- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Location: Kitchen
- Unapproved food contact materials (corrected on site)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: DO NOT USE LINEN CLOTH TOWELS AS A SUBSTITUE FOR A DRAIN BOARD. USE SOUND, SMOOTH AND EASILY CLEANABLE SURFACES SUCH AS BAR MATS.
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.
|
09/24/2014 | Routine |
- 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: PROVDIE CHILL BOXES, REFRIGERATION UNIT OR ICE BATH TO MAINTAIN BUTTER AND CREAM CHEESE AT 41 F OR BELOW--IN PROGRESS; CHILL BOXES ARE ON ORDER.
Location: Buffet
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROVIDE RESULTS FOR FOOD HANDLER CERTIFICATION.PARTICIPANT HAS SCHEDULED SERV SAFE CLASS/EXAM FOR 8/14/14. PLEASE CONTACT ME ONCE RESULTS ARE KNOWN. IF PASS PLEASE PROVIDE ACTUAL COPY OF CERTIFICATE. YOU MAY FAX OR EMAIL ME THE CERTIFICATE AND RESULTS. FAX # (317) 221-3070.
- Jewelry prohibition (corrected)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER WEARING WATCH--REMOVE.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. EMPLOYEE JACKET IN KITCHEN.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BUFFET AND KITCHEN LOCATION CABINETS AND INTERIOR SHELVING.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN REACH-IN-COOLER (INTERIOR SURFACES SUCH AS DOOR TRACKS/SHELVING).
Location: Buffet
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BUFFET AND KITCHEN LOCATION CABINETS AND INTERIOR SHELVING.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN REACH-IN-COOLER (INTERIOR SURFACES SUCH AS DOOR TRACKS/SHELVING).
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BUFFET AND KITCHEN LOCATION CABINETS AND INTERIOR SHELVING.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN REACH-IN-COOLER (INTERIOR SURFACES SUCH AS DOOR TRACKS/SHELVING).
Location: Kitchen
Equipment: Reach in cooler
|
09/24/2014 | Recheck |
- 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: PROVDIE CHILL BOXES, REFRIGERATION UNIT OR ICE BATH TO MAINTAIN BUTTER AND CREAM CHEESE AT 41 F OR BELOW--IN PROGRESS; CHILL BOXES ARE ON ORDER.
Location: Buffet
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROVIDE RESULTS FOR FOOD HANDLER CERTIFICATION.PARTICIPANT HAS SCHEDULED SERV SAFE CLASS/EXAM FOR 8/14/14. PLEASE CONTACT ME ONCE RESULTS ARE KNOWN. IF PASS PLEASE PROVIDE ACTUAL COPY OF CERTIFICATE. YOU MAY FAX OR EMAIL ME THE CERTIFICATE AND RESULTS. FAX # (317) 221-3070.
- Jewelry prohibition (corrected)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER WEARING WATCH--REMOVE.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. EMPLOYEE JACKET IN KITCHEN.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BUFFET AND KITCHEN LOCATION CABINETS AND INTERIOR SHELVING.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN REACH-IN-COOLER (INTERIOR SURFACES SUCH AS DOOR TRACKS/SHELVING).
Location: Buffet
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BUFFET AND KITCHEN LOCATION CABINETS AND INTERIOR SHELVING.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN REACH-IN-COOLER (INTERIOR SURFACES SUCH AS DOOR TRACKS/SHELVING).
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BUFFET AND KITCHEN LOCATION CABINETS AND INTERIOR SHELVING.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN REACH-IN-COOLER (INTERIOR SURFACES SUCH AS DOOR TRACKS/SHELVING).
Location: Kitchen
Equipment: Reach in cooler
|
09/17/2014 | Recheck |
- 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: PROVDIE CHILL BOXES, REFRIGERATION UNIT OR ICE BATH TO MAINTAIN BUTTER AND CREAM CHEESE AT 41 F OR BELOW--IN PROGRESS; CHILL BOXES ARE ON ORDER.
Location: Buffet
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PARTICIPANT HAS SCHEDULED SERV SAFE CLASS/EXAM FOR 8/14/14. PLEASE CONTACT ME ONCE RESULTS ARE KNOWN. IF PASS PLEASE PROVIDE ACTUAL COPY OF CERTIFICATE. YOU MAY FAX OR EMAIL ME THE CERTIFICATE AND RESULTS. FAX # (317) 221-3070.
- Jewelry prohibition (corrected)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER WEARING WATCH--REMOVE.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. EMPLOYEE JACKET IN KITCHEN.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BUFFET AND KITCHEN LOCATION CABINETS AND INTERIOR SHELVING.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN REACH-IN-COOLER (INTERIOR SURFACES SUCH AS DOOR TRACKS/SHELVING).
Location: Buffet
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BUFFET AND KITCHEN LOCATION CABINETS AND INTERIOR SHELVING.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN REACH-IN-COOLER (INTERIOR SURFACES SUCH AS DOOR TRACKS/SHELVING).
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BUFFET AND KITCHEN LOCATION CABINETS AND INTERIOR SHELVING.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN REACH-IN-COOLER (INTERIOR SURFACES SUCH AS DOOR TRACKS/SHELVING).
Location: Kitchen
Equipment: Reach in cooler
|
08/05/2014 | Recheck |
- 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: PROVDIE CHILL BOXES, REFRIGERATION UNIT OR ICE BATH TO MAINTAIN BUTTER AND CREAM CHEESE AT 41 F OR BELOW--IN PROGRESS; CHILL BOXES ARE ON ORDER.
Location: Buffet
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PARTICIPANT HAS SCHEDULED SERV SAFE CLASS/EXAM FOR 6/17/14. PLEASE CONTACT ME ONCE RESULTS ARE KNOWN. IF PASS PLEASE PROVIDE ACTUAL COPY OF CERTIFICATE. YOU MAY FAX OR EMAIL ME THE CERTIFICATE AND RESULTS. FAX # (317) 221-3070.
- Jewelry prohibition (corrected)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER WEARING WATCH--REMOVE.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. EMPLOYEE JACKET IN KITCHEN.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BUFFET AND KITCHEN LOCATION CABINETS AND INTERIOR SHELVING.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN REACH-IN-COOLER (INTERIOR SURFACES SUCH AS DOOR TRACKS/SHELVING).
Location: Buffet
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BUFFET AND KITCHEN LOCATION CABINETS AND INTERIOR SHELVING.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN REACH-IN-COOLER (INTERIOR SURFACES SUCH AS DOOR TRACKS/SHELVING).
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BUFFET AND KITCHEN LOCATION CABINETS AND INTERIOR SHELVING.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN REACH-IN-COOLER (INTERIOR SURFACES SUCH AS DOOR TRACKS/SHELVING).
Location: Kitchen
Equipment: Reach in cooler
|
05/22/2014 | Recheck |
- 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: PROVDIE CHILL BOXES, REFRIGERATION UNIT OR ICE BATH TO MAINTAIN BUTTER AND CREAM CHEESE AT 41 F OR BELOW--IN PROGRESS; CHILL BOXES ARE ON ORDER.
Location: Buffet
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CURRENT CERTIFIED FOOD HANDLER NO LONGER EMPLOYED AT ESTABLISHMENT. PROVIDE CURRENT CERTIFIED FOOD HANDLER INFORMATION ON THE RECHECK INSPECITON DATE OR HAVE INFORMATION FAXED OR EMAILED TO ME. IF ESTABLISHMENT DOES NOT HAVE A CERTIFIED FOOD HANDLER, PLEASE BECOME REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM BY THE RECHECK INSPECTION DATE AND PROVIDE PROOF OF REGISTRATION (EX. RECEIPT).
- Jewelry prohibition (corrected)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER WEARING WATCH--REMOVE.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. EMPLOYEE JACKET IN KITCHEN.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BUFFET AND KITCHEN LOCATION CABINETS AND INTERIOR SHELVING.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN REACH-IN-COOLER (INTERIOR SURFACES SUCH AS DOOR TRACKS/SHELVING).
Location: Buffet
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BUFFET AND KITCHEN LOCATION CABINETS AND INTERIOR SHELVING.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN REACH-IN-COOLER (INTERIOR SURFACES SUCH AS DOOR TRACKS/SHELVING).
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BUFFET AND KITCHEN LOCATION CABINETS AND INTERIOR SHELVING.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN REACH-IN-COOLER (INTERIOR SURFACES SUCH AS DOOR TRACKS/SHELVING).
Location: Kitchen
Equipment: Reach in cooler
|
05/15/2014 | Recheck |
- 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: PROVDIE CHILL BOXES, REFRIGERATION UNIT OR ICE BATH TO MAINTAIN BUTTER AND CREAM CHEESE AT 41 F OR BELOW--IN PROGRESS; CHILL BOXES ARE ON ORDER.
Location: Buffet
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CURRENT CERTIFIED FOOD HANDLER NO LONGER EMPLOYED AT ESTABLISHMENT. PROVIDE CURRENT CERTIFIED FOOD HANDLER INFORMATION ON THE RECHECK INSPECITON DATE OR HAVE INFORMATION FAXED OR EMAILED TO ME. IF ESTABLISHMENT DOES NOT HAVE A CERTIFIED FOOD HANDLER, PLEASE BECOME REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM BY THE RECHECK INSPECTION DATE AND PROVIDE PROOF OF REGISTRATION (EX. RECEIPT).
- Jewelry prohibition (corrected on site)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER WEARING WATCH--REMOVE.
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. EMPLOYEE JACKET IN KITCHEN.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BUFFET AND KITCHEN LOCATION CABINETS AND INTERIOR SHELVING.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN REACH-IN-COOLER (INTERIOR SURFACES SUCH AS DOOR TRACKS/SHELVING).
Location: Buffet
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BUFFET AND KITCHEN LOCATION CABINETS AND INTERIOR SHELVING.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN REACH-IN-COOLER (INTERIOR SURFACES SUCH AS DOOR TRACKS/SHELVING).
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BUFFET AND KITCHEN LOCATION CABINETS AND INTERIOR SHELVING.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN REACH-IN-COOLER (INTERIOR SURFACES SUCH AS DOOR TRACKS/SHELVING).
Location: Kitchen
Equipment: Reach in cooler
|
05/07/2014 | Routine |
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO IN-PLACE SANITIZER BUCKET SET-UP AT THE TIME OF INSPECTION; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1) EMPLOYEE PERSONAL JACKET STORED ON TOP OF KITCHEN REFRIGERATOR AND NEAR SINGLE-SERVICE USE ITEMS/FOOD--REMOVE AND STORAGE AT APPROPRIATE EMPLOYEE PERSONAL STORAGE DESIGNATED LOCATIONS (EX. LOCKERS/COAT RACK OR HOOKS).2) EMPLOYEE PERSONAL FOOD STORED IN KITCHEN REFRIGERATION UNIT (EX. STARBUCKS/YOGURT)--REMOVE AND DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR STORAGE CABINETS AND SHELVING AT KITCHEN.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN PEPSI COOLER INTERIOR SURFACES, SHELVING, DOOR TRACKS, ETC--CONTINUE TO WORK ON AND MONITOR.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR STORAGE CABINETS AND SHELVING AT KITCHEN.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN PEPSI COOLER INTERIOR SURFACES, SHELVING, DOOR TRACKS, ETC--CONTINUE TO WORK ON AND MONITOR.
Location: Kitchen
Equipment: Reach in cooler
- Water pressure (corrected)
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: REPAIR LOW COLD AND HOT WATER PRESSURE AT KITCHEN HANDSINK.
Location: Kitchen
Equipment: Hand sink
|
12/17/2013 | Recheck |
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO IN-PLACE SANITIZER BUCKET SET-UP AT THE TIME OF INSPECTION; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1) EMPLOYEE PERSONAL JACKET STORED ON TOP OF KITCHEN REFRIGERATOR AND NEAR SINGLE-SERVICE USE ITEMS/FOOD--REMOVE AND STORAGE AT APPROPRIATE EMPLOYEE PERSONAL STORAGE DESIGNATED LOCATIONS (EX. LOCKERS/COAT RACK OR HOOKS).2) EMPLOYEE PERSONAL FOOD STORED IN KITCHEN REFRIGERATION UNIT (EX. STARBUCKS/YOGURT)--REMOVE AND DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR STORAGE CABINETS AND SHELVING AT KITCHEN.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN PEPSI COOLER INTERIOR SURFACES, SHELVING, DOOR TRACKS, ETC.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR STORAGE CABINETS AND SHELVING AT KITCHEN.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN PEPSI COOLER INTERIOR SURFACES, SHELVING, DOOR TRACKS, ETC.
Location: Kitchen
Equipment: Reach in cooler
- Water pressure
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: REPAIR LOW COLD AND HOT WATER PRESSURE AT KITCHEN HANDSINK.
Location: Kitchen
Equipment: Hand sink
|
12/05/2013 | Routine |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: SPRAY BOTTLES NOT LABELED AT KITCHEN.
Location: Kitchen
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Buffet
Equipment: Microwave oven
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: EMPTY GALLON CARTON STORED IN KITCHEN HANDSINK--REMOVE.
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN PROGRESS: NEW SANITIZER AND DETERGENT DISPENSERS HAVE BEEN ORDERED THROUGH ECOLAB.-IN-PLACE SANITIZER SPRAY BOTTLE EXCEEDING 400 PPM FOR QUAT; MAINTAIN AT 200 PPM.-SANITIZER AT KITCHEN 3-BAY SINK EXCEEDING 400 PPM FOR QUAT; MAINTAIN AT 200 PPM.
Location: Kitchen
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN PROGRESS: NEW SANITIZER AND DETERGENT DISPENSERS HAVE BEEN ORDERED THROUGH ECOLAB.-IN-PLACE SANITIZER SPRAY BOTTLE EXCEEDING 400 PPM FOR QUAT; MAINTAIN AT 200 PPM.-SANITIZER AT KITCHEN 3-BAY SINK EXCEEDING 400 PPM FOR QUAT; MAINTAIN AT 200 PPM.
Location: Kitchen
Equipment: 3-bay
- Thermometer, provided (corrected)
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.
Location: Kitchen
Equipment: Chest freezer
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: ALL OPEN/EXPOSED FRUIT WITH EDIBLE SKIN (EX. APPLES) MUST BE COVERED/PROTECTED PROPERLY (EX. INDIVIDUALLY WRAPPED) TO PREVENT CROSS-CONTAMINATION FROM ENVIRONMENT, FOOD HANDLERS AND/OR GUEST.
Location: Buffet
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- 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: PROVIDE NEW CHEMICAL SANITIZER TEST STRIP FOR QUAT (CURRENT TEST STRIPS ARE WET).
Location: Kitchen
|
08/16/2013 | Recheck |
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: SPRAY BOTTLES NOT LABELED AT KITCHEN.
Location: Kitchen
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Buffet
Equipment: Microwave oven
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: EMPTY GALLON CARTON STORED IN KITCHEN HANDSINK--REMOVE.
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: -IN-PLACE SANITIZER SPRAY BOTTLE EXCEEDING 400 PPM FOR QUAT; MAINTAIN AT 200 PPM.-SANITIZER AT KITCHEN 3-BAY SINK EXCEEDING 400 PPM FOR QUAT; MAINTAIN AT 200 PPM.
Location: Kitchen
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: -IN-PLACE SANITIZER SPRAY BOTTLE EXCEEDING 400 PPM FOR QUAT; MAINTAIN AT 200 PPM.-SANITIZER AT KITCHEN 3-BAY SINK EXCEEDING 400 PPM FOR QUAT; MAINTAIN AT 200 PPM.
Location: Kitchen
Equipment: 3-bay
- Thermometer, provided (corrected)
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.
Location: Kitchen
Equipment: Chest freezer
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: ALL OPEN/EXPOSED FRUIT WITH EDIBLE SKIN (EX. APPLES) MUST BE COVERED/PROTECTED PROPERLY (EX. INDIVIDUALLY WRAPPED) TO PREVENT CROSS-CONTAMINATION FROM ENVIRONMENT, FOOD HANDLERS AND/OR GUEST.
Location: Buffet
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- 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: PROVIDE NEW CHEMICAL SANITIZER TEST STRIP FOR QUAT (CURRENT TEST STRIPS ARE WET).
Location: Kitchen
|
08/15/2013 | Recheck |
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: SPRAY BOTTLES NOT LABELED AT KITCHEN.
Location: Kitchen
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Buffet
Equipment: Microwave oven
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: EMPTY GALLON CARTON STORED IN KITCHEN HANDSINK--REMOVE.
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: -IN-PLACE SANITIZER SPRAY BOTTLE EXCEEDING 400 PPM FOR QUAT; MAINTAIN AT 200 PPM.-SANITIZER AT KITCHEN 3-BAY SINK EXCEEDING 400 PPM FOR QUAT; MAINTAIN AT 200 PPM.
Location: Kitchen
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: -IN-PLACE SANITIZER SPRAY BOTTLE EXCEEDING 400 PPM FOR QUAT; MAINTAIN AT 200 PPM.-SANITIZER AT KITCHEN 3-BAY SINK EXCEEDING 400 PPM FOR QUAT; MAINTAIN AT 200 PPM.
Location: Kitchen
Equipment: 3-bay
- 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.
Location: Kitchen
Equipment: Chest freezer
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- 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: PROVIDE NEW CHEMICAL SANITIZER TEST STRIP FOR QUAT (CURRENT TEST STRIPS ARE WET).
Location: Kitchen
|
07/19/2013 | Routine |
- 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 OPEN DRINKS STORED ON KITCHEN COUNTER-TOP (EX. DIET MOUNTAIN DEW)--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Location: Kitchen
Equipment: 3-bay
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKET AND SANITIZER AT 3 BAY SINK AT 0 PPM ; MAINTAIN IN-PLACE SANITIZER BUCKET AND SANITIZER AT 3-BAY SINK AT 200 PPM FOR QUAT.
Location: Kitchen
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKET AND SANITIZER AT 3 BAY SINK AT 0 PPM ; MAINTAIN IN-PLACE SANITIZER BUCKET AND SANITIZER AT 3-BAY SINK AT 200 PPM FOR QUAT.
Location: Buffet
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL DRINK (EX. DIET MOUNTAIN DEW) STORED AT KITCHEN REACH-IN-COOLER--DISCONTINUE THIS BEHAVIOR AND STORE PERSONAL ITEMS AWAY FROM GUEST FOODS/SINGLE-SERVICE ITEMS/UTENSILS.
Location: Kitchen
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: EGGS NOT COVERED PROPERLY AT KITCHEN REACH-IN-FREEZER.
Location: Kitchen
Equipment: reach in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED REACH-IN INTERIOR SURFACE OF CABINETS WHERE NEEDED AT BUFFET AND KITCHEN LOCATIONS.-SOILED INTERIOR SURFACES OF KITCHEN PEPSI COOLER (SLIDING DOOR TRACKS, SHELVING, FANGUARDS, ETC)--CORRECTED.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED REACH-IN INTERIOR SURFACE OF CABINETS WHERE NEEDED AT BUFFET AND KITCHEN LOCATIONS.-SOILED INTERIOR SURFACES OF KITCHEN PEPSI COOLER (SLIDING DOOR TRACKS, SHELVING, FANGUARDS, ETC)--CORRECTED.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED REACH-IN INTERIOR SURFACE OF CABINETS WHERE NEEDED AT BUFFET AND KITCHEN LOCATIONS.-SOILED INTERIOR SURFACES OF KITCHEN PEPSI COOLER (SLIDING DOOR TRACKS, SHELVING, FANGUARDS, ETC)--CORRECTED.
Location: Buffet
- Improper rinsing of utensil(s) and equipment (corrected)
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
Location: Kitchen
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR ALL KITCHEN HANDSINK LEAKS/SPRAY HEAD LEAKS WHEN WATER IS TURNED ON.
Location: Kitchen
Equipment: Hand sink
|
03/19/2013 | Recheck |
- 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 OPEN DRINKS STORED ON KITCHEN COUNTER-TOP (EX. DIET MOUNTAIN DEW)--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Location: Kitchen
Equipment: 3-bay
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKET AND SANITIZER AT 3 BAY SINK AT 0 PPM ; MAINTAIN IN-PLACE SANITIZER BUCKET AND SANITIZER AT 3-BAY SINK AT 200 PPM FOR QUAT.
Location: Kitchen
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKET AND SANITIZER AT 3 BAY SINK AT 0 PPM ; MAINTAIN IN-PLACE SANITIZER BUCKET AND SANITIZER AT 3-BAY SINK AT 200 PPM FOR QUAT.
Location: Buffet
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL DRINK (EX. DIET MOUNTAIN DEW) STORED AT KITCHEN REACH-IN-COOLER--DISCONTINUE THIS BEHAVIOR AND STORE PERSONAL ITEMS AWAY FROM GUEST FOODS/SINGLE-SERVICE ITEMS/UTENSILS.
Location: Kitchen
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: EGGS NOT COVERED PROPERLY AT KITCHEN REACH-IN-FREEZER.
Location: Kitchen
Equipment: reach in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED REACH-IN INTERIOR SURFACE OF CABINETS WHERE NEEDED AT BUFFET AND KITCHEN LOCATIONS.-SOILED INTERIOR SURFACES OF KITCHEN PEPSI COOLER (SLIDING DOOR TRACKS, SHELVING, FANGUARDS, ETC)--CORRECTED.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED REACH-IN INTERIOR SURFACE OF CABINETS WHERE NEEDED AT BUFFET AND KITCHEN LOCATIONS.-SOILED INTERIOR SURFACES OF KITCHEN PEPSI COOLER (SLIDING DOOR TRACKS, SHELVING, FANGUARDS, ETC)--CORRECTED.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED REACH-IN INTERIOR SURFACE OF CABINETS WHERE NEEDED AT BUFFET AND KITCHEN LOCATIONS.-SOILED INTERIOR SURFACES OF KITCHEN PEPSI COOLER (SLIDING DOOR TRACKS, SHELVING, FANGUARDS, ETC)--CORRECTED.
Location: Buffet
- Improper rinsing of utensil(s) and equipment (corrected)
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
Location: Kitchen
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR ALL KITCHEN HANDSINK LEAKS/SPRAY HEAD LEAKS WHEN WATER IS TURNED ON.
Location: Kitchen
Equipment: Hand sink
|
03/15/2013 | Recheck |
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Location: Kitchen
Equipment: 3-bay
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO IN-PLACE SANITIZER BUCKET SET-UP; MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS.
Location: Kitchen
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO IN-PLACE SANITIZER BUCKET SET-UP; MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS.
Location: Buffet
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL FROZEN DINNER (PEPPER STEAK) STORED AT KITCHEN REACH-IN-FREEZER--DISCONTINUE THIS BEHAVIOR AND STORE PERSONAL ITEMS AWAY FROM GUEST FOODS/SINGLE-SERVICE ITEMS/UTENSILS.
Location: Kitchen
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: EGGS NOT COVERED PROPERLY AT KITCHEN REACH-IN-FREEZER.
Location: Kitchen
Equipment: reach in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED REACH-IN INTERIOR SURFACE OF CABINETS WHERE NEEDED AT BUFFET AND KITCHEN LOCATIONS.-SOILED INTERIOR SURFACES OF KITCHEN PEPSI COOLER (SLIDING DOOR TRACKS, SHELVING, FANGUARDS, ETC).
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED REACH-IN INTERIOR SURFACE OF CABINETS WHERE NEEDED AT BUFFET AND KITCHEN LOCATIONS.-SOILED INTERIOR SURFACES OF KITCHEN PEPSI COOLER (SLIDING DOOR TRACKS, SHELVING, FANGUARDS, ETC).
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED REACH-IN INTERIOR SURFACE OF CABINETS WHERE NEEDED AT BUFFET AND KITCHEN LOCATIONS.-SOILED INTERIOR SURFACES OF KITCHEN PEPSI COOLER (SLIDING DOOR TRACKS, SHELVING, FANGUARDS, ETC).
Location: Buffet
- Improper rinsing of utensil(s) and equipment
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
Location: Kitchen
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR ALL KITCHEN HANDSINK LEAKS/SPRAY HEAD LEAKS WHEN WATER IS TURNED ON.
Location: Kitchen
Equipment: Hand sink
|
03/08/2013 | Routine |
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: CHEMICAL SANITIZER CONCENTRATION FOR QUAT AT 0 PPM; MAINTAIN AT 200 PPM FOR QUAT.CHANGE SANITIZER BUCKET AT LEAST EVERY 2 HOURS AND DO NOT ADD DETERGENT TO SANITIZER.
Location: Kitchen
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: CHEMICAL SANITIZER CONCENTRATION FOR QUAT AT 0 PPM; MAINTAIN AT 200 PPM FOR QUAT.CHANGE SANITIZER BUCKET AT LEAST EVERY 2 HOURS AND DO NOT ADD DETERGENT TO SANITIZER.
Location: Kitchen
Equipment: 3-bay
- 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: DISCONTINUE USE OF NON FOOD-GRADE CONTAINERS FOR FOOD STORAGE AT KITCHEN AND USE ONLY APPROVED FOOD-GRADE CONTAINERS ONLY (EX. NSF APPROVED).
Location: Kitchen
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: IN PROGRESS:ESTABLISHMENT HAS REGISTERED AN EMPLOYEE FOR FOOD HANDLER CERTIFICATION CLASS/EXAM THROUGH SERV SAFE ON 10/22/12. A COPY OF THE RECEIPT WAS PROVIDED BY MANAGEMENT. PLEASE CONTACT ME ONCE RESULTS ARE KNOW. YOU MAY EMAIL OR FAX ME A COPY OF RESULTS/CERTIFICATE. IF FAX, FAX WITH COVER-SHEET TO MY ATTENTION AT (317) 221-3070.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR OR REPLACE DAMAGED/TORN DOOR GASKET AT KITCHEN PEPSI SEE-THRU COOLER.
Location: Kitchen
Equipment: Reach in cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAKS AT KITCHEN HANDSINK SPRAYER HEAD.****CORRECTED--REPAIR COLD WATER AT RIGHT-SIDE FAUCET AT KITCHEN 3-BAY SINK.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAKS AT KITCHEN HANDSINK SPRAYER HEAD.****CORRECTED--REPAIR COLD WATER AT RIGHT-SIDE FAUCET AT KITCHEN 3-BAY SINK.
Location: Kitchen
Equipment: 3-bay
- Water pressure (corrected)
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: REPAIR LOW COLD WATER PRESSURE AT RIGHT-SIDE FAUCET AT KITCHEN 3-BAY SINK.
Location: Kitchen
Equipment: 3-bay
- 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: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
Location: Kitchen
|
11/30/2012 | Recheck |
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: CHEMICAL SANITIZER CONCENTRATION FOR QUAT AT 0 PPM; MAINTAIN AT 200 PPM FOR QUAT.CHANGE SANITIZER BUCKET AT LEAST EVERY 2 HOURS AND DO NOT ADD DETERGENT TO SANITIZER.
Location: Kitchen
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: CHEMICAL SANITIZER CONCENTRATION FOR QUAT AT 0 PPM; MAINTAIN AT 200 PPM FOR QUAT.CHANGE SANITIZER BUCKET AT LEAST EVERY 2 HOURS AND DO NOT ADD DETERGENT TO SANITIZER.
Location: Kitchen
Equipment: 3-bay
- Unapproved food contact materials (corrected on site)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: DISCONTINUE USE OF NON FOOD-GRADE CONTAINERS FOR FOOD STORAGE AT KITCHEN AND USE ONLY APPROVED FOOD-GRADE CONTAINERS ONLY (EX. NSF APPROVED).
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: IN PROGRESS:ESTABLISHMENT HAS REGISTERED AN EMPLOYEE FOR FOOD HANDLER CERTIFICATION CLASS/EXAM THROUGH SERV SAFE ON 10/22/12. A COPY OF THE RECEIPT WAS PROVIDED BY MANAGEMENT. PLEASE CONTACT ME ONCE RESULTS ARE KNOW. YOU MAY EMAIL OR FAX ME A COPY OF RESULTS/CERTIFICATE. IF FAX, FAX WITH COVER-SHEET TO MY ATTENTION AT (317) 221-3070.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR OR REPLACE DAMAGED/TORN DOOR GASKET AT KITCHEN PEPSI SEE-THRU COOLER.
Location: Kitchen
Equipment: Reach in cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAKS AT KITCHEN HANDSINK SPRAYER HEAD.****CORRECTED--REPAIR COLD WATER AT RIGHT-SIDE FAUCET AT KITCHEN 3-BAY SINK.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAKS AT KITCHEN HANDSINK SPRAYER HEAD.****CORRECTED--REPAIR COLD WATER AT RIGHT-SIDE FAUCET AT KITCHEN 3-BAY SINK.
Location: Kitchen
Equipment: 3-bay
- Water pressure (corrected)
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: REPAIR LOW COLD WATER PRESSURE AT RIGHT-SIDE FAUCET AT KITCHEN 3-BAY SINK.
Location: Kitchen
Equipment: 3-bay
- 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: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
Location: Kitchen
|
10/11/2012 | Recheck |
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: CHEMICAL SANITIZER CONCENTRATION FOR QUAT AT 0 PPM; MAINTAIN AT 200 PPM FOR QUAT.CHANGE SANITIZER BUCKET AT LEAST EVERY 2 HOURS AND DO NOT ADD DETERGENT TO SANITIZER.
Location: Kitchen
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: CHEMICAL SANITIZER CONCENTRATION FOR QUAT AT 0 PPM; MAINTAIN AT 200 PPM FOR QUAT.CHANGE SANITIZER BUCKET AT LEAST EVERY 2 HOURS AND DO NOT ADD DETERGENT TO SANITIZER.
Location: Kitchen
Equipment: 3-bay
- 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: DISCONTINUE USE OF NON FOOD-GRADE CONTAINERS FOR FOOD STORAGE AT KITCHEN AND USE ONLY APPROVED FOOD-GRADE CONTAINERS ONLY.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CURRENT CERTIFIED FOOD HANDLER ON FILE IS NOT EMPLOYED AT ESTABLISHMENT; HAVE AN EMPLOYEE REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM BY THE RECHECK INSPECTION DATE AND PROVIDE PROOF OF REGISTRATION (EX. RECEIPT).
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR OR REPLACE DAMAGED/TORN DOOR GASKET AT KITCHEN PEPSI SEE-THRU COOLER.
Location: Kitchen
Equipment: Reach in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAKS AT KITCHEN HANDSINK SPRAYER HEAD.****CORRECTED--REPAIR COLD WATER AT RIGHT-SIDE FAUCET AT KITCHEN 3-BAY SINK.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAKS AT KITCHEN HANDSINK SPRAYER HEAD.****CORRECTED--REPAIR COLD WATER AT RIGHT-SIDE FAUCET AT KITCHEN 3-BAY SINK.
Location: Kitchen
Equipment: 3-bay
- Water pressure
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: REPAIR LOW COLD WATER PRESSURE AT RIGHT-SIDE FAUCET AT KITCHEN 3-BAY SINK.
Location: Kitchen
Equipment: 3-bay
- 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: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
Location: Kitchen
|
10/04/2012 | Recheck |
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: CHEMICAL SANITIZER CONCENTRATION FOR QUAT AT 0 PPM; MAINTAIN AT 200 PPM FOR QUAT.CHANGE SANITIZER BUCKET AT LEAST EVERY 2 HOURS AND DO NOT ADD DETERGENT TO SANITIZER.
Location: Kitchen
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: CHEMICAL SANITIZER CONCENTRATION FOR QUAT AT 0 PPM; MAINTAIN AT 200 PPM FOR QUAT.CHANGE SANITIZER BUCKET AT LEAST EVERY 2 HOURS AND DO NOT ADD DETERGENT TO SANITIZER.
Location: Kitchen
Equipment: 3-bay
- 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: DISCONTINUE USE OF NON FOOD-GRADE CONTAINERS FOR FOOD STORAGE AT KITCHEN AND USE ONLY APPROVED FOOD-GRADE CONTAINERS ONLY.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CURRENT CERTIFIED FOOD HANDLER ON FILE IS NOT EMPLOYED AT ESTABLISHMENT; HAVE AN EMPLOYEE REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM BY THE RECHECK INSPECTION DATE AND PROVIDE PROOF OF REGISTRATION (EX. RECEIPT).
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR OR REPLACE DAMAGED/TORN DOOR GASKET AT KITCHEN PEPSI SEE-THRU COOLER.
Location: Kitchen
Equipment: Reach in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAKS AT KITCHEN HANDSINK SPRAYER HEAD.REPAIR COLD WATER AT RIGHT-SIDE FAUCET AT KITCHEN 3-BAY SINK.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAKS AT KITCHEN HANDSINK SPRAYER HEAD.REPAIR COLD WATER AT RIGHT-SIDE FAUCET AT KITCHEN 3-BAY SINK.
Location: Kitchen
Equipment: 3-bay
- 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: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
Location: Kitchen
|
09/27/2012 | Routine |
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL MOPSINK AT BASEMENT LOCATION SO THAT IT IS NOT MOVABLE.
Location: Basement
Equipment: Mop sink
- 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: ENSURE FRUITS WITH EDIBLE SKIN SUCH AS APPLES ARE PROTECTED PROPERLY WITH WRAPPINGS OR COVERS TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION FROM GUEST, EMPLOYEES, OR ENVIRONMENT.
Location: Buffet
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: -IMPROVE ROUTINE CLEANING AND SANITIZING OF THE KITCHEN PEPSI COOLER INTERIOR SURFACES (EX. DOOR TRACKS/SEALS).-IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR CABINET SHELVING AND SURFACES AT BUFFETT AND KITCHEN LOCATIONS.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: -IMPROVE ROUTINE CLEANING AND SANITIZING OF THE KITCHEN PEPSI COOLER INTERIOR SURFACES (EX. DOOR TRACKS/SEALS).-IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR CABINET SHELVING AND SURFACES AT BUFFETT AND KITCHEN LOCATIONS.
Location: Buffet
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: -IMPROVE ROUTINE CLEANING AND SANITIZING OF THE KITCHEN PEPSI COOLER INTERIOR SURFACES (EX. DOOR TRACKS/SEALS).-IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR CABINET SHELVING AND SURFACES AT BUFFETT AND KITCHEN LOCATIONS.
Location: Kitchen
|
05/25/2012 | Routine |
| No violation noted during this evaluation. | 02/01/2012 | Super Bowl Routine |
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: ICE BUCKET STORED IN KITCHEN HANDSINK--DO NOT USE HANDSINK FOR STORAGE.
Location: Kitchen
Equipment: Hand sink
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE AT LEAST 3 STOPPERS FOR 3-BAY SINK.
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN AND DINING BUFFET LOCATION INTERIOR CABINETS AND STORAGE DRAWERS; CLEAN WHERE NEEDED AND MONITOR.-SOILED INTERIOR CABINETS UNDER KITCHEN 3-BAY SINK.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN AND DINING BUFFET LOCATION INTERIOR CABINETS AND STORAGE DRAWERS; CLEAN WHERE NEEDED AND MONITOR.-SOILED INTERIOR CABINETS UNDER KITCHEN 3-BAY SINK.
Location: Buffet
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN AND DINING BUFFET LOCATION INTERIOR CABINETS AND STORAGE DRAWERS; CLEAN WHERE NEEDED AND MONITOR.-SOILED INTERIOR CABINETS UNDER KITCHEN 3-BAY SINK.
Location: Dining room
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR ANY POTENTIAL LEAKS UNDER KITCHEN 3-BAY SINK (HEAVILY SOILED).
Location: Kitchen
Equipment: 3-bay
- Water pressure
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: REPAIR KITCHEN HANDSINK LOW WATER PRESSURE.
Location: Kitchen
Equipment: Hand sink
|
12/09/2011 | Routine |
Restaurant representatives - add corrected or new information about HAMPTON INN DOWNTOWN, 105 S MERIDIAN ST, Indianapolis, IN »