE STORAGE COOLER (INTERIOR AND EXTERIOR SURFACES; INCLUDING DOOR GASKETS/SEALS AND SLIDING DOOR TRACKS).-SOILED MEAT ROOM CHEST FREEZERS; DEFROST, CLEAN AND SANITIZE.-SOILED WALK-IN-MEAT COOLER SHELVING.
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED REACH-IN-FREEZER BY PROUCE DISPLAY REACH-IN COOLER ON SALES FLOOR.-DEFROST, CLEAN AND SANITIZE SALES FLOOR PALETERIA VALLARTA ICE CREAM FREEZER.-SOILED INTERIOR AND EXTERIOR SURFACES OF MEAT COUNTER REACH-IN-COOLERS.-SOILED RESTAURANT KITCHEN EQUIPMENT; CLEAN AND SANITIZE ALL (INTERIOR AND EXTERIOR).-SOILED RESTAURANT KITCHEN COLD-TOP UNIT AND BEVERAGE STORAGE COOLER (INTERIOR AND EXTERIOR SURFACES; INCLUDING DOOR GASKETS/SEALS AND SLIDING DOOR TRACKS).-SOILED MEAT ROOM CHEST FREEZERS; DEFROST, CLEAN AND SANITIZE.-SOILED WALK-IN-MEAT COOLER SHELVING.
    Location: Kitchen
    Equipment: Cold top
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED REACH-IN-FREEZER BY PROUCE DISPLAY REACH-IN COOLER ON SALES FLOOR.-DEFROST, CLEAN AND SANITIZE SALES FLOOR PALETERIA VALLARTA ICE CREAM FREEZER.-SOILED INTERIOR AND EXTERIOR SURFACES OF MEAT COUNTER REACH-IN-COOLERS.-SOILED RESTAURANT KITCHEN EQUIPMENT; CLEAN AND SANITIZE ALL (INTERIOR AND EXTERIOR).-SOILED RESTAURANT KITCHEN COLD-TOP UNIT AND BEVERAGE STORAGE COOLER (INTERIOR AND EXTERIOR SURFACES; INCLUDING DOOR GASKETS/SEALS AND SLIDING DOOR TRACKS).-SOILED MEAT ROOM CHEST FREEZERS; DEFROST, CLEAN AND SANITIZE.-SOILED WALK-IN-MEAT COOLER SHELVING.
    Location: Kitchen
    Equipment: Reach in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED REACH-IN-FREEZER BY PROUCE DISPLAY REACH-IN COOLER ON SALES FLOOR.-DEFROST, CLEAN AND SANITIZE SALES FLOOR PALETERIA VALLARTA ICE CREAM FREEZER.-SOILED INTERIOR AND EXTERIOR SURFACES OF MEAT COUNTER REACH-IN-COOLERS.-SOILED RESTAURANT KITCHEN EQUIPMENT; CLEAN AND SANITIZE ALL (INTERIOR AND EXTERIOR).-SOILED RESTAURANT KITCHEN COLD-TOP UNIT AND BEVERAGE STORAGE COOLER (INTERIOR AND EXTERIOR SURFACES; INCLUDING DOOR GASKETS/SEALS AND SLIDING DOOR TRACKS).-SOILED MEAT ROOM CHEST FREEZERS; DEFROST, CLEAN AND SANITIZE.-SOILED WALK-IN-MEAT COOLER SHELVING.
    Location: Meat room
    Equipment: Chest freezer
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED REACH-IN-FREEZER BY PROUCE DISPLAY REACH-IN COOLER ON SALES FLOOR.-DEFROST, CLEAN AND SANITIZE SALES FLOOR PALETERIA VALLARTA ICE CREAM FREEZER.-SOILED INTERIOR AND EXTERIOR SURFACES OF MEAT COUNTER REACH-IN-COOLERS.-SOILED RESTAURANT KITCHEN EQUIPMENT; CLEAN AND SANITIZE ALL (INTERIOR AND EXTERIOR).-SOILED RESTAURANT KITCHEN COLD-TOP UNIT AND BEVERAGE STORAGE COOLER (INTERIOR AND EXTERIOR SURFACES; INCLUDING DOOR GASKETS/SEALS AND SLIDING DOOR TRACKS).-SOILED MEAT ROOM CHEST FREEZERS; DEFROST, CLEAN AND SANITIZE.-SOILED WALK-IN-MEAT COOLER SHELVING.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • 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: CLEAN AND SANITIZE KNIVES BEFORE PLACING THEM BACK INTO KNIFE HOLDER AT MEAT COUNTER/MEAT PREP ROOM AND AT RESTAURANT KITCHEN.
    Location: Meat counter
    Equipment: Knife/utensil rack
  • 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: CLEAN AND SANITIZE KNIVES BEFORE PLACING THEM BACK INTO KNIFE HOLDER AT MEAT COUNTER/MEAT PREP ROOM AND AT RESTAURANT KITCHEN.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Hand sink soiled (corrected on site)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Meat room
    Equipment: Hand sink
  • 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: ITEMS STORED IN HANDSINK; DO NOT USE HANDSINK FOR STORAGE.
    Location: Meat room
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO IN-PLACE SANITIZER BUCKET SET UP AT MEAT PREP ROOM; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS. MAINTAIN AT 50 - 100 PPM FOR CHLORINE.IN-PLACE SANITIZER BUCKET AT MEAT COUNTER LINE AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.SANITIZER AT 3-BAY SINK AT RESTAURANT KITCHEN AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
    Location: Meat room
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO IN-PLACE SANITIZER BUCKET SET UP AT MEAT PREP ROOM; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS. MAINTAIN AT 50 - 100 PPM FOR CHLORINE.IN-PLACE SANITIZER BUCKET AT MEAT COUNTER LINE AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.SANITIZER AT 3-BAY SINK AT RESTAURANT KITCHEN AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
    Location: Meat counter
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO IN-PLACE SANITIZER BUCKET SET UP AT MEAT PREP ROOM; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS. MAINTAIN AT 50 - 100 PPM FOR CHLORINE.IN-PLACE SANITIZER BUCKET AT MEAT COUNTER LINE AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.SANITIZER AT 3-BAY SINK AT RESTAURANT KITCHEN AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
    Location: Kitchen
    Equipment: 3-bay
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: DISCONTINUE USING PLASTIC GROCERY BAGS FOR FOOD COVERING AT RESTAURANT KITCHEN LOCATION; USE APPROVED FOOD GRADE CONTAINERS OR WRAPPINGS ONLY.
    Location: Kitchen
  • Jewelry prohibition
    Employee wearing excessive jewelry.
    Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
    Comments: FOOD HANDLERS WEARING BRACELETS ON ARMS--REMOVE.
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. SOILED APRONS SCATTERED IN FOOD/PRODUCE PREP AND DRY STOCK LOCATONS AND PERSONAL EMPLOYEE ITEMS STORED ON KITCHEN SHELVING AND GATORADE STORED AT RESTAURANT KITCHEN COLD-TOP UNIT--DISCONTINUE THIS BEHAVIOR.
    Location: Produce room
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. SOILED APRONS SCATTERED IN FOOD/PRODUCE PREP AND DRY STOCK LOCATONS AND PERSONAL EMPLOYEE ITEMS STORED ON KITCHEN SHELVING AND GATORADE STORED AT RESTAURANT KITCHEN COLD-TOP UNIT--DISCONTINUE THIS BEHAVIOR.
    Location: Prep area
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. SOILED APRONS SCATTERED IN FOOD/PRODUCE PREP AND DRY STOCK LOCATONS AND PERSONAL EMPLOYEE ITEMS STORED ON KITCHEN SHELVING AND GATORADE STORED AT RESTAURANT KITCHEN COLD-TOP UNIT--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. SOILED APRONS SCATTERED IN FOOD/PRODUCE PREP AND DRY STOCK LOCATONS AND PERSONAL EMPLOYEE ITEMS STORED ON KITCHEN SHELVING AND GATORADE STORED AT RESTAURANT KITCHEN COLD-TOP UNIT--DISCONTINUE THIS BEHAVIOR.
    Location: Back room
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. SOILED APRONS SCATTERED IN FOOD/PRODUCE PREP AND DRY STOCK LOCATONS AND PERSONAL EMPLOYEE ITEMS STORED ON KITCHEN SHELVING AND GATORADE STORED AT RESTAURANT KITCHEN COLD-TOP UNIT--DISCONTINUE THIS BEHAVIOR.
    Location: Dry storage
  • Single Service/Equipment storage
    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: KEEP SINGLE SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT CHEMICAL STORAGE ROOM WHERE MOP SINK IS LOCATED; DO NOT STORED SINGLE-SERVICE ITEM BOXES IN MOP SINK.
    Location: Chemical room
  • 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.
    Location: Sales floor
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT SALES FLOOR CEILING, SALES FLOOR WALK-IN-COOLER WHERE DAIRY/MILK IS STORED (AT INTERIOR OF WALK-IN & AT SEE-THRU DISPLAY DOORS WHERE MISSING) AND AT PRODUCE REACH-IN-COOLER ON SALES FLOOR.PROVIDE LIGHTS WHERE OUT AT INTERIOR OF HOOD SYSTEMS AND CEILING AT BACK MEAT PREP ROOM.PROVIDE LIGHTS WHERE OUT AT RESTAURANT KITCHEN BEVERAGE STORAGE COOLER.PROVIDE LIGHTS WHERE OUT AT ALL WALK-IN-MEAT COOLER UNITS.
    Location: Sales floor
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT SALES FLOOR CEILING, SALES FLOOR WALK-IN-COOLER WHERE DAIRY/MILK IS STORED (AT INTERIOR OF WALK-IN & AT SEE-THRU DISPLAY DOORS WHERE MISSING) AND AT PRODUCE REACH-IN-COOLER ON SALES FLOOR.PROVIDE LIGHTS WHERE OUT AT INTERIOR OF HOOD SYSTEMS AND CEILING AT BACK MEAT PREP ROOM.PROVIDE LIGHTS WHERE OUT AT RESTAURANT KITCHEN BEVERAGE STORAGE COOLER.PROVIDE LIGHTS WHERE OUT AT ALL WALK-IN-MEAT COOLER UNITS.
    Location: Walk-in cooler
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT SALES FLOOR CEILING, SALES FLOOR WALK-IN-COOLER WHERE DAIRY/MILK IS STORED (AT INTERIOR OF WALK-IN & AT SEE-THRU DISPLAY DOORS WHERE MISSING) AND AT PRODUCE REACH-IN-COOLER ON SALES FLOOR.PROVIDE LIGHTS WHERE OUT AT INTERIOR OF HOOD SYSTEMS AND CEILING AT BACK MEAT PREP ROOM.PROVIDE LIGHTS WHERE OUT AT RESTAURANT KITCHEN BEVERAGE STORAGE COOLER.PROVIDE LIGHTS WHERE OUT AT ALL WALK-IN-MEAT COOLER UNITS.
    Location: Back room
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT SALES FLOOR CEILING, SALES FLOOR WALK-IN-COOLER WHERE DAIRY/MILK IS STORED (AT INTERIOR OF WALK-IN & AT SEE-THRU DISPLAY DOORS WHERE MISSING) AND AT PRODUCE REACH-IN-COOLER ON SALES FLOOR.PROVIDE LIGHTS WHERE OUT AT INTERIOR OF HOOD SYSTEMS AND CEILING AT BACK MEAT PREP ROOM.PROVIDE LIGHTS WHERE OUT AT RESTAURANT KITCHEN BEVERAGE STORAGE COOLER.PROVIDE LIGHTS WHERE OUT AT ALL WALK-IN-MEAT COOLER UNITS.
    Location: Meat room
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT SALES FLOOR CEILING, SALES FLOOR WALK-IN-COOLER WHERE DAIRY/MILK IS STORED (AT INTERIOR OF WALK-IN & AT SEE-THRU DISPLAY DOORS WHERE MISSING) AND AT PRODUCE REACH-IN-COOLER ON SALES FLOOR.PROVIDE LIGHTS WHERE OUT AT INTERIOR OF HOOD SYSTEMS AND CEILING AT BACK MEAT PREP ROOM.PROVIDE LIGHTS WHERE OUT AT RESTAURANT KITCHEN BEVERAGE STORAGE COOLER.PROVIDE LIGHTS WHERE OUT AT ALL WALK-IN-MEAT COOLER UNITS.
    Location: Kitchen
  • Open doors and windows
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Comments: FRONT DOOR ENTRANCES OPEN--KEEP CLOSED.
    Location: Sales floor
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Unnecessary litter (corrected on site)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE FOIL OFF SHELVING AT MEAT PREP ROOM; USE ONLY EASILY CLEANING LINING.
    Location: Meat room
  • Unnecessary litter (corrected on site)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE FOIL OFF SHELVING AT MEAT PREP ROOM; USE ONLY EASILY CLEANING LINING.
    Location: Prep area
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE FIRE-EXTINGUISHER AT MEAT PREP ROOM AND FIRE SUPRRESSION SYSTEM AT RESTAURANT KITCHEN SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN AUGUST OF 2011 AND RESTAURANT KITCHEN FIRE SURPRESSION SYSTEM IS TAGGED NON-COMPLIANT--CORRECT TO HAVE KITCHEN FIRE SUPRESSON SYSTEM IN COMPLIANCE WITH THE INDIANA FIRE CODE).
    Location: Meat room
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE FIRE-EXTINGUISHER AT MEAT PREP ROOM AND FIRE SUPRRESSION SYSTEM AT RESTAURANT KITCHEN SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN AUGUST OF 2011 AND RESTAURANT KITCHEN FIRE SURPRESSION SYSTEM IS TAGGED NON-COMPLIANT--CORRECT TO HAVE KITCHEN FIRE SUPRESSON SYSTEM IN COMPLIANCE WITH THE INDIANA FIRE CODE).
    Location: Kitchen
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE FIRE-EXTINGUISHER AT MEAT PREP ROOM AND FIRE SUPRRESSION SYSTEM AT RESTAURANT KITCHEN SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN AUGUST OF 2011 AND RESTAURANT KITCHEN FIRE SURPRESSION SYSTEM IS TAGGED NON-COMPLIANT--CORRECT TO HAVE KITCHEN FIRE SUPRESSON SYSTEM IN COMPLIANCE WITH THE INDIANA FIRE CODE).
    Location: Cook line
  • 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.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF SALES FLOOR PUBLIC AND EMPLOYEE RESTROOMS AND MEAT COUNTER LINE CEILING VENTS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTAURANT KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES; INCLUDING FILTERS.
    Location: Sales floor
  • 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.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF SALES FLOOR PUBLIC AND EMPLOYEE RESTROOMS AND MEAT COUNTER LINE CEILING VENTS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTAURANT KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES; INCLUDING FILTERS.
    Location: Restroom
  • 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.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF SALES FLOOR PUBLIC AND EMPLOYEE RESTROOMS AND MEAT COUNTER LINE CEILING VENTS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTAURANT KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES; INCLUDING FILTERS.
    Location: Meat counter
  • 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.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF SALES FLOOR PUBLIC AND EMPLOYEE RESTROOMS AND MEAT COUNTER LINE CEILING VENTS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTAURANT KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES; INCLUDING FILTERS.
    Location: Kitchen
  • 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.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF SALES FLOOR PUBLIC AND EMPLOYEE RESTROOMS AND MEAT COUNTER LINE CEILING VENTS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTAURANT KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES; INCLUDING FILTERS.
    Location: Cook line
  • 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.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF SALES FLOOR PUBLIC AND EMPLOYEE RESTROOMS AND MEAT COUNTER LINE CEILING VENTS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTAURANT KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES; INCLUDING FILTERS.
    Location: Emp restroom
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPAIR AND RESURFACE MEAT COUNTER LINE LOCATION FLOORS; ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Meat counter
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL SALES FLOOR AND RESTAURANT LOCATION FLOORS; INCLUDING ALL FLOOR DRAINS.MPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALLS, FLOORS AND CEILING SURFACES OF WALK-IN-PRODUCE COOLER AND ALL WALK-IN-MEAT COOLERS; NCLUDING ALL FLOOR DRAINS.IMPROVE ROUTINE DETAIELD CLEANING AND SANITIZING OF MEAT PREP ROOM AND MEAT COUNTER FLOOR DRAINS.
    Location: Sales floor
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL SALES FLOOR AND RESTAURANT LOCATION FLOORS; INCLUDING ALL FLOOR DRAINS.MPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALLS, FLOORS AND CEILING SURFACES OF WALK-IN-PRODUCE COOLER AND ALL WALK-IN-MEAT COOLERS; NCLUDING ALL FLOOR DRAINS.IMPROVE ROUTINE DETAIELD CLEANING AND SANITIZING OF MEAT PREP ROOM AND MEAT COUNTER FLOOR DRAINS.
    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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL SALES FLOOR AND RESTAURANT LOCATION FLOORS; INCLUDING ALL FLOOR DRAINS.MPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALLS, FLOORS AND CEILING SURFACES OF WALK-IN-PRODUCE COOLER AND ALL WALK-IN-MEAT COOLERS; NCLUDING ALL FLOOR DRAINS.IMPROVE ROUTINE DETAIELD CLEANING AND SANITIZING OF MEAT PREP ROOM AND MEAT COUNTER FLOOR DRAINS.
    Location: Produce room
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL SALES FLOOR AND RESTAURANT LOCATION FLOORS; INCLUDING ALL FLOOR DRAINS.MPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALLS, FLOORS AND CEILING SURFACES OF WALK-IN-PRODUCE COOLER AND ALL WALK-IN-MEAT COOLERS; NCLUDING ALL FLOOR DRAINS.IMPROVE ROUTINE DETAIELD CLEANING AND SANITIZING OF MEAT PREP ROOM AND MEAT COUNTER FLOOR DRAINS.
    Location: Walk-in cooler
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL SALES FLOOR AND RESTAURANT LOCATION FLOORS; INCLUDING ALL FLOOR DRAINS.MPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALLS, FLOORS AND CEILING SURFACES OF WALK-IN-PRODUCE COOLER AND ALL WALK-IN-MEAT COOLERS; NCLUDING ALL FLOOR DRAINS.IMPROVE ROUTINE DETAIELD CLEANING AND SANITIZING OF MEAT PREP ROOM AND MEAT COUNTER FLOOR DRAINS.
    Location: Meat room
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL SALES FLOOR AND RESTAURANT LOCATION FLOORS; INCLUDING ALL FLOOR DRAINS.MPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALLS, FLOORS AND CEILING SURFACES OF WALK-IN-PRODUCE COOLER AND ALL WALK-IN-MEAT COOLERS; NCLUDING ALL FLOOR DRAINS.IMPROVE ROUTINE DETAIELD CLEANING AND SANITIZING OF MEAT PREP ROOM AND MEAT COUNTER FLOOR DRAINS.
    Location: Meat counter
  • 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 INTERIOR VISIBLE WORKING THERMOMETER AT COYOTE ENERGY DRINK BEVERAGE COOLER ON SALES FLOOR.PROVIDE INTERIOR VISIBLE WORKING THEREMOMETERS AT ALL MEAT ROOM CHEST FREEZERS WHERE MISSING.
    Location: Sales floor
    Equipment: Reach in cooler
  • 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 INTERIOR VISIBLE WORKING THERMOMETER AT COYOTE ENERGY DRINK BEVERAGE COOLER ON SALES FLOOR.PROVIDE INTERIOR VISIBLE WORKING THEREMOMETERS AT ALL MEAT ROOM CHEST FREEZERS WHERE MISSING.
    Location: Meat room
    Equipment: Chest freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE AT LEAST 3-STOPPERS FOR BOTH MEAT PREP ROOM 3-BAY SINKS.REPAIR BROKEN TOLIET TOP AT EMPLOYEE RESTROOM.
    Location: Meat room
    Equipment: 3-bay
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE AT LEAST 3-STOPPERS FOR BOTH MEAT PREP ROOM 3-BAY SINKS.REPAIR BROKEN TOLIET TOP AT EMPLOYEE RESTROOM.
    Location: Emp restroom
  • 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT SALES FLOOR WALK-IN-COOLER WHERE DAIRY/MILK IS STORED; ALSO CLEAN AND ORGANIZE COOLER.
    Location: Sales floor
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED FANGUARDS AT SALES FLOOR WALK-IN-COOLER WHERE DAIRY/MILK IS STORED; ALSO CLEAN AND ORGANIZE COOLER.-SOILED WALK-IN-PRODUCE COOLER FANGUARDS.-CLEAN AND ORGANIZE SHELVING AND KITCHEN RESTAURANT LOCATION.-SOILED WALK-IN-MEAT COOLER FANGUARDS.-CLEAN AND ORGANIZE MOP SINK ROOM.
    Location: Sales floor
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED FANGUARDS AT SALES FLOOR WALK-IN-COOLER WHERE DAIRY/MILK IS STORED; ALSO CLEAN AND ORGANIZE COOLER.-SOILED WALK-IN-PRODUCE COOLER FANGUARDS.-CLEAN AND ORGANIZE SHELVING AND KITCHEN RESTAURANT LOCATION.-SOILED WALK-IN-MEAT COOLER FANGUARDS.-CLEAN AND ORGANIZE MOP SINK ROOM.
    Location: Sales floor
    Equipment: Produce walk in
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED FANGUARDS AT SALES FLOOR WALK-IN-COOLER WHERE DAIRY/MILK IS STORED; ALSO CLEAN AND ORGANIZE COOLER.-SOILED WALK-IN-PRODUCE COOLER FANGUARDS.-CLEAN AND ORGANIZE SHELVING AND KITCHEN RESTAURANT LOCATION.-SOILED WALK-IN-MEAT COOLER FANGUARDS.-CLEAN AND ORGANIZE MOP SINK ROOM.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED FANGUARDS AT SALES FLOOR WALK-IN-COOLER WHERE DAIRY/MILK IS STORED; ALSO CLEAN AND ORGANIZE COOLER.-SOILED WALK-IN-PRODUCE COOLER FANGUARDS.-CLEAN AND ORGANIZE SHELVING AND KITCHEN RESTAURANT LOCATION.-SOILED WALK-IN-MEAT COOLER FANGUARDS.-CLEAN AND ORGANIZE MOP SINK ROOM.
    Location: Meat room
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED FANGUARDS AT SALES FLOOR WALK-IN-COOLER WHERE DAIRY/MILK IS STORED; ALSO CLEAN AND ORGANIZE COOLER.-SOILED WALK-IN-PRODUCE COOLER FANGUARDS.-CLEAN AND ORGANIZE SHELVING AND KITCHEN RESTAURANT LOCATION.-SOILED WALK-IN-MEAT COOLER FANGUARDS.-CLEAN AND ORGANIZE MOP SINK ROOM.
    Location: Chemical room
    Equipment: Mop sink
  • 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 GUARD SHIELDS OR SHATTER-PROOF BULBS AT SALES FLOOR BAKERY DISPLAY CASE/CABINET.PROVIDE LIGHT GUARD SHEILDS OF SHATTER-PROOF BULBS AT SALES FLOOR WALK-IN-COOLER WHERE DAIRY/MILK IS STORED (AT INTERIOR OF WALK-IN & AT SEE-THRU DISPLAY DOORS WHERE MISSINGPROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT ALL WALK-IN-MEAT COOLER UNITS WHERE MISSING.
    Location: Sales floor
  • 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 GUARD SHIELDS OR SHATTER-PROOF BULBS AT SALES FLOOR BAKERY DISPLAY CASE/CABINET.PROVIDE LIGHT GUARD SHEILDS OF SHATTER-PROOF BULBS AT SALES FLOOR WALK-IN-COOLER WHERE DAIRY/MILK IS STORED (AT INTERIOR OF WALK-IN & AT SEE-THRU DISPLAY DOORS WHERE MISSINGPROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT ALL WALK-IN-MEAT COOLER UNITS WHERE MISSING.
    Location: Walk-in cooler
  • 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 GUARD SHIELDS OR SHATTER-PROOF BULBS AT SALES FLOOR BAKERY DISPLAY CASE/CABINET.PROVIDE LIGHT GUARD SHEILDS OF SHATTER-PROOF BULBS AT SALES FLOOR WALK-IN-COOLER WHERE DAIRY/MILK IS STORED (AT INTERIOR OF WALK-IN & AT SEE-THRU DISPLAY DOORS WHERE MISSINGPROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT ALL WALK-IN-MEAT COOLER UNITS WHERE MISSING.
    Location: Bakery area
  • 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 GUARD SHIELDS OR SHATTER-PROOF BULBS AT SALES FLOOR BAKERY DISPLAY CASE/CABINET.PROVIDE LIGHT GUARD SHEILDS OF SHATTER-PROOF BULBS AT SALES FLOOR WALK-IN-COOLER WHERE DAIRY/MILK IS STORED (AT INTERIOR OF WALK-IN & AT SEE-THRU DISPLAY DOORS WHERE MISSINGPROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT ALL WALK-IN-MEAT COOLER UNITS WHERE MISSING.
    Location: Meat room
    Equipment: Walk in cooler
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: SWITCH HOT AND COLD WATER AT SALES FLOOR WOMENS RESTROOM HANDSINK (LEFT=HOT/COLD= RIGHT); ENSURE PROPER LABELS DESIGNATE HOT AND COLD WATER (EX. RED/BLUE).
    Location: Sales floor
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: SWITCH HOT AND COLD WATER AT SALES FLOOR WOMENS RESTROOM HANDSINK (LEFT=HOT/COLD= RIGHT); ENSURE PROPER LABELS DESIGNATE HOT AND COLD WATER (EX. RED/BLUE).
    Location: Womens restroom
  • Covered trash can in womens restroom
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Emp restroom women
  • Covered trash can in womens restroom
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Emp restroom mens
  • 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.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE AT THE ABOVE LOCATIONS.
    Location: Kitchen
  • 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.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE AT THE ABOVE LOCATIONS.
    Location: Meat room
  • 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.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE AT THE ABOVE LOCATIONS.
    Location: Meat counter
  • 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.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE AT THE ABOVE LOCATIONS.
    Location: Produce room
  • 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.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE AT THE ABOVE LOCATIONS.
    Location: Prep area
  • In use utensil storage (corrected on site)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: KNIFE STORED IN BETWEEN WALLS & EQUIPMENT AND ELECTRICAL BOX & CORDS--DISCONTINUE.
    Location: Produce room
  • In use utensil storage (corrected on site)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: KNIFE STORED IN BETWEEN WALLS & EQUIPMENT AND ELECTRICAL BOX & CORDS--DISCONTINUE.
    Location: Prep area
 10/03/2012Routine
  • Electrical service (corrected)
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: REPAIR EXPOSED LIGHT FIXUTRES/WIRES AT CEILING OF SALES FLOOR LOCATION WHERE NEEDED. PROTECT AND COVER ALL EXPOSED CEILING WIRES AND FIXTURES PROPERLY.
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: CONTINUE TO WORK ON AND MONITOR:POTENTIALLY HAZARDOUS STRAWBERRIES/MELONS/FRUIT SITTING OUT AT ROOM TEMPERATURE ON SALES FLOOR FOR CUSTOMER PURCHASE.SALES FLOOR PRODUCE REACH-IN-COOLER AT 78 F--REPAIR AND/OR ADJUST TO ENSURE THAT COOLER IS MAINTAINED AT 41 F OR BELOW.FOODS ARE BEING STACKED TOO HIGH WHICH IS BLOCKING THE FLOW OF THE COOL AIR CIRCULATION PROPERLY THROUGHOUT THE PRODUCE REACH-IN-COOLERS. ARRANGE FOODS PROPER AT APPROPRIATE LOAD LEVELS.
    Location: Kitchen
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: CONTINUE TO WORK ON AND MONITOR:POTENTIALLY HAZARDOUS STRAWBERRIES/MELONS/FRUIT SITTING OUT AT ROOM TEMPERATURE ON SALES FLOOR FOR CUSTOMER PURCHASE.SALES FLOOR PRODUCE REACH-IN-COOLER AT 78 F--REPAIR AND/OR ADJUST TO ENSURE THAT COOLER IS MAINTAINED AT 41 F OR BELOW.FOODS ARE BEING STACKED TOO HIGH WHICH IS BLOCKING THE FLOW OF THE COOL AIR CIRCULATION PROPERLY THROUGHOUT THE PRODUCE REACH-IN-COOLERS. ARRANGE FOODS PROPER AT APPROPRIATE LOAD LEVELS.
    Location: Sales floor
    Equipment: Reach in cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: CONTINUE TO WORK ON AND MONITOR:POTENTIALLY HAZARDOUS STRAWBERRIES/MELONS/FRUIT SITTING OUT AT ROOM TEMPERATURE ON SALES FLOOR FOR CUSTOMER PURCHASE.SALES FLOOR PRODUCE REACH-IN-COOLER AT 78 F--REPAIR AND/OR ADJUST TO ENSURE THAT COOLER IS MAINTAINED AT 41 F OR BELOW.FOODS ARE BEING STACKED TOO HIGH WHICH IS BLOCKING THE FLOW OF THE COOL AIR CIRCULATION PROPERLY THROUGHOUT THE PRODUCE REACH-IN-COOLERS. ARRANGE FOODS PROPER AT APPROPRIATE LOAD LEVELS.
    Location: Sales floor
  • Sanitizer criteria (corrected)
    Chemical sanitizer does not meet proper criteria.
    Correction: Provide only approved chemical sanitizer(s).
    Comments: NO SANITIZER AT KITCHEN LOCATION.
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: EMPLOYEE OPEN DRINKS IN RESTAURANT/KITCHEN LOCATION--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
    Equipment: Metal shelving
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: EMPLOYEE OPEN DRINKS IN RESTAURANT/KITCHEN LOCATION--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
    Equipment: Reach in cooler
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: EMPLOYEE OPEN DRINKS IN RESTAURANT/KITCHEN LOCATION--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON:CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES OF RESTAURANT KITCHEN REFRIGERATION UINTS (INCLUDING SHELVING, DOOR TRACKS, FANGUARD UNITS, ETC.)-SOILED INTERIOR AND EXTERIOR SURFACES OF WALK-IN-COOLER UNITS IN ESTABLISHMENT.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON:CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES OF RESTAURANT KITCHEN REFRIGERATION UINTS (INCLUDING SHELVING, DOOR TRACKS, FANGUARD UNITS, ETC.)-SOILED INTERIOR AND EXTERIOR SURFACES OF WALK-IN-COOLER UNITS IN ESTABLISHMENT.
    Location: Meat counter
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON:CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES OF RESTAURANT KITCHEN REFRIGERATION UINTS (INCLUDING SHELVING, DOOR TRACKS, FANGUARD UNITS, ETC.)-SOILED INTERIOR AND EXTERIOR SURFACES OF WALK-IN-COOLER UNITS IN ESTABLISHMENT.
    Location: Walk-in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON:CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES OF RESTAURANT KITCHEN REFRIGERATION UINTS (INCLUDING SHELVING, DOOR TRACKS, FANGUARD UNITS, ETC.)-SOILED INTERIOR AND EXTERIOR SURFACES OF WALK-IN-COOLER UNITS IN ESTABLISHMENT.
    Location: Sales floor
    Equipment: Chest freezer
  • Food contact cleaning frequency (corrected on site)
    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.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: 3-BAY SINK NOT SET-UP PROPERLY FOR MANUAL WAREWASHING AT KITCHEN; ENSURE PROPER SET-UP AT KITCHEN 3-BAY SINK AT ALL TIMES FOR WASHING DISHES WITH THE PROPER WASH/RINSE/SANITIZE METHOD.
    Location: Kitchen
    Equipment: 3-bay
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: IN PROGRESS: MANAGEMENT CONTACT REPAIR SERVICE PROVIDER ON-SITE DURING RECHECK INSPECTION.REPAIR HOT WATER AT MEAT COUNTER HANDSINK.
    Location: Meat counter
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO IN-PLACE SANITIZER SET-UP AT KITCHEN; MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AT KITCHEN AND CHANGE AT LEAST EVERY 2 HOURS.IN-PLACE SANITIZER EXCEEDING SANITIZER CONCENTRATION MAX OF 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE; USE TEST STRIPS PROPERLY.
    Location: Kitchen
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO IN-PLACE SANITIZER SET-UP AT KITCHEN; MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AT KITCHEN AND CHANGE AT LEAST EVERY 2 HOURS.IN-PLACE SANITIZER EXCEEDING SANITIZER CONCENTRATION MAX OF 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE; USE TEST STRIPS PROPERLY.
    Location: Meat counter
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. EMPLOYEE COATS, JACKETS, SWEATSHIRT STORED EVERYWHERE AND ON TOP OF OPEN FOODS SUCH AS CHILI PEPPERS.
    Location: Kitchen
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. EMPLOYEE COATS, JACKETS, SWEATSHIRT STORED EVERYWHERE AND ON TOP OF OPEN FOODS SUCH AS CHILI PEPPERS.
    Location: Walk-in cooler
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. EMPLOYEE COATS, JACKETS, SWEATSHIRT STORED EVERYWHERE AND ON TOP OF OPEN FOODS SUCH AS CHILI PEPPERS.
    Location: Produce room
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. EMPLOYEE COATS, JACKETS, SWEATSHIRT STORED EVERYWHERE AND ON TOP OF OPEN FOODS SUCH AS CHILI PEPPERS.
    Location: Sales floor
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. EMPLOYEE COATS, JACKETS, SWEATSHIRT STORED EVERYWHERE AND ON TOP OF OPEN FOODS SUCH AS CHILI PEPPERS.
    Location: Back room
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. EMPLOYEE COATS, JACKETS, SWEATSHIRT STORED EVERYWHERE AND ON TOP OF OPEN FOODS SUCH AS CHILI PEPPERS.
    Location: Dry storage
  • 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: KEEP ALL EQUIPMENT/UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT SALES FLOOR CEILING AND AT SEE-THRU COOLER DOORS WHERE MISSING.
    Location: Sales floor
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE FOIL LINING OFF SHELVING AT BACK MEAT PREP ROOM LOCATION; USE ONLY SOUND, SMOOTH, AND EASILY CLEANABLE LINERS.
    Location: Meat room
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE FOIL LINING OFF SHELVING AT BACK MEAT PREP ROOM LOCATION; USE ONLY SOUND, SMOOTH, AND EASILY CLEANABLE LINERS.
    Location: Back room
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Location: Emp restroom women
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Location: Emp restroom mens
  • 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.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL EMPLOYEE AND PUBLIC RESTROOM CEILING VENTS.
    Location: Kitchen
  • 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.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL EMPLOYEE AND PUBLIC RESTROOM CEILING VENTS.
    Location: Restroom
  • 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.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL EMPLOYEE AND PUBLIC RESTROOM CEILING VENTS.
    Location: Emp restroom
  • 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND ALL STORE SALES FLOORS.IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-PRODUCE COOLER FLOORS.IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-MEAT COOLER FLOORS, WALLS, AND CEILING SURFACES.
    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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND ALL STORE SALES FLOORS.IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-PRODUCE COOLER FLOORS.IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-MEAT COOLER FLOORS, WALLS, AND CEILING SURFACES.
    Location: Sales floor
  • 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND ALL STORE SALES FLOORS.IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-PRODUCE COOLER FLOORS.IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-MEAT COOLER FLOORS, WALLS, AND CEILING SURFACES.
    Location: Walk-in cooler
  • 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.
    Location: Kitchen
    Equipment: Cold top
  • 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.
    Location: Sales floor
    Equipment: Reach in cooler
  • Thermometer, provided (corrected on site)
    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.
    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.
    Location: Sales floor
    Equipment: Ice cream freezer
  • Thermometer, provided (corrected on site)
    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.
    Location: Meat room
    Equipment: Chest freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT BACK DRY STORAGE ROOM, MEAT PREP ROOMS, AND AT WALK-IN-COOLER UNITS WHERE NEEDED.
    Location: Kitchen
    Equipment: 3-bay
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT BACK DRY STORAGE ROOM, MEAT PREP ROOMS, AND AT WALK-IN-COOLER UNITS WHERE NEEDED.
    Location: Mens restroom
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT BACK DRY STORAGE ROOM, MEAT PREP ROOMS, AND AT WALK-IN-COOLER UNITS WHERE NEEDED.
    Location: Emp restroom mens
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT BACK DRY STORAGE ROOM, MEAT PREP ROOMS, AND AT WALK-IN-COOLER UNITS WHERE NEEDED.
    Location: Emp restroom women
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT BACK DRY STORAGE ROOM, MEAT PREP ROOMS, AND AT WALK-IN-COOLER UNITS WHERE NEEDED.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT BACK DRY STORAGE ROOM, MEAT PREP ROOMS, AND AT WALK-IN-COOLER UNITS WHERE NEEDED.
    Location: Back room
    Equipment: Metal shelving
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT BACK DRY STORAGE ROOM, MEAT PREP ROOMS, AND AT WALK-IN-COOLER UNITS WHERE NEEDED.
    Location: Meat room
    Equipment: Metal shelving
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL LOOSE FAUCET HEADS AT EMPLOYEE WOMEN AND MENS RESTROOMS TO ENSURE THAT FAUCET IS NOT MOVABLE.
    Location: Emp restroom mens
    Equipment: Hand sink
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL LOOSE FAUCET HEADS AT EMPLOYEE WOMEN AND MENS RESTROOMS TO ENSURE THAT FAUCET IS NOT MOVABLE.
    Location: Emp restroom women
    Equipment: Hand sink
  • 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN AND DO NOT STORE FOODS WHILE POTS/CONTAINERS OF FOOD ARE DIRECTLY ON THE FLOOR TO PREVENT POTENTIAL CROSS-CONTAMINATION.
    Location: Sales floor
  • 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN AND DO NOT STORE FOODS WHILE POTS/CONTAINERS OF FOOD ARE DIRECTLY ON THE FLOOR TO PREVENT POTENTIAL CROSS-CONTAMINATION.
    Location: Bakery area
  • 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN AND DO NOT STORE FOODS WHILE POTS/CONTAINERS OF FOOD ARE DIRECTLY ON THE FLOOR TO PREVENT POTENTIAL CROSS-CONTAMINATION.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-MEAT COOLER, WALK-IN-DAIRY COOLER, BACK WALK-IN-COOLER AND WALK-IN-PRODUCE COOLER FANGAURDS.-SOILED WALK-IN-MEAT COOLER SHELVING.-SOILED MEAT PREP ROOM AND BACK ROOM DRY STORAGE SHELVING.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-MEAT COOLER, WALK-IN-DAIRY COOLER, BACK WALK-IN-COOLER AND WALK-IN-PRODUCE COOLER FANGAURDS.-SOILED WALK-IN-MEAT COOLER SHELVING.-SOILED MEAT PREP ROOM AND BACK ROOM DRY STORAGE SHELVING.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-MEAT COOLER, WALK-IN-DAIRY COOLER, BACK WALK-IN-COOLER AND WALK-IN-PRODUCE COOLER FANGAURDS.-SOILED WALK-IN-MEAT COOLER SHELVING.-SOILED MEAT PREP ROOM AND BACK ROOM DRY STORAGE SHELVING.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-MEAT COOLER, WALK-IN-DAIRY COOLER, BACK WALK-IN-COOLER AND WALK-IN-PRODUCE COOLER FANGAURDS.-SOILED WALK-IN-MEAT COOLER SHELVING.-SOILED MEAT PREP ROOM AND BACK ROOM DRY STORAGE SHELVING.
    Location: Meat room
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-MEAT COOLER, WALK-IN-DAIRY COOLER, BACK WALK-IN-COOLER AND WALK-IN-PRODUCE COOLER FANGAURDS.-SOILED WALK-IN-MEAT COOLER SHELVING.-SOILED MEAT PREP ROOM AND BACK ROOM DRY STORAGE SHELVING.
    Location: Back room
    Equipment: Metal shelving
  • 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE WHERE BAGGED ICE IS STORED (DEFROST) ON SALES FLOOR.DO NOT STORE FOOD INSIDE BAG ICE FREEZER.
    Location: Sales floor
    Equipment: Ice machine
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVID LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT BACK ROOM/MEAT PREP ROOM LOCATIONS WHERE MISSING.
    Location: Meat counter
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVID LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT BACK ROOM/MEAT PREP ROOM LOCATIONS WHERE MISSING.
    Location: Meat room
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVID LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT BACK ROOM/MEAT PREP ROOM LOCATIONS WHERE MISSING.
    Location: Back room
  • Warewashing No detergent (corrected)
    Warewashing equipment used without a cleaning agent.
    Correction: Provided approved cleaning agent.
    Location: Kitchen
    Equipment: 3-bay
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL LEAKS AT KITCHEN 3-BAY SINK AT BOTTOM PIPING AND AT FAUCET HEAD WHEN WATER IS TURNED ON.
    Location: Kitchen
    Equipment: 3-bay
  • Covered trash can in womens restroom (corrected)
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Emp restroom
  • Restroom enclosed (corrected)
    Toilet room not completely enclosed.
    Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
    Location: Emp restroom mens
  • Restroom enclosed (corrected)
    Toilet room not completely enclosed.
    Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
    Location: Emp restroom women
  • Toilet paper (corrected)
    No toilet paper provided .
    Correction: Provide toilet paper.
    Location: Emp restroom mens
  • Toilet paper (corrected)
    No toilet paper provided .
    Correction: Provide toilet paper.
    Location: Emp restroom women
  • 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.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT IF YOU ARE GOING TO USE THIS SANITIZER AT RESTAURANT KITCHEN LOCATION.
    Location: Kitchen
  • 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.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT IF YOU ARE GOING TO USE THIS SANITIZER AT RESTAURANT KITCHEN LOCATION.
    Location: Meat counter
 05/30/2012Recheck
  • Electrical service (corrected)
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: REPAIR EXPOSED LIGHT FIXUTRES/WIRES AT CEILING OF SALES FLOOR LOCATION WHERE NEEDED. PROTECT AND COVER ALL EXPOSED CEILING WIRES AND FIXTURES PROPERLY.
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: CONTINUE TO WORK ON AND MONITOR:POTENTIALLY HAZARDOUS STRAWBERRIES/MELONS/FRUIT SITTING OUT AT ROOM TEMPERATURE ON SALES FLOOR FOR CUSTOMER PURCHASE.SALES FLOOR PRODUCE REACH-IN-COOLER AT 78 F--REPAIR AND/OR ADJUST TO ENSURE THAT COOLER IS MAINTAINED AT 41 F OR BELOW.FOODS ARE BEING STACKED TOO HIGH WHICH IS BLOCKING THE FLOW OF THE COOL AIR CIRCULATION PROPERLY THROUGHOUT THE PRODUCE REACH-IN-COOLERS. ARRANGE FOODS PROPER AT APPROPRIATE LOAD LEVELS.
    Location: Kitchen
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: CONTINUE TO WORK ON AND MONITOR:POTENTIALLY HAZARDOUS STRAWBERRIES/MELONS/FRUIT SITTING OUT AT ROOM TEMPERATURE ON SALES FLOOR FOR CUSTOMER PURCHASE.SALES FLOOR PRODUCE REACH-IN-COOLER AT 78 F--REPAIR AND/OR ADJUST TO ENSURE THAT COOLER IS MAINTAINED AT 41 F OR BELOW.FOODS ARE BEING STACKED TOO HIGH WHICH IS BLOCKING THE FLOW OF THE COOL AIR CIRCULATION PROPERLY THROUGHOUT THE PRODUCE REACH-IN-COOLERS. ARRANGE FOODS PROPER AT APPROPRIATE LOAD LEVELS.
    Location: Sales floor
    Equipment: Reach in cooler
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: CONTINUE TO WORK ON AND MONITOR:POTENTIALLY HAZARDOUS STRAWBERRIES/MELONS/FRUIT SITTING OUT AT ROOM TEMPERATURE ON SALES FLOOR FOR CUSTOMER PURCHASE.SALES FLOOR PRODUCE REACH-IN-COOLER AT 78 F--REPAIR AND/OR ADJUST TO ENSURE THAT COOLER IS MAINTAINED AT 41 F OR BELOW.FOODS ARE BEING STACKED TOO HIGH WHICH IS BLOCKING THE FLOW OF THE COOL AIR CIRCULATION PROPERLY THROUGHOUT THE PRODUCE REACH-IN-COOLERS. ARRANGE FOODS PROPER AT APPROPRIATE LOAD LEVELS.
    Location: Sales floor
  • Sanitizer criteria (corrected)
    Chemical sanitizer does not meet proper criteria.
    Correction: Provide only approved chemical sanitizer(s).
    Comments: NO SANITIZER AT KITCHEN LOCATION.
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: EMPLOYEE OPEN DRINKS IN RESTAURANT/KITCHEN LOCATION--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
    Equipment: Metal shelving
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: EMPLOYEE OPEN DRINKS IN RESTAURANT/KITCHEN LOCATION--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
    Equipment: Reach in cooler
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: EMPLOYEE OPEN DRINKS IN RESTAURANT/KITCHEN LOCATION--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON:CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES OF RESTAURANT KITCHEN REFRIGERATION UINTS (INCLUDING SHELVING, DOOR TRACKS, FANGUARD UNITS, ETC.)-SOILED INTERIOR AND EXTERIOR SURFACES OF WALK-IN-COOLER UNITS IN ESTABLISHMENT.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON:CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES OF RESTAURANT KITCHEN REFRIGERATION UINTS (INCLUDING SHELVING, DOOR TRACKS, FANGUARD UNITS, ETC.)-SOILED INTERIOR AND EXTERIOR SURFACES OF WALK-IN-COOLER UNITS IN ESTABLISHMENT.
    Location: Meat counter
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON:CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES OF RESTAURANT KITCHEN REFRIGERATION UINTS (INCLUDING SHELVING, DOOR TRACKS, FANGUARD UNITS, ETC.)-SOILED INTERIOR AND EXTERIOR SURFACES OF WALK-IN-COOLER UNITS IN ESTABLISHMENT.
    Location: Walk-in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON:CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES OF RESTAURANT KITCHEN REFRIGERATION UINTS (INCLUDING SHELVING, DOOR TRACKS, FANGUARD UNITS, ETC.)-SOILED INTERIOR AND EXTERIOR SURFACES OF WALK-IN-COOLER UNITS IN ESTABLISHMENT.
    Location: Sales floor
    Equipment: Chest freezer
  • Food contact cleaning frequency (corrected on site)
    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.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: 3-BAY SINK NOT SET-UP PROPERLY FOR MANUAL WAREWASHING AT KITCHEN; ENSURE PROPER SET-UP AT KITCHEN 3-BAY SINK AT ALL TIMES FOR WASHING DISHES WITH THE PROPER WASH/RINSE/SANITIZE METHOD.
    Location: Kitchen
    Equipment: 3-bay
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: IN PROGRESS: MANAGEMENT CONTACT REPAIR SERVICE PROVIDER ON-SITE DURING RECHECK INSPECTION.REPAIR HOT WATER AT MEAT COUNTER HANDSINK.
    Location: Meat counter
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO IN-PLACE SANITIZER SET-UP AT KITCHEN; MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AT KITCHEN AND CHANGE AT LEAST EVERY 2 HOURS.IN-PLACE SANITIZER EXCEEDING SANITIZER CONCENTRATION MAX OF 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE; USE TEST STRIPS PROPERLY.
    Location: Kitchen
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO IN-PLACE SANITIZER SET-UP AT KITCHEN; MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AT KITCHEN AND CHANGE AT LEAST EVERY 2 HOURS.IN-PLACE SANITIZER EXCEEDING SANITIZER CONCENTRATION MAX OF 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE; USE TEST STRIPS PROPERLY.
    Location: Meat counter
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. EMPLOYEE COATS, JACKETS, SWEATSHIRT STORED EVERYWHERE AND ON TOP OF OPEN FOODS SUCH AS CHILI PEPPERS.
    Location: Kitchen
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. EMPLOYEE COATS, JACKETS, SWEATSHIRT STORED EVERYWHERE AND ON TOP OF OPEN FOODS SUCH AS CHILI PEPPERS.
    Location: Walk-in cooler
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. EMPLOYEE COATS, JACKETS, SWEATSHIRT STORED EVERYWHERE AND ON TOP OF OPEN FOODS SUCH AS CHILI PEPPERS.
    Location: Produce room
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. EMPLOYEE COATS, JACKETS, SWEATSHIRT STORED EVERYWHERE AND ON TOP OF OPEN FOODS SUCH AS CHILI PEPPERS.
    Location: Sales floor
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. EMPLOYEE COATS, JACKETS, SWEATSHIRT STORED EVERYWHERE AND ON TOP OF OPEN FOODS SUCH AS CHILI PEPPERS.
    Location: Back room
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. EMPLOYEE COATS, JACKETS, SWEATSHIRT STORED EVERYWHERE AND ON TOP OF OPEN FOODS SUCH AS CHILI PEPPERS.
    Location: Dry storage
  • 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: KEEP ALL EQUIPMENT/UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT SALES FLOOR CEILING AND AT SEE-THRU COOLER DOORS WHERE MISSING.
    Location: Sales floor
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE FOIL LINING OFF SHELVING AT BACK MEAT PREP ROOM LOCATION; USE ONLY SOUND, SMOOTH, AND EASILY CLEANABLE LINERS.
    Location: Meat room
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE FOIL LINING OFF SHELVING AT BACK MEAT PREP ROOM LOCATION; USE ONLY SOUND, SMOOTH, AND EASILY CLEANABLE LINERS.
    Location: Back room
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Location: Emp restroom women
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Location: Emp restroom mens
  • 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.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL EMPLOYEE AND PUBLIC RESTROOM CEILING VENTS.
    Location: Kitchen
  • 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.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL EMPLOYEE AND PUBLIC RESTROOM CEILING VENTS.
    Location: Restroom
  • 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.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL EMPLOYEE AND PUBLIC RESTROOM CEILING VENTS.
    Location: Emp restroom
  • 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND ALL STORE SALES FLOORS.IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-PRODUCE COOLER FLOORS.IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-MEAT COOLER FLOORS, WALLS, AND CEILING SURFACES.
    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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND ALL STORE SALES FLOORS.IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-PRODUCE COOLER FLOORS.IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-MEAT COOLER FLOORS, WALLS, AND CEILING SURFACES.
    Location: Sales floor
  • 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND ALL STORE SALES FLOORS.IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-PRODUCE COOLER FLOORS.IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-MEAT COOLER FLOORS, WALLS, AND CEILING SURFACES.
    Location: Walk-in cooler
  • 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.
    Location: Kitchen
    Equipment: Cold top
  • 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.
    Location: Sales floor
    Equipment: Reach in cooler
  • Thermometer, provided (corrected on site)
    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.
    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.
    Location: Sales floor
    Equipment: Ice cream freezer
  • Thermometer, provided (corrected on site)
    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.
    Location: Meat room
    Equipment: Chest freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT BACK DRY STORAGE ROOM, MEAT PREP ROOMS, AND AT WALK-IN-COOLER UNITS WHERE NEEDED.
    Location: Kitchen
    Equipment: 3-bay
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT BACK DRY STORAGE ROOM, MEAT PREP ROOMS, AND AT WALK-IN-COOLER UNITS WHERE NEEDED.
    Location: Mens restroom
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT BACK DRY STORAGE ROOM, MEAT PREP ROOMS, AND AT WALK-IN-COOLER UNITS WHERE NEEDED.
    Location: Emp restroom mens
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT BACK DRY STORAGE ROOM, MEAT PREP ROOMS, AND AT WALK-IN-COOLER UNITS WHERE NEEDED.
    Location: Emp restroom women
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT BACK DRY STORAGE ROOM, MEAT PREP ROOMS, AND AT WALK-IN-COOLER UNITS WHERE NEEDED.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT BACK DRY STORAGE ROOM, MEAT PREP ROOMS, AND AT WALK-IN-COOLER UNITS WHERE NEEDED.
    Location: Back room
    Equipment: Metal shelving
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT BACK DRY STORAGE ROOM, MEAT PREP ROOMS, AND AT WALK-IN-COOLER UNITS WHERE NEEDED.
    Location: Meat room
    Equipment: Metal shelving
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL LOOSE FAUCET HEADS AT EMPLOYEE WOMEN AND MENS RESTROOMS TO ENSURE THAT FAUCET IS NOT MOVABLE.
    Location: Emp restroom mens
    Equipment: Hand sink
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL LOOSE FAUCET HEADS AT EMPLOYEE WOMEN AND MENS RESTROOMS TO ENSURE THAT FAUCET IS NOT MOVABLE.
    Location: Emp restroom women
    Equipment: Hand sink
  • 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN AND DO NOT STORE FOODS WHILE POTS/CONTAINERS OF FOOD ARE DIRECTLY ON THE FLOOR TO PREVENT POTENTIAL CROSS-CONTAMINATION.
    Location: Sales floor
  • 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN AND DO NOT STORE FOODS WHILE POTS/CONTAINERS OF FOOD ARE DIRECTLY ON THE FLOOR TO PREVENT POTENTIAL CROSS-CONTAMINATION.
    Location: Bakery area
  • 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN AND DO NOT STORE FOODS WHILE POTS/CONTAINERS OF FOOD ARE DIRECTLY ON THE FLOOR TO PREVENT POTENTIAL CROSS-CONTAMINATION.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-MEAT COOLER, WALK-IN-DAIRY COOLER, BACK WALK-IN-COOLER AND WALK-IN-PRODUCE COOLER FANGAURDS.-SOILED WALK-IN-MEAT COOLER SHELVING.-SOILED MEAT PREP ROOM AND BACK ROOM DRY STORAGE SHELVING.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-MEAT COOLER, WALK-IN-DAIRY COOLER, BACK WALK-IN-COOLER AND WALK-IN-PRODUCE COOLER FANGAURDS.-SOILED WALK-IN-MEAT COOLER SHELVING.-SOILED MEAT PREP ROOM AND BACK ROOM DRY STORAGE SHELVING.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-MEAT COOLER, WALK-IN-DAIRY COOLER, BACK WALK-IN-COOLER AND WALK-IN-PRODUCE COOLER FANGAURDS.-SOILED WALK-IN-MEAT COOLER SHELVING.-SOILED MEAT PREP ROOM AND BACK ROOM DRY STORAGE SHELVING.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-MEAT COOLER, WALK-IN-DAIRY COOLER, BACK WALK-IN-COOLER AND WALK-IN-PRODUCE COOLER FANGAURDS.-SOILED WALK-IN-MEAT COOLER SHELVING.-SOILED MEAT PREP ROOM AND BACK ROOM DRY STORAGE SHELVING.
    Location: Meat room
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-MEAT COOLER, WALK-IN-DAIRY COOLER, BACK WALK-IN-COOLER AND WALK-IN-PRODUCE COOLER FANGAURDS.-SOILED WALK-IN-MEAT COOLER SHELVING.-SOILED MEAT PREP ROOM AND BACK ROOM DRY STORAGE SHELVING.
    Location: Back room
    Equipment: Metal shelving
  • 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE WHERE BAGGED ICE IS STORED (DEFROST) ON SALES FLOOR.DO NOT STORE FOOD INSIDE BAG ICE FREEZER.
    Location: Sales floor
    Equipment: Ice machine
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVID LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT BACK ROOM/MEAT PREP ROOM LOCATIONS WHERE MISSING.
    Location: Meat counter
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVID LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT BACK ROOM/MEAT PREP ROOM LOCATIONS WHERE MISSING.
    Location: Meat room
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVID LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT BACK ROOM/MEAT PREP ROOM LOCATIONS WHERE MISSING.
    Location: Back room
  • Warewashing No detergent (corrected)
    Warewashing equipment used without a cleaning agent.
    Correction: Provided approved cleaning agent.
    Location: Kitchen
    Equipment: 3-bay
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL LEAKS AT KITCHEN 3-BAY SINK AT BOTTOM PIPING AND AT FAUCET HEAD WHEN WATER IS TURNED ON.
    Location: Kitchen
    Equipment: 3-bay
  • Covered trash can in womens restroom (corrected)
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Emp restroom
  • Restroom enclosed (corrected)
    Toilet room not completely enclosed.
    Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
    Location: Emp restroom mens
  • Restroom enclosed (corrected)
    Toilet room not completely enclosed.
    Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
    Location: Emp restroom women
  • Toilet paper (corrected)
    No toilet paper provided .
    Correction: Provide toilet paper.
    Location: Emp restroom mens
  • Toilet paper (corrected)
    No toilet paper provided .
    Correction: Provide toilet paper.
    Location: Emp restroom women
  • 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.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT IF YOU ARE GOING TO USE THIS SANITIZER AT RESTAURANT KITCHEN LOCATION.
    Location: Kitchen
  • 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.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT IF YOU ARE GOING TO USE THIS SANITIZER AT RESTAURANT KITCHEN LOCATION.
    Location: Meat counter
 05/29/2012Recheck
  • Electrical service (corrected)
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: REPAIR EXPOSED LIGHT FIXUTRES/WIRES AT CEILING OF SALES FLOOR LOCATION WHERE NEEDED. PROTECT AND COVER ALL EXPOSED CEILING WIRES AND FIXTURES PROPERLY.
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: CONTINUE TO WORK ON AND MONITOR:POTENTIALLY HAZARDOUS MELONS/FRUIT SITTING OUT AT ROOM TEMPERATURE ON SALES FLOOR FOR CUSTOMER PURCHASE.SALES FLOOR PRODUCE REACH-IN-COOLER AT 50 F--REPAIR AND/OR ADJUST TO ENSURE THAT COOLER IS MAINTAINED AT 41 F OR BELOW.FOODS ARE BEING STACKED TOO HIGH WHICH IS BLOCKING THE FLOW OF THE COOL AIR CIRCULATION PROPERLY THROUGHOUT THE PRODUCE REACH-IN-COOLERS. ARRANGE FOODS PROPER AT APPROPRIATE LOAD LEVELS.
    Location: Kitchen
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: CONTINUE TO WORK ON AND MONITOR:POTENTIALLY HAZARDOUS MELONS/FRUIT SITTING OUT AT ROOM TEMPERATURE ON SALES FLOOR FOR CUSTOMER PURCHASE.SALES FLOOR PRODUCE REACH-IN-COOLER AT 50 F--REPAIR AND/OR ADJUST TO ENSURE THAT COOLER IS MAINTAINED AT 41 F OR BELOW.FOODS ARE BEING STACKED TOO HIGH WHICH IS BLOCKING THE FLOW OF THE COOL AIR CIRCULATION PROPERLY THROUGHOUT THE PRODUCE REACH-IN-COOLERS. ARRANGE FOODS PROPER AT APPROPRIATE LOAD LEVELS.
    Location: Sales floor
    Equipment: Reach in cooler
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: CONTINUE TO WORK ON AND MONITOR:POTENTIALLY HAZARDOUS MELONS/FRUIT SITTING OUT AT ROOM TEMPERATURE ON SALES FLOOR FOR CUSTOMER PURCHASE.SALES FLOOR PRODUCE REACH-IN-COOLER AT 50 F--REPAIR AND/OR ADJUST TO ENSURE THAT COOLER IS MAINTAINED AT 41 F OR BELOW.FOODS ARE BEING STACKED TOO HIGH WHICH IS BLOCKING THE FLOW OF THE COOL AIR CIRCULATION PROPERLY THROUGHOUT THE PRODUCE REACH-IN-COOLERS. ARRANGE FOODS PROPER AT APPROPRIATE LOAD LEVELS.
    Location: Sales floor
  • Sanitizer criteria (corrected)
    Chemical sanitizer does not meet proper criteria.
    Correction: Provide only approved chemical sanitizer(s).
    Comments: NO SANITIZER AT KITCHEN LOCATION.
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Location: Kitchen
    Equipment: Metal shelving
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Location: Kitchen
    Equipment: Reach in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON:CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES OF RESTAURANT KITCHEN REFRIGERATION UINTS (INCLUDING SHELVING, DOOR TRACKS, FANGUARD UNITS, ETC.)-SOILED INTERIOR AND EXTERIOR SURFACES OF WALK-IN-COOLER UNITS IN ESTABLISHMENT.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON:CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES OF RESTAURANT KITCHEN REFRIGERATION UINTS (INCLUDING SHELVING, DOOR TRACKS, FANGUARD UNITS, ETC.)-SOILED INTERIOR AND EXTERIOR SURFACES OF WALK-IN-COOLER UNITS IN ESTABLISHMENT.
    Location: Meat counter
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON:CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES OF RESTAURANT KITCHEN REFRIGERATION UINTS (INCLUDING SHELVING, DOOR TRACKS, FANGUARD UNITS, ETC.)-SOILED INTERIOR AND EXTERIOR SURFACES OF WALK-IN-COOLER UNITS IN ESTABLISHMENT.
    Location: Walk-in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON:CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES OF RESTAURANT KITCHEN REFRIGERATION UINTS (INCLUDING SHELVING, DOOR TRACKS, FANGUARD UNITS, ETC.)-SOILED INTERIOR AND EXTERIOR SURFACES OF WALK-IN-COOLER UNITS IN ESTABLISHMENT.
    Location: Sales floor
    Equipment: Chest freezer
  • Food contact cleaning frequency (corrected on site)
    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.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: 3-BAY SINK NOT SET-UP PROPERLY FOR MANUAL WAREWASHING AT KITCHEN; ENSURE PROPER SET-UP AT KITCHEN 3-BAY SINK AT ALL TIMES FOR WASHING DISHES WITH THE PROPER WASH/RINSE/SANITIZE METHOD.
    Location: Kitchen
    Equipment: 3-bay
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: IN PROGRESS: MANAGEMENT CONTACT REPAIR SERVICE PROVIDER ON-SITE DURING RECHECK INSPECTION.REPAIR HOT WATER AT MEAT COUNTER HANDSINK.
    Location: Meat counter
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO IN-PLACE SANITIZER SET-UP AT KITCHEN; MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AT KITCHEN AND CHANGE AT LEAST EVERY 2 HOURS.IN-PLACE SANITIZER EXCEEDING SANITIZER CONCENTRATION MAX OF 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE; USE TEST STRIPS PROPERLY.
    Location: Kitchen
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO IN-PLACE SANITIZER SET-UP AT KITCHEN; MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AT KITCHEN AND CHANGE AT LEAST EVERY 2 HOURS.IN-PLACE SANITIZER EXCEEDING SANITIZER CONCENTRATION MAX OF 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE; USE TEST STRIPS PROPERLY.
    Location: Meat counter
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. EMPLOYEE COATS, JACKETS, SWEATSHIRT STORED EVERYWHERE AND ON TOP OF OPEN FOODS SUCH AS CHILI PEPPERS.
    Location: Kitchen
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. EMPLOYEE COATS, JACKETS, SWEATSHIRT STORED EVERYWHERE AND ON TOP OF OPEN FOODS SUCH AS CHILI PEPPERS.
    Location: Walk-in cooler
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. EMPLOYEE COATS, JACKETS, SWEATSHIRT STORED EVERYWHERE AND ON TOP OF OPEN FOODS SUCH AS CHILI PEPPERS.
    Location: Produce room
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. EMPLOYEE COATS, JACKETS, SWEATSHIRT STORED EVERYWHERE AND ON TOP OF OPEN FOODS SUCH AS CHILI PEPPERS.
    Location: Sales floor
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. EMPLOYEE COATS, JACKETS, SWEATSHIRT STORED EVERYWHERE AND ON TOP OF OPEN FOODS SUCH AS CHILI PEPPERS.
    Location: Back room
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. EMPLOYEE COATS, JACKETS, SWEATSHIRT STORED EVERYWHERE AND ON TOP OF OPEN FOODS SUCH AS CHILI PEPPERS.
    Location: Dry storage
  • 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: KEEP ALL EQUIPMENT/UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT SALES FLOOR CEILING AND AT SEE-THRU COOLER DOORS WHERE MISSING.
    Location: Sales floor
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE FOIL LINING OFF SHELVING AT BACK MEAT PREP ROOM LOCATION; USE ONLY SOUND, SMOOTH, AND EASILY CLEANABLE LINERS.
    Location: Meat room
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE FOIL LINING OFF SHELVING AT BACK MEAT PREP ROOM LOCATION; USE ONLY SOUND, SMOOTH, AND EASILY CLEANABLE LINERS.
    Location: Back room
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Location: Emp restroom women
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Location: Emp restroom mens
  • 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.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL EMPLOYEE AND PUBLIC RESTROOM CEILING VENTS.
    Location: Kitchen
  • 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.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL EMPLOYEE AND PUBLIC RESTROOM CEILING VENTS.
    Location: Restroom
  • 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.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL EMPLOYEE AND PUBLIC RESTROOM CEILING VENTS.
    Location: Emp restroom
  • 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND ALL STORE SALES FLOORS.IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-PRODUCE COOLER FLOORS.IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-MEAT COOLER FLOORS, WALLS, AND CEILING SURFACES.
    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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND ALL STORE SALES FLOORS.IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-PRODUCE COOLER FLOORS.IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-MEAT COOLER FLOORS, WALLS, AND CEILING SURFACES.
    Location: Sales floor
  • 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND ALL STORE SALES FLOORS.IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-PRODUCE COOLER FLOORS.IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-MEAT COOLER FLOORS, WALLS, AND CEILING SURFACES.
    Location: Walk-in cooler
  • 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.
    Location: Kitchen
    Equipment: Cold top
  • 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.
    Location: Sales floor
    Equipment: Reach in cooler
  • Thermometer, provided (corrected on site)
    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.
    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.
    Location: Sales floor
    Equipment: Ice cream freezer
  • Thermometer, provided (corrected on site)
    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.
    Location: Meat room
    Equipment: Chest freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT BACK DRY STORAGE ROOM, MEAT PREP ROOMS, AND AT WALK-IN-COOLER UNITS WHERE NEEDED.
    Location: Kitchen
    Equipment: 3-bay
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT BACK DRY STORAGE ROOM, MEAT PREP ROOMS, AND AT WALK-IN-COOLER UNITS WHERE NEEDED.
    Location: Mens restroom
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT BACK DRY STORAGE ROOM, MEAT PREP ROOMS, AND AT WALK-IN-COOLER UNITS WHERE NEEDED.
    Location: Emp restroom mens
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT BACK DRY STORAGE ROOM, MEAT PREP ROOMS, AND AT WALK-IN-COOLER UNITS WHERE NEEDED.
    Location: Emp restroom women
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT BACK DRY STORAGE ROOM, MEAT PREP ROOMS, AND AT WALK-IN-COOLER UNITS WHERE NEEDED.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT BACK DRY STORAGE ROOM, MEAT PREP ROOMS, AND AT WALK-IN-COOLER UNITS WHERE NEEDED.
    Location: Back room
    Equipment: Metal shelving
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT BACK DRY STORAGE ROOM, MEAT PREP ROOMS, AND AT WALK-IN-COOLER UNITS WHERE NEEDED.
    Location: Meat room
    Equipment: Metal shelving
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL LOOSE FAUCET HEADS AT EMPLOYEE WOMEN AND MENS RESTROOMS TO ENSURE THAT FAUCET IS NOT MOVABLE.
    Location: Emp restroom mens
    Equipment: Hand sink
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL LOOSE FAUCET HEADS AT EMPLOYEE WOMEN AND MENS RESTROOMS TO ENSURE THAT FAUCET IS NOT MOVABLE.
    Location: Emp restroom women
    Equipment: Hand sink
  • 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN AND DO NOT STORE FOODS WHILE POTS/CONTAINERS OF FOOD ARE DIRECTLY ON THE FLOOR TO PREVENT POTENTIAL CROSS-CONTAMINATION.
    Location: Sales floor
  • 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN AND DO NOT STORE FOODS WHILE POTS/CONTAINERS OF FOOD ARE DIRECTLY ON THE FLOOR TO PREVENT POTENTIAL CROSS-CONTAMINATION.
    Location: Bakery area
  • 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN AND DO NOT STORE FOODS WHILE POTS/CONTAINERS OF FOOD ARE DIRECTLY ON THE FLOOR TO PREVENT POTENTIAL CROSS-CONTAMINATION.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-MEAT COOLER, WALK-IN-DAIRY COOLER, BACK WALK-IN-COOLER AND WALK-IN-PRODUCE COOLER FANGAURDS.-SOILED WALK-IN-MEAT COOLER SHELVING.-SOILED MEAT PREP ROOM AND BACK ROOM DRY STORAGE SHELVING.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-MEAT COOLER, WALK-IN-DAIRY COOLER, BACK WALK-IN-COOLER AND WALK-IN-PRODUCE COOLER FANGAURDS.-SOILED WALK-IN-MEAT COOLER SHELVING.-SOILED MEAT PREP ROOM AND BACK ROOM DRY STORAGE SHELVING.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-MEAT COOLER, WALK-IN-DAIRY COOLER, BACK WALK-IN-COOLER AND WALK-IN-PRODUCE COOLER FANGAURDS.-SOILED WALK-IN-MEAT COOLER SHELVING.-SOILED MEAT PREP ROOM AND BACK ROOM DRY STORAGE SHELVING.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-MEAT COOLER, WALK-IN-DAIRY COOLER, BACK WALK-IN-COOLER AND WALK-IN-PRODUCE COOLER FANGAURDS.-SOILED WALK-IN-MEAT COOLER SHELVING.-SOILED MEAT PREP ROOM AND BACK ROOM DRY STORAGE SHELVING.
    Location: Meat room
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-MEAT COOLER, WALK-IN-DAIRY COOLER, BACK WALK-IN-COOLER AND WALK-IN-PRODUCE COOLER FANGAURDS.-SOILED WALK-IN-MEAT COOLER SHELVING.-SOILED MEAT PREP ROOM AND BACK ROOM DRY STORAGE SHELVING.
    Location: Back room
    Equipment: Metal shelving
  • 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE WHERE BAGGED ICE IS STORED (DEFROST) ON SALES FLOOR.DO NOT STORE FOOD INSIDE BAG ICE FREEZER.
    Location: Sales floor
    Equipment: Ice machine
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVID LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT BACK ROOM/MEAT PREP ROOM LOCATIONS WHERE MISSING.
    Location: Meat counter
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVID LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT BACK ROOM/MEAT PREP ROOM LOCATIONS WHERE MISSING.
    Location: Meat room
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVID LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT BACK ROOM/MEAT PREP ROOM LOCATIONS WHERE MISSING.
    Location: Back room
  • Warewashing No detergent (corrected)
    Warewashing equipment used without a cleaning agent.
    Correction: Provided approved cleaning agent.
    Location: Kitchen
    Equipment: 3-bay
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL LEAKS AT KITCHEN 3-BAY SINK AT BOTTOM PIPING AND AT FAUCET HEAD WHEN WATER IS TURNED ON.
    Location: Kitchen
    Equipment: 3-bay
  • Covered trash can in womens restroom (corrected)
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Emp restroom
  • Restroom enclosed (corrected)
    Toilet room not completely enclosed.
    Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
    Location: Emp restroom mens
  • Restroom enclosed (corrected)
    Toilet room not completely enclosed.
    Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
    Location: Emp restroom women
  • Toilet paper (corrected)
    No toilet paper provided .
    Correction: Provide toilet paper.
    Location: Emp restroom mens
  • Toilet paper (corrected)
    No toilet paper provided .
    Correction: Provide toilet paper.
    Location: Emp restroom women
  • 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.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT IF YOU ARE GOING TO USE THIS SANITIZER AT RESTAURANT KITCHEN LOCATION.
    Location: Kitchen
  • 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.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT IF YOU ARE GOING TO USE THIS SANITIZER AT RESTAURANT KITCHEN LOCATION.
    Location: Meat counter
 05/23/2012Recheck
  • Electrical service (corrected)
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: REPAIR EXPOSED LIGHT FIXUTRES/WIRES AT CEILING OF SALES FLOOR LOCATION WHERE NEEDED. PROTECT AND COVER ALL EXPOSED CEILING WIRES AND FIXTURES PROPERLY.
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: CONTINUE TO WORK ON AND MONITOR:SALES FLOOR PRODUCE REACH-IN-COOLER AT 50 F--REPAIR AND/OR ADJUST TO ENSURE THAT COOLER IS MAINTAINED AT 41 F OR BELOW.FOODS ARE BEING STACKED TOO HIGH WHICH IS BLOCKING THE FLOW OF THE COOL AIR CIRCULATION PROPERLY THROUGHOUT THE PRODUCE REACH-IN-COOLERS. ARRANGE FOODS PROPER AT APPROPRIATE LOAD LEVELS.
    Location: Kitchen
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: CONTINUE TO WORK ON AND MONITOR:SALES FLOOR PRODUCE REACH-IN-COOLER AT 50 F--REPAIR AND/OR ADJUST TO ENSURE THAT COOLER IS MAINTAINED AT 41 F OR BELOW.FOODS ARE BEING STACKED TOO HIGH WHICH IS BLOCKING THE FLOW OF THE COOL AIR CIRCULATION PROPERLY THROUGHOUT THE PRODUCE REACH-IN-COOLERS. ARRANGE FOODS PROPER AT APPROPRIATE LOAD LEVELS.
    Location: Sales floor
    Equipment: Reach in cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: CONTINUE TO WORK ON AND MONITOR:SALES FLOOR PRODUCE REACH-IN-COOLER AT 50 F--REPAIR AND/OR ADJUST TO ENSURE THAT COOLER IS MAINTAINED AT 41 F OR BELOW.FOODS ARE BEING STACKED TOO HIGH WHICH IS BLOCKING THE FLOW OF THE COOL AIR CIRCULATION PROPERLY THROUGHOUT THE PRODUCE REACH-IN-COOLERS. ARRANGE FOODS PROPER AT APPROPRIATE LOAD LEVELS.
    Location: Sales floor
  • Sanitizer criteria (corrected)
    Chemical sanitizer does not meet proper criteria.
    Correction: Provide only approved chemical sanitizer(s).
    Comments: NO SANITIZER AT KITCHEN LOCATION.
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Location: Kitchen
    Equipment: Metal shelving
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Location: Kitchen
    Equipment: Reach in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON:CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES OF RESTAURANT KITCHEN REFRIGERATION UINTS (INCLUDING SHELVING, DOOR TRACKS, FANGUARD UNITS, ETC.)-SOILED INTERIOR AND EXTERIOR SURFACES OF WALK-IN-COOLER UNITS IN ESTABLISHMENT.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON:CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES OF RESTAURANT KITCHEN REFRIGERATION UINTS (INCLUDING SHELVING, DOOR TRACKS, FANGUARD UNITS, ETC.)-SOILED INTERIOR AND EXTERIOR SURFACES OF WALK-IN-COOLER UNITS IN ESTABLISHMENT.
    Location: Meat counter
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON:CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES OF RESTAURANT KITCHEN REFRIGERATION UINTS (INCLUDING SHELVING, DOOR TRACKS, FANGUARD UNITS, ETC.)-SOILED INTERIOR AND EXTERIOR SURFACES OF WALK-IN-COOLER UNITS IN ESTABLISHMENT.
    Location: Walk-in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON:CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES OF RESTAURANT KITCHEN REFRIGERATION UINTS (INCLUDING SHELVING, DOOR TRACKS, FANGUARD UNITS, ETC.)-SOILED INTERIOR AND EXTERIOR SURFACES OF WALK-IN-COOLER UNITS IN ESTABLISHMENT.
    Location: Sales floor
    Equipment: Chest freezer
  • Food contact cleaning frequency (corrected on site)
    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.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: 3-BAY SINK NOT SET-UP PROPERLY FOR MANUAL WAREWASHING AT KITCHEN; ENSURE PROPER SET-UP AT KITCHEN 3-BAY SINK AT ALL TIMES FOR WASHING DISHES WITH THE PROPER WASH/RINSE/SANITIZE METHOD.
    Location: Kitchen
    Equipment: 3-bay
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: IN PROGRESS: MANAGEMENT CONTACT REPAIR SERVICE PROVIDER ON-SITE DURING RECHECK INSPECTION.REPAIR HOT WATER AT MEAT COUNTER HANDSINK.
    Location: Meat counter
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO IN-PLACE SANITIZER SET-UP AT KITCHEN; MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AT KITCHEN AND CHANGE AT LEAST EVERY 2 HOURS.IN-PLACE SANITIZER EXCEEDING SANITIZER CONCENTRATION MAX OF 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE; USE TEST STRIPS PROPERLY.
    Location: Kitchen
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO IN-PLACE SANITIZER SET-UP AT KITCHEN; MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AT KITCHEN AND CHANGE AT LEAST EVERY 2 HOURS.IN-PLACE SANITIZER EXCEEDING SANITIZER CONCENTRATION MAX OF 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE; USE TEST STRIPS PROPERLY.
    Location: Meat counter
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. EMPLOYEE COATS, JACKETS, SWEATSHIRT STORED EVERYWHERE AND ON TOP OF OPEN FOODS SUCH AS CHILI PEPPERS.
    Location: Kitchen
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. EMPLOYEE COATS, JACKETS, SWEATSHIRT STORED EVERYWHERE AND ON TOP OF OPEN FOODS SUCH AS CHILI PEPPERS.
    Location: Walk-in cooler
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. EMPLOYEE COATS, JACKETS, SWEATSHIRT STORED EVERYWHERE AND ON TOP OF OPEN FOODS SUCH AS CHILI PEPPERS.
    Location: Produce room
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. EMPLOYEE COATS, JACKETS, SWEATSHIRT STORED EVERYWHERE AND ON TOP OF OPEN FOODS SUCH AS CHILI PEPPERS.
    Location: Sales floor
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. EMPLOYEE COATS, JACKETS, SWEATSHIRT STORED EVERYWHERE AND ON TOP OF OPEN FOODS SUCH AS CHILI PEPPERS.
    Location: Back room
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. EMPLOYEE COATS, JACKETS, SWEATSHIRT STORED EVERYWHERE AND ON TOP OF OPEN FOODS SUCH AS CHILI PEPPERS.
    Location: Dry storage
  • 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: KEEP ALL EQUIPMENT/UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT SALES FLOOR CEILING AND AT SEE-THRU COOLER DOORS WHERE MISSING.
    Location: Sales floor
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE FOIL LINING OFF SHELVING AT BACK MEAT PREP ROOM LOCATION; USE ONLY SOUND, SMOOTH, AND EASILY CLEANABLE LINERS.
    Location: Meat room
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE FOIL LINING OFF SHELVING AT BACK MEAT PREP ROOM LOCATION; USE ONLY SOUND, SMOOTH, AND EASILY CLEANABLE LINERS.
    Location: Back room
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Location: Emp restroom women
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Location: Emp restroom mens
  • 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.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL EMPLOYEE AND PUBLIC RESTROOM CEILING VENTS.
    Location: Kitchen
  • 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.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL EMPLOYEE AND PUBLIC RESTROOM CEILING VENTS.
    Location: Restroom
  • 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.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL EMPLOYEE AND PUBLIC RESTROOM CEILING VENTS.
    Location: Emp restroom
  • 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND ALL STORE SALES FLOORS.IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-PRODUCE COOLER FLOORS.IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-MEAT COOLER FLOORS, WALLS, AND CEILING SURFACES.
    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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND ALL STORE SALES FLOORS.IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-PRODUCE COOLER FLOORS.IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-MEAT COOLER FLOORS, WALLS, AND CEILING SURFACES.
    Location: Sales floor
  • 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND ALL STORE SALES FLOORS.IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-PRODUCE COOLER FLOORS.IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-MEAT COOLER FLOORS, WALLS, AND CEILING SURFACES.
    Location: Walk-in cooler
  • 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.
    Location: Kitchen
    Equipment: Cold top
  • 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.
    Location: Sales floor
    Equipment: Reach in cooler
  • Thermometer, provided (corrected on site)
    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.
    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.
    Location: Sales floor
    Equipment: Ice cream freezer
  • Thermometer, provided (corrected on site)
    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.
    Location: Meat room
    Equipment: Chest freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT BACK DRY STORAGE ROOM, MEAT PREP ROOMS, AND AT WALK-IN-COOLER UNITS WHERE NEEDED.
    Location: Kitchen
    Equipment: 3-bay
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT BACK DRY STORAGE ROOM, MEAT PREP ROOMS, AND AT WALK-IN-COOLER UNITS WHERE NEEDED.
    Location: Mens restroom
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT BACK DRY STORAGE ROOM, MEAT PREP ROOMS, AND AT WALK-IN-COOLER UNITS WHERE NEEDED.
    Location: Emp restroom mens
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT BACK DRY STORAGE ROOM, MEAT PREP ROOMS, AND AT WALK-IN-COOLER UNITS WHERE NEEDED.
    Location: Emp restroom women
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT BACK DRY STORAGE ROOM, MEAT PREP ROOMS, AND AT WALK-IN-COOLER UNITS WHERE NEEDED.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT BACK DRY STORAGE ROOM, MEAT PREP ROOMS, AND AT WALK-IN-COOLER UNITS WHERE NEEDED.
    Location: Back room
    Equipment: Metal shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT BACK DRY STORAGE ROOM, MEAT PREP ROOMS, AND AT WALK-IN-COOLER UNITS WHERE NEEDED.
    Location: Meat room
    Equipment: Metal shelving
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL LOOSE FAUCET HEADS AT EMPLOYEE WOMEN AND MENS RESTROOMS TO ENSURE THAT FAUCET IS NOT MOVABLE.
    Location: Emp restroom mens
    Equipment: Hand sink
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL LOOSE FAUCET HEADS AT EMPLOYEE WOMEN AND MENS RESTROOMS TO ENSURE THAT FAUCET IS NOT MOVABLE.
    Location: Emp restroom women
    Equipment: Hand sink
  • 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN AND DO NOT STORE FOODS WHILE POTS/CONTAINERS OF FOOD ARE DIRECTLY ON THE FLOOR TO PREVENT POTENTIAL CROSS-CONTAMINATION.
    Location: Sales floor
  • 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN AND DO NOT STORE FOODS WHILE POTS/CONTAINERS OF FOOD ARE DIRECTLY ON THE FLOOR TO PREVENT POTENTIAL CROSS-CONTAMINATION.
    Location: Bakery area
  • 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN AND DO NOT STORE FOODS WHILE POTS/CONTAINERS OF FOOD ARE DIRECTLY ON THE FLOOR TO PREVENT POTENTIAL CROSS-CONTAMINATION.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-MEAT COOLER, WALK-IN-DAIRY COOLER, BACK WALK-IN-COOLER AND WALK-IN-PRODUCE COOLER FANGAURDS.-SOILED WALK-IN-MEAT COOLER SHELVING.-SOILED MEAT PREP ROOM AND BACK ROOM DRY STORAGE SHELVING.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-MEAT COOLER, WALK-IN-DAIRY COOLER, BACK WALK-IN-COOLER AND WALK-IN-PRODUCE COOLER FANGAURDS.-SOILED WALK-IN-MEAT COOLER SHELVING.-SOILED MEAT PREP ROOM AND BACK ROOM DRY STORAGE SHELVING.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-MEAT COOLER, WALK-IN-DAIRY COOLER, BACK WALK-IN-COOLER AND WALK-IN-PRODUCE COOLER FANGAURDS.-SOILED WALK-IN-MEAT COOLER SHELVING.-SOILED MEAT PREP ROOM AND BACK ROOM DRY STORAGE SHELVING.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-MEAT COOLER, WALK-IN-DAIRY COOLER, BACK WALK-IN-COOLER AND WALK-IN-PRODUCE COOLER FANGAURDS.-SOILED WALK-IN-MEAT COOLER SHELVING.-SOILED MEAT PREP ROOM AND BACK ROOM DRY STORAGE SHELVING.
    Location: Meat room
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED WALK-IN-MEAT COOLER, WALK-IN-DAIRY COOLER, BACK WALK-IN-COOLER AND WALK-IN-PRODUCE COOLER FANGAURDS.-SOILED WALK-IN-MEAT COOLER SHELVING.-SOILED MEAT PREP ROOM AND BACK ROOM DRY STORAGE SHELVING.
    Location: Back room
    Equipment: Metal shelving
  • 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE WHERE BAGGED ICE IS STORED (DEFROST) ON SALES FLOOR.DO NOT STORE FOOD INSIDE BAG ICE FREEZER.
    Location: Sales floor
    Equipment: Ice machine
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVID LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT BACK ROOM/MEAT PREP ROOM LOCATIONS WHERE MISSING.
    Location: Meat counter
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVID LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT BACK ROOM/MEAT PREP ROOM LOCATIONS WHERE MISSING.
    Location: Meat room
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVID LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT BACK ROOM/MEAT PREP ROOM LOCATIONS WHERE MISSING.
    Location: Back room
  • Warewashing No detergent (corrected)
    Warewashing equipment used without a cleaning agent.
    Correction: Provided approved cleaning agent.
    Location: Kitchen
    Equipment: 3-bay
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL LEAKS AT KITCHEN 3-BAY SINK AT BOTTOM PIPING AND AT FAUCET HEAD WHEN WATER IS TURNED ON.
    Location: Kitchen
    Equipment: 3-bay
  • Covered trash can in womens restroom
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Emp restroom
  • Restroom enclosed (corrected)
    Toilet room not completely enclosed.
    Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
    Location: Emp restroom mens
  • Restroom enclosed (corrected)
    Toilet room not completely enclosed.
    Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
    Location: Emp restroom women
  • Toilet paper (corrected)
    No toilet paper provided .
    Correction: Provide toilet paper.
    Location: Emp restroom mens
  • Toilet paper (corrected)
    No toilet paper provided .
    Correction: Provide toilet paper.
    Location: Emp restroom women
  • 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.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT IF YOU ARE GOING TO USE THIS SANITIZER AT RESTAURANT KITCHEN LOCATION.
    Location: Kitchen
  • 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.
    Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT IF YOU ARE GOING TO USE THIS SANITIZER AT RESTAURANT KITCHEN LOCATION.
    Location: Meat counter
 05/18/2012Recheck
  • Electrical service
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: REPAIR EXPOSED LIGHT FIXUTRES/WIRES AT CEILING OF SALES FLOOR LOCATION WHERE NEEDED. PROTECT AND COVER ALL EXPOSED CEILING WIRES AND FIXTURES PROPERLY.
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: CONTINUE TO WORK ON AND MONITOR:MAYO STORED OUT AT ROOM TEMPERATURE IN KITCHEN; KEEP MAYO UNDER REFRIGERATION OF 41 F OR BELOW.SALES FLOOR PRODUCE REACH-IN-COOLER AT 50 F--REPAIR AND/OR ADJUST TO ENSURE THAT COOLER IS MAINTAINED AT 41 F OR BELOW.CUT FRUIT (MELONS/PINEAPPLES) STORED AT AT ROOM TEMPERATURE--DISCONTINUE THIS BEHAVIOR AND STORE CUT POTENTIALLY HAZARDOUS MELONS UNDER PROPER REFRIGERATION OF 41 F OR BELOW.
    Location: Kitchen
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: CONTINUE TO WORK ON AND MONITOR:MAYO STORED OUT AT ROOM TEMPERATURE IN KITCHEN; KEEP MAYO UNDER REFRIGERATION OF 41 F OR BELOW.SALES FLOOR PRODUCE REACH-IN-COOLER AT 50 F--REPAIR AND/OR ADJUST TO ENSURE THAT COOLER IS MAINTAINED AT 41 F OR BELOW.CUT FRUIT (MELONS/PINEAPPLES) STORED AT AT ROOM TEMPERATURE--DISCONTINUE THIS BEHAVIOR AND STORE CUT POTENTIALLY HAZARDOUS MELONS UNDER PROPER REFRIGERATION OF 41 F OR BELOW.
    Location: Sales floor
    Equipment: Reach in cooler
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: CONTINUE TO WORK ON AND MONITOR:MAYO STORED OUT AT ROOM TEMPERATURE IN KITCHEN; KEEP MAYO UNDER REFRIGERATION OF 41 F OR BELOW.SALES FLOOR PRODUCE REACH-IN-COOLER AT 50 F--REPAIR AND/OR ADJUST TO ENSURE THAT COOLER IS MAINTAINED AT 41 F OR BELOW.CUT FRUIT (MELONS/PINEAPPLES) STORED AT AT ROOM TEMPERATURE--DISCONTINUE THIS BEHAVIOR AND STORE CUT POTENTIALLY HAZARDOUS MELONS UNDER PROPER REFRIGERATION OF 41 F OR BELOW.
    Location: Sales floor
  • Sanitizer criteria (corrected)
    Chemical sanitizer does not meet proper criteria.
    Correction: Provide only approved chemical sanitizer(s).
    Comments: NO SANITIZER AT KITCHEN LOCATION.
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Location: Kitchen
    Equipment: Metal shelving
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Location: Kitchen
    Equipment: Reach in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN REFRIGERATION UINTS (INCLUDING SHELVING, DOOR TRACKS, FANGUARD UNITS, ETC.)-SOILED INTERIOR AND EXTERIOR SURFACES OF WALK-IN-COOLER UNITS IN ESTABLISHMENT.-DEFROST AND CLEAN SALES FLOOR CHEST FREEZER LOCATED IN FRONT OF MEAT DISPLAY CASES.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN REFRIGERATION UINTS (INCLUDING SHELVING, DOOR TRACKS, FANGUARD UNITS, ETC.)-SOILED INTERIOR AND EXTERIOR SURFACES OF WALK-IN-COOLER UNITS IN ESTABLISHMENT.-DEFROST AND CLEAN SALES FLOOR CHEST FREEZER LOCATED IN FRONT OF MEAT DISPLAY CASES.
    Location: Meat counter
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN REFRIGERATION UINTS (INCLUDING SHELVING, DOOR TRACKS, FANGUARD UNITS, ETC.)-SOILED INTERIOR AND EXTERIOR SURFACES OF WALK-IN-COOLER UNITS IN ESTABLISHMENT.-DEFROST AND CLEAN SALES FLOOR CHEST FREEZER LOCATED IN FRONT OF MEAT DISPLAY CASES.
    Location: Walk-in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN REFRIGERATION UINTS (INCLUDING SHELVING, DOOR TRACKS, FANGUARD UNITS, ETC.)-SOILED INTERIOR AND EXTERIOR SURFACES OF WALK-IN-COOLER UNITS IN ESTABLISHMENT.-DEFROST AND CLEAN SALES FLOOR CHEST FREEZER LOCATED IN FRONT OF MEAT DISPLAY CASES.
    Location: Sales floor
    Equipment: Chest freezer
  • 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.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Improper sanitizing of utensil(s) and equipment (corrected on site)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: 3-BAY SINK NOT SET-UP PROPERLY FOR MANUAL WAREWASHING AT KITCHEN; ENSURE PROPER SET-UP AT KITCHEN 3-BAY SINK AT ALL TIMES FOR WASHING DISHES WITH THE PROPER WASH/RINSE/SANITIZE METHOD.
    Location: Kitchen
    Equipment: 3-bay
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO IN-PLACE SANITIZER SET-UP AT KITCHEN; MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AT KITCHEN AND CHANGE AT LEAST EVERY 2 HOURS.IN-PLACE SANITIZER EXCEEDING SANITIZER CONCENTRATION MAX OF 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE; USE TEST STRIPS PROPERLY.
    Location: Kitchen
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO IN-PLACE SANITIZER SET-UP AT KITCHEN; MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AT KITCHEN AND CHANGE AT LEAST EVERY 2 HOURS.IN-PLACE SANITIZER EXCEEDING SANITIZER CONCENTRATION MAX OF 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE; USE TEST STRIPS PROPERLY.
    Location: Meat counter
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. EMPLOYEE COATS, JACKETS, SWEATSHIRT STORED EVERYWHERE AND ON TOP OF OPEN FOODS SUCH AS CHILI PEPPERS.
    Location: Kitchen
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. EMPLOYEE COATS, JACKETS, SWEATSHIRT STORED EVERYWHERE AND ON TOP OF OPEN FOODS SUCH AS CHILI PEPPERS.
    Location: Walk-in cooler
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. EMPLOYEE COATS, JACKETS, SWEATSHIRT STORED EVERYWHERE AND ON TOP OF OPEN FOODS SUCH AS CHILI PEPPERS.
    Location: Produce room
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. EMPLOYEE COATS, JACKETS, SWEATSHIRT STORED EVERYWHERE AND ON TOP OF OPEN FOODS SUCH AS CHILI PEPPERS.
    Location: Sales floor
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. EMPLOYEE COATS, JACKETS, SWEATSHIRT STORED EVERYWHERE AND ON TOP OF OPEN FOODS SUCH AS CHILI PEPPERS.
    Location: Back room
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. EMPLOYEE COATS, JACKETS, SWEATSHIRT STORED EVERYWHERE AND ON TOP OF OPEN FOODS SUCH AS CHILI PEPPERS.
    Location: Dry storage
  • Single Service/Equipment storage
    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: KEEP ALL EQUIPMENT/UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT SALES FLOOR CEILING AND AT SEE-THRU COOLER DOORS WHERE MISSING.
    Location: Sales floor
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE FOIL LINING OFF SHELVING AT BACK MEAT PREP ROOM LOCATION; USE ONLY SOUND, SMOOTH, AND EASILY CLEANABLE LINERS.
    Location: Meat room
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE FOIL LINING OFF SHELVING AT BACK MEAT PREP ROOM LOCATION; USE ONLY SOUND, SMOOTH, AND EASILY CLEANABLE LINERS.
    Location: Back room
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Location: Emp restroom women
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Location: Emp restroom mens
  • 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.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL EMPLOYEE AND PUBLIC RESTROOM CEILING VENTS.
    Location: Kitchen
  • 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.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL EMPLOYEE AND PUBLIC RESTROOM CEILING VENTS.
    Location: Restroom
  • 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.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL EMPLOYEE AND PUBLIC RESTROOM CEILING VENTS.
    Location: Emp restroom
  • 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND ALL STORE SALES FLOORS.IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-PRODUCE COOLER FLOORS.IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-MEAT COOLER FLOORS, WALLS, AND CEILING SURFACES.
    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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND ALL STORE SALES FLOORS.IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-PRODUCE COOLER FLOORS.IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-MEAT COOLER FLOORS, WALLS, AND CEILING SURFACES.
    Location: Sales floor
  • 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND ALL STORE SALES FLOORS.IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-PRODUCE COOLER FLOORS.IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-MEAT COOLER FLOORS, WALLS, AND CEILING SURFACES.
    Location: Walk-in cooler
  • 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 INTERIOR VISIBLE WORKING THERMOMETER AT KITCHEN COLD-TOP UNIT.PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT SALES FLOOR PRODUCE COOLER REACH-IN REFRIGERATION CASES (NEED 2 MORE).PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT SALES FLOOR CHEST FREEZER/ICE CREAM FREEZERS WHERE MISSING LOCATED BY MEAT DISPLAY CASE.PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT MEAT PREP BACK ROOM CHEST FREEZERS WHERE MISSING.
    Location: Kitchen
    Equipment: Cold top
  • 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 INTERIOR VISIBLE WORKING THERMOMETER AT KITCHEN COLD-TOP UNIT.PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT SALES FLOOR PRODUCE COOLER REACH-IN REFRIGERATION CASES (NEED 2 MORE).PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT SALES FLOOR CHEST FREEZER/ICE CREAM FREEZERS WHERE MISSING LOCATED BY MEAT DISPLAY CASE.PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT MEAT PREP BACK ROOM CHEST FREEZERS WHERE MISSING.
    Location: Sales floor
    Equipment: Reach in cooler
  • 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 INTERIOR VISIBLE WORKING THERMOMETER AT KITCHEN COLD-TOP UNIT.PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT SALES FLOOR PRODUCE COOLER REACH-IN REFRIGERATION CASES (NEED 2 MORE).PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT SALES FLOOR CHEST FREEZER/ICE CREAM FREEZERS WHERE MISSING LOCATED BY MEAT DISPLAY CASE.PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT MEAT PREP BACK ROOM CHEST FREEZERS WHERE MISSING.
    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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT KITCHEN COLD-TOP UNIT.PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT SALES FLOOR PRODUCE COOLER REACH-IN REFRIGERATION CASES (NEED 2 MORE).PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT SALES FLOOR CHEST FREEZER/ICE CREAM FREEZERS WHERE MISSING LOCATED BY MEAT DISPLAY CASE.PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT MEAT PREP BACK ROOM CHEST FREEZERS WHERE MISSING.
    Location: Sales floor
    Equipment: Ice cream 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT KITCHEN COLD-TOP UNIT.PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT SALES FLOOR PRODUCE COOLER REACH-IN REFRIGERATION CASES (NEED 2 MORE).PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT SALES FLOOR CHEST FREEZER/ICE CREAM FREEZERS WHERE MISSING LOCATED BY MEAT DISPLAY CASE.PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT MEAT PREP BACK ROOM CHEST FREEZERS WHERE MISSING.
    Location: Meat room
    Equipment: Chest freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT BACK DRY STORAGE ROOM, MEAT PREP ROOMS, AND AT WALK-IN-COOLER UNITS WHERE NEEDED.
    Location: Kitchen
    Equipment: 3-bay
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT BACK DRY STORAGE ROOM, MEAT PREP ROOMS, AND AT WALK-IN-COOLER UNITS WHERE NEEDED.
    Location: Mens restroom
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT BACK DRY STORAGE ROOM, MEAT PREP ROOMS, AND AT WALK-IN-COOLER UNITS WHERE NEEDED.
    Location: Emp restroom mens
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT BACK DRY STORAGE ROOM, MEAT PREP ROOMS, AND AT WALK-IN-COOLER UNITS WHERE NEEDED.
    Location: Emp restroom women
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT BACK DRY STORAGE ROOM, MEAT PREP ROOMS, AND AT WALK-IN-COOLER UNITS WHERE NEEDED.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT BACK DRY STORAGE ROOM, MEAT PREP ROOMS, AND AT WALK-IN-COOLER UNITS WHERE NEEDED.
    Location: Back room
    Equipment: Metal shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT BACK DRY STORAGE ROOM, MEAT PREP ROOMS, AND AT WALK-IN-COOLER UNITS WHERE NEEDED.
    Location: Meat room
    Equipment: Metal shelving
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL LOOSE FAUCET HEADS AT EMPLOYEE WOMEN AND MENS RESTROOMS TO ENSURE THAT FAUCET IS NOT MOVABLE.
    Location: Emp restroom mens
    Equipment: Hand sink
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL LOOSE FAUCET HEADS AT EMPLOYEE WOMEN AND MENS RESTROOMS TO ENSURE THAT FAUCET IS NOT MOVABLE.
    Location: Emp restroom women
    Equipment: Hand sink
  • 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN AND DO NOT STORE FOODS WHILE POTS/CONTAINERS OF FOOD ARE DIRECTLY ON THE FLOOR TO PREVENT POTENTIAL CROSS-CONTAMINATION.
    Location: Sales floor
  • 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN AND DO NOT STORE FOODS WHILE POTS/CONTAINERS OF FOOD ARE DIRECTLY ON THE FLOOR TO PREVENT POTENTIAL CROSS-CONTAMINATION.
    Location: Bakery area
  • 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN AND DO NOT STORE FOODS WHILE POTS/CONTAINERS OF FOOD ARE DIRECTLY ON THE FLOOR TO PREVENT POTENTIAL CROSS-CONTAMINATION.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN SHELVING.-SOILED WALK-IN-MEAT COOLER, WALK-IN-DAIRY COOLER, BACK WALK-IN-COOLER AND WALK-IN-PRODUCE COOLER FANGAURDS.-SOILED WALK-IN-MEAT COOLER SHELVING.-SOILED MEAT PREP ROOM AND BACK ROOM DRY STORAGE SHELVING.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN SHELVING.-SOILED WALK-IN-MEAT COOLER, WALK-IN-DAIRY COOLER, BACK WALK-IN-COOLER AND WALK-IN-PRODUCE COOLER FANGAURDS.-SOILED WALK-IN-MEAT COOLER SHELVING.-SOILED MEAT PREP ROOM AND BACK ROOM DRY STORAGE SHELVING.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN SHELVING.-SOILED WALK-IN-MEAT COOLER, WALK-IN-DAIRY COOLER, BACK WALK-IN-COOLER AND WALK-IN-PRODUCE COOLER FANGAURDS.-SOILED WALK-IN-MEAT COOLER SHELVING.-SOILED MEAT PREP ROOM AND BACK ROOM DRY STORAGE SHELVING.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN SHELVING.-SOILED WALK-IN-MEAT COOLER, WALK-IN-DAIRY COOLER, BACK WALK-IN-COOLER AND WALK-IN-PRODUCE COOLER FANGAURDS.-SOILED WALK-IN-MEAT COOLER SHELVING.-SOILED MEAT PREP ROOM AND BACK ROOM DRY STORAGE SHELVING.
    Location: Meat room
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN SHELVING.-SOILED WALK-IN-MEAT COOLER, WALK-IN-DAIRY COOLER, BACK WALK-IN-COOLER AND WALK-IN-PRODUCE COOLER FANGAURDS.-SOILED WALK-IN-MEAT COOLER SHELVING.-SOILED MEAT PREP ROOM AND BACK ROOM DRY STORAGE SHELVING.
    Location: Back room
    Equipment: Metal shelving
  • 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE WHERE BAGGED ICE IS STORED (DEFROST).
    Location: Sales floor
    Equipment: Ice machine
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVID LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT BACK ROOM/MEAT PREP ROOM LOCATIONS WHERE MISSING.
    Location: Meat counter
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVID LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT BACK ROOM/MEAT PREP ROOM LOCATIONS WHERE MISSING.
    Location: Meat room
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVID LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT BACK ROOM/MEAT PREP ROOM LOCATIONS WHERE MISSING.
    Location: Back room
  • Warewashing No detergent (corrected)
    Warewashing equipment used without a cleaning agent.
    Correction: Provided approved cleaning agent.
    Location: Kitchen
    Equipment: 3-bay
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL LEAKS AT KITCHEN 3-BAY SINK AT BOTTOM PIPING AND AT FAUCET HEAD WHEN WATER IS TURNED ON.
    Location: Kitchen
    Equipment: 3-bay
  • Restroom enclosed
    Toilet room not completely enclosed.
    Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
    Location: Emp restroom mens
  • Restroom enclosed
    Toilet room not completely enclosed.
    Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
    Location: Emp restroom women
  • Toilet paper (corrected)
    No toilet paper provided .
    Correction: Provide toilet paper.
    Location: Emp restroom mens
  • Toilet paper (corrected)
    No toilet paper provided .
    Correction: Provide toilet paper.
    Location: Emp restroom women
  • 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.
    Location: Kitchen
  • 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.
    Location: Meat counter
 05/11/2012Recheck
  • Electrical service
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: REPAIR EXPOSED LIGHT FIXUTRES/WIRES AT CEILING OF SALES FLOOR LOCATION WHERE NEEDED. PROTECT AND COVER ALL EXPOSED CEILING WIRES AND FIXTURES PROPERLY.
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: MAYO STORED OUT AT ROOM TEMPERATURE IN KITCHEN; KEEP MAYO UNDER REFRIGERATION OF 41 F OR BELOW.
    Location: Kitchen
  • Sanitizer criteria (corrected on site)
    Chemical sanitizer does not meet proper criteria.
    Correction: Provide only approved chemical sanitizer(s).
    Comments: NO SANITIZER AT KITCHEN LOCATION.
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN REFRIGERATION UINTS (INCLUDING SHELVING, DOOR TRACKS, FANGUARD UNITS, ETC.)-SOILED INTERIOR AND EXTERIOR SURFACES OF MEAT COUNTER REFRIGERATION DISPLAY CASES (INCLUDING SHELVING, DOOR TRACKS, FANGUARD UNITS, ETC.)-SOILED INTERIOR AND EXTERIOR SURFACES OF WALK-IN-COOLER UNITS IN ESTABLISHMENT.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN REFRIGERATION UINTS (INCLUDING SHELVING, DOOR TRACKS, FANGUARD UNITS, ETC.)-SOILED INTERIOR AND EXTERIOR SURFACES OF MEAT COUNTER REFRIGERATION DISPLAY CASES (INCLUDING SHELVING, DOOR TRACKS, FANGUARD UNITS, ETC.)-SOILED INTERIOR AND EXTERIOR SURFACES OF WALK-IN-COOLER UNITS IN ESTABLISHMENT.
    Location: Meat counter
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN REFRIGERATION UINTS (INCLUDING SHELVING, DOOR TRACKS, FANGUARD UNITS, ETC.)-SOILED INTERIOR AND EXTERIOR SURFACES OF MEAT COUNTER REFRIGERATION DISPLAY CASES (INCLUDING SHELVING, DOOR TRACKS, FANGUARD UNITS, ETC.)-SOILED INTERIOR AND EXTERIOR SURFACES OF WALK-IN-COOLER UNITS IN ESTABLISHMENT.
    Location: Walk-in cooler
  • 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.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Improper sanitizing of utensil(s) and equipment
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: 3-BAY SINK NOT SET-UP PROPERLY FOR MANUAL WAREWASHING AT KITCHEN; ENSURE PROPER SET-UP AT KITCHEN 3-BAY SINK AT ALL TIMES FOR WASHING DISHES WITH THE PROPER WASH/RINSE/SANITIZE METHOD.
    Location: Kitchen
    Equipment: 3-bay
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO IN-PLACE SANITIZER SET-UP AT KITCHEN; MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AT KITCHEN AND CHANGE AT LEAST EVERY 2 HOURS.IN-PLACE SANITIZER EXCEEDING SANITIZER CONCENTRATION MAX OF 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE; USE TEST STRIPS PROPERLY.
    Location: Kitchen
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO IN-PLACE SANITIZER SET-UP AT KITCHEN; MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AT KITCHEN AND CHANGE AT LEAST EVERY 2 HOURS.IN-PLACE SANITIZER EXCEEDING SANITIZER CONCENTRATION MAX OF 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE; USE TEST STRIPS PROPERLY.
    Location: Meat counter
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Location: Kitchen
  • Single Service/Equipment storage
    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: KEEP ALL EQUIPMENT/UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT SALES FLOOR CEILING AND AT SEE-THRU COOLER DOORS WHERE MISSING.
    Location: Sales floor
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE FOIL LINING OFF SHELVING AT BACK MEAT PREP ROOM LOCATION; USE ONLY SOUND, SMOOTH, AND EASILY CLEANABLE LINERS.
    Location: Meat room
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE FOIL LINING OFF SHELVING AT BACK MEAT PREP ROOM LOCATION; USE ONLY SOUND, SMOOTH, AND EASILY CLEANABLE LINERS.
    Location: Back room
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Location: Emp restroom women
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Location: Emp restroom mens
  • 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.
    Comments: IMPROVE THE ROUTINE CLEANING AND SANITIZING OF THE INTERIOR AND EXTERIOR SURFACE CLEANING OF THE KITCHEN HOOD SYSTEM AND INTERIOR FILTERS.IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL RESTROOM CEILING VENTS.
    Location: Kitchen
  • 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.
    Comments: IMPROVE THE ROUTINE CLEANING AND SANITIZING OF THE INTERIOR AND EXTERIOR SURFACE CLEANING OF THE KITCHEN HOOD SYSTEM AND INTERIOR FILTERS.IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL RESTROOM CEILING VENTS.
    Location: Restroom
  • 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.
    Comments: IMPROVE THE ROUTINE CLEANING AND SANITIZING OF THE INTERIOR AND EXTERIOR SURFACE CLEANING OF THE KITCHEN HOOD SYSTEM AND INTERIOR FILTERS.IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL RESTROOM CEILING VENTS.
    Location: Emp restroom
  • 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND ALL STORE SALES FLOORS.IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-PRODUCE COOLER FLOORS.IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-MEAT COOLER FLOORS, WALLS, AND CEILING SURFACES.
    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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND ALL STORE SALES FLOORS.IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-PRODUCE COOLER FLOORS.IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-MEAT COOLER FLOORS, WALLS, AND CEILING SURFACES.
    Location: Sales floor
  • 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND ALL STORE SALES FLOORS.IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-PRODUCE COOLER FLOORS.IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-MEAT COOLER FLOORS, WALLS, AND CEILING SURFACES.
    Location: Walk-in cooler
  • 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 INTERIOR VISIBLE WORKING THERMOMETER AT KITCHEN COLD-TOP UNIT.PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT SALES FLOOR PRODUCE COOLER REACH-IN REFRIGERATION CASES.PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT SALES FLOOR CHEST FREEZER/ICE CREAM FREEZERS WHERE MISSING.PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT MEAT PREP BACK ROOM CHEST FREEZERS WHERE MISSING.
    Location: Kitchen
    Equipment: Cold top
  • 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 INTERIOR VISIBLE WORKING THERMOMETER AT KITCHEN COLD-TOP UNIT.PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT SALES FLOOR PRODUCE COOLER REACH-IN REFRIGERATION CASES.PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT SALES FLOOR CHEST FREEZER/ICE CREAM FREEZERS WHERE MISSING.PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT MEAT PREP BACK ROOM CHEST FREEZERS WHERE MISSING.
    Location: Sales floor
    Equipment: Reach in cooler
  • 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 INTERIOR VISIBLE WORKING THERMOMETER AT KITCHEN COLD-TOP UNIT.PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT SALES FLOOR PRODUCE COOLER REACH-IN REFRIGERATION CASES.PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT SALES FLOOR CHEST FREEZER/ICE CREAM FREEZERS WHERE MISSING.PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT MEAT PREP BACK ROOM CHEST FREEZERS WHERE MISSING.
    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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT KITCHEN COLD-TOP UNIT.PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT SALES FLOOR PRODUCE COOLER REACH-IN REFRIGERATION CASES.PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT SALES FLOOR CHEST FREEZER/ICE CREAM FREEZERS WHERE MISSING.PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT MEAT PREP BACK ROOM CHEST FREEZERS WHERE MISSING.
    Location: Sales floor
    Equipment: Ice cream 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT KITCHEN COLD-TOP UNIT.PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT SALES FLOOR PRODUCE COOLER REACH-IN REFRIGERATION CASES.PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT SALES FLOOR CHEST FREEZER/ICE CREAM FREEZERS WHERE MISSING.PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT MEAT PREP BACK ROOM CHEST FREEZERS WHERE MISSING.
    Location: Meat room
    Equipment: Chest freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK; HAVE AVAILABLE AT ALL TIMES.PROVIDE PROPER COVERS FOR SOAP DISPENSER AT PUBLIC MENS RESTROOM AND AT BOTH MEN AND WOMENS EMPLOYEE RESTROOMS.REPLACE DAMAGED TOILET COVER AT EMPLOYEE RESTROOM.
    Location: Kitchen
    Equipment: 3-bay
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK; HAVE AVAILABLE AT ALL TIMES.PROVIDE PROPER COVERS FOR SOAP DISPENSER AT PUBLIC MENS RESTROOM AND AT BOTH MEN AND WOMENS EMPLOYEE RESTROOMS.REPLACE DAMAGED TOILET COVER AT EMPLOYEE RESTROOM.
    Location: Mens restroom
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK; HAVE AVAILABLE AT ALL TIMES.PROVIDE PROPER COVERS FOR SOAP DISPENSER AT PUBLIC MENS RESTROOM AND AT BOTH MEN AND WOMENS EMPLOYEE RESTROOMS.REPLACE DAMAGED TOILET COVER AT EMPLOYEE RESTROOM.
    Location: Emp restroom mens
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK; HAVE AVAILABLE AT ALL TIMES.PROVIDE PROPER COVERS FOR SOAP DISPENSER AT PUBLIC MENS RESTROOM AND AT BOTH MEN AND WOMENS EMPLOYEE RESTROOMS.REPLACE DAMAGED TOILET COVER AT EMPLOYEE RESTROOM.
    Location: Emp restroom women
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL LOOSE FAUCET HEADS AT EMPLOYEE WOMEN AND MENS RESTROOMS TO ENSURE THAT FAUCET IS NOT MOVABLE.
    Location: Emp restroom mens
    Equipment: Hand sink
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL LOOSE FAUCET HEADS AT EMPLOYEE WOMEN AND MENS RESTROOMS TO ENSURE THAT FAUCET IS NOT MOVABLE.
    Location: Emp restroom women
    Equipment: Hand sink
  • 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: KEEP BAKERY GOODS COVERED PROPERLY AND BAKERY CABINET CLOSED WHEN NOT IN USE AT FRONT OF STORE AT BAKERY DISPLAY LOCATION.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN AND DO NOT STORE FOODS WHILE POTS/CONTAINERS OF FOOD ARE DIRECTLY ON THE FLOOR TO PREVENT POTENTIAL CROSS-CONTAMINATION.KEEP FOOD STORED OFF FLOOR LOCATED BY MEAT CASE COUNTER.
    Location: Sales floor
  • 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: KEEP BAKERY GOODS COVERED PROPERLY AND BAKERY CABINET CLOSED WHEN NOT IN USE AT FRONT OF STORE AT BAKERY DISPLAY LOCATION.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN AND DO NOT STORE FOODS WHILE POTS/CONTAINERS OF FOOD ARE DIRECTLY ON THE FLOOR TO PREVENT POTENTIAL CROSS-CONTAMINATION.KEEP FOOD STORED OFF FLOOR LOCATED BY MEAT CASE COUNTER.
    Location: Bakery area
  • 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: KEEP BAKERY GOODS COVERED PROPERLY AND BAKERY CABINET CLOSED WHEN NOT IN USE AT FRONT OF STORE AT BAKERY DISPLAY LOCATION.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN AND DO NOT STORE FOODS WHILE POTS/CONTAINERS OF FOOD ARE DIRECTLY ON THE FLOOR TO PREVENT POTENTIAL CROSS-CONTAMINATION.KEEP FOOD STORED OFF FLOOR LOCATED BY MEAT CASE COUNTER.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN SHELVING.-SOILED WALK-IN-MEAT COOLER, WALK-IN-DAIRY COOLER, BACK WALK-IN-COOLER AND WALK-IN-PRODUCE COOLER FANGAURDS.-SOILED WALK-IN-MEAT COOLER SHELVING.-SOILED MEAT PREP ROOM AND BACK ROOM DRY STORAGE SHELVING.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN SHELVING.-SOILED WALK-IN-MEAT COOLER, WALK-IN-DAIRY COOLER, BACK WALK-IN-COOLER AND WALK-IN-PRODUCE COOLER FANGAURDS.-SOILED WALK-IN-MEAT COOLER SHELVING.-SOILED MEAT PREP ROOM AND BACK ROOM DRY STORAGE SHELVING.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN SHELVING.-SOILED WALK-IN-MEAT COOLER, WALK-IN-DAIRY COOLER, BACK WALK-IN-COOLER AND WALK-IN-PRODUCE COOLER FANGAURDS.-SOILED WALK-IN-MEAT COOLER SHELVING.-SOILED MEAT PREP ROOM AND BACK ROOM DRY STORAGE SHELVING.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN SHELVING.-SOILED WALK-IN-MEAT COOLER, WALK-IN-DAIRY COOLER, BACK WALK-IN-COOLER AND WALK-IN-PRODUCE COOLER FANGAURDS.-SOILED WALK-IN-MEAT COOLER SHELVING.-SOILED MEAT PREP ROOM AND BACK ROOM DRY STORAGE SHELVING.
    Location: Meat room
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN SHELVING.-SOILED WALK-IN-MEAT COOLER, WALK-IN-DAIRY COOLER, BACK WALK-IN-COOLER AND WALK-IN-PRODUCE COOLER FANGAURDS.-SOILED WALK-IN-MEAT COOLER SHELVING.-SOILED MEAT PREP ROOM AND BACK ROOM DRY STORAGE SHELVING.
    Location: Back room
    Equipment: Metal shelving
  • 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF ESTABLISHMENT ICE MACHINE AND ICE MACHINE WHERE BAGGED ICE IS STORED.
    Location: Kitchen
    Equipment: Ice machine
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVID LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT BACK ROOM/MEAT PREP ROOM LOCATIONS WHERE MISSING.
    Location: Meat counter
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVID LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT BACK ROOM/MEAT PREP ROOM LOCATIONS WHERE MISSING.
    Location: Meat room
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVID LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT BACK ROOM/MEAT PREP ROOM LOCATIONS WHERE MISSING.
    Location: Back room
  • Warewashing No detergent
    Warewashing equipment used without a cleaning agent.
    Correction: Provided approved cleaning agent.
    Location: Kitchen
    Equipment: 3-bay
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL LEAKS AT KITCHEN 3-BAY SINK AT BOTTOM PIPING AND AT FAUCET HEAD WHEN WATER IS TURNED ON.
    Location: Kitchen
    Equipment: 3-bay
  • Restroom enclosed
    Toilet room not completely enclosed.
    Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
    Location: Emp restroom mens
  • Restroom enclosed
    Toilet room not completely enclosed.
    Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
    Location: Emp restroom women
  • Toilet paper
    No toilet paper provided .
    Correction: Provide toilet paper.
    Location: Emp restroom mens
  • Toilet paper
    No toilet paper provided .
    Correction: Provide toilet paper.
    Location: Emp restroom women
  • 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.
    Location: Kitchen
  • 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.
    Location: Meat counter
 04/23/2012Routine

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