- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: 1. FIRE SUPPRESSION SYSTEM LAST INSPECTED AND TAGGED IN APRIL 2013.SHOULD BE INSPECTED AND RETAGGED EVERY 6 MONTHS. SCHEDULE.
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08/07/2014 | Recheck |
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: 1. FIRE SUPPRESSION SYSTEM LAST INSPECTED AND TAGGED IN APRIL 2013.SHOULD BE INSPECTED AND RETAGGED EVERY 6 MONTHS. SCHEDULE.
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07/29/2014 | Routine |
| No violation noted during this evaluation. | 05/01/2014 | Illness Complaint |
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: 1. PURPLE CLEANING FLUID IN UNLABELED SPRAY BOTTLE. LABEL ALL WORKING BOTTLES WITH CONTENTS TO AVOID TOXIC MIX-UPS.
Location: Service counter
- 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: 1. HAND SINK BLOCKED BY TRASH CAN. KEEP HAND SINK AREA CLEAR AND EASILY ACCESSIBLE.
Location: Back 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: 1. SANITIZER BUCKET IN HAND SINK. HAND SINKS ARE FOR HAND WASHING ONLY.
Location: Back room
Equipment: Hand sink
- Drying mop(s) (corrected on site)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 1. MOP STORED WET IN BUCKET. ALLOW MOPS TO AIR DRY AFTER USE.
Location: Back room
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01/27/2014 | Routine |
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Ensure when generic chemical bottles are filled they are labeled with content name
Location: Back room
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Ensure when generic chemical bottles are filled they are labeled with content name
Location: Service counter
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07/08/2013 | Routine |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Ensure all generic spray bottles holding chemicals are labeled withtoxin nameIt may be written with a Sharpie style pen
Location: Kitchen
- 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: Employees applied gloves without washing handshands must be washed with each glove change
- 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 drink storage area is directly over raw potatoe storageplease choose a location away from food and foodcontact items
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Knife returned to knife rack soiledensure utensils are cleaned and sanitized prior to storage
Location: Prep area
Equipment: Knife/utensil rack
- Non potentially hazardous food contact surface(s) soiled (corrected)
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: Table mounted can opener blade soiledensure it is cleaned regularly
Location: Prep area
Equipment: Can opener
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Cook line
Equipment: Hand sink
- Unapproved use of two bay (corrected)
Unapproved use of 2 compartment sink for warewashing.
Correction: Use 2 bay sinks for approved uses only.
Comments: Soiled pans in prep sink for meatuse sink for food only use three compartment sink forall dishes/utensils/pans
Location: Prep area
Equipment: 2-bay
|
12/21/2012 | Recheck |
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Ensure all generic spray bottles holding chemicals are labeled withtoxin nameIt may be written with a Sharpie style pen
Location: Kitchen
- 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: Employees applied gloves without washing handshands must be washed with each glove change
- 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: Employee drink storage area is directly over raw potatoe storageplease choose a location away from food and foodcontact items
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Knife returned to knife rack soiledensure utensils are cleaned and sanitized prior to storage
Location: Prep area
Equipment: Knife/utensil rack
- 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: Table mounted can opener blade soiledensure it is cleaned regularly
Location: Prep area
Equipment: Can opener
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Cook line
Equipment: Hand sink
- Unapproved use of two bay
Unapproved use of 2 compartment sink for warewashing.
Correction: Use 2 bay sinks for approved uses only.
Comments: Soiled pans in prep sink for meatuse sink for food only use three compartment sink forall dishes/utensils/pans
Location: Prep area
Equipment: 2-bay
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12/14/2012 | Routine |
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Service counter
|
10/30/2012 | Pre-Licensing |
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