- 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: THE DISHMACHINE WOULD NOT DISPENSE CHLORINE SANITIZER. THIS IS A REPEAT PROBLEM.EITHER REPLACE THE ENTIRE SANITIZER/CHEMICAL DISPENSING UNIT MOUNTED HGH ON THE WALL OR CONVERT THE MACHNE TO A HIGH TEMP. ONE USNG A BOOSTER HEATER.
Location: Dish machine area
Equipment: Dishmachine
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE 2 PREP. COOLER SHELVES. TAKE THE PLASTIC AND METAL SHELVES OUT TO THOROUGHLY CLEAN.
Location: Cook line
Equipment: Prep Top Cooler
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: ONE EMPLOYEE MUST TAKE A CLASS AND EXAM TO GET A FOOD HANDLER'S CERTIFICATE. CALL AND SCHEDULE AS NEEDED.
- 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: ONE EMPLOYEE JACKET HANGING ON A SERVER'S AREA SHELF CLOSE TO DRINKING GLASSES. KEEP EMPLOYEE JACKETS, OR OTHER PERSONAL ITEMS SEPERATE AND AWAY FROM UTENSILS OR FOOD.
- 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: USE SLOW RUNNING WATER THAT IS COOL OVER RAW FISH AS THEY ARE THAWING.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: THE GREASE TRAP AT THE LEFT END OF THE 3--BAY SINK HAS RUSTED THROUGH ON THE TOP PART. A NEW ONE MUST BE INSTALLED. THERE IS A 2ND GREASE TRAP IN THE FLOOR TO THE RIGHT OF THIS ONE. SO THE ABOVE--FLOOR METAL TRAP CAN BE SLIGHTLY SMALLER THAN THE TYPICAL 40 LB. GREASE TRAP. IT CAN BE A 30 LB. SIZE.
Location: Kitchen
|
11/07/2014 | Routine |
| No violation noted during this evaluation. | 06/10/2014 | Non-Illness Complaint |
| No violation noted during this evaluation. | 05/20/2014 | Non-Illness Complaint |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN PREP. COOLER ON THE INSIDE WHERE NEEDED.
Location: Cook line
Equipment: Prep Top Cooler
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: CLEAN THE KITCHEN HAND SINK AROUND THE FAUCET AND AREA BEHIND.
Location: Kitchen (back)
Equipment: Hand sink
- 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: THE DISHMACHINE SANITIZER DID NOT SHOW UP WHEN TESTED FOR. THE MACHINE HAD REPAIRS DONE TO IT A COUPLE MONTHS AGO OR SO FOR THIS PROBLEM, AS WELL AS ONE OR TWO YEARS BEFORE THAT ON AT LEAST TWO OTHER OCCASIONS.BECAUSE OF THESE PAST DIFFICULTIES IN KEEPING THE DISHMACHINE WORKING PROPERLY WE EXPECT YOU TO REPLACE THE MACHINE --- IF YOU CANNOT DO ALL UTENSIILS IN THE 3--BAY SINK PROPERLY. A NEW OR NEWER MACHINE SHOULD OPERATE BETTER AND MORE DEPENDABLY THAN THIS ONE CURRENTLY BEING USED.4/7/14 -- UTENSILS SHOULD BE TAKEN FROM DISHMACHINE AND RINSED IN BLEACH WATER IN 3--BAY SINK (FINAL RINSE = TO 1 TBSP. BLEACH PER GAL. OF WATER).
Location: Dish machine area
Equipment: Dishmachine
- 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: KEEP SANITIZER TEST STRIPS AVAILABLE FOR CHECKING BLEACH WATER AND DIISHMACHINE SANITIZER.
Location: Three bay area
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: THE ICE MACHINE SCOOP SHOULD BE STORED IN A CLEAN CONTAINER BETWEEN USE.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: ADD A LIGHT FIXTURE IN THE MOP SINK AREA TO IMPROVE LIGHTING.
Location: Back room
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: REPAIR SOME HOLES IN DRYWALL IN THE SERVER'S 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: 1) CLEAN THE WALL AT RIGHT END OF COOK--LINE (BEHIND THE TRASH CONTAINER).-- OK'D2) CLEAN FLOOR UNDER THE FRYERS. -- OK'D3) CLEAN EMPLOYEE RESTROOM WALL ON AND AROUND THE LIGHT SWITCH. -- OK'D
Location: Cook line
- 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.
Comments: PLACE THERMOMETERS IN SERVER'S AREA 2--DOOR COOLER (KEG COOLER).AND IN RIGHT--HAND REACH--IN FREEZER, AND IN THE PREP. COOLER.
Location: Kitchen
Equipment: reach in freezer
- 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.
Comments: PLACE THERMOMETERS IN SERVER'S AREA 2--DOOR COOLER (KEG COOLER).AND IN RIGHT--HAND REACH--IN FREEZER, AND IN THE PREP. COOLER.
Equipment: Reach in cooler (2 door)
|
05/15/2014 | Pre-Licensing 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: THE DISHMACHINE SANITIZER DOES NOT WORK PROPERLY. SEVERAL REPAIRS AND/OR ADJUSTMENTS HAVE BEEN MADE OR ATTEMPTED IN THE PAST COUPLE OF YEARS. HAVE THIS MACHINE REPLACED AS SOON AS POSSIBLE.5/15 -- REPARS WERE MADE A FEW DAYS AGO, MAINLY ON THE SPRAY ARMS (NOZZLES) WHICH CORRECTED THE SANITIZER DISPENSING.
Location: Kitchen
Equipment: Dishmachine
- 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: WIPING CLOTH BLEACH WATER WAS VERY STRONG AT FIRST. MIX AT 1 TBSP. BLEACH PER GAL. OF WATER.
Location: Cook line
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: ADD A LGHT IN THE HALLWAY (THAT LEADS FROM THE DINING ROOM TO THE BACK KITCHEN AREA). 5/15 -- OK'D.
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: SEVERAL FEET OF THE LOWER WALL AREA IN HALLWAY (WHICH LEADS FROM DINING ROOM TO REAR KITCHEN) SHOULD BE REPAIRED AND THEN COVERED WITH SOME BASEBOARD MATERIAL. --- 5/15 -- OK'D.
- Restroom doors open (corrected)
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
Comments: RE--ATTACH THE DOOR CLOSER ON THE EMPLOYEE RESTROOM DOOR. --- 5/15 -- OK'D.
Location: Emp restroom
|
05/15/2014 | 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: THE DISHMACHINE SANITIZER DOES NOT WORK PROPERLY. SEVERAL REPAIRS AND/OR ADJUSTMENTS HAVE BEEN MADE OR ATTEMPTED IN THE PAST COUPLE OF YEARS. HAVE THIS MACHINE REPLACED AS SOON AS POSSIBLE.
Location: Kitchen
Equipment: Dishmachine
- 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: WIPING CLOTH BLEACH WATER WAS VERY STRONG AT FIRST. MIX AT 1 TBSP. BLEACH PER GAL. OF WATER.
Location: Cook line
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: ADD A LGHT IN THE HALLWAY (THAT LEADS FROM THE DINING ROOM TO THE BACK KITCHEN AREA).
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: SEVERAL FEET OF THE LOWER WALL AREA IN HALLWAY (WHICH LEADS FROM DINING ROOM TO REAR KITCHEN) SHOULD BE REPAIRED AND THEN COVERED WITH SOME BASEBOARD MATERIAL.
- Restroom doors open
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
Comments: RE--ATTACH THE DOOR CLOSER ON THE EMPLOYEE RESTROOM DOOR.
Location: Emp restroom
|
04/25/2014 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN PREP. COOLER ON THE INSIDE WHERE NEEDED.
Location: Cook line
Equipment: Prep Top Cooler
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: CLEAN THE KITCHEN HAND SINK AROUND THE FAUCET AND AREA BEHIND.
Location: Kitchen (back)
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: THE DISHMACHINE SANITIZER DID NOT SHOW UP WHEN TESTED FOR. THE MACHINE HAD REPAIRS DONE TO IT A COUPLE MONTHS AGO OR SO FOR THIS PROBLEM, AS WELL AS ONE OR TWO YEARS BEFORE THAT ON AT LEAST TWO OTHER OCCASIONS.BECAUSE OF THESE PAST DIFFICULTIES IN KEEPING THE DISHMACHINE WORKING PROPERLY WE EXPECT YOU TO REPLACE THE MACHINE --- IF YOU CANNOT DO ALL UTENSIILS IN THE 3--BAY SINK PROPERLY. A NEW OR NEWER MACHINE SHOULD OPERATE BETTER AND MORE DEPENDABLY THAN THIS ONE CURRENTLY BEING USED.4/7/14 -- UTENSILS SHOULD BE TAKEN FROM DISHMACHINE AND RINSED IN BLEACH WATER IN 3--BAY SINK (FINAL RINSE = TO 1 TBSP. BLEACH PER GAL. OF WATER).
Location: Dish machine area
Equipment: Dishmachine
- 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: KEEP SANITIZER TEST STRIPS AVAILABLE FOR CHECKING BLEACH WATER AND DIISHMACHINE SANITIZER.
Location: Three bay area
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: THE ICE MACHINE SCOOP SHOULD BE STORED IN A CLEAN CONTAINER BETWEEN USE.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: ADD A LIGHT FIXTURE IN THE MOP SINK AREA TO IMPROVE LIGHTING.
Location: Back room
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: REPAIR SOME HOLES IN DRYWALL IN THE SERVER'S 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: 1) CLEAN THE WALL AT RIGHT END OF COOK--LINE (BEHIND THE TRASH CONTAINER).-- OK'D2) CLEAN FLOOR UNDER THE FRYERS. -- OK'D3) CLEAN EMPLOYEE RESTROOM WALL ON AND AROUND THE LIGHT SWITCH. -- OK'D
Location: Cook line
- 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.
Comments: PLACE THERMOMETERS IN SERVER'S AREA 2--DOOR COOLER (KEG COOLER).AND IN RIGHT--HAND REACH--IN FREEZER, AND IN THE PREP. COOLER.
Location: Kitchen
Equipment: reach in freezer
- 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.
Comments: PLACE THERMOMETERS IN SERVER'S AREA 2--DOOR COOLER (KEG COOLER).AND IN RIGHT--HAND REACH--IN FREEZER, AND IN THE PREP. COOLER.
Equipment: Reach in cooler (2 door)
|
04/25/2014 | Pre-Licensing Recheck |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN PREP. COOLER ON THE INSIDE WHERE NEEDED.
Location: Cook line
Equipment: Prep Top Cooler
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: CLEAN THE KITCHEN HAND SINK AROUND THE FAUCET AND AREA BEHIND.
Location: Kitchen (back)
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: THE DISHMACHINE SANITIZER DID NOT SHOW UP WHEN TESTED FOR. THE MACHINE HAD REPAIRS DONE TO IT A COUPLE MONTHS AGO OR SO FOR THIS PROBLEM, AS WELL AS ONE OR TWO YEARS BEFORE THAT ON AT LEAST TWO OTHER OCCASIONS.BECAUSE OF THESE PAST DIFFICULTIES IN KEEPING THE DISHMACHINE WORKING PROPERLY WE EXPECT YOU TO REPLACE THE MACHINE --- IF YOU CANNOT DO ALL UTENSIILS IN THE 3--BAY SINK PROPERLY. A NEW OR NEWER MACHINE SHOULD OPERATE BETTER AND MORE DEPENDABLY THAN THIS ONE CURRENTLY BEING USED.4/7/14 -- UTENSILS SHOULD BE TAKEN FROM DISHMACHINE AND RINSED IN BLEACH WATER IN 3--BAY SINK (FINAL RINSE = TO 1 TBSP. BLEACH PER GAL. OF WATER).
Location: Dish machine area
Equipment: Dishmachine
- 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: KEEP SANITIZER TEST STRIPS AVAILABLE FOR CHECKING BLEACH WATER AND DIISHMACHINE SANITIZER.
Location: Three bay area
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: THE ICE MACHINE SCOOP SHOULD BE STORED IN A CLEAN CONTAINER BETWEEN USE.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: ADD A LIGHT FIXTURE IN THE MOP SINK AREA TO IMPROVE LIGHTING.
Location: Back room
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: REPAIR SOME HOLES IN DRYWALL IN THE SERVER'S 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: 1) CLEAN THE WALL AT RIGHT END OF COOK--LINE (BEHIND THE TRASH CONTAINER).-- OK'D2) CLEAN FLOOR UNDER THE FRYERS. -- OK'D3) CLEAN EMPLOYEE RESTROOM WALL ON AND AROUND THE LIGHT SWITCH. -- OK'D
Location: Cook line
- 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.
Comments: PLACE THERMOMETERS IN SERVER'S AREA 2--DOOR COOLER (KEG COOLER).AND IN RIGHT--HAND REACH--IN FREEZER, AND IN THE PREP. COOLER.
Location: Kitchen
Equipment: reach in freezer
- 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.
Comments: PLACE THERMOMETERS IN SERVER'S AREA 2--DOOR COOLER (KEG COOLER).AND IN RIGHT--HAND REACH--IN FREEZER, AND IN THE PREP. COOLER.
Equipment: Reach in cooler (2 door)
|
04/16/2014 | Pre-Licensing Recheck |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN PREP. COOLER ON THE INSIDE WHERE NEEDED.
Location: Cook line
Equipment: Prep Top Cooler
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: CLEAN THE KITCHEN HAND SINK AROUND THE FAUCET AND AREA BEHIND.
Location: Kitchen (back)
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: THE DISHMACHINE SANITIZER DID NOT SHOW UP WHEN TESTED FOR. THE MACHINE HAD REPAIRS DONE TO IT A COUPLE MONTHS AGO OR SO FOR THIS PROBLEM, AS WELL AS ONE OR TWO YEARS BEFORE THAT ON AT LEAST TWO OTHER OCCASIONS.BECAUSE OF THESE PAST DIFFICULTIES IN KEEPING THE DISHMACHINE WORKING PROPERLY WE EXPECT YOU TO REPLACE THE MACHINE --- IF YOU CANNOT DO ALL UTENSIILS IN THE 3--BAY SINK PROPERLY. A NEW OR NEWER MACHINE SHOULD OPERATE BETTER AND MORE DEPENDABLY THAN THIS ONE CURRENTLY BEING USED.4/7/14 -- UTENSILS SHOULD BE TAKEN FROM DISHMACHINE AND RINSED IN BLEACH WATER IN 3--BAY SINK (FINAL RINSE = TO 1 TBSP. BLEACH PER GAL. OF WATER).
Location: Dish machine area
Equipment: Dishmachine
- 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: KEEP SANITIZER TEST STRIPS AVAILABLE FOR CHECKING BLEACH WATER AND DIISHMACHINE SANITIZER.
Location: Three bay area
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: THE ICE MACHINE SCOOP SHOULD BE STORED IN A CLEAN CONTAINER BETWEEN USE.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: ADD A LIGHT FIXTURE IN THE MOP SINK AREA TO IMPROVE LIGHTING.
Location: Back room
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: REPAIR SOME HOLES IN DRYWALL IN THE SERVER'S 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: 1) CLEAN THE WALL AT RIGHT END OF COOK--LINE (BEHIND THE TRASH CONTAINER).-- OK'D2) CLEAN FLOOR UNDER THE FRYERS. -- OK'D3) CLEAN EMPLOYEE RESTROOM WALL ON AND AROUND THE LIGHT SWITCH. -- OK'D
Location: Cook line
- 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.
Comments: PLACE THERMOMETERS IN SERVER'S AREA 2--DOOR COOLER (KEG COOLER).AND IN RIGHT--HAND REACH--IN FREEZER, AND IN THE PREP. COOLER.
Location: Kitchen
Equipment: reach in freezer
- 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.
Comments: PLACE THERMOMETERS IN SERVER'S AREA 2--DOOR COOLER (KEG COOLER).AND IN RIGHT--HAND REACH--IN FREEZER, AND IN THE PREP. COOLER.
Equipment: Reach in cooler (2 door)
|
04/07/2014 | Pre-Licensing Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN PREP. COOLER ON THE INSIDE WHERE NEEDED.
Location: Cook line
Equipment: Prep Top Cooler
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: CLEAN THE KITCHEN HAND SINK AROUND THE FAUCET AND AREA BEHIND.
Location: Kitchen (back)
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: THE DISHMACHINE SANITIZER DID NOT SHOW UP WHEN TESTED FOR. THE MACHINE HAD REPAIRS DONE TO IT A COUPLE MONTHS AGO OR SO FOR THIS PROBLEM, AS WELL AS ONE OR TWO YEARS BEFORE THAT ON AT LEAST TWO OTHER OCCASIONS.BECAUSE OF THESE PAST DIFFICULTIES IN KEEPING THE DISHMACHINE WORKING PROPERLY WE EXPECT YOU TO REPLACE THE MACHINE --- IF YOU CANNOT DO ALL UTENSIILS IN THE 3--BAY SINK PROPERLY. A NEW OR NEWER MACHINE SHOULD OPERATE BETTER AND MORE DEPENDABLY THAN THIS ONE CURRENTLY BEING USED.
Location: Dish machine area
Equipment: Dishmachine
- 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: KEEP SANITIZER TEST STRIPS AVAILABLE FOR CHECKING BLEACH WATER AND DIISHMACHINE SANITIZER.
Location: Three bay area
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: THE ICE MACHINE SCOOP SHOULD BE STORED IN A CLEAN CONTAINER BETWEEN USE.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: ADD A LIGHT FIXTURE IN THE MOP SINK AREA TO IMPROVE LIGHTING.
Location: Back room
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: REPAIR SOME HOLES IN DRYWALL IN THE SERVER'S 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: 1) CLEAN THE WALL AT RIGHT END OF COOK--LINE (BEHIND THE TRASH CONTAINER).2) CLEAN FLOOR UNDER THE FRYERS.3) CLEAN EMPLOYEE RESTROOM WALL ON AND AROUND THE LIGHT SWITCH.
Location: Cook line
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PLACE THERMOMETERS IN SERVER'S AREA 2--DOOR COOLER (KEG COOLER).AND IN RIGHT--HAND REACH--IN FREEZER, AND IN THE PREP. COOLER.
Location: Kitchen
Equipment: reach in freezer
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PLACE THERMOMETERS IN SERVER'S AREA 2--DOOR COOLER (KEG COOLER).AND IN RIGHT--HAND REACH--IN FREEZER, AND IN THE PREP. COOLER.
Equipment: Reach in cooler (2 door)
|
03/31/2014 | Pre-Licensing Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN PREP. COOLER ON THE INSIDE WHERE NEEDED.
Location: Cook line
Equipment: Prep Top Cooler
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: CLEAN THE KITCHEN HAND SINK AROUND THE FAUCET AND AREA BEHIND.
Location: Kitchen (back)
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: THE DISHMACHINE SANITIZER DID NOT SHOW UP WHEN TESTED FOR. THE MACHINE HAD REPAIRS DONE TO IT A COUPLE MONTHS AGO OR SO FOR THIS PROBLEM, AS WELL AS ONE OR TWO YEARS BEFORE THAT ON AT LEAST TWO OTHER OCCASIONS.BECAUSE OF THESE PAST DIFFICULTIES IN KEEPING THE DISHMACHINE WORKING PROPERLY WE EXPECT YOU TO REPLACE THE MACHINE --- IF YOU CANNOT DO ALL UTENSIILS IN THE 3--BAY SINK PROPERLY. A NEW OR NEWER MACHINE SHOULD OPERATE BETTER AND MORE DEPENDABLY THAN THIS ONE CURRENTLY BEING USED.
Location: Dish machine area
Equipment: Dishmachine
- 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: KEEP SANITIZER TEST STRIPS AVAILABLE FOR CHECKING BLEACH WATER AND DIISHMACHINE SANITIZER.
Location: Three bay area
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: THE ICE MACHINE SCOOP SHOULD BE STORED IN A CLEAN CONTAINER BETWEEN USE.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: ADD A LIGHT FIXTURE IN THE MOP SINK AREA TO IMPROVE LIGHTING.
Location: Back room
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: REPAIR SOME HOLES IN DRYWALL IN THE SERVER'S 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: 1) CLEAN THE WALL AT RIGHT END OF COOK--LINE (BEHIND THE TRASH CONTAINER).2) CLEAN FLOOR UNDER THE FRYERS.3) CLEAN EMPLOYEE RESTROOM WALL ON AND AROUND THE LIGHT SWITCH.
Location: Cook line
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PLACE THERMOMETERS IN SERVER'S AREA 2--DOOR COOLER (KEG COOLER).AND IN RIGHT--HAND REACH--IN FREEZER, AND IN THE PREP. COOLER.
Location: Kitchen
Equipment: reach in freezer
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PLACE THERMOMETERS IN SERVER'S AREA 2--DOOR COOLER (KEG COOLER).AND IN RIGHT--HAND REACH--IN FREEZER, AND IN THE PREP. COOLER.
Equipment: Reach in cooler (2 door)
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03/25/2014 | Pre-Licensing |
Restaurant representatives - add corrected or new information about INKAS RESTAURANT, 5356 W 38TH ST, Indianapolis, IN »