- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Provide hot water for the kitchen.
|
05/13/2011 | Non-Illness Complaint Recheck |
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Provide hot water for the kitchen.
|
05/12/2011 | Non-Illness Complaint |
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Replace the burned out light bulbs under the exhaust hood.
Location: Cook line
- 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 milk crates for storage.
Location: Kitchen
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Service counter
- Continuous use of two bay for warewashing (Non-Critical) (corrected)
2 compartment sink used for continuous warewashing.
Correction: A 2 bay sink may not be used for warewashing operations where cleaning and sanitizing solutions are used for continuous or intermittent flow in an ongoing warewashing process.
Comments: Discontinue using the two bay sink for pan washing.
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Location: Kitchen
Equipment: Mop sink
|
05/12/2011 | Recheck |
- 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 ...
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Discontinue storing stainless steel cleaner next to clean utensils. Discontinue storing spray bleach cleaner hanging on a tray rack.
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: Discontinue re-using aluminum pans.
- 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 meat stored over cooked food in the walk in cooler. Store raw meat below cooked food.
- 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.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Replace burned out light bulbs under the exhaust hood.
- 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: Meat being thawed in standing water.
Location: Three bay area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Remove the non-commercial freezer being used in the hall area.
- Unapproved use of two bay (corrected)
Unapproved use of 2 compartment sink for warewashing.
Correction: Use 2 bay sinks for approved uses only.
Comments: Discontinue washing pans at the two bay sink.
|
03/17/2011 | 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 ...
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Discontinue storing stainless steel cleaner next to clean utensils. Discontinue storing spray bleach cleaner hanging on a tray rack.
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: Discontinue re-using aluminum pans.
- 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 meat stored over cooked food in the walk in cooler. Store raw meat below cooked food.
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Replace burned out light bulbs under the exhaust hood.
- 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: Meat being thawed in standing water.
Location: Three bay area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Remove the non-commercial freezer being used in the hall area.
- Unapproved use of two bay
Unapproved use of 2 compartment sink for warewashing.
Correction: Use 2 bay sinks for approved uses only.
Comments: Discontinue washing pans at the two bay sink.
|
03/14/2011 | Routine |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Replace the burned out light bulbs under the exhaust hood.
Location: Cook line
- 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 milk crates for storage.
Location: Kitchen
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Service counter
- Continuous use of two bay for warewashing (Non-Critical) (corrected)
2 compartment sink used for continuous warewashing.
Correction: A 2 bay sink may not be used for warewashing operations where cleaning and sanitizing solutions are used for continuous or intermittent flow in an ongoing warewashing process.
Comments: Discontinue using the two bay sink for pan washing.
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Location: Kitchen
Equipment: Mop sink
|
11/29/2010 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Replace the burned out light bulbs under the exhaust hood.
Location: Cook line
- 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 milk crates for storage.
Location: Kitchen
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Service counter
- Continuous use of two bay for warewashing (Non-Critical) (corrected on site)
2 compartment sink used for continuous warewashing.
Correction: A 2 bay sink may not be used for warewashing operations where cleaning and sanitizing solutions are used for continuous or intermittent flow in an ongoing warewashing process.
Comments: Discontinue using the two bay sink for pan washing.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Location: Kitchen
Equipment: Mop sink
|
11/12/2010 | Routine |
- Sanitizer criteria (corrected)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: Provide a chemical sanitizer for the three bay sink.8/9/10 There is sanitizer on site. The vendor has not yet been decided.
- 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.
Comments: Clean inside the warmer units.
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: Provide a hand sink in the serving area.
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Provide hot water for the kitchen.8/9/10 There is hot water in the kitchen. Water heater for the new hand sink in the serving area is not yet hot.
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Provide hot water for the kitchen.8/9/10 There is hot water in the kitchen. Water heater for the new hand sink in the serving area is not yet hot.
Location: Service counter
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Traulsen two door cooler is 73 degrees F. True freezer needs to be zero degrees F. True salad cooler has standing water in the bottom. Repair the walk in cooler to proper working order. Repair these units. Replace the rusted shelving in the kitchen.8/9/10 THESE UNITS WILL BE REMOVED.
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: ANCHOR AND SEAL SINKS TO THE WALL.
Location: Service counter
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: ANCHOR AND SEAL SINKS TO THE WALL.
Location: Kitchen
Equipment: 2-bay
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: ANCHOR AND SEAL SINKS TO THE WALL.
Equipment: 3-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the outside of the warmer units.
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Provide hand soap dispenser and soap at all hand sinks.
Location: Kitchen
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Provide hand soap dispenser and soap at all hand sinks.
Location: Service counter
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Provide a hand towel dispenser and hand towels at all hand sinks.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Provide a drain cover for the floor drain by the back 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: 8/9/10 owner is deciding on which vendor he will use for detergent and sanitizer
Location: Kitchen
Equipment: 3-bay
- Heating and cooling capacity (corrected)
Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
- Heating and cooling capacity
Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
- Hoods inadequate or unapproved (corrected)
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: Retag and have the exhaust hood inspected by the Fire Department.8/9/10 National exhaust is on premises testing hood and replacing fire suppression nozzles, should be accomplished today.
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE ANY REFRIGERATORS, FREEZERS, BLUE TABLE AND ANY OTHER EQUIPMENT THAT IS NOT WORKING.8/13/10 JUST TWO UNITS LEFT TO REMOVE
Location: Kitchen
- Floors, walls, ceilings design (corrected)
Surface characteristics of material(s) used for indoor construction and repair not approved.
Correction: Use only approved materials for construction and repair.
Comments: Provide covers for the ceiling air ducts in the kitchen. Exposed wood in the walk in cooler. Provide metal trim.Install a metal threshold in the walk in cooler. Seal the metal ramp from the walk in cooler. Clean the floor drain under the two bay sink. Remove the carpet in the serving area. Remove duct tape at the floor threshold into the kitchen. Replace the missing floor tile by the True freezer8/9/10 ALL IS DONE EXCEPT THE EXPOSED WOOD IN THE WALK IN COOLER. IT WILL NOT BE USED AS A COOLER. IT MAY BE USED FOR DRY STORAGE IF THE FLOOR IS REPAIRED, WOOD IS COVERED WITH METAL TRIM AND IT IS CLEANED UP.8/13/10 WILL NOT BE USING THIS WALK IN COOLER. MUST A LITTLE CLEANING NEEDED ON THE FLOOR.
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: Clean the fan guards in the walk in cooler and freezer.
- 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: Clean the ceiling vent by the walk in cooler. Clean the floor and wall before installing the dishmachine.
- 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.
Location: Kitchen
Equipment: Mop sink
|
10/11/2010 | Pre-Licensing Recheck |
- Sanitizer criteria (corrected)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: Provide a chemical sanitizer for the three bay sink.8/9/10 There is sanitizer on site. The vendor has not yet been decided.
- 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.
Comments: Clean inside the warmer units.
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: Provide a hand sink in the serving area.
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Provide hot water for the kitchen.8/9/10 There is hot water in the kitchen. Water heater for the new hand sink in the serving area is not yet hot.
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Provide hot water for the kitchen.8/9/10 There is hot water in the kitchen. Water heater for the new hand sink in the serving area is not yet hot.
Location: Service counter
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Traulsen two door cooler is 73 degrees F. True freezer needs to be zero degrees F. True salad cooler has standing water in the bottom. Repair the walk in cooler to proper working order. Repair these units. Replace the rusted shelving in the kitchen.8/9/10 THESE UNITS WILL BE REMOVED.
Location: Kitchen
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: ANCHOR AND SEAL SINKS TO THE WALL.
Location: Service counter
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: ANCHOR AND SEAL SINKS TO THE WALL.
Location: Kitchen
Equipment: 2-bay
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: ANCHOR AND SEAL SINKS TO THE WALL.
Equipment: 3-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the outside of the warmer units.
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Provide hand soap dispenser and soap at all hand sinks.
Location: Kitchen
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Provide hand soap dispenser and soap at all hand sinks.
Location: Service counter
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Provide a hand towel dispenser and hand towels at all hand sinks.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Provide a drain cover for the floor drain by the back 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: 8/9/10 owner is deciding on which vendor he will use for detergent and sanitizer
Location: Kitchen
Equipment: 3-bay
- Heating and cooling capacity
Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
Comments: Provide a commercial working hot holding service unit.
- Heating and cooling capacity
Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
- Hoods inadequate or unapproved (corrected)
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: Retag and have the exhaust hood inspected by the Fire Department.8/9/10 National exhaust is on premises testing hood and replacing fire suppression nozzles, should be accomplished today.
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE ANY REFRIGERATORS, FREEZERS, BLUE TABLE AND ANY OTHER EQUIPMENT THAT IS NOT WORKING.8/13/10 JUST TWO UNITS LEFT TO REMOVE
Location: Kitchen
- Floors, walls, ceilings design (corrected)
Surface characteristics of material(s) used for indoor construction and repair not approved.
Correction: Use only approved materials for construction and repair.
Comments: Provide covers for the ceiling air ducts in the kitchen. Exposed wood in the walk in cooler. Provide metal trim.Install a metal threshold in the walk in cooler. Seal the metal ramp from the walk in cooler. Clean the floor drain under the two bay sink. Remove the carpet in the serving area. Remove duct tape at the floor threshold into the kitchen. Replace the missing floor tile by the True freezer8/9/10 ALL IS DONE EXCEPT THE EXPOSED WOOD IN THE WALK IN COOLER. IT WILL NOT BE USED AS A COOLER. IT MAY BE USED FOR DRY STORAGE IF THE FLOOR IS REPAIRED, WOOD IS COVERED WITH METAL TRIM AND IT IS CLEANED UP.8/13/10 WILL NOT BE USING THIS WALK IN COOLER. MUST A LITTLE CLEANING NEEDED ON THE FLOOR.
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: Clean the fan guards in the walk in cooler and freezer.
- 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: Clean the ceiling vent by the walk in cooler. Clean the floor and wall before installing the dishmachine.
- 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.
Location: Kitchen
Equipment: Mop sink
|
10/07/2010 | Pre-Licensing Recheck |
- Sanitizer criteria (corrected)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: Provide a chemical sanitizer for the three bay sink.8/9/10 There is sanitizer on site. The vendor has not yet been decided.
- 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.
Comments: Clean inside the warmer units.
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: Provide a hand sink in the serving area.
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Provide hot water for the kitchen.8/9/10 There is hot water in the kitchen. Water heater for the new hand sink in the serving area is not yet hot.
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Provide hot water for the kitchen.8/9/10 There is hot water in the kitchen. Water heater for the new hand sink in the serving area is not yet hot.
Location: Service counter
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Traulsen two door cooler is 73 degrees F. True freezer needs to be zero degrees F. True salad cooler has standing water in the bottom. Repair the walk in cooler to proper working order. Repair these units. Replace the rusted shelving in the kitchen.8/9/10 THESE UNITS WILL BE REMOVED.
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: ANCHOR AND SEAL SINKS TO THE WALL.
Location: Service counter
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: ANCHOR AND SEAL SINKS TO THE WALL.
Location: Kitchen
Equipment: 2-bay
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: ANCHOR AND SEAL SINKS TO THE WALL.
Equipment: 3-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the outside of the warmer units.
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Provide hand soap dispenser and soap at all hand sinks.
Location: Kitchen
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Provide hand soap dispenser and soap at all hand sinks.
Location: Service counter
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Provide a hand towel dispenser and hand towels at all hand sinks.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Provide a drain cover for the floor drain by the back 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: 8/9/10 owner is deciding on which vendor he will use for detergent and sanitizer
Location: Kitchen
Equipment: 3-bay
- Heating and cooling capacity
Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
- Hoods inadequate or unapproved (corrected)
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: Retag and have the exhaust hood inspected by the Fire Department.8/9/10 National exhaust is on premises testing hood and replacing fire suppression nozzles, should be accomplished today.
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE ANY REFRIGERATORS, FREEZERS, BLUE TABLE AND ANY OTHER EQUIPMENT THAT IS NOT WORKING.8/13/10 JUST TWO UNITS LEFT TO REMOVE
Location: Kitchen
- Floors, walls, ceilings design (corrected)
Surface characteristics of material(s) used for indoor construction and repair not approved.
Correction: Use only approved materials for construction and repair.
Comments: Provide covers for the ceiling air ducts in the kitchen. Exposed wood in the walk in cooler. Provide metal trim.Install a metal threshold in the walk in cooler. Seal the metal ramp from the walk in cooler. Clean the floor drain under the two bay sink. Remove the carpet in the serving area. Remove duct tape at the floor threshold into the kitchen. Replace the missing floor tile by the True freezer8/9/10 ALL IS DONE EXCEPT THE EXPOSED WOOD IN THE WALK IN COOLER. IT WILL NOT BE USED AS A COOLER. IT MAY BE USED FOR DRY STORAGE IF THE FLOOR IS REPAIRED, WOOD IS COVERED WITH METAL TRIM AND IT IS CLEANED UP.8/13/10 WILL NOT BE USING THIS WALK IN COOLER. MUST A LITTLE CLEANING NEEDED ON THE FLOOR.
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: Clean the fan guards in the walk in cooler and freezer.
- 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: Clean the ceiling vent by the walk in cooler. Clean the floor and wall before installing the dishmachine.
- 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.
Location: Kitchen
Equipment: Mop sink
|
09/02/2010 | Pre-Licensing Recheck |
- Sanitizer criteria (corrected)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: Provide a chemical sanitizer for the three bay sink.8/9/10 There is sanitizer on site. The vendor has not yet been decided.
- 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.
Comments: Clean inside the warmer units.
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: Provide a hand sink in the serving area.
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Provide hot water for the kitchen.8/9/10 There is hot water in the kitchen. Water heater for the new hand sink in the serving area is not yet hot.
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Provide hot water for the kitchen.8/9/10 There is hot water in the kitchen. Water heater for the new hand sink in the serving area is not yet hot.
Location: Service counter
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Traulsen two door cooler is 73 degrees F. True freezer needs to be zero degrees F. True salad cooler has standing water in the bottom. Repair the walk in cooler to proper working order. Repair these units. Replace the rusted shelving in the kitchen.8/9/10 THESE UNITS WILL BE REMOVED.
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: ANCHOR AND SEAL SINKS TO THE WALL.
Location: Service counter
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: ANCHOR AND SEAL SINKS TO THE WALL.
Location: Kitchen
Equipment: 2-bay
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: ANCHOR AND SEAL SINKS TO THE WALL.
Equipment: 3-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the outside of the warmer units.
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Provide hand soap dispenser and soap at all hand sinks.
Location: Kitchen
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Provide hand soap dispenser and soap at all hand sinks.
Location: Service counter
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Provide a hand towel dispenser and hand towels at all hand sinks.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Provide a drain cover for the floor drain by the back 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: 8/9/10 owner is deciding on which vendor he will use for detergent and sanitizer
Location: Kitchen
Equipment: 3-bay
- Heating and cooling capacity
Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
- Hoods inadequate or unapproved (corrected)
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: Retag and have the exhaust hood inspected by the Fire Department.8/9/10 National exhaust is on premises testing hood and replacing fire suppression nozzles, should be accomplished today.
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE ANY REFRIGERATORS, FREEZERS, BLUE TABLE AND ANY OTHER EQUIPMENT THAT IS NOT WORKING.8/13/10 JUST TWO UNITS LEFT TO REMOVE
Location: Kitchen
- Floors, walls, ceilings design (corrected)
Surface characteristics of material(s) used for indoor construction and repair not approved.
Correction: Use only approved materials for construction and repair.
Comments: Provide covers for the ceiling air ducts in the kitchen. Exposed wood in the walk in cooler. Provide metal trim.Install a metal threshold in the walk in cooler. Seal the metal ramp from the walk in cooler. Clean the floor drain under the two bay sink. Remove the carpet in the serving area. Remove duct tape at the floor threshold into the kitchen. Replace the missing floor tile by the True freezer8/9/10 ALL IS DONE EXCEPT THE EXPOSED WOOD IN THE WALK IN COOLER. IT WILL NOT BE USED AS A COOLER. IT MAY BE USED FOR DRY STORAGE IF THE FLOOR IS REPAIRED, WOOD IS COVERED WITH METAL TRIM AND IT IS CLEANED UP.8/13/10 WILL NOT BE USING THIS WALK IN COOLER. MUST A LITTLE CLEANING NEEDED ON THE FLOOR.
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: Clean the fan guards in the walk in cooler and freezer.
- 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: Clean the ceiling vent by the walk in cooler. Clean the floor and wall before installing the dishmachine.
- 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.
Location: Kitchen
Equipment: Mop sink
|
08/17/2010 | Pre-Licensing Recheck |
- Sanitizer criteria (corrected)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: Provide a chemical sanitizer for the three bay sink.8/9/10 There is sanitizer on site. The vendor has not yet been decided.
- 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.
Comments: Clean inside the warmer units.
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: Provide a hand sink in the serving area.
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Provide hot water for the kitchen.8/9/10 There is hot water in the kitchen. Water heater for the new hand sink in the serving area is not yet hot.
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Provide hot water for the kitchen.8/9/10 There is hot water in the kitchen. Water heater for the new hand sink in the serving area is not yet hot.
Location: Service counter
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Traulsen two door cooler is 73 degrees F. True freezer needs to be zero degrees F. True salad cooler has standing water in the bottom. Repair the walk in cooler to proper working order. Repair these units. Replace the rusted shelving in the kitchen.8/9/10 THESE UNITS WILL BE REMOVED.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: ANCHOR AND SEAL SINKS TO THE WALL.
Location: Service counter
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: ANCHOR AND SEAL SINKS TO THE WALL.
Location: Kitchen
Equipment: 2-bay
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: ANCHOR AND SEAL SINKS TO THE WALL.
Equipment: 3-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the outside of the warmer units.
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Provide hand soap dispenser and soap at all hand sinks.
Location: Kitchen
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Provide hand soap dispenser and soap at all hand sinks.
Location: Service counter
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Provide a hand towel dispenser and hand towels at all hand sinks.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Provide a drain cover for the floor drain by the back 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: 8/9/10 owner is deciding on which vendor he will use for detergent and sanitizer
Location: Kitchen
Equipment: 3-bay
- Hoods inadequate or unapproved (corrected)
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: Retag and have the exhaust hood inspected by the Fire Department.8/9/10 National exhaust is on premises testing hood and replacing fire suppression nozzles, should be accomplished today.
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE ANY REFRIGERATORS, FREEZERS, BLUE TABLE AND ANY OTHER EQUIPMENT THAT IS NOT WORKING.8/13/10 JUST TWO UNITS LEFT TO REMOVE
Location: Kitchen
- Floors, walls, ceilings design
Surface characteristics of material(s) used for indoor construction and repair not approved.
Correction: Use only approved materials for construction and repair.
Comments: Provide covers for the ceiling air ducts in the kitchen. Exposed wood in the walk in cooler. Provide metal trim.Install a metal threshold in the walk in cooler. Seal the metal ramp from the walk in cooler. Clean the floor drain under the two bay sink. Remove the carpet in the serving area. Remove duct tape at the floor threshold into the kitchen. Replace the missing floor tile by the True freezer8/9/10 ALL IS DONE EXCEPT THE EXPOSED WOOD IN THE WALK IN COOLER. IT WILL NOT BE USED AS A COOLER. IT MAY BE USED FOR DRY STORAGE IF THE FLOOR IS REPAIRED, WOOD IS COVERED WITH METAL TRIM AND IT IS CLEANED UP.8/13/10 WILL NOT BE USING THIS WALK IN COOLER. MUST A LITTLE CLEANING NEEDED ON THE FLOOR.
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: Clean the fan guards in the walk in cooler and freezer.
- 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: Clean the ceiling vent by the walk in cooler. Clean the floor and wall before installing the dishmachine.
- 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.
Location: Kitchen
Equipment: Mop sink
|
08/13/2010 | Pre-Licensing Recheck |
- Sanitizer criteria (corrected)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: Provide a chemical sanitizer for the three bay sink.8/9/10 There is sanitizer on site. The vendor has not yet been decided.
- 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.
Comments: Clean inside the warmer units.
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: Provide a hand sink in the serving area.
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Provide hot water for the kitchen.8/9/10 There is hot water in the kitchen. Water heater for the new hand sink in the serving area is not yet hot.
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Provide hot water for the kitchen.8/9/10 There is hot water in the kitchen. Water heater for the new hand sink in the serving area is not yet hot.
Location: Service counter
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Traulsen two door cooler is 73 degrees F. True freezer needs to be zero degrees F. True salad cooler has standing water in the bottom. Repair the walk in cooler to proper working order. Repair these units. Replace the rusted shelving in the kitchen.8/9/10 THESE UNITS WILL BE REMOVED.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: ANCHOR AND SEAL SINKS TO THE WALL.
Location: Service counter
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: ANCHOR AND SEAL SINKS TO THE WALL.
Location: Kitchen
Equipment: 2-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: ANCHOR AND SEAL SINKS TO THE WALL.
Equipment: 3-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the outside of the warmer units.
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Provide hand soap dispenser and soap at all hand sinks.
Location: Kitchen
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Provide hand soap dispenser and soap at all hand sinks.
Location: Service counter
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Provide a hand towel dispenser and hand towels at all hand sinks.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Provide a drain cover for the floor drain by the back 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: 8/9/10 owner is deciding on which vendor he will use for detergent and sanitizer
Location: Kitchen
Equipment: 3-bay
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: Retag and have the exhaust hood inspected by the Fire Department.8/9/10 National exhaust is on premises testing hood and replacing fire suppression nozzles, should be accomplished today.
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE ANY REFRIGERATORS, FREEZERS, BLUE TABLE AND ANY OTHER EQUIPMENT THAT IS NOT WORKING.
Location: Kitchen
- Floors, walls, ceilings design
Surface characteristics of material(s) used for indoor construction and repair not approved.
Correction: Use only approved materials for construction and repair.
Comments: Provide covers for the ceiling air ducts in the kitchen. Exposed wood in the walk in cooler. Provide metal trim.Install a metal threshold in the walk in cooler. Seal the metal ramp from the walk in cooler. Clean the floor drain under the two bay sink. Remove the carpet in the serving area. Remove duct tape at the floor threshold into the kitchen. Replace the missing floor tile by the True freezer8/9/10 ALL IS DONE EXCEPT THE EXPOSED WOOD IN THE WALK IN COOLER. IT WILL NOT BE USED AS A COOLER. IT MAY BE USED FOR DRY STORAGE IF THE FLOOR IS REPAIRED, WOOD IS COVERED WITH METAL TRIM AND IT IS CLEANED UP.
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: Clean the fan guards in the walk in cooler and freezer.
- 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: Clean the ceiling vent by the walk in cooler. Clean the floor and wall before installing the dishmachine.
- 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.
Location: Kitchen
Equipment: Mop sink
|
08/09/2010 | Pre-Licensing Recheck |
- Sanitizer criteria
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: Provide a chemical sanitizer for the three bay sink.
- 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.
Comments: Clean inside the warmer units.
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: Provide a hand sink in the serving area.
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Provide hot water for the kitchen.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Traulsen two door cooler is 73 degrees F. True freezer needs to be zero degrees F. True salad cooler has standing water in the bottom. Repair the walk in cooler to proper working order. Repair these units. Replace the rusted shelving in the kitchen.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the outside of the warmer units.
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Provide hand soap dispenser and soap at all hand sinks.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Provide a hand towel dispenser and hand towels at all hand sinks.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Provide a drain cover for the floor drain by the back 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.
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: Retag and have the exhaust hood inspected by the Fire Department.
- Floors, walls, ceilings design
Surface characteristics of material(s) used for indoor construction and repair not approved.
Correction: Use only approved materials for construction and repair.
Comments: Provide covers for the ceiling air ducts in the kitchen. Exposed wood in the walk in cooler. Provide metal trim.Install a metal threshold in the walk in cooler. Seal the metal ramp from the walk in cooler. Clean the floor drain under the two bay sink. Remove the carpet in the serving area. Remove duct tape at the floor threshold into the kitchen. Replace the missing floor tile by the True freezer
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: Clean the fan guards in the walk in cooler and freezer.
- 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: Clean the ceiling vent by the walk in cooler. Clean the floor and wall before installing the dishmachine.
- 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.
|
07/30/2010 | Pre-Licensing |
Restaurant representatives - add corrected or new information about INDIANA MATH AND SCIENCE ACADEMY, 7435 N KEYSTONE AVE, Indianapolis, IN »