GOLDEN SKILLET, 1301 S HIGH SCHOOL RD, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: GOLDEN SKILLET
Type: Restaurant
Address: 1301 S HIGH SCHOOL RD, Indianapolis, IN 46241
County: Marion
License #: 201674
Smoking: Smoke Free
Total inspections: 17
Last inspection: 04/21/2011

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Inspection findings

Inspection Date

Type

  • 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. Gravy on counter with no temperature control at 91 deg F. Keep food at 135 deg F or above. Person in charge discarded gravy.2. Gravy on stove top at 129-130 deg F. Please make sure to hold hot foods at 135 deg F or above.
    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: 1. One pan of ground meat in walk in cooler since day before at 50 deg F. Person in charge discarded. COS2. Rice in walk in cooler from yesterday at 46-46.5deg F. One pan disposed of at time of inspection. Cool foods in approved manner. Note: handouts on cooling and other procedures given at time of inspection. CORRECTED3. Two flats of raw eggs at room temperature. Please store at 41 deg F or below. CORRECTED4. One container of liquid eggs at room temperature. Store at 41 deg F or below. COS5. Food in rear walk in cooler at 46-47 deg F. Food must be kept at 41 deg F or below. Repair. Issue to hold food as required. - Rice, Ham, Pasta
    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: 1. One pan of ground meat in walk in cooler since day before at 50 deg F. Person in charge discarded. COS2. Rice in walk in cooler from yesterday at 46-46.5deg F. One pan disposed of at time of inspection. Cool foods in approved manner. Note: handouts on cooling and other procedures given at time of inspection. CORRECTED3. Two flats of raw eggs at room temperature. Please store at 41 deg F or below. CORRECTED4. One container of liquid eggs at room temperature. Store at 41 deg F or below. COS5. Food in rear walk in cooler at 46-47 deg F. Food must be kept at 41 deg F or below. Repair. Issue to hold food as required. - Rice, Ham, Pasta
    Location: Kitchen
  • Sanitizing exposure time or 160 degrees (corrected)
    Hot water sanitizing exposure time or temperature is insufficient.
    Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
    Comments: Dish machine is not sanitizing. Do not use dish machine to sanitize until reading is shown on test strips. Use three bay sink to sanitize.Note: on follow up 4-7-2011 No sanitizer reading at final rinse of dish machine. Dish machine may not be used to sanitize until test strips display a reading at final rinse. Employees were not sanitizing dishes/equipment in 3 bay sink as directed during during routine inspection. Addressed issue at dish machine, use 3-bay sink to sanitize. ** A citation will be issued on follow up if violations regarding dish machine continue.
    Location: Dish machine area
    Equipment: Dishmachine
  • 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. Employeee drink on cooks line (ice water) without lid/straw. Please provide lids and straws for drinks in kitchen. CORRECTED2. Employee food on prep table at dish area, Discontinue. Eat in approved areas.
    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. Employeee drink on cooks line (ice water) without lid/straw. Please provide lids and straws for drinks in kitchen. CORRECTED2. Employee food on prep table at dish area, Discontinue. Eat in approved areas.
    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: Raw bacon over spahetti sauce in walk in cooler. Please store raw meats below cooked foods, ready to eat foods, and produce
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean the soiled slicer in rear area. 2. Foil on salamander in kitchen. Remove and clean as needed.
    Location: 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: Duck tape on small prep top cooler on front line. Remove and repair as needed. Do not use duck tape.
    Location: Kitchen
  • Single-service reuse (corrected)
    Single service and single use articles reused.
    Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
    Comments: Containers (from food manufacturer) that previously held cold foods now being used to store hot foods. Discontune using for hot holding.
  • 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: Eliminate the gap beneath the exit door. (rear)
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Stained ceiling tiles on front line. Please replace with washable ceiling tiles. Repair roof leaks if needed.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean the soiled compresor/fan guards in walk in cooler. CORRECTED2. Soiled walk in cooler door. Clean. CORRECTED3. Soiled ceiling fan above dish table and 3 bay sink. Clean. CORRECTED
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean the soiled compresor/fan guards in walk in cooler. CORRECTED2. Soiled walk in cooler door. Clean. CORRECTED3. Soiled ceiling fan above dish table and 3 bay sink. Clean. CORRECTED
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth on counter. Please store in approved strength sanitizer solution. (on cooks line)
    Location: Kitchen
  • Thawing (corrected)
    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: One pan with beef wrapped inplastic at room temperature. Do not thaw foods at room temperature. Thaw in refrigeration, under running cold water at 70 deg F or below, or in microwave oven immediately before cooking.
    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: Monitor with test strips the dish machine function.
    Location: Kitchen
  • 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: Remove card board that is lining shelves in walk in cooler. This will promote proper air flow.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Defrost chest freezer on cook's line as well as 1 door true freezer by walk in cooler. CORRECTED2. Ice around walk in freezer door and loose insulation. Ensure good seal for consistent product temperature.3. Compressor in walk in cooler dripping. Please repair. Corrected4. Wood door frame exposed in walk in cooler. Please provide smooth, non absorbent, easily cleanable cover over raw wood. 5. Repair walk in cooler to hold food at 41 degrees F and below. Corrected
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Defrost chest freezer on cook's line as well as 1 door true freezer by walk in cooler. CORRECTED2. Ice around walk in freezer door and loose insulation. Ensure good seal for consistent product temperature.3. Compressor in walk in cooler dripping. Please repair. Corrected4. Wood door frame exposed in walk in cooler. Please provide smooth, non absorbent, easily cleanable cover over raw wood. 5. Repair walk in cooler to hold food at 41 degrees F and below. Corrected
    Location: Kitchen
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Seal to wall with silicone sealer the prep table in rear area.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean the soiled shelf above prep table in back kitchen area. CORRECTED2. Foil lining sides of fryers. Remove and clean as needed.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean the soiled shelf above prep table in back kitchen area. CORRECTED2. Foil lining sides of fryers. Remove and clean as needed.
    Location: Kitchen
  • 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: Bulk flour bin soiled. Clean
    Location: Kitchen
  • 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: 1. Rope/string hanging from shelf support to behind prep top cooler on cooks line. Discontinue. Remove as rope is not non-absorbent & easily cleanable.2. Cardboard lining prep table in dish area. Please remove and clean as needed.
    Location: Kitchen
  • 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 stored in salad. Store handle up and out of food.
    Location: Kitchen
04/21/2011Recheck
  • 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. Gravy on counter with no temperature control at 91 deg F. Keep food at 135 deg F or above. Person in charge discarded gravy.2. Gravy on stove top at 129-130 deg F. Please make sure to hold hot foods at 135 deg F or above.
    Location: 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: 1. One pan of ground meat in walk in cooler since day before at 50 deg F. Person in charge discarded. COS2. Rice in walk in cooler from yesterday at 46-46.5deg F. One pan disposed of at time of inspection. Cool foods in approved manner. Note: handouts on cooling and other procedures given at time of inspection. CORRECTED3. Two flats of raw eggs at room temperature. Please store at 41 deg F or below. CORRECTED4. One container of liquid eggs at room temperature. Store at 41 deg F or below. COS5. Food in rear walk in cooler at 46-47 deg F. Food must be kept at 41 deg F or below. Repair. Issue to hold food as required. - Rice, Ham, Pasta
    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: 1. One pan of ground meat in walk in cooler since day before at 50 deg F. Person in charge discarded. COS2. Rice in walk in cooler from yesterday at 46-46.5deg F. One pan disposed of at time of inspection. Cool foods in approved manner. Note: handouts on cooling and other procedures given at time of inspection. CORRECTED3. Two flats of raw eggs at room temperature. Please store at 41 deg F or below. CORRECTED4. One container of liquid eggs at room temperature. Store at 41 deg F or below. COS5. Food in rear walk in cooler at 46-47 deg F. Food must be kept at 41 deg F or below. Repair. Issue to hold food as required. - Rice, Ham, Pasta
    Location: Kitchen
  • Sanitizing exposure time or 160 degrees (corrected)
    Hot water sanitizing exposure time or temperature is insufficient.
    Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
    Comments: Dish machine is not sanitizing. Do not use dish machine to sanitize until reading is shown on test strips. Use three bay sink to sanitize.Note: on follow up 4-7-2011 No sanitizer reading at final rinse of dish machine. Dish machine may not be used to sanitize until test strips display a reading at final rinse. Employees were not sanitizing dishes/equipment in 3 bay sink as directed during during routine inspection. Addressed issue at dish machine, use 3-bay sink to sanitize. ** A citation will be issued on follow up if violations regarding dish machine continue.
    Location: Dish machine area
    Equipment: Dishmachine
  • 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. Employeee drink on cooks line (ice water) without lid/straw. Please provide lids and straws for drinks in kitchen. CORRECTED2. Employee food on prep table at dish area, Discontinue. Eat in approved areas.
    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. Employeee drink on cooks line (ice water) without lid/straw. Please provide lids and straws for drinks in kitchen. CORRECTED2. Employee food on prep table at dish area, Discontinue. Eat in approved areas.
    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: Raw bacon over spahetti sauce in walk in cooler. Please store raw meats below cooked foods, ready to eat foods, and produce
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean the soiled slicer in rear area. 2. Foil on salamander in kitchen. Remove and clean as needed.
    Location: 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: Duck tape on small prep top cooler on front line. Remove and repair as needed. Do not use duck tape.
    Location: Kitchen
  • Single-service reuse (corrected)
    Single service and single use articles reused.
    Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
    Comments: Containers (from food manufacturer) that previously held cold foods now being used to store hot foods. Discontune using for hot holding.
  • 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: Eliminate the gap beneath the exit door. (rear)
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Stained ceiling tiles on front line. Please replace with washable ceiling tiles. Repair roof leaks if needed.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean the soiled compresor/fan guards in walk in cooler. CORRECTED2. Soiled walk in cooler door. Clean. CORRECTED3. Soiled ceiling fan above dish table and 3 bay sink. Clean.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean the soiled compresor/fan guards in walk in cooler. CORRECTED2. Soiled walk in cooler door. Clean. CORRECTED3. Soiled ceiling fan above dish table and 3 bay sink. Clean.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth on counter. Please store in approved strength sanitizer solution. (on cooks line)
    Location: Kitchen
  • Thawing (corrected)
    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: One pan with beef wrapped inplastic at room temperature. Do not thaw foods at room temperature. Thaw in refrigeration, under running cold water at 70 deg F or below, or in microwave oven immediately before cooking.
    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: Monitor with test strips the dish machine function.
    Location: Kitchen
  • 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: Remove card board that is lining shelves in walk in cooler. This will promote proper air flow.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Defrost chest freezer on cook's line as well as 1 door true freezer by walk in cooler. CORRECTED2. Ice around walk in freezer door and loose insulation. Ensure good seal for consistent product temperature.3. Compressor in walk in cooler dripping. Please repair.4. Wood door frame exposed in walk in cooler. Please provide smooth, non absorbent, easily cleanable cover over raw wood. 5. Repair walk in cooler to hold food at 41 degrees F and below.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Defrost chest freezer on cook's line as well as 1 door true freezer by walk in cooler. CORRECTED2. Ice around walk in freezer door and loose insulation. Ensure good seal for consistent product temperature.3. Compressor in walk in cooler dripping. Please repair.4. Wood door frame exposed in walk in cooler. Please provide smooth, non absorbent, easily cleanable cover over raw wood. 5. Repair walk in cooler to hold food at 41 degrees F and below.
    Location: Kitchen
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Seal to wall with silicone sealer the prep table in rear area.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean the soiled shelf above prep table in back kitchen area. CORRECTED2. Foil lining sides of fryers. Remove and clean as needed.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean the soiled shelf above prep table in back kitchen area. CORRECTED2. Foil lining sides of fryers. Remove and clean as needed.
    Location: Kitchen
  • 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: Bulk flour bin soiled. Clean
    Location: Kitchen
  • 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: 1. Rope/string hanging from shelf support to behind prep top cooler on cooks line. Discontinue. Remove as rope is not non-absorbent & easily cleanable.2. Cardboard lining prep table in dish area. Please remove and clean as needed.
    Location: Kitchen
  • 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 stored in salad. Store handle up and out of food.
    Location: Kitchen
04/14/2011Recheck
  • 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. Gravy on counter with no temperature control at 91 deg F. Keep food at 135 deg F or above. Person in charge discarded gravy.2. Gravy on stove top at 129-130 deg F. Please make sure to hold hot foods at 135 deg F or above.
    Location: 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: 1. One pan of ground meat in walk in cooler since day before at 50 deg F. Person in charge discarded. COS2. Rice in walk in cooler from yesterday at 46-46.5deg F. One pan disposed of at time of inspection. Cool foods in approved manner. Note: handouts on cooling and other procedures given at time of inspection. CORRECTED3. Two flats of raw eggs at room temperature. Please store at 41 deg F or below. CORRECTED4. One container of liquid eggs at room temperature. Store at 41 deg F or below. COS5. Food in rear walk in cooler at 46-47 deg F. Food must be kept at 41 deg F or below. Repair. Issue to hold food as required. - Rice, Ham, Pasta
    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: 1. One pan of ground meat in walk in cooler since day before at 50 deg F. Person in charge discarded. COS2. Rice in walk in cooler from yesterday at 46-46.5deg F. One pan disposed of at time of inspection. Cool foods in approved manner. Note: handouts on cooling and other procedures given at time of inspection. CORRECTED3. Two flats of raw eggs at room temperature. Please store at 41 deg F or below. CORRECTED4. One container of liquid eggs at room temperature. Store at 41 deg F or below. COS5. Food in rear walk in cooler at 46-47 deg F. Food must be kept at 41 deg F or below. Repair. Issue to hold food as required. - Rice, Ham, Pasta
    Location: Kitchen
  • Sanitizing exposure time or 160 degrees
    Hot water sanitizing exposure time or temperature is insufficient.
    Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
    Comments: Dish machine is not sanitizing. Do not use dish machine to sanitize until reading is shown on test strips. Use three bay sink to sanitize.Note: on follow up 4-7-2011 No sanitizer reading at final rinse of dish machine. Dish machine may not be used to sanitize until test strips display a reading at final rinse. Employees were not sanitizing dishes/equipment in 3 bay sink as directed during during routine inspection. Addressed issue at dish machine, use 3-bay sink to sanitize. ** A citation will be issued on follow up if violations regarding dish machine continue.
    Location: Dish machine area
    Equipment: Dishmachine
  • 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. Employeee drink on cooks line (ice water) without lid/straw. Please provide lids and straws for drinks in kitchen. CORRECTED2. Employee food on prep table at dish area, Discontinue. Eat in approved areas.
    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. Employeee drink on cooks line (ice water) without lid/straw. Please provide lids and straws for drinks in kitchen. CORRECTED2. Employee food on prep table at dish area, Discontinue. Eat in approved areas.
    Location: 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: Raw bacon over spahetti sauce in walk in cooler. Please store raw meats below cooked foods, ready to eat foods, and produce
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean the soiled slicer in rear area. 2. Foil on salamander in kitchen. Remove and clean as needed.
    Location: 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: Duck tape on small prep top cooler on front line. Remove and repair as needed. Do not use duck tape.
    Location: Kitchen
  • Single-service reuse (corrected)
    Single service and single use articles reused.
    Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
    Comments: Containers (from food manufacturer) that previously held cold foods now being used to store hot foods. Discontune using for hot holding.
  • 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: Eliminate the gap beneath the exit door. (rear)
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Stained ceiling tiles on front line. Please replace with washable ceiling tiles. Repair roof leaks if needed.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean the soiled compresor/fan guards in walk in cooler. CORRECTED2. Soiled walk in cooler door. Clean. CORRECTED3. Soiled ceiling fan above dish table and 3 bay sink. Clean.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean the soiled compresor/fan guards in walk in cooler. CORRECTED2. Soiled walk in cooler door. Clean. CORRECTED3. Soiled ceiling fan above dish table and 3 bay sink. Clean.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth on counter. Please store in approved strength sanitizer solution. (on cooks line)
    Location: Kitchen
  • Thawing (corrected)
    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: One pan with beef wrapped inplastic at room temperature. Do not thaw foods at room temperature. Thaw in refrigeration, under running cold water at 70 deg F or below, or in microwave oven immediately before cooking.
    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: Monitor with test strips the dish machine function.
    Location: Kitchen
  • 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: Remove card board that is lining shelves in walk in cooler. This will promote proper air flow.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Defrost chest freezer on cook's line as well as 1 door true freezer by walk in cooler. CORRECTED2. Ice around walk in freezer door and loose insulation. Ensure good seal for consistent product temperature.3. Compressor in walk in cooler dripping. Please repair.4. Wood door frame exposed in walk in cooler. Please provide smooth, non absorbent, easily cleanable cover over raw wood.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Defrost chest freezer on cook's line as well as 1 door true freezer by walk in cooler. CORRECTED2. Ice around walk in freezer door and loose insulation. Ensure good seal for consistent product temperature.3. Compressor in walk in cooler dripping. Please repair.4. Wood door frame exposed in walk in cooler. Please provide smooth, non absorbent, easily cleanable cover over raw wood.
    Location: Kitchen
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Seal to wall with silicone sealer the prep table in rear area.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean the soiled shelf above prep table in back kitchen area. CORRECTED2. Foil lining sides of fryers. Remove and clean as needed.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean the soiled shelf above prep table in back kitchen area. CORRECTED2. Foil lining sides of fryers. Remove and clean as needed.
    Location: Kitchen
  • 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: Bulk flour bin soiled. Clean
    Location: Kitchen
  • 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: 1. Rope/string hanging from shelf support to behind prep top cooler on cooks line. Discontinue. Remove as rope is not non-absorbent & easily cleanable.2. Cardboard lining prep table in dish area. Please remove and clean as needed.
    Location: Kitchen
  • 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 stored in salad. Store handle up and out of food.
    Location: Kitchen
04/08/2011Recheck
  • 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. Gravy on counter with no temperature control at 91 deg F. Keep food at 135 deg F or above. Person in charge discarded gravy.2. Gravy on stove top at 129-130 deg F. Please make sure to hold hot foods at 135 deg F or above.
    Location: 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: 1. One pan of ground meat in walk in cooler since day before at 50 deg F. Person in charge discarded. COS2. Rice in walk in cooler from yesterday at 46-46.5deg F. One pan disposed of at time of inspection. Cool foods in approved manner. Note: handouts on cooling and other procedures given at time of inspection.3. Two flats of raw eggs at room temperature. Please store at 41 deg F or below. 4. One container of liquid eggs at room temperature. Store at 41 deg F or below. COS
    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: 1. One pan of ground meat in walk in cooler since day before at 50 deg F. Person in charge discarded. COS2. Rice in walk in cooler from yesterday at 46-46.5deg F. One pan disposed of at time of inspection. Cool foods in approved manner. Note: handouts on cooling and other procedures given at time of inspection.3. Two flats of raw eggs at room temperature. Please store at 41 deg F or below. 4. One container of liquid eggs at room temperature. Store at 41 deg F or below. COS
    Location: Kitchen
  • Sanitizing exposure time or 160 degrees
    Hot water sanitizing exposure time or temperature is insufficient.
    Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
    Comments: Dish machine is not sanitizing. Do not use dish machine to sanitize until reading is shown on test strips. Use three bay sink to sanitize.
    Location: Dish machine area
    Equipment: Dishmachine
  • 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: Employeee drink on cooks line (ice water) without lid/straw. Please provide lids and straws for drinks in kitchen.
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean the soiled slicer in rear area. 2. Foil on salamander in kitchen. Remove and clean as needed.
    Location: 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: Duck tape on small prep top cooler on front line. Remove and repair as needed. Do not use duck tape.
    Location: Kitchen
  • Single-service reuse
    Single service and single use articles reused.
    Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
    Comments: Containers (from food manufacturer) that previously held cold foods now being used to store hot foods. Discontune using for hot holding.
  • 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: Eliminate the gap beneath the exit door. (rear)
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Stained ceiling tiles on front line. Please replace with washable ceiling tiles. Repair roof leaks if needed.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean the soiled compresor/fan guards in walk in cooler.2. Soiled walk in cooler door. Clean.
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth on counter. Please store in approved strength sanitizer solution. (on cooks line)
  • Thawing
    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: One pan with beef wrapped inplastic at room temperature. Do not thaw foods at room temperature. Thaw in refrigeration, under running cold water at 70 deg F or below, or in microwave oven immediately before cooking.
    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: Monitor with test strips the dish machine function.
    Location: Kitchen
  • 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: Remove card board that is lining shelves in walk in cooler. This will promote proper air flow.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Defrost chest freezer on cook's line as well as 1 door true freezer by walk in cooler.2. Ice around walk in freezer door and loose insulation. Ensure good seal for consistent product temperature.3. Compressor in walk in cooler dripping. Please repair.4. Wood door frame exposed in walk in cooler. Please provide smooth, non absorbent, easily cleanable cover over raw wood.
    Location: Kitchen
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Seal to wall with silicone sealer the prep table in rear area.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean the soiled shelf above prep table in back kitchen area. 2. Foil lining sides of fryers. Remove and clean as needed.
    Location: Kitchen
  • 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: Bulk flour bin soiled. Clean
    Location: Kitchen
  • 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: 1. Rope/string hanging from shelf support to behind prep top cooler on cooks line. Discontinue. Remove as rope is not non-absorbent & easily cleanable.2. Cardboard lining prep table in dish area. Please remove and clean as needed.
    Location: Kitchen
  • 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 stored in salad. Store handle up and out of food.
    Location: Kitchen
03/31/2011Routine
  • 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. Cooked chicken in container on the grill at 111.5 deg F. Please hold hot foods at 135 deg F or above. 2. Cooked pork at room temperature at 115.3 deg F. Disposed of at time of inspection. Please hold hot foods at 135 deg F or above. Hold cold foods at 41 deg F or below.
    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: 1. Cooked sausage in prep top cooler at 51.8 deg F. Please make sure foods are cooled from 135deg F to 70 deg F in 2 hours and then from 70 deg F to 41 deg F in an additional 4 hours. 2. Corn beef hash in a plastic container on egg crates on grill at 78.8 deg F. Please hold hot foods at 135 deg F or above. Hold cold foods at 41 deg F or below.
    Location: Kitchen
  • Cooling time (corrected)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: Cooked sausage in prep top cooler at 51.8 deg F. Please make sure foods are cooled from 135deg F to 70 deg F in 2 hours and then from 70 deg F to 41 deg F in an additional 4 hours.
    Location: Kitchen
  • 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: Make sure employees are wearing gloves or using utensils when handling ready to eat foods. Wash hands before putting on gloves at hand sink if using gloves. COS
  • 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 drinks without lids and straws. Please provide lids and straws. COS
    Location: Kitchen
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Cutting board soiled on mini prep top cooler. Please clean.
    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: Exhaust hood soiled. Please have cleaned and tagged. Note: manager stated hood was professionally cleaned 3 months ago, no tag on hood. Last hood tag reads 11-09. Please have recent tag placed on exhaust hood.
    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: Several ceiling tiles soiled over prep tops in kitchen. Please replace and repair any leaks if needed.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: One wet cloth on server area counter. Please store in approved strength sanitizer solution. Corrected during inspection.
    Location: Kitchen
  • Mop sink (corrected)
    No available mop sink.
    Correction: At least 1 service sink or 1 mop sink equipped with a floor drain, hot water of at least 100 degrees F and cold water, shall be provided.
    Comments: Please provide mop sink for fillinf mop buckets and disposing of mop water.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Card board below microwave. Remove. Use smooth, non-absorbent, easily cleanable supports.
    Location: Kitchen
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Seal/caulk mop sink to the wall.
    Location: Utility room
  • 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: 1. Thaw chest freezer on cooks line for easier cleaning. 2. Please remove wooden skid from walk-in cooler.
    Location: Walk-in cooler
  • 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: 1. Thaw chest freezer on cooks line for easier cleaning. 2. Please remove wooden skid from walk-in cooler.
    Location: Kitchen
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: No soap at hand sink. Provide so employees can wash hands in approved manner. Corrected during inspection
    Location: Kitchen
  • 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: 1. Re-using old egg crates. Discontinue. Dispose of after product is used up. CORRECTED2. Foil lining bottom shelves, grill table bottom, back of flat top, gyro machine and warmer. Remove foil and clean as needed. CORRECTED3. Remove card board from below dish table. Clean equipment as needed. NOT CORRECTED4. Remove card board lining shelves in walk-in cooler. Clean equipment as needed. NOT CORRECTED
    Location: Kitchen
  • 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: 1. Re-using old egg crates. Discontinue. Dispose of after product is used up. CORRECTED2. Foil lining bottom shelves, grill table bottom, back of flat top, gyro machine and warmer. Remove foil and clean as needed. CORRECTED3. Remove card board from below dish table. Clean equipment as needed. NOT CORRECTED4. Remove card board lining shelves in walk-in cooler. Clean equipment as needed. NOT CORRECTED
    Location: Kitchen
11/11/2010Recheck
  • 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. Cooked chicken in container on the grill at 111.5 deg F. Please hold hot foods at 135 deg F or above. 2. Cooked pork at room temperature at 115.3 deg F. Disposed of at time of inspection. Please hold hot foods at 135 deg F or above. Hold cold foods at 41 deg F or below.
    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: 1. Cooked sausage in prep top cooler at 51.8 deg F. Please make sure foods are cooled from 135deg F to 70 deg F in 2 hours and then from 70 deg F to 41 deg F in an additional 4 hours. 2. Corn beef hash in a plastic container on egg crates on grill at 78.8 deg F. Please hold hot foods at 135 deg F or above. Hold cold foods at 41 deg F or below.
    Location: Kitchen
  • Cooling time (corrected)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: Cooked sausage in prep top cooler at 51.8 deg F. Please make sure foods are cooled from 135deg F to 70 deg F in 2 hours and then from 70 deg F to 41 deg F in an additional 4 hours.
    Location: Kitchen
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Cutting board soiled on mini prep top cooler. Please clean.
    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: Exhaust hood soiled. Please have cleaned and tagged. Note: manager stated hood was professionally cleaned 3 months ago, no tag on hood. Last hood tag reads 11-09. Please have recent tag placed on exhaust hood.
    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: Several ceiling tiles soiled over prep tops in kitchen. Please replace and repair any leaks if needed.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: One wet cloth on server area counter. Please store in approved strength sanitizer solution. Corrected during inspection.
    Location: Kitchen
  • Mop sink (corrected)
    No available mop sink.
    Correction: At least 1 service sink or 1 mop sink equipped with a floor drain, hot water of at least 100 degrees F and cold water, shall be provided.
    Comments: Please provide mop sink for fillinf mop buckets and disposing of mop water.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Card board below microwave. Remove. Use smooth, non-absorbent, easily cleanable supports.
    Location: Kitchen
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Seal/caulk mop sink to the wall.
    Location: Utility room
  • 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: 1. Thaw chest freezer on cooks line for easier cleaning. 2. Please remove wooden skid from walk-in cooler.
    Location: Walk-in cooler
  • 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: 1. Thaw chest freezer on cooks line for easier cleaning. 2. Please remove wooden skid from walk-in cooler.
    Location: Kitchen
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: No soap at hand sink. Provide so employees can wash hands in approved manner. Corrected during inspection
    Location: Kitchen
  • 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: 1. Re-using old egg crates. Discontinue. Dispose of after product is used up. CORRECTED2. Foil lining bottom shelves, grill table bottom, back of flat top, gyro machine and warmer. Remove foil and clean as needed. NOT CORRECTED3. Remove card board from below dish table. Clean equipment as needed.4. Remove card board lining shelves in walk-in cooler. Clean equipment as needed.
    Location: Kitchen
  • 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: 1. Re-using old egg crates. Discontinue. Dispose of after product is used up. CORRECTED2. Foil lining bottom shelves, grill table bottom, back of flat top, gyro machine and warmer. Remove foil and clean as needed. NOT CORRECTED3. Remove card board from below dish table. Clean equipment as needed.4. Remove card board lining shelves in walk-in cooler. Clean equipment as needed.
    Location: Kitchen
10/14/2010Recheck
  • 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: 1. Cooked chicken in container on the grill at 111.5 deg F. Please hold hot foods at 135 deg F or above. 2. Cooked pork at room temperature at 115.3 deg F. Disposed of at time of inspection. Please hold hot foods at 135 deg F or above. Hold cold foods at 41 deg F or below.
  • 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. Cooked sausage in prep top cooler at 51.8 deg F. Please make sure foods are cooled from 135deg F to 70 deg F in 2 hours and then from 70 deg F to 41 deg F in an additional 4 hours. 2. Corn beef hash in a plastic container on egg crates on grill at 78.8 deg F. Please hold hot foods at 135 deg F or above. Hold cold foods at 41 deg F or below.
  • Cooling time
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: Cooked sausage in prep top cooler at 51.8 deg F. Please make sure foods are cooled from 135deg F to 70 deg F in 2 hours and then from 70 deg F to 41 deg F in an additional 4 hours.
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Cutting board soiled on mini prep top cooler. Please clean.
  • 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 soiled. Please have cleaned and tagged.
  • 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: Several ceiling tiles soiled over prep tops in kitchen. Please replace and repair any leaks if needed.
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: One wet cloth on server area counter. Please store in approved strength sanitizer solution. Corrected during inspection.
  • Mop sink
    No available mop sink.
    Correction: At least 1 service sink or 1 mop sink equipped with a floor drain, hot water of at least 100 degrees F and cold water, shall be provided.
    Comments: Please provide mop sink for fillinf mop buckets and disposing of mop water.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Card board below microwave. Remove. Use smooth, non-absorbent, easily cleanable supports.
  • 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: 1. Thaw chest freezer on cooks line for easier cleaning. 2. Please remove wooden skid from walk-in cooler.
  • Hand sink/soap (corrected on site)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: No soap at hand sink. Provide so employees can wash hands in approved manner. Corrected during inspection
    Location: Kitchen
  • 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: 1. Re-using old egg crates. Discontinue. Dispose of after product is used up.2. Foil lining bottom shelves, grill table bottom, back of flat top, gyro machine and warmer. Remove foil and clean as needed.
10/07/2010Routine
  • 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: FLOOR WAS SOILED IN THE COOKLINE AREA NEAR THE EDGES OF THE FLOOR AND UNDERNETH THE COOKING EQUIPMENT. CLEAN AND SANTIZE .
    Location: Cook line
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: ICE BUILD UP AROUND THE DOOR IN THE WALK IN FREEZER. THE WALK IN FREEZER SHALL BE MAINTAIN IN GOOD RPAIR. REMOVE ICE FROM THE DOOR WALK IN TO INSURE EQUIPMENT IS WORKING PROPERLY.
    Location: Kitchen (back)
    Equipment: Walk in freezer
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: MISSING SHEILD . PROVIDE A SHEILD FOR THE LIGHT IN THE HOOD SYSTEM.
    Location: Kitchen
    Equipment: -
05/19/2010Routine
  • 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.
    Location: Kitchen
    Equipment: Cold top
  • 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.
    Location: Kitchen (back)
    Equipment: Reach in cooler
  • 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.
    Location: Kitchen
    Equipment: Walk in cooler
  • 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.
    Location: Cook line
    Equipment: Cold top
  • 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: Kitchen (back)
  • Bulk labeling (corrected)
    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.
    Location: Dry storage
  • Food on floor (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.
    Location: Kitchen (back)
    Equipment: Walk in freezer
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Location: Cook line
    Equipment: Flat grill
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Location: Kitchen
    Equipment: Walk in cooler
02/05/2010Recheck
  • 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.
    Location: Kitchen
    Equipment: Cold top
  • 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.
    Location: Kitchen (back)
    Equipment: Reach in cooler
  • 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.
    Location: Kitchen
    Equipment: Walk in cooler
  • 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.
    Location: Cook line
    Equipment: Cold top
  • 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.
    Location: Kitchen (back)
  • 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.
    Location: Dry storage
  • Food on floor (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.
    Location: Kitchen (back)
    Equipment: Walk in freezer
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Location: Cook line
    Equipment: Flat grill
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Location: Kitchen
    Equipment: Walk in cooler
01/22/2010Routine
  • 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.
10/07/2009Recheck
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Location: Kitchen
  • 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: 1. Ready to eat food stored in cooler with no discard date. 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.
    Location: Kitchen (back)
  • 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: 1. Bulk storage container with no label. Working containers holding food items shall be labeled with the common name of the food item.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Light out in hood system. Please replace light.
    Location: Kitchen
  • Thawing (corrected)
    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: 1. Container of ground beef thawing on the counter. Please store thawingmeat in the approved manner.
    Location: Kitchen
  • 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.
09/29/2009Routine
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Location: Kitchen
    Equipment: Ice machine
  • 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: Prep table shelves. Please clean & sanitize.
    Location: Kitchen
    Equipment: Prep table
05/18/2009Routine
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Lights missing or out. Please replace lights
    Location: Wait staff area
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Lights missing or out. Please replace lights
    Location: Dining room
  • 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: Cleaned equipment stored on cardboard. Please remove cardboard.
    Location: Kitchen
  • Food on floor (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.
    Comments: Bucket of pickles stored on the floor. Please store 6 inches above the floor.
    Location: Kitchen
    Equipment: Walk in cooler
  • 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: Counter is soiled underneath the juice machine. Please clean and sanitizes.
    Location: Wait staff area
    Equipment: Prep table
  • 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.
    Comments: Install a self closing device on the mens restroom door.
02/06/2009Recheck
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Lights missing or out. Please replace lights
    Location: Wait staff area
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Lights missing or out. Please replace lights
    Location: Dining room
  • 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: Cleaned equipment stored on cardboard. Please remove cardboard.
    Location: Kitchen
  • Food on floor (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.
    Comments: Bucket of pickles stored on the floor. Please store 6 inches above the floor.
    Location: Kitchen
    Equipment: Walk in cooler
  • 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: Counter is soiled underneath the juice machine. Please clean and sanitizes.
    Location: Wait staff area
    Equipment: Prep table
  • 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.
    Comments: Install a self closing device on the mens restroom door.
01/15/2009Routine
  • 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 THE CRATES TO STORE FOOD ITEMS ON. PROVIDE APPROVED SHELVING WITH LEGS FOR STORAGE RACKS.
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REMOVE THE STRING USED TO HOLD UP THE SPRAY ARM AT THE DISH MACHINE. INSTALL A PROPER APPROVED PIECE TO HOLD THE ARM IN PLACE.REPLACE OR REPAIR THE DAMAGED DOOR ON THE WALK IN COOLER.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: DEFROST BOTH OF THE CHEST FREEZERS.
  • 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 SHEILDS WHERE MISSING, THROUGHOUT KITCHEN.
  • 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.
    Comments: INSTALL A SELF CLOSING DEVICE ON THE MENS RESTROOM DOOR.
  • Thermometer location (corrected)
    Thermometer not located in the warmest part of the cooler or in coolest part of warmer.
    Correction: Place thermometer in warmest part of the cooler or the coolest part of warmer.
    Comments: PROVIDE THERMOMETERS IN THE BREAD COOLER, SALAD COOLER ON THE FRONT LINE. BOTH OF THE CHEST FREEZERS.
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: INSTALL LIGHTING THROUGHOUT KITCHEN WHERE BULBS ARE BURNT OUT.YOU MAY NEED TO REPLACE THE BALIST ON THE LIGHTS THAT ARE NOT WORKING.REPLACE BURNT OUT LIGHTS IN THE HOOD.!/6/09 Replace repair the non working lights in the dish area and the prep area. All lights need to be functioning.
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPAIR THE LEAKS IN THE ROOF. THEN CHANGE THE CEILING TILES.REPLACE THE MISSING TILES ALONG THE FLOOR WALL JUNCTIONS WHERE MISSING.
  • 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: ONCE THE ROOF HAS BEEN REPAIRED OF LEAKS CHANGE THE DAMAGED CEILING TILES. ENSURE YOU PURCHASE THE SMOOTH TILES NOT THE PERFERATED ONES.
01/06/2009Pre-Licensing Recheck
  • 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 THE CRATES TO STORE FOOD ITEMS ON. PROVIDE APPROVED SHELVING WITH LEGS FOR STORAGE RACKS.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REMOVE THE STRING USED TO HOLD UP THE SPRAY ARM AT THE DISH MACHINE. INSTALL A PROPER APPROVED PIECE TO HOLD THE ARM IN PLACE.REPLACE OR REPAIR THE DAMAGED DOOR ON THE WALK IN COOLER.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: DEFROST BOTH OF THE CHEST FREEZERS.
  • 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 SHEILDS WHERE MISSING, THROUGHOUT KITCHEN.
  • Thermometer location
    Thermometer not located in the warmest part of the cooler or in coolest part of warmer.
    Correction: Place thermometer in warmest part of the cooler or the coolest part of warmer.
    Comments: PROVIDE THERMOMETERS IN THE BREAD COOLER, SALAD COOLER ON THE FRONT LINE. BOTH OF THE CHEST FREEZERS.
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: INSTALL LIGHTING THROUGHOUT KITCHEN WHERE BULBS ARE BURNT OUT.YOU MAY NEED TO REPLACE THE BALIST ON THE LIGHTS THAT ARE NOT WORKING.REPLACE BURNT OUT LIGHTS IN THE HOOD.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPAIR THE LEAKS IN THE ROOF. THEN CHANGE THE CEILING TILES.REPLACE THE MISSING TILES ALONG THE FLOOR WALL JUNCTIONS WHERE MISSING.
  • 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: ONCE THE ROOF HAS BEEN REPAIRED OF LEAKS CHANGE THE DAMAGED CEILING TILES. ENSURE YOU PURCHASE THE SMOOTH TILES NOT THE PERFERATED ONES.
12/15/2008Pre-Licensing

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