- Toxic material(s) separation (corrected)
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: CHEMICAL SPRAY BOTTLE STORED ON SAME SHELVING WITH SINGLE-SERVICE USE ITEMS.
Location: Service counter
- 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: CORRECTIVE ACTION: ESTABLISHMENT PROVIDED A 1-YEAR PEST CONTROL SERVICE AGREEMENT DOCUMENTATION THROUGH SCAT PEST CONTROL SERVICES.SERVERAL GNATS/FLIES PRESENT IN ESTABLISHMENT BACK CHEMICAL STORAGE ROOM WHERE MOP SINK IS LOCATED.(BREEDING SITE).KEEP MOP SINK ROOM AND ENTIRE ESTABLISHMENT CLEAN AND SANITIZED PROPERLY AND FLOORS MOISTURE-FREE TO ELIMINATE HARBOARGE OF FLIES/GNATS, ETC.PLEASE ENSURE TO PROVIDE PROFESSIONAL PEST CONTROL SERVICE AGREEMENT INVOICE/DOCUMENTATIONS ON THE RECHECK INSPECTION DATE.*MANAGEMENT STATED THAT PEST CONTROL CONSULTATION WAS IN PROGRESS*
Location: Kitchen (back)
- 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: CORRECTIVE ACTION: ESTABLISHMENT PROVIDED A 1-YEAR PEST CONTROL SERVICE AGREEMENT DOCUMENTATION THROUGH SCAT PEST CONTROL SERVICES.SERVERAL GNATS/FLIES PRESENT IN ESTABLISHMENT BACK CHEMICAL STORAGE ROOM WHERE MOP SINK IS LOCATED.(BREEDING SITE).KEEP MOP SINK ROOM AND ENTIRE ESTABLISHMENT CLEAN AND SANITIZED PROPERLY AND FLOORS MOISTURE-FREE TO ELIMINATE HARBOARGE OF FLIES/GNATS, ETC.PLEASE ENSURE TO PROVIDE PROFESSIONAL PEST CONTROL SERVICE AGREEMENT INVOICE/DOCUMENTATIONS ON THE RECHECK INSPECTION DATE.*MANAGEMENT STATED THAT PEST CONTROL CONSULTATION WAS IN PROGRESS*
Location: Chemical room
- Bait stations (corrected)
Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
Comments: REMOVE FLY STRIPS FROM FACILITY AND CONSULT PROFESSIONAL PEST CONTROL PROVIDER.
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: EMPLOYEE PERSONAL DRINK STORED ON BAKERY PREP TABLE WHILE PREPPING--DISCONTINUE THIS BEHAVIOR.PROVIDE DESIGNATED AREA FOR PERSONAL EMPLOYEE FOOD, DRINKS, ITEMS; MUST BE STORED AWAY FROM FOOD, SINGLE-SERVICE ITEMS, UTENSIL, EQUIPEMENT AND OFF OF FOOD PREP AREAS.*ALL EMPLOYEE DRINKS MUST CONTAIN LID AND STRAW.
Location: Kitchen
Equipment: Prep table
- 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 PERSONAL DRINK STORED ON BAKERY PREP TABLE WHILE PREPPING--DISCONTINUE THIS BEHAVIOR.PROVIDE DESIGNATED AREA FOR PERSONAL EMPLOYEE FOOD, DRINKS, ITEMS; MUST BE STORED AWAY FROM FOOD, SINGLE-SERVICE ITEMS, UTENSIL, EQUIPEMENT AND OFF OF FOOD PREP AREAS.*ALL EMPLOYEE DRINKS MUST CONTAIN LID AND STRAW.
Location: Prep area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITZIING OF KITCHEN TRUE COOLER INTERIOR SURFACES/SHELVING/DOOR TRACKS, ETC.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT EQUIPMENT (EX. STEAM TABLE, PREP TABLES, SHELVING, ETC.)
Location: Kitchen
Equipment: True cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITZIING OF KITCHEN TRUE COOLER INTERIOR SURFACES/SHELVING/DOOR TRACKS, ETC.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT EQUIPMENT (EX. STEAM TABLE, PREP TABLES, SHELVING, ETC.)
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITZIING OF KITCHEN TRUE COOLER INTERIOR SURFACES/SHELVING/DOOR TRACKS, ETC.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT EQUIPMENT (EX. STEAM TABLE, PREP TABLES, SHELVING, ETC.)
Location: Kitchen
Equipment: Steam table
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITZIING OF KITCHEN TRUE COOLER INTERIOR SURFACES/SHELVING/DOOR TRACKS, ETC.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT EQUIPMENT (EX. STEAM TABLE, PREP TABLES, SHELVING, ETC.)
Location: Kitchen
Equipment: Prep table
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITZIING OF KITCHEN TRUE COOLER INTERIOR SURFACES/SHELVING/DOOR TRACKS, ETC.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT EQUIPMENT (EX. STEAM TABLE, PREP TABLES, SHELVING, ETC.)
Location: Kitchen
Equipment: Metal shelving
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITZIING OF KITCHEN TRUE COOLER INTERIOR SURFACES/SHELVING/DOOR TRACKS, ETC.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT EQUIPMENT (EX. STEAM TABLE, PREP TABLES, SHELVING, ETC.)
Location: Kitchen
Equipment: Bulk food containers
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: 2-bay
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) REPAIR ALL LEAKS LOCATED AT BOTTOM PIPING OF 3-BAY SINK.2) REPAIR ALL FAUCET HEAD ATTACHMENT LEAKS THAT OCCUR WITH WATER IS TURNED ON AT KITCHEN 3-BAY SINK.
Location: Kitchen
Equipment: 3-bay
- 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 SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE ROOM.
Location: Dry storage
- 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: Chemical room
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: GET RID OF ANY ITEMS, TRASH, JUNK, EQUIPEMENT THAT YOU DO NOT WANT, NEED OR USE IN ESTABLISHMENT.(EX. BIKE, EQUIPMENT, CONSTRUCTION MATERIALS/CHEMICALS, ETC.)
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: GET RID OF ANY ITEMS, TRASH, JUNK, EQUIPEMENT THAT YOU DO NOT WANT, NEED OR USE IN ESTABLISHMENT.(EX. BIKE, EQUIPMENT, CONSTRUCTION MATERIALS/CHEMICALS, ETC.)
Location: Dry storage
- 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: Restroom
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: SEAL ALL WALL HOLES/GAPS THAT ARE LOCATED AT BACK KITCHEN WALL.
Location: Kitchen (back)
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: ENSURE ALL HANDSINKS ARE FUNCTIONING WITH HOT WATER AT LEAST AT 100 F - 120 F AT ALL TIMES.
Location: Restroom
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE PROPER HOOD SYSTEM FILTER FOR THE INTERIOR OF KITCHEN HOOD SYSTEM WHERE MISSING.
Location: Kitchen
- 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 BUBLS AT INTERIOR OF KITCHEN HOOD SYSTEM.
Location: Kitchen
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: 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: Restroom
|
09/04/2014 | Recheck |
- Toxic material(s) separation (corrected)
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: CHEMICAL SPRAY BOTTLE STORED ON SAME SHELVING WITH SINGLE-SERVICE USE ITEMS.
Location: Service counter
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: SERVERAL GNATS/FLIES PRESENT IN ESTABLISHMENT BACK CHEMICAL STORAGE ROOM WHERE MOP SINK IS LOCATED.(BREEDING SITE).KEEP MOP SINK ROOM AND ENTIRE ESTABLISHMENT CLEAN AND SANITIZED PROPERLY AND FLOORS MOISTURE-FREE TO ELIMINATE HARBOARGE OF FLIES/GNATS, ETC.PLEASE ENSURE TO PROVIDE PROFESSIONAL PEST CONTROL SERVICE AGREEMENT INVOICE/DOCUMENTATIONS ON THE RECHECK INSPECTION DATE.*MANAGEMENT STATED THAT PEST CONTROL CONSULTATION WAS IN PROGRESS*
Location: Kitchen (back)
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: SERVERAL GNATS/FLIES PRESENT IN ESTABLISHMENT BACK CHEMICAL STORAGE ROOM WHERE MOP SINK IS LOCATED.(BREEDING SITE).KEEP MOP SINK ROOM AND ENTIRE ESTABLISHMENT CLEAN AND SANITIZED PROPERLY AND FLOORS MOISTURE-FREE TO ELIMINATE HARBOARGE OF FLIES/GNATS, ETC.PLEASE ENSURE TO PROVIDE PROFESSIONAL PEST CONTROL SERVICE AGREEMENT INVOICE/DOCUMENTATIONS ON THE RECHECK INSPECTION DATE.*MANAGEMENT STATED THAT PEST CONTROL CONSULTATION WAS IN PROGRESS*
Location: Chemical room
- Bait stations
Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
Comments: REMOVE FLY STRIPS FROM FACILITY AND CONSULT PROFESSIONAL PEST CONTROL PROVIDER.
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: EMPLOYEE PERSONAL DRINK STORED ON BAKERY PREP TABLE WHILE PREPPING--DISCONTINUE THIS BEHAVIOR.PROVIDE DESIGNATED AREA FOR PERSONAL EMPLOYEE FOOD, DRINKS, ITEMS; MUST BE STORED AWAY FROM FOOD, SINGLE-SERVICE ITEMS, UTENSIL, EQUIPEMENT AND OFF OF FOOD PREP AREAS.*ALL EMPLOYEE DRINKS MUST CONTAIN LID AND STRAW.
Location: Kitchen
Equipment: Prep table
- 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 PERSONAL DRINK STORED ON BAKERY PREP TABLE WHILE PREPPING--DISCONTINUE THIS BEHAVIOR.PROVIDE DESIGNATED AREA FOR PERSONAL EMPLOYEE FOOD, DRINKS, ITEMS; MUST BE STORED AWAY FROM FOOD, SINGLE-SERVICE ITEMS, UTENSIL, EQUIPEMENT AND OFF OF FOOD PREP AREAS.*ALL EMPLOYEE DRINKS MUST CONTAIN LID AND STRAW.
Location: Prep area
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITZIING OF KITCHEN TRUE COOLER INTERIOR SURFACES/SHELVING/DOOR TRACKS, ETC.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT EQUIPMENT (EX. STEAM TABLE, PREP TABLES, SHELVING, ETC.)
Location: Kitchen
Equipment: True cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITZIING OF KITCHEN TRUE COOLER INTERIOR SURFACES/SHELVING/DOOR TRACKS, ETC.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT EQUIPMENT (EX. STEAM TABLE, PREP TABLES, SHELVING, ETC.)
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITZIING OF KITCHEN TRUE COOLER INTERIOR SURFACES/SHELVING/DOOR TRACKS, ETC.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT EQUIPMENT (EX. STEAM TABLE, PREP TABLES, SHELVING, ETC.)
Location: Kitchen
Equipment: Steam table
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITZIING OF KITCHEN TRUE COOLER INTERIOR SURFACES/SHELVING/DOOR TRACKS, ETC.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT EQUIPMENT (EX. STEAM TABLE, PREP TABLES, SHELVING, ETC.)
Location: Kitchen
Equipment: Prep table
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITZIING OF KITCHEN TRUE COOLER INTERIOR SURFACES/SHELVING/DOOR TRACKS, ETC.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT EQUIPMENT (EX. STEAM TABLE, PREP TABLES, SHELVING, ETC.)
Location: Kitchen
Equipment: Metal shelving
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITZIING OF KITCHEN TRUE COOLER INTERIOR SURFACES/SHELVING/DOOR TRACKS, ETC.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT EQUIPMENT (EX. STEAM TABLE, PREP TABLES, SHELVING, ETC.)
Location: Kitchen
Equipment: Bulk food containers
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: 2-bay
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) REPAIR ALL LEAKS LOCATED AT BOTTOM PIPING OF 3-BAY SINK.2) REPAIR ALL FAUCET HEAD ATTACHMENT LEAKS THAT OCCUR WITH WATER IS TURNED ON AT KITCHEN 3-BAY SINK.
Location: Kitchen
Equipment: 3-bay
- 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 SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE ROOM.
Location: Dry storage
- 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: Chemical room
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: GET RID OF ANY ITEMS, TRASH, JUNK, EQUIPEMENT THAT YOU DO NOT WANT, NEED OR USE IN ESTABLISHMENT.(EX. BIKE, EQUIPMENT, CONSTRUCTION MATERIALS/CHEMICALS, ETC.)
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: GET RID OF ANY ITEMS, TRASH, JUNK, EQUIPEMENT THAT YOU DO NOT WANT, NEED OR USE IN ESTABLISHMENT.(EX. BIKE, EQUIPMENT, CONSTRUCTION MATERIALS/CHEMICALS, ETC.)
Location: Dry storage
- 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: Restroom
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: SEAL ALL WALL HOLES/GAPS THAT ARE LOCATED AT BACK KITCHEN WALL.
Location: Kitchen (back)
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: ENSURE ALL HANDSINKS ARE FUNCTIONING WITH HOT WATER AT LEAST AT 100 F - 120 F AT ALL TIMES.
Location: Restroom
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE PROPER HOOD SYSTEM FILTER FOR THE INTERIOR OF KITCHEN HOOD SYSTEM WHERE MISSING.
Location: Kitchen
- 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 BUBLS AT INTERIOR OF KITCHEN HOOD SYSTEM.
Location: Kitchen
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: 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: Restroom
|
08/26/2014 | Recheck |
- 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: CHEMICAL SPRAY BOTTLE STORED ON SAME SHELVING WITH SINGLE-SERVICE USE ITEMS.
Location: Service counter
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: SERVERAL GNATS/FLIES PRESENT IN ESTABLISHMENT BACK CHEMICAL STORAGE ROOM WHERE MOP SINK IS LOCATED.(BREEDING SITE).KEEP MOP SINK ROOM AND ENTIRE ESTABLISHMENT CLEAN AND SANITIZED PROPERLY AND FLOORS MOISTURE-FREE TO ELIMINATE HARBOARGE OF FLIES/GNATS, ETC.PLEASE ENSURE TO PROVIDE PROFESSIONAL PEST CONTROL SERVICE AGREEMENT INVOICE/DOCUMENTATIONS ON THE RECHECK INSPECTION DATE.*MANAGEMENT STATED THAT PEST CONTROL CONSULTATION WAS IN PROGRESS*
Location: Kitchen (back)
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: SERVERAL GNATS/FLIES PRESENT IN ESTABLISHMENT BACK CHEMICAL STORAGE ROOM WHERE MOP SINK IS LOCATED.(BREEDING SITE).KEEP MOP SINK ROOM AND ENTIRE ESTABLISHMENT CLEAN AND SANITIZED PROPERLY AND FLOORS MOISTURE-FREE TO ELIMINATE HARBOARGE OF FLIES/GNATS, ETC.PLEASE ENSURE TO PROVIDE PROFESSIONAL PEST CONTROL SERVICE AGREEMENT INVOICE/DOCUMENTATIONS ON THE RECHECK INSPECTION DATE.*MANAGEMENT STATED THAT PEST CONTROL CONSULTATION WAS IN PROGRESS*
Location: Chemical room
- Bait stations
Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
Comments: REMOVE FLY STRIPS FROM FACILITY AND CONSULT PROFESSIONAL PEST CONTROL PROVIDER.
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: EMPLOYEE PERSONAL DRINK STORED ON BAKERY PREP TABLE WHILE PREPPING--DISCONTINUE THIS BEHAVIOR.PROVIDE DESIGNATED AREA FOR PERSONAL EMPLOYEE FOOD, DRINKS, ITEMS; MUST BE STORED AWAY FROM FOOD, SINGLE-SERVICE ITEMS, UTENSIL, EQUIPEMENT AND OFF OF FOOD PREP AREAS.*ALL EMPLOYEE DRINKS MUST CONTAIN LID AND STRAW.
Location: Kitchen
Equipment: Prep table
- 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 PERSONAL DRINK STORED ON BAKERY PREP TABLE WHILE PREPPING--DISCONTINUE THIS BEHAVIOR.PROVIDE DESIGNATED AREA FOR PERSONAL EMPLOYEE FOOD, DRINKS, ITEMS; MUST BE STORED AWAY FROM FOOD, SINGLE-SERVICE ITEMS, UTENSIL, EQUIPEMENT AND OFF OF FOOD PREP AREAS.*ALL EMPLOYEE DRINKS MUST CONTAIN LID AND STRAW.
Location: Prep area
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITZIING OF KITCHEN TRUE COOLER INTERIOR SURFACES/SHELVING/DOOR TRACKS, ETC.
Location: Kitchen
Equipment: True cooler
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: 2-bay
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) REPAIR ALL LEAKS LOCATED AT BOTTOM PIPING OF 3-BAY SINK.2) REPAIR ALL FAUCET HEAD ATTACHMENT LEAKS THAT OCCUR WITH WATER IS TURNED ON AT KITCHEN 3-BAY SINK.
Location: Kitchen
Equipment: 3-bay
- 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 SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE ROOM.
Location: Dry storage
- 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: Chemical room
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: GET RID OF ANY ITEMS, TRASH, JUNK, EQUIPEMENT THAT YOU DO NOT WANT, NEED OR USE IN ESTABLISHMENT.(EX. BIKE, EQUIPMENT, CONSTRUCTION MATERIALS/CHEMICALS, ETC.)
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: GET RID OF ANY ITEMS, TRASH, JUNK, EQUIPEMENT THAT YOU DO NOT WANT, NEED OR USE IN ESTABLISHMENT.(EX. BIKE, EQUIPMENT, CONSTRUCTION MATERIALS/CHEMICALS, ETC.)
Location: Dry storage
- 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: Restroom
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: SEAL ALL WALL HOLES/GAPS THAT ARE LOCATED AT BACK KITCHEN WALL.
Location: Kitchen (back)
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: ENSURE ALL HANDSINKS ARE FUNCTIONING WITH HOT WATER AT LEAST AT 100 F - 120 F AT ALL TIMES.
Location: Restroom
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE PROPER HOOD SYSTEM FILTER FOR THE INTERIOR OF KITCHEN HOOD SYSTEM WHERE MISSING.
Location: Kitchen
- 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 BUBLS AT INTERIOR OF KITCHEN HOOD SYSTEM.
Location: Kitchen
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Restroom
- 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: Restroom
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08/13/2014 | Recheck |
- 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: CHEMICAL SPRAY BOTTLE STORED ON SAME SHELVING WITH SINGLE-SERVICE USE ITEMS.
Location: Service counter
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: SERVERAL GNATS/FLIES PRESENT IN ESTABLISHMENT BACK CHEMICAL STORAGE ROOM WHERE MOP SINK IS LOCATED.(BREEDING SITE).KEEP MOP SINK ROOM AND ENTIRE ESTABLISHMENT CLEAN AND SANITIZED PROPERLY AND FLOORS MOISTURE-FREE TO ELIMINATE HARBOARGE OF FLIES/GNATS, ETC.PLEASE ENSURE TO PROVIDE PROFESSIONAL PEST CONTROL SERVICE AGREEMENT INVOICE/DOCUMENTATIONS ON THE RECHECK INSPECTION DATE.*MANAGEMENT STATED THAT PEST CONTROL CONSULTATION WAS IN PROGRESS*
Location: Kitchen (back)
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: SERVERAL GNATS/FLIES PRESENT IN ESTABLISHMENT BACK CHEMICAL STORAGE ROOM WHERE MOP SINK IS LOCATED.(BREEDING SITE).KEEP MOP SINK ROOM AND ENTIRE ESTABLISHMENT CLEAN AND SANITIZED PROPERLY AND FLOORS MOISTURE-FREE TO ELIMINATE HARBOARGE OF FLIES/GNATS, ETC.PLEASE ENSURE TO PROVIDE PROFESSIONAL PEST CONTROL SERVICE AGREEMENT INVOICE/DOCUMENTATIONS ON THE RECHECK INSPECTION DATE.*MANAGEMENT STATED THAT PEST CONTROL CONSULTATION WAS IN PROGRESS*
Location: Chemical room
- Bait stations
Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
Comments: REMOVE FLY STRIPS FROM FACILITY AND CONSULT PROFESSIONAL PEST CONTROL PROVIDER.
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: EMPLOYEE PERSONAL DRINK STORED ON BAKERY PREP TABLE WHILE PREPPING--DISCONTINUE THIS BEHAVIOR.PROVIDE DESIGNATED AREA FOR PERSONAL EMPLOYEE FOOD, DRINKS, ITEMS; MUST BE STORED AWAY FROM FOOD, SINGLE-SERVICE ITEMS, UTENSIL, EQUIPEMENT AND OFF OF FOOD PREP AREAS.*ALL EMPLOYEE DRINKS MUST CONTAIN LID AND STRAW.
Location: Kitchen
Equipment: Prep table
- 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 PERSONAL DRINK STORED ON BAKERY PREP TABLE WHILE PREPPING--DISCONTINUE THIS BEHAVIOR.PROVIDE DESIGNATED AREA FOR PERSONAL EMPLOYEE FOOD, DRINKS, ITEMS; MUST BE STORED AWAY FROM FOOD, SINGLE-SERVICE ITEMS, UTENSIL, EQUIPEMENT AND OFF OF FOOD PREP AREAS.*ALL EMPLOYEE DRINKS MUST CONTAIN LID AND STRAW.
Location: Prep area
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITZIING OF KITCHEN TRUE COOLER INTERIOR SURFACES/SHELVING/DOOR TRACKS, ETC.
Location: Kitchen
Equipment: True cooler
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: 2-bay
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) REPAIR ALL LEAKS LOCATED AT BOTTOM PIPING OF 3-BAY SINK.2) REPAIR ALL FAUCET HEAD ATTACHMENT LEAKS THAT OCCUR WITH WATER IS TURNED ON AT KITCHEN 3-BAY SINK.
Location: Kitchen
Equipment: 3-bay
- 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 SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE ROOM.
Location: Dry storage
- 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: Chemical room
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: GET RID OF ANY ITEMS, TRASH, JUNK, EQUIPEMENT THAT YOU DO NOT WANT, NEED OR USE IN ESTABLISHMENT.(EX. BIKE, EQUIPMENT, CONSTRUCTION MATERIALS/CHEMICALS, ETC.)
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: GET RID OF ANY ITEMS, TRASH, JUNK, EQUIPEMENT THAT YOU DO NOT WANT, NEED OR USE IN ESTABLISHMENT.(EX. BIKE, EQUIPMENT, CONSTRUCTION MATERIALS/CHEMICALS, ETC.)
Location: Dry storage
- 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: Restroom
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: SEAL ALL WALL HOLES/GAPS THAT ARE LOCATED AT BACK KITCHEN WALL.
Location: Kitchen (back)
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: ENSURE ALL HANDSINKS ARE FUNCTIONING WITH HOT WATER AT LEAST AT 100 F - 120 F AT ALL TIMES.
Location: Restroom
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE PROPER HOOD SYSTEM FILTER FOR THE INTERIOR OF KITCHEN HOOD SYSTEM WHERE MISSING.
Location: Kitchen
- 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 BUBLS AT INTERIOR OF KITCHEN HOOD SYSTEM.
Location: Kitchen
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Restroom
- 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: Restroom
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08/07/2014 | Routine |
- 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: 7/16/2014: EMPLOYEES MUST WASH HANDS ANYTIME THEY BECOME CONTAMINATED BEFORE HANDLING FOOD. EMPLOYEE TOUCHED FACE, TOUCHED SHIRT AND DID NOT WASH HANDS PRIOR TO RETRIEVING DONUTS WITH TISSUE PAPER. EVEN THOUGH USING TISSUE PAPER, HANDS MUST BE WASHED. DISCUSSED WITH EMPLOYEE.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 7/3/2014: DEFROST CHEST FREEZER NEXT TO STAIRS.
Location: Kitchen (front)
Equipment: Chest freezer
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 7/3/2014: (1) SEAL ALL SINK EDGES TO WALLS. (2) SEAL ALL STAINLESS STEEL EDGES AT FRONT COUNTER.
Location: Kitchen
Equipment: Hand sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 7/3/2014: (1) SEAL ALL SINK EDGES TO WALLS. (2) SEAL ALL STAINLESS STEEL EDGES AT FRONT COUNTER.
Equipment: Hand sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 7/3/2014: (1) SEAL ALL SINK EDGES TO WALLS. (2) SEAL ALL STAINLESS STEEL EDGES AT FRONT COUNTER.
Equipment: Hand sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 7/3/2014: (1) SEAL ALL SINK EDGES TO WALLS. (2) SEAL ALL STAINLESS STEEL EDGES AT FRONT COUNTER.
Equipment: 3-bay
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 7/3/2014: (1) SEAL ALL SINK EDGES TO WALLS. (2) SEAL ALL STAINLESS STEEL EDGES AT FRONT COUNTER.
Equipment: Char-grill
- 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: 7/16/2014: BOX OF SHORTENING, CONTAINER OF CHOCOLATE GLAZE AND BAG OF POWDERED SUGAR SITTING DIRECTLY ON FLOOR IN KITCHEN. MAINTAIN ALL FOOD ITEMS 6 INCHES OFF THE FLOOR. PLACING ON FLOOR IS UNSAFE FOR THE FOOD AND CONTAMINATES THE CONTAINER OR PACKAGE IT IS IN.
Location: Kitchen
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: 7/16/2014: EMPLOYEES MUST WEAR HAIR RESTRAINTS (HATS, VISORS, HEAD WRAP, HEAD SCARF, BANDANA IF HANDLING OR MAKING FOOD ITEMS. LONG HAIR MUST BE WRAPPED/TIED UP, NO LONG PONYTAILS ALLOWED WHEN FOOD HANDLING.) EMPLOYEES WORKING REGISTER ONLY DO NOT HAVE TO WEAR HAIR RESTRAINTS. DISCUSSED WITH EMPLOYEE.
- 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: 7/3/2014: PROVIDE THERMOMETER IN 2-DOOR COOLER AT FRONT SERVICE COUNTER. COOLER SITS BELOW COUNTER. 7/16/2014: THERMOMETER PLACED IN COOLER, CORRECTED ON SIGHT. THERMOMETER NOT IN COOLER AT TIME OF INSPECTION.
Location: Service counter
Equipment: Reach in cooler (2 door)
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07/24/2014 | Pre-Licensing Recheck |
- 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: 7/16/2014: EMPLOYEES MUST WASH HANDS ANYTIME THEY BECOME CONTAMINATED BEFORE HANDLING FOOD. EMPLOYEE TOUCHED FACE, TOUCHED SHIRT AND DID NOT WASH HANDS PRIOR TO RETRIEVING DONUTS WITH TISSUE PAPER. EVEN THOUGH USING TISSUE PAPER, HANDS MUST BE WASHED. DISCUSSED WITH EMPLOYEE.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 7/3/2014: DEFROST CHEST FREEZER NEXT TO STAIRS.
Location: Kitchen (front)
Equipment: Chest freezer
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 7/3/2014: (1) SEAL ALL SINK EDGES TO WALLS. (2) SEAL ALL STAINLESS STEEL EDGES AT FRONT COUNTER.
Location: Kitchen
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 7/3/2014: (1) SEAL ALL SINK EDGES TO WALLS. (2) SEAL ALL STAINLESS STEEL EDGES AT FRONT COUNTER.
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 7/3/2014: (1) SEAL ALL SINK EDGES TO WALLS. (2) SEAL ALL STAINLESS STEEL EDGES AT FRONT COUNTER.
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 7/3/2014: (1) SEAL ALL SINK EDGES TO WALLS. (2) SEAL ALL STAINLESS STEEL EDGES AT FRONT COUNTER.
Equipment: 3-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 7/3/2014: (1) SEAL ALL SINK EDGES TO WALLS. (2) SEAL ALL STAINLESS STEEL EDGES AT FRONT COUNTER.
Equipment: Char-grill
- 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: 7/16/2014: BOX OF SHORTENING, CONTAINER OF CHOCOLATE GLAZE AND BAG OF POWDERED SUGAR SITTING DIRECTLY ON FLOOR IN KITCHEN. MAINTAIN ALL FOOD ITEMS 6 INCHES OFF THE FLOOR. PLACING ON FLOOR IS UNSAFE FOR THE FOOD AND CONTAMINATES THE CONTAINER OR PACKAGE IT IS IN.
Location: Kitchen
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: 7/16/2014: EMPLOYEES MUST WEAR HAIR RESTRAINTS (HATS, VISORS, HEAD WRAP, HEAD SCARF, BANDANA IF HANDLING OR MAKING FOOD ITEMS. LONG HAIR MUST BE WRAPPED/TIED UP, NO LONG PONYTAILS ALLOWED WHEN FOOD HANDLING.) EMPLOYEES WORKING REGISTER ONLY DO NOT HAVE TO WEAR HAIR RESTRAINTS. DISCUSSED WITH EMPLOYEE.
- 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: 7/3/2014: PROVIDE THERMOMETER IN 2-DOOR COOLER AT FRONT SERVICE COUNTER. COOLER SITS BELOW COUNTER. 7/16/2014: THERMOMETER PLACED IN COOLER, CORRECTED ON SIGHT. THERMOMETER NOT IN COOLER AT TIME OF INSPECTION.
Location: Service counter
Equipment: Reach in cooler (2 door)
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07/17/2014 | Pre-Licensing Recheck |
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 7/3/2014: DEFROST CHEST FREEZER NEXT TO STAIRS.
Location: Kitchen (front)
Equipment: Chest freezer
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 7/3/2014: (1) SEAL ALL SINK EDGES TO WALLS. (2) SEAL ALL STAINLESS STEEL EDGES AT FRONT COUNTER.
Location: Kitchen
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 7/3/2014: (1) SEAL ALL SINK EDGES TO WALLS. (2) SEAL ALL STAINLESS STEEL EDGES AT FRONT COUNTER.
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 7/3/2014: (1) SEAL ALL SINK EDGES TO WALLS. (2) SEAL ALL STAINLESS STEEL EDGES AT FRONT COUNTER.
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 7/3/2014: (1) SEAL ALL SINK EDGES TO WALLS. (2) SEAL ALL STAINLESS STEEL EDGES AT FRONT COUNTER.
Equipment: 3-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 7/3/2014: (1) SEAL ALL SINK EDGES TO WALLS. (2) SEAL ALL STAINLESS STEEL EDGES AT FRONT COUNTER.
Equipment: Char-grill
- 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: 7/3/2014: PROVIDE THERMOMETER IN 2-DOOR COOLER AT FRONT SERVICE COUNTER. COOLER SITS BELOW COUNTER.
Location: Service counter
Equipment: Reach in cooler (2 door)
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07/03/2014 | Pre-Licensing |
Restaurant representatives - add corrected or new information about GENERAL AMERICAN DONUT COMPANY, 827 S EAST ST, Indianapolis, IN »