- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Date mark the cheese and chicken pieces in the walk in cooler used for salad toppings.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the bottom shelving in the warmer box.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: Discontinue using milk crates for shelving in the kitchen.
- 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: Store canned food six inches off the floor.
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10/20/2014 | Recheck |
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Date mark the cheese and chicken pieces in the walk in cooler used for salad toppings.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the bottom shelving in the warmer box.
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: Discontinue using milk crates for shelving in the kitchen.
- 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: Store canned food six inches off the floor.
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10/06/2014 | Routine |
| No violation noted during this evaluation. | 04/08/2014 | Routine |
- 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.
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10/24/2013 | Recheck |
- 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.
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10/09/2013 | Routine |
- 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: Store all items off the floor in the dry storage room.
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05/14/2013 | Recheck |
- 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: Store all items off the floor in the dry storage room.
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05/07/2013 | Routine |
- 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: Metro heating cabinet is not working properly. Repair the unit to proper working order. This is considered a critical violation.
|
08/29/2012 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Metro heating cabinet is not working properly. Repair the unit to proper working order. This is considered a critical violation.
|
08/23/2012 | Routine |
| No violation noted during this evaluation. | 08/23/2012 | Non-Illness Complaint |
| No violation noted during this evaluation. | 03/20/2012 | Routine |
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