| No violation noted during this evaluation. | 09/03/2010 | Illness Complaint |
- 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: Microwave connected to extension cord plugged in outlet. Discontinue use of extension cord. Provide additional outlets if necessary.
- 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: Reach in refrigerator holding food at 47 degrees. Adjust or repair to hold foods at 41 degrees.
Location: Kitchen
- 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: Bottles of cleaning products stored on3 compartment sink drain board and inside dish rack. Store chemicals below three compartment sink.
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Thawed raw product touching ready to eat foods inside chest freezer. Store raw and ready to eat foods separate inside chest freezer to prevent possible cross contamination.
- Plumbing system / repair (Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Hot water turned off at hand sink due to a faucet leak. Repair leak and restore hot water to hand sink.
|
08/24/2010 | Routine |
- Mechanical equipment
Heating, ventilation, and/or air conditioning or other mechanical equipment not installed, operated and/or maintained according to manufacturers instructions.
Correction: All mechanical equipment must be used in accordance with manufacturers instructions.
Comments: Fire suppression system has not been serviced recently. Please have serviced and tagged.1/27 Service has been scheduled.
- 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: Grocery style bags used to hold food items (chicken wings). Please use only approved food grade materials for food contact.
Location: Three bay area
- 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: Portioned items not property date marked. Please mark.
Location: Dry storage
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Hand sink has leak that mandates not using it. Please repair.
Location: Kitchen
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Food handler certification expired in December. Please provide. Current CFH plans to be re-certified by February.Please fax copy of certification to the Department of Food and Consumer Safety attn Amber Collins 221-3070
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Cutting boards stored on floor. Please clean, sanitize, and store appropriately in a manner protected from contamination.
- 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: Exhaust hood overcook line is soiled. Please have serviced.1/27 Service has been ordered.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Cobwebs in corners of dy storage area. Please clean. 1/27 Corrected2. Cabinet fronts handles and sides are soiled on cabinet next to 3 bay sink. Please clean. 1/27 UNCORRECTED3. Stainless steel walls in dy storage area are soiled. Please clean. 1/27 Corrected4. Metal stand undercook line is soiled. Please clean. 1/27 Corrected5. Utensil drawer kitchen is soiled. Please 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.
Comments: 1. Cobwebs in corners of dy storage area. Please clean. 1/27 Corrected2. Cabinet fronts handles and sides are soiled on cabinet next to 3 bay sink. Please clean. 1/27 UNCORRECTED3. Stainless steel walls in dy storage area are soiled. Please clean. 1/27 Corrected4. Metal stand undercook line is soiled. Please clean. 1/27 Corrected5. Utensil drawer kitchen is soiled. Please clean.
Location: Three bay area
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Meat thawing in still water in 3 bay sink. Please thaw using approved methods.
Location: Three bay area
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Green plastic bowl in dry storage area is soiled and deteriorating. Please replace with durable equipment.
Location: Dry storage
|
01/27/2010 | Recheck |
- Mechanical equipment
Heating, ventilation, and/or air conditioning or other mechanical equipment not installed, operated and/or maintained according to manufacturers instructions.
Correction: All mechanical equipment must be used in accordance with manufacturers instructions.
Comments: Fire suppression system has not been serviced recently. Please have serviced and tagged.
- Unapproved food contact materials (corrected on site)
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: Grocery style bags used to hold food items (chicken wings). Please use only approved food grade materials for food contact.
Location: Three bay area
- 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: Portioned items not property date marked. Please mark.
Location: Dry storage
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Hand sink has leak that mandates not using it. Please repair.
Location: Kitchen
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Food handler certification expired in December. Please provide. Current CFH plans to be re-certified by February.
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Cutting boards stored on floor. Please clean, sanitize, and store appropriately in a manner protected from contamination.
- 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: Exhaust hood overcook line is soiled. Please have serviced.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Cobwebs in corners of dy storage area. Please clean.2. Cabinet fronts handles and sides are soiled on cabinet next to 3 bay sink. Please clean.3. Stainless steel walls in dy storage area are soiled. Please clean.4. Metal stand undercook line is soiled. Please clean.5. Utensil drawer kitchen is soiled. Please 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.
Comments: 1. Cobwebs in corners of dy storage area. Please clean.2. Cabinet fronts handles and sides are soiled on cabinet next to 3 bay sink. Please clean.3. Stainless steel walls in dy storage area are soiled. Please clean.4. Metal stand undercook line is soiled. Please clean.5. Utensil drawer kitchen is soiled. Please clean.
Location: Three bay area
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Meat thawing in still water in 3 bay sink. Please thaw using approved methods.
Location: Three bay area
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Green plastic bowl in dry storage area is soiled and deteriorating. Please replace with durable equipment.
Location: Dry storage
|
01/20/2010 | Routine |
| No violation noted during this evaluation. | 09/09/2009 | Non-Illness Complaint |
- 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: Roaches observed in dry storage area. Please call pest control immediately.
- 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: Portioned cups of macaroni and cheese as well as baked beans not properly date marked. Once unfrozen, please mark with either date unfrozen or 7 day discard date.
Location: Dry storage
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Shelved bowls are soiled. Please clean.Garbage bag currently used as flour bin. Please provide a pest-proof, easily cleanable container.
Location: Dry storage
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Cold water has been turned off to hand sink and adjacent sink. Please restore and address leak.
Location: Kitchen
Equipment: Hand sink
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: No certificate verifying certified food handler on site. Please provide upon reinspection.
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Multiple items throughout kitchen, dry storage area and back store room are soiled and unused. If the equipment is non-functional, please repair, replace or removed. Examples:*dust-covered coffee filters for a coffee machine that is not used anymore should be discarded*grease-covered fryer in back store room should either be cleaned or discarded. *3-drawer rolling cart is empty and heavily soiled: either clean or discard.ANY REMAINING EQUIPMENT MUST BE KEPT CLEAN AND ABLE TO BE CLEANED AROUND IN ORDER TO DETER PESTS.
- 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: Metal backsplash behind microwave in dry storage area is soiled. Please clean.
Location: Dry storage
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wiping cloths stored soiled and out of sanitizer throughout kitchen. Please store in sanitizer when not in use.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Cupboard in dish area is soiled (doors, handles and inside). Please clean.2. Kitchen fan is soiled. Please clean.
Location: Dish machine area
Equipment: Wood shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Cupboard in dish area is soiled (doors, handles and inside). Please clean.2. Kitchen fan is soiled. Please clean.
Location: Kitchen
|
06/30/2009 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Roaches observed in dry storage area. Please call pest control immediately.
- 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: Portioned cups of macaroni and cheese as well as baked beans not properly date marked. Once unfrozen, please mark with either date unfrozen or 7 day discard date.
Location: Dry storage
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Shelved bowls are soiled. Please clean.Garbage bag currently used as flour bin. Please provide a pest-proof, easily cleanable container.
Location: Dry storage
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Cold water has been turned off to hand sink and adjacent sink. Please restore and address leak.
Location: Kitchen
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: No certificate verifying certified food handler on site. Please provide upon reinspection.
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Multiple items throughout kitchen, dry storage area and back store room are soiled and unused. If the equipment is non-functional, please repair, replace or removed. Examples:*dust-covered coffee filters for a coffee machine that is not used anymore should be discarded*grease-covered fryer in back store room should either be cleaned or discarded. *3-drawer rolling cart is empty and heavily soiled: either clean or discard.ANY REMAINING EQUIPMENT MUST BE KEPT CLEAN AND ABLE TO BE CLEANED AROUND IN ORDER TO DETER PESTS.
- 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: Metal backsplash behind microwave in dry storage area is soiled. Please clean.
Location: Dry storage
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wiping cloths stored soiled and out of sanitizer throughout kitchen. Please store in sanitizer when not in use.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Cupboard in dish area is soiled (doors, handles and inside). Please clean.2. Kitchen fan is soiled. Please clean.
Location: Dish machine area
Equipment: Wood shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Cupboard in dish area is soiled (doors, handles and inside). Please clean.2. Kitchen fan is soiled. Please clean.
Location: Kitchen
|
06/23/2009 | Routine |
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: mop stored on floor in kitchen.
Location: Kitchen
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: mop stored on floor in kitchen.
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: items removed from its original container not labeled properly, please label
Location: Kitchen
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: metal pots stored under counter. please remove pots from floor.
Location: Kitchen
- Food on floor
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.
Comments: white food trays on floor in back room.
Location: Back room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: grease fryers soiled on exterior, please clean
Location: Kitchen
|
12/23/2008 | Routine |
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: No sanitizer present in sanitizing bucket. Provide sanitizer.
Location: Kitchen
- Soiled linens storage (corrected)
Improper storage of soiled linens.
Correction: Keep in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of the following: (1) Food. (2) Clean equipment. (3) Clean utensils. (4) Single- service and single-use articles.
Comments: Used to wd on prep table. Towel should be stored in adesignated area or in sanitizing bucket.
Location: Prep area
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 3 bay sink is not sealing to the wall. Seal 3 bay using caulking or other method.
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Bottom of freezer soiled. Clean and sanitize.
Location: Kitchen
Equipment: reach in freezer
- 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: Utensils being stored on prep tables between use. utensils must be stored in proper temperature areas or cleaned between use.
Location: Kitchen
Equipment: Prep table
|
06/24/2008 | Recheck |
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