- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Items in waitstaff cold top during lunch held between 46 and 51 deg F. Please implement a WRITTEN method of ensuring discard or use within 4 hours for all potentially hazardous foods held in the cooler.
Location: Wait staff area
Equipment: Cold top
- 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: Back door from kitchen has gaps of daylight along the bottom. Please seal to barr entry of pests.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Sprayer arm next to dish machine is tearing loose from wall. Please re-anchor and seal any remaining gaps. 3/31 CORRECTED2. Transition between waitstaff area and kitchen is damaged. Please repair to provide a smooth and easily-cleanable transition. 3/31 REPAIRS IN PROGRESS
Location: Dish machine area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Sprayer arm next to dish machine is tearing loose from wall. Please re-anchor and seal any remaining gaps. 3/31 CORRECTED2. Transition between waitstaff area and kitchen is damaged. Please repair to provide a smooth and easily-cleanable transition. 3/31 REPAIRS IN PROGRESS
Location: Wait staff area
- 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: SIlicone in dish machine area growing mold. Please remove excess sealant and treat with a 20% hydrogen peroxide solution.
Location: Dish machine area
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Please re-seal splashguard between mop sink and dish machine.
Location: Dish machine area
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Light shields missing in dish machine area and dry goods storage. Please replace. 3/31 CORRECTION IN PROGRESS
Location: Dish machine area
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Light shields missing in dish machine area and dry goods storage. Please replace. 3/31 CORRECTION IN PROGRESS
Location: Dry storage
|
03/31/2011 | Recheck |
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Items in waitstaff cold top during lunch held between 46 and 51 deg F. Please implement a WRITTEN method of ensuring discard or use within 4 hours for all potentially hazardous foods held in the cooler.
Location: Wait staff area
Equipment: Cold top
- 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: Back door from kitchen has gaps of daylight along the bottom. Please seal to barr entry of pests.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Sprayer arm next to dish machine is tearing loose from wall. Please re-anchor and seal any remaining gaps. 2. Transition between waitstaff area and kitchen is damaged. Please repair to provide a smooth and easily-cleanable transition.
Location: Dish machine area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Sprayer arm next to dish machine is tearing loose from wall. Please re-anchor and seal any remaining gaps. 2. Transition between waitstaff area and kitchen is damaged. Please repair to provide a smooth and easily-cleanable transition.
Location: Wait staff area
- 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: SIlicone in dish machine area growing mold. Please remove excess sealant and treat with a 20% hydrogen peroxide solution.
Location: Dish machine area
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Please re-seal splashguard between mop sink and dish machine.
Location: Dish machine area
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Light shields missing in dish machine area and dry goods storage. Please replace.
Location: Dish machine area
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Light shields missing in dish machine area and dry goods storage. Please replace.
Location: Dry storage
|
03/24/2011 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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: Out of service.... new cooler on order
Location: Cook line
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s). Employee drinks
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.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler. Please fax your certification FAX # 221-3070 Please include name and address of this restaurant and put ATTN: Tim
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly. Ice scoop CORRECTED
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
- Walls, floors, etc/soiled (corrected)
Physical structure...., floor storage
Correction: The physical facilities eliminate all possible floor storage ...,extra shelves etc.
Location: Kitchen (back)
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean cooler door gaskets frequently
- Hand sink/towels (corrected)
No hand drying provisions at hand sink. Employee restroom
Correction: Provide approved hand drying provisions.
|
08/17/2010 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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.
Location: Cook line
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s). Employee drinks
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.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly. Ice scoop CORRECTED
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
- Walls, floors, etc/soiled
Physical structure...., floor storage
Correction: The physical facilities eliminate all possible floor storage ...,extra shelves etc.
Location: Kitchen (back)
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean cooler door gaskets frequently
- Hand sink/towels (corrected)
No hand drying provisions at hand sink. Employee restroom
Correction: Provide approved hand drying provisions.
|
08/05/2010 | Routine |
| No violation noted during this evaluation. | 08/05/2010 | Non-Illness Complaint |
- 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.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Mop sink leak at back flow preventer
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- 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.
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06/10/2010 | Pre-Licensing |
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