Kountry Kitchen Soul Food Pl, 1831 N COLLEGE AVE, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: Kountry Kitchen Soul Food Pl
Type: Restaurant
Address: 1831 N COLLEGE AVE, Indianapolis, IN 46202
County: Marion
License #: 103874
Smoking: Smoke Free
Total inspections: 25
Last inspection: 07/28/2014
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Inspection findings

Inspection Date

Type
No violation noted during this evaluation. 07/28/2014Illness Complaint
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Eggs being stored on the top cooler above other food items. Please ensure that eggs are being store at the bottom of coolers.
    Location: Walk-in cooler
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: Please do not store personal items such as glasses on the prep table.
    Location: Kitchen
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Location: Kitchen
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Cover to ice machine in need of repair. Repair or replace cover to ice machine.
    Location: Kitchen (back)
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Knob to hand sink in back of the kitchen is not working properly. Repair or replace knob.
    Location: Kitchen (back)
 06/12/2014Recheck
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Eggs being stored on the top cooler above other food items. Please ensure that eggs are being store at the bottom of coolers.
    Location: Walk-in cooler
  • 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: Please do not store personal items such as glasses on the prep table.
    Location: Kitchen
  • Bulk labeling
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Location: Kitchen
  • Cooling methods
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Cover to ice machine in need of repair. Repair or replace cover to ice machine.
    Location: Kitchen (back)
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Knob to hand sink in back of the kitchen is not working properly. Repair or replace knob.
    Location: Kitchen (back)
 06/04/2014Routine
  • Open doors and windows
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Location: Kitchen (back)
 05/27/2014Non-Illness Complaint
No violation noted during this evaluation. 04/18/2014Illness Complaint
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Location: Kitchen
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Kitchen
  • 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.
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Location: Kitchen (back)
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Location: Walk-in cooler
 03/10/2014Recheck
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Location: Kitchen
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Kitchen
  • 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.
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Location: Kitchen (back)
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Location: Walk-in cooler
 03/04/2014Recheck
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Location: Kitchen
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Kitchen
  • 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.
  • Bulk labeling
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Location: Kitchen (back)
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Location: Walk-in cooler
 01/16/2014Routine
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: FOOD STORED IN CAMBRO WARMER BOX AT 117 F.--*CORRECTIVE ACTION--DISCARDED.NECK BONES AT MAIN KITCHEN BACK STEAM TABLE AT 98 F.--*CORRECTIVE ACTION* REHEATED TO 165 F.
    Location: Main kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: FOOD STORED IN CAMBRO WARMER BOX AT 117 F.--*CORRECTIVE ACTION--DISCARDED.NECK BONES AT MAIN KITCHEN BACK STEAM TABLE AT 98 F.--*CORRECTIVE ACTION* REHEATED TO 165 F.
    Location: Main kitchen
    Equipment: Steam table
  • 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: TOMATOES AND BUTTER AT 45 F AT FRONT SMALL KITCHEN IN WARM CHILL BOXES; MAINTAIN AT 41 F OR BELOW UNDER PROPER REFRIGERATION, PROPERLY CHILLED CHILL BOXES, OR ICE BATH. ***CORRECTIVE ACTION--ICE BATHPANCAKE BATTER STORED OUT AT ROOM TEMPERATURE AT BACK MAIN KITCHEN LOCATION; MAINTAIN IN CHILL BOX, ON ICE BATH OR UNDER PROPER REFRIGERATION OF 41 F OR BELOW.
    Location: Kitchen (front)
  • 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: TOMATOES AND BUTTER AT 45 F AT FRONT SMALL KITCHEN IN WARM CHILL BOXES; MAINTAIN AT 41 F OR BELOW UNDER PROPER REFRIGERATION, PROPERLY CHILLED CHILL BOXES, OR ICE BATH. ***CORRECTIVE ACTION--ICE BATHPANCAKE BATTER STORED OUT AT ROOM TEMPERATURE AT BACK MAIN KITCHEN LOCATION; MAINTAIN IN CHILL BOX, ON ICE BATH OR UNDER PROPER REFRIGERATION OF 41 F OR BELOW.
    Location: Main kitchen
  • Improper reheating (corrected)
    Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
    Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
    Comments: MASHED POTATOES STORE IN CAMBRO WARMER BOX AT 100 F.--*CORRECTIVE ACTION* REHEATED TO 165 F.NECK BONES AT MAIN KITCHEN BACK STEAM TABLE AT 98 F.--*CORRECTIVE ACTION* REHEATED TO 165 F.***DO NOT TAKE FOODS DIRECTLY FROM REFRIGERATION UNIT AND PUT FOODS ON STEAM TABLE. REHEAT ALL LEFTOVER POTENTIALLY HAZARDOUS FOODS TO 165 F BEFORE PLACING FOODS IN WARMER CAMBRO BOXES, HEATED HOLDING CABINETS OR STEAM TABLES.
    Location: Main kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Improper reheating (corrected)
    Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
    Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
    Comments: MASHED POTATOES STORE IN CAMBRO WARMER BOX AT 100 F.--*CORRECTIVE ACTION* REHEATED TO 165 F.NECK BONES AT MAIN KITCHEN BACK STEAM TABLE AT 98 F.--*CORRECTIVE ACTION* REHEATED TO 165 F.***DO NOT TAKE FOODS DIRECTLY FROM REFRIGERATION UNIT AND PUT FOODS ON STEAM TABLE. REHEAT ALL LEFTOVER POTENTIALLY HAZARDOUS FOODS TO 165 F BEFORE PLACING FOODS IN WARMER CAMBRO BOXES, HEATED HOLDING CABINETS OR STEAM TABLES.
    Location: Main kitchen
    Equipment: Steam table
  • 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).
    Location: Kitchen (front)
  • 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).
    Location: Kitchen (back)
  • 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: DISHMACHINE SANITIZING AT 0 PPM FOR QUAT; DISCONTINUE USE OF DISHMACHINE UNITL REPAIRS HAVE BEEN COMPLETED.QUAT MUST BE MAINTAINED AT 200 PPM AND/OR CHLORINE AT 50 - 100 PPM DEPENDING ON WHICH SANITIZER YOU CHOOSE TO USE. ALSO ENSURE PROPER TEST STRIPS FOR TESTING DISHMACHINE.ENSURE WASH AND RINSE TEMPERATURE GAUGES ARE WORKING PROPERLY TO DETECT ACCURATE TEMPERATURES.*CORRECTIVE ACTION* ESTABLISHMENT WILL USE 3-BAY SINK WASH/RINSE/SANITIZE WAREWASHING METHOD UNTIL DISHMACHINE IS REPAIRED.
    Location: Dish machine area
    Equipment: Dishmachine
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Location: Walk-in cooler
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Kitchen (back)
    Equipment: ----------------- Coolers ----------------
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Walk-in cooler
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Main kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER REFRIGERATION/FREEZER COMBO UNIT, MIDDLE KITCHEN COOLER AND FREEZER (EX. LEAKING RAW FOOD BLOOD) UNITS AND BACK MAIN KITCHEN COOLERS (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BULK INGREDIENT BINS AT MIDDLE KITCHEN (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT SMALL KITCHEN, MIDDLE KITCHEN AND BACK MAIN KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR) SURFACES (EX. DEEP FRYERS, GRILLS, STOVES.OVENS ETC.).
    Location: Kitchen (front)
    Equipment: Cooler/freezer combo
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER REFRIGERATION/FREEZER COMBO UNIT, MIDDLE KITCHEN COOLER AND FREEZER (EX. LEAKING RAW FOOD BLOOD) UNITS AND BACK MAIN KITCHEN COOLERS (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BULK INGREDIENT BINS AT MIDDLE KITCHEN (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT SMALL KITCHEN, MIDDLE KITCHEN AND BACK MAIN KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR) SURFACES (EX. DEEP FRYERS, GRILLS, STOVES.OVENS ETC.).
    Location: Kitchen (back)
    Equipment: Bulk food containers
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER REFRIGERATION/FREEZER COMBO UNIT, MIDDLE KITCHEN COOLER AND FREEZER (EX. LEAKING RAW FOOD BLOOD) UNITS AND BACK MAIN KITCHEN COOLERS (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BULK INGREDIENT BINS AT MIDDLE KITCHEN (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT SMALL KITCHEN, MIDDLE KITCHEN AND BACK MAIN KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR) SURFACES (EX. DEEP FRYERS, GRILLS, STOVES.OVENS ETC.).
    Location: Kitchen (back)
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER REFRIGERATION/FREEZER COMBO UNIT, MIDDLE KITCHEN COOLER AND FREEZER (EX. LEAKING RAW FOOD BLOOD) UNITS AND BACK MAIN KITCHEN COOLERS (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BULK INGREDIENT BINS AT MIDDLE KITCHEN (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT SMALL KITCHEN, MIDDLE KITCHEN AND BACK MAIN KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR) SURFACES (EX. DEEP FRYERS, GRILLS, STOVES.OVENS ETC.).
    Location: Kitchen (back)
    Equipment: ---------------- Freezers ---------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER REFRIGERATION/FREEZER COMBO UNIT, MIDDLE KITCHEN COOLER AND FREEZER (EX. LEAKING RAW FOOD BLOOD) UNITS AND BACK MAIN KITCHEN COOLERS (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BULK INGREDIENT BINS AT MIDDLE KITCHEN (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT SMALL KITCHEN, MIDDLE KITCHEN AND BACK MAIN KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR) SURFACES (EX. DEEP FRYERS, GRILLS, STOVES.OVENS ETC.).
    Location: Main kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER REFRIGERATION/FREEZER COMBO UNIT, MIDDLE KITCHEN COOLER AND FREEZER (EX. LEAKING RAW FOOD BLOOD) UNITS AND BACK MAIN KITCHEN COOLERS (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BULK INGREDIENT BINS AT MIDDLE KITCHEN (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT SMALL KITCHEN, MIDDLE KITCHEN AND BACK MAIN KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR) SURFACES (EX. DEEP FRYERS, GRILLS, STOVES.OVENS ETC.).
    Location: Kitchen (back)
    Equipment: ----- Cooking Equip/Holding -----
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER REFRIGERATION/FREEZER COMBO UNIT, MIDDLE KITCHEN COOLER AND FREEZER (EX. LEAKING RAW FOOD BLOOD) UNITS AND BACK MAIN KITCHEN COOLERS (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BULK INGREDIENT BINS AT MIDDLE KITCHEN (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT SMALL KITCHEN, MIDDLE KITCHEN AND BACK MAIN KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR) SURFACES (EX. DEEP FRYERS, GRILLS, STOVES.OVENS ETC.).
    Location: Main kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Main kitchen
    Equipment: Can opener
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: IN-PLACE SANITIZER BUCKET AND PITCHER STORED IN HANDSINK AT FRONT SMALL KITCHEN--REMOVE. KEEP ALL HANDSINKS FREE AND ACCESSIBLE AND DO NOT USE FOR HANDWASHING.BACK MAIN KITCHEN HANDSINK BEING USED FOR CLEANING--DISCONTINUE THIS BEHAVIOR AND USE ONLY FOR HANDWASHING.
    Location: Kitchen (front)
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: IN-PLACE SANITIZER BUCKET AND PITCHER STORED IN HANDSINK AT FRONT SMALL KITCHEN--REMOVE. KEEP ALL HANDSINKS FREE AND ACCESSIBLE AND DO NOT USE FOR HANDWASHING.BACK MAIN KITCHEN HANDSINK BEING USED FOR CLEANING--DISCONTINUE THIS BEHAVIOR AND USE ONLY FOR HANDWASHING.
    Location: Main kitchen
    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: NO IN-PLACE SANITIZER BUCKET SET-UP AT FRONT SERVICE COUNTER LOCATION; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.IN-PLACE SANITIZER BUCKET EXCEEDING 100 PPM FOR CHLORINE AT MIDDLE KITCHEN; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
    Location: Service counter
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO IN-PLACE SANITIZER BUCKET SET-UP AT FRONT SERVICE COUNTER LOCATION; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.IN-PLACE SANITIZER BUCKET EXCEEDING 100 PPM FOR CHLORINE AT MIDDLE KITCHEN; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
    Location: Kitchen (back)
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: DISCARD OLD/SOILED DISH/GLASS STORAGE RACKS AND REPLACED WITH NEW DISH STORAGE RACKS THROUGHOUT ESTABLISHMENT.ENSURE THAT ALL EMPLOYEES ARE USING FOOD GRADE SCOOPS/UTENSILS WITH HANDLES TO DISPENSE OR HANDLE FOODS.
    Location: Kitchen (front)
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: DISCARD OLD/SOILED DISH/GLASS STORAGE RACKS AND REPLACED WITH NEW DISH STORAGE RACKS THROUGHOUT ESTABLISHMENT.ENSURE THAT ALL EMPLOYEES ARE USING FOOD GRADE SCOOPS/UTENSILS WITH HANDLES TO DISPENSE OR HANDLE FOODS.
    Location: Kitchen (back)
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: DISCARD OLD/SOILED DISH/GLASS STORAGE RACKS AND REPLACED WITH NEW DISH STORAGE RACKS THROUGHOUT ESTABLISHMENT.ENSURE THAT ALL EMPLOYEES ARE USING FOOD GRADE SCOOPS/UTENSILS WITH HANDLES TO DISPENSE OR HANDLE FOODS.
    Location: Main kitchen
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EMPLOYEE PERSONAL FOOD/DRINKS STORED AT FRONT SERVICE COUNTER REFRIGERATION/FREEZER COMBO--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen (front)
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTING WHERE AT THROUGHOUT ESTABLISHMENT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Service counter
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTING WHERE AT THROUGHOUT ESTABLISHMENT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Kitchen (front)
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTING WHERE AT THROUGHOUT ESTABLISHMENT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Kitchen (back)
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTING WHERE AT THROUGHOUT ESTABLISHMENT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Main kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTING WHERE AT THROUGHOUT ESTABLISHMENT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Dry storage
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTING WHERE AT THROUGHOUT ESTABLISHMENT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Dining room
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: REMOVE BUG/INSECT LIGHT OFF WALL AT FRONT SERVICE COUNTER LOCATION ABOVE DESSERT CAKE DISHES AND FRONT FOOD SERVICE STEAM TABLE LOCATION. BUG/INSECT LIGHT CANNOT BE STORED ABOVE FOOD OR FOOD PREP LOCATIONS.REMOVE FLY STRIPS OUT OF FACILITY. DO NOT USE (LOCATED IN MAIN BACK KITCHEN).
    Location: Service counter
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: REMOVE BUG/INSECT LIGHT OFF WALL AT FRONT SERVICE COUNTER LOCATION ABOVE DESSERT CAKE DISHES AND FRONT FOOD SERVICE STEAM TABLE LOCATION. BUG/INSECT LIGHT CANNOT BE STORED ABOVE FOOD OR FOOD PREP LOCATIONS.REMOVE FLY STRIPS OUT OF FACILITY. DO NOT USE (LOCATED IN MAIN BACK KITCHEN).
    Location: Main kitchen
  • Soiled dumpsters and receptacles (corrected)
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: KEEP ALL TRASH BINS CLEAN/SANITIZED (INTERIOR AND EXTERIOR SURFACES).ALSO CLEAN AND SANITIZIE ALL BROOMS, DUST PANS AND MOPS ROUTINELY.
    Location: Main kitchen
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: IN PROGRESS WITH KOORSEN (3 PLANS): SUZANNE MOUSER WAS CONTACTED ON-SITE DURING RECHECK INSPECTION.HAVE ALL FIRE-EXTINGUISHERS AND INSTALLED FIRE SUPPRESSION SYSTEMS INSPECTED, UPDATED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN MAY 2010). PROVIDE ALL DOCUMENTATION/INVOICES ON RECHECK INSPECTION DATE.BACK MAIN KITCHEN FIRE SUPPRESSION SYSTEM MUST BE INSTALLED. CONTACT PROFESSIONAL SERVICE PROVIDER TO BEGIN PROCESS OF PROPER INSTALLATION. THIS IS A MUST FOR PROPER CODE STANDARDS AND FIRE/HOOD SAFETY. PROVIDE ALL DOCUMENTATION/INVOICES/BID/PROPOSALS ON RECHECK INSPECTION DATE.
    Location: Kitchen (front)
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: IN PROGRESS WITH KOORSEN (3 PLANS): SUZANNE MOUSER WAS CONTACTED ON-SITE DURING RECHECK INSPECTION.HAVE ALL FIRE-EXTINGUISHERS AND INSTALLED FIRE SUPPRESSION SYSTEMS INSPECTED, UPDATED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN MAY 2010). PROVIDE ALL DOCUMENTATION/INVOICES ON RECHECK INSPECTION DATE.BACK MAIN KITCHEN FIRE SUPPRESSION SYSTEM MUST BE INSTALLED. CONTACT PROFESSIONAL SERVICE PROVIDER TO BEGIN PROCESS OF PROPER INSTALLATION. THIS IS A MUST FOR PROPER CODE STANDARDS AND FIRE/HOOD SAFETY. PROVIDE ALL DOCUMENTATION/INVOICES/BID/PROPOSALS ON RECHECK INSPECTION DATE.
    Location: Kitchen (back)
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: IN PROGRESS WITH KOORSEN (3 PLANS): SUZANNE MOUSER WAS CONTACTED ON-SITE DURING RECHECK INSPECTION.HAVE ALL FIRE-EXTINGUISHERS AND INSTALLED FIRE SUPPRESSION SYSTEMS INSPECTED, UPDATED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN MAY 2010). PROVIDE ALL DOCUMENTATION/INVOICES ON RECHECK INSPECTION DATE.BACK MAIN KITCHEN FIRE SUPPRESSION SYSTEM MUST BE INSTALLED. CONTACT PROFESSIONAL SERVICE PROVIDER TO BEGIN PROCESS OF PROPER INSTALLATION. THIS IS A MUST FOR PROPER CODE STANDARDS AND FIRE/HOOD SAFETY. PROVIDE ALL DOCUMENTATION/INVOICES/BID/PROPOSALS ON RECHECK INSPECTION DATE.
    Location: Main kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT HOOD SYSTEMS (INTERIOR AND EXTERIOR SURFACES); INCLUDING ALL FILTERS.HAVE ALL HOOD SYSTEM INTERIOR DUCTS PROPERLY CLEANED AND SANITIZED BY A PROFESSIONAL SERVICE PROVIDER.(PROVIDE DOCUMENTATION/INVOICE ON RECHECK INSPECTION DATE)
    Location: Kitchen (front)
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT HOOD SYSTEMS (INTERIOR AND EXTERIOR SURFACES); INCLUDING ALL FILTERS.HAVE ALL HOOD SYSTEM INTERIOR DUCTS PROPERLY CLEANED AND SANITIZED BY A PROFESSIONAL SERVICE PROVIDER.(PROVIDE DOCUMENTATION/INVOICE ON RECHECK INSPECTION DATE)
    Location: Kitchen (back)
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT HOOD SYSTEMS (INTERIOR AND EXTERIOR SURFACES); INCLUDING ALL FILTERS.HAVE ALL HOOD SYSTEM INTERIOR DUCTS PROPERLY CLEANED AND SANITIZED BY A PROFESSIONAL SERVICE PROVIDER.(PROVIDE DOCUMENTATION/INVOICE ON RECHECK INSPECTION DATE)
    Location: Main kitchen
  • 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: IMPROVE OVERALL DETAILED FLOORS, WALLS AND CEILING CLEANING AND SANITIZING OF THE ABOVE LOCATIONS/ESTABLISHMENT INCLUDING THE WALK-IN-COOLER UNIT.
    Location: Service counter
  • 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: IMPROVE OVERALL DETAILED FLOORS, WALLS AND CEILING CLEANING AND SANITIZING OF THE ABOVE LOCATIONS/ESTABLISHMENT INCLUDING THE WALK-IN-COOLER UNIT.
    Location: Kitchen (front)
  • 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: IMPROVE OVERALL DETAILED FLOORS, WALLS AND CEILING CLEANING AND SANITIZING OF THE ABOVE LOCATIONS/ESTABLISHMENT INCLUDING THE WALK-IN-COOLER UNIT.
    Location: Kitchen (back)
  • 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: IMPROVE OVERALL DETAILED FLOORS, WALLS AND CEILING CLEANING AND SANITIZING OF THE ABOVE LOCATIONS/ESTABLISHMENT INCLUDING THE WALK-IN-COOLER UNIT.
    Location: Main kitchen
  • 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: IMPROVE OVERALL DETAILED FLOORS, WALLS AND CEILING CLEANING AND SANITIZING OF THE ABOVE LOCATIONS/ESTABLISHMENT INCLUDING THE WALK-IN-COOLER UNIT.
    Location: Walk-in cooler
  • 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: PROVIDE IN ANY ESTABLISHMENT REFRIGERATION OR FREEZER UNITS WHERE MISSING.
    Location: Kitchen (front)
    Equipment: Cooler/freezer combo
  • 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: PROVIDE IN ANY ESTABLISHMENT REFRIGERATION OR FREEZER UNITS WHERE MISSING.
    Location: Kitchen (back)
    Equipment: ----------------- Coolers ----------------
  • 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: PROVIDE IN ANY ESTABLISHMENT REFRIGERATION OR FREEZER UNITS WHERE MISSING.
    Location: Kitchen (back)
    Equipment: ---------------- Freezers ---------------
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE EXTERIOR BOTTOM PANELS THAT ARE MISSING OFF COOLER AND FREEZER UNITS AT MIDDLE KITCHEN--(1) MISSING.REPLACE OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER--CORRECTED.
    Location: Kitchen (back)
    Equipment: ----------------- Coolers ----------------
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE EXTERIOR BOTTOM PANELS THAT ARE MISSING OFF COOLER AND FREEZER UNITS AT MIDDLE KITCHEN--(1) MISSING.REPLACE OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER--CORRECTED.
    Location: Kitchen (back)
    Equipment: ---------------- Freezers ---------------
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE EXTERIOR BOTTOM PANELS THAT ARE MISSING OFF COOLER AND FREEZER UNITS AT MIDDLE KITCHEN--(1) MISSING.REPLACE OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER--CORRECTED.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL AND/OR ANCHOR MIDDLE KITCHEN HANDSINK SO THAT IT IS NOT MOVABLE.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: FOOD STORED ON FLOOR AT FRONT SMALL KITCHEN; KEEP ALL FOODS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen (front)
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER PEPSI BEVERAGE STORAGE COOLER INTERIOR SURFACES.CLEAN ALL ESTABLISHMENT FANS BEFORE USAGE.
    Location: Service counter
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER PEPSI BEVERAGE STORAGE COOLER INTERIOR SURFACES.CLEAN ALL ESTABLISHMENT FANS BEFORE USAGE.
    Location: Kitchen (front)
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER PEPSI BEVERAGE STORAGE COOLER INTERIOR SURFACES.CLEAN ALL ESTABLISHMENT FANS BEFORE USAGE.
    Location: Kitchen (back)
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MIDDLE KITCHEN LOCATION ICE MACHINE (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen (back)
    Equipment: Ice machine
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MIDDLE KITCHEN LOCATION ICE MACHINE (INTERIOR AND EXTERIOR SURFACES).
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: MIDDLE KITCHEN
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: MIDDLE KITCHEN
    Location: Main kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: MIDDLE KITCHEN
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: MIDDLE KITCHEN
    Location: Main kitchen
    Equipment: Hand sink
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS THROUGHOUT ESTABLISHMENT WHERE MISSING AT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Kitchen (front)
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS THROUGHOUT ESTABLISHMENT WHERE MISSING AT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Main kitchen
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS THROUGHOUT ESTABLISHMENT WHERE MISSING AT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Dry storage
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS THROUGHOUT ESTABLISHMENT WHERE MISSING AT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Kitchen (back)
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL FAUCET LEAKS AT FAUCET HEADS AND UNDERNEATH PIPING WHERE NEEDED AT FRONT SMALL KITCHEN AND AT BACK MAIN KITCHEN. ENSURE ALL SINKS ARE FUNCTION WITH BOTH HOT AND COLD RUNNING WATER AND LEAK FREE.
    Location: Kitchen (front)
    Equipment: 3-bay
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL FAUCET LEAKS AT FAUCET HEADS AND UNDERNEATH PIPING WHERE NEEDED AT FRONT SMALL KITCHEN AND AT BACK MAIN KITCHEN. ENSURE ALL SINKS ARE FUNCTION WITH BOTH HOT AND COLD RUNNING WATER AND LEAK FREE.
    Location: Kitchen (front)
    Equipment: 2-bay
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL FAUCET LEAKS AT FAUCET HEADS AND UNDERNEATH PIPING WHERE NEEDED AT FRONT SMALL KITCHEN AND AT BACK MAIN KITCHEN. ENSURE ALL SINKS ARE FUNCTION WITH BOTH HOT AND COLD RUNNING WATER AND LEAK FREE.
    Location: Kitchen (front)
    Equipment: Prep sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL FAUCET LEAKS AT FAUCET HEADS AND UNDERNEATH PIPING WHERE NEEDED AT FRONT SMALL KITCHEN AND AT BACK MAIN KITCHEN. ENSURE ALL SINKS ARE FUNCTION WITH BOTH HOT AND COLD RUNNING WATER AND LEAK FREE.
    Location: Kitchen (front)
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL FAUCET LEAKS AT FAUCET HEADS AND UNDERNEATH PIPING WHERE NEEDED AT FRONT SMALL KITCHEN AND AT BACK MAIN KITCHEN. ENSURE ALL SINKS ARE FUNCTION WITH BOTH HOT AND COLD RUNNING WATER AND LEAK FREE.
    Location: Main kitchen
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL FAUCET LEAKS AT FAUCET HEADS AND UNDERNEATH PIPING WHERE NEEDED AT FRONT SMALL KITCHEN AND AT BACK MAIN KITCHEN. ENSURE ALL SINKS ARE FUNCTION WITH BOTH HOT AND COLD RUNNING WATER AND LEAK FREE.
    Location: Main kitchen
    Equipment: 2-bay
 12/09/2013Recheck
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: FOOD STORED IN CAMBRO WARMER BOX AT 117 F.--*CORRECTIVE ACTION--DISCARDED.NECK BONES AT MAIN KITCHEN BACK STEAM TABLE AT 98 F.--*CORRECTIVE ACTION* REHEATED TO 165 F.
    Location: Main kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: FOOD STORED IN CAMBRO WARMER BOX AT 117 F.--*CORRECTIVE ACTION--DISCARDED.NECK BONES AT MAIN KITCHEN BACK STEAM TABLE AT 98 F.--*CORRECTIVE ACTION* REHEATED TO 165 F.
    Location: Main kitchen
    Equipment: Steam table
  • 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: TOMATOES AND BUTTER AT 45 F AT FRONT SMALL KITCHEN IN WARM CHILL BOXES; MAINTAIN AT 41 F OR BELOW UNDER PROPER REFRIGERATION, PROPERLY CHILLED CHILL BOXES, OR ICE BATH. ***CORRECTIVE ACTION--ICE BATHPANCAKE BATTER STORED OUT AT ROOM TEMPERATURE AT BACK MAIN KITCHEN LOCATION; MAINTAIN IN CHILL BOX, ON ICE BATH OR UNDER PROPER REFRIGERATION OF 41 F OR BELOW.
    Location: Kitchen (front)
  • 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: TOMATOES AND BUTTER AT 45 F AT FRONT SMALL KITCHEN IN WARM CHILL BOXES; MAINTAIN AT 41 F OR BELOW UNDER PROPER REFRIGERATION, PROPERLY CHILLED CHILL BOXES, OR ICE BATH. ***CORRECTIVE ACTION--ICE BATHPANCAKE BATTER STORED OUT AT ROOM TEMPERATURE AT BACK MAIN KITCHEN LOCATION; MAINTAIN IN CHILL BOX, ON ICE BATH OR UNDER PROPER REFRIGERATION OF 41 F OR BELOW.
    Location: Main kitchen
  • Improper reheating (corrected)
    Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
    Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
    Comments: MASHED POTATOES STORE IN CAMBRO WARMER BOX AT 100 F.--*CORRECTIVE ACTION* REHEATED TO 165 F.NECK BONES AT MAIN KITCHEN BACK STEAM TABLE AT 98 F.--*CORRECTIVE ACTION* REHEATED TO 165 F.***DO NOT TAKE FOODS DIRECTLY FROM REFRIGERATION UNIT AND PUT FOODS ON STEAM TABLE. REHEAT ALL LEFTOVER POTENTIALLY HAZARDOUS FOODS TO 165 F BEFORE PLACING FOODS IN WARMER CAMBRO BOXES, HEATED HOLDING CABINETS OR STEAM TABLES.
    Location: Main kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Improper reheating (corrected)
    Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
    Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
    Comments: MASHED POTATOES STORE IN CAMBRO WARMER BOX AT 100 F.--*CORRECTIVE ACTION* REHEATED TO 165 F.NECK BONES AT MAIN KITCHEN BACK STEAM TABLE AT 98 F.--*CORRECTIVE ACTION* REHEATED TO 165 F.***DO NOT TAKE FOODS DIRECTLY FROM REFRIGERATION UNIT AND PUT FOODS ON STEAM TABLE. REHEAT ALL LEFTOVER POTENTIALLY HAZARDOUS FOODS TO 165 F BEFORE PLACING FOODS IN WARMER CAMBRO BOXES, HEATED HOLDING CABINETS OR STEAM TABLES.
    Location: Main kitchen
    Equipment: Steam table
  • 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).
    Location: Kitchen (front)
  • 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).
    Location: Kitchen (back)
  • 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: DISHMACHINE SANITIZING AT 0 PPM FOR QUAT; DISCONTINUE USE OF DISHMACHINE UNITL REPAIRS HAVE BEEN COMPLETED.QUAT MUST BE MAINTAINED AT 200 PPM AND/OR CHLORINE AT 50 - 100 PPM DEPENDING ON WHICH SANITIZER YOU CHOOSE TO USE. ALSO ENSURE PROPER TEST STRIPS FOR TESTING DISHMACHINE.ENSURE WASH AND RINSE TEMPERATURE GAUGES ARE WORKING PROPERLY TO DETECT ACCURATE TEMPERATURES.*CORRECTIVE ACTION* ESTABLISHMENT WILL USE 3-BAY SINK WASH/RINSE/SANITIZE WAREWASHING METHOD UNTIL DISHMACHINE IS REPAIRED.
    Location: Dish machine area
    Equipment: Dishmachine
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Location: Walk-in cooler
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Kitchen (back)
    Equipment: ----------------- Coolers ----------------
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Walk-in cooler
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Main kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER REFRIGERATION/FREEZER COMBO UNIT, MIDDLE KITCHEN COOLER AND FREEZER (EX. LEAKING RAW FOOD BLOOD) UNITS AND BACK MAIN KITCHEN COOLERS (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BULK INGREDIENT BINS AT MIDDLE KITCHEN (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT SMALL KITCHEN, MIDDLE KITCHEN AND BACK MAIN KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR) SURFACES (EX. DEEP FRYERS, GRILLS, STOVES.OVENS ETC.).
    Location: Kitchen (front)
    Equipment: Cooler/freezer combo
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER REFRIGERATION/FREEZER COMBO UNIT, MIDDLE KITCHEN COOLER AND FREEZER (EX. LEAKING RAW FOOD BLOOD) UNITS AND BACK MAIN KITCHEN COOLERS (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BULK INGREDIENT BINS AT MIDDLE KITCHEN (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT SMALL KITCHEN, MIDDLE KITCHEN AND BACK MAIN KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR) SURFACES (EX. DEEP FRYERS, GRILLS, STOVES.OVENS ETC.).
    Location: Kitchen (back)
    Equipment: Bulk food containers
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER REFRIGERATION/FREEZER COMBO UNIT, MIDDLE KITCHEN COOLER AND FREEZER (EX. LEAKING RAW FOOD BLOOD) UNITS AND BACK MAIN KITCHEN COOLERS (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BULK INGREDIENT BINS AT MIDDLE KITCHEN (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT SMALL KITCHEN, MIDDLE KITCHEN AND BACK MAIN KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR) SURFACES (EX. DEEP FRYERS, GRILLS, STOVES.OVENS ETC.).
    Location: Kitchen (back)
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER REFRIGERATION/FREEZER COMBO UNIT, MIDDLE KITCHEN COOLER AND FREEZER (EX. LEAKING RAW FOOD BLOOD) UNITS AND BACK MAIN KITCHEN COOLERS (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BULK INGREDIENT BINS AT MIDDLE KITCHEN (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT SMALL KITCHEN, MIDDLE KITCHEN AND BACK MAIN KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR) SURFACES (EX. DEEP FRYERS, GRILLS, STOVES.OVENS ETC.).
    Location: Kitchen (back)
    Equipment: ---------------- Freezers ---------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER REFRIGERATION/FREEZER COMBO UNIT, MIDDLE KITCHEN COOLER AND FREEZER (EX. LEAKING RAW FOOD BLOOD) UNITS AND BACK MAIN KITCHEN COOLERS (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BULK INGREDIENT BINS AT MIDDLE KITCHEN (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT SMALL KITCHEN, MIDDLE KITCHEN AND BACK MAIN KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR) SURFACES (EX. DEEP FRYERS, GRILLS, STOVES.OVENS ETC.).
    Location: Main kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER REFRIGERATION/FREEZER COMBO UNIT, MIDDLE KITCHEN COOLER AND FREEZER (EX. LEAKING RAW FOOD BLOOD) UNITS AND BACK MAIN KITCHEN COOLERS (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BULK INGREDIENT BINS AT MIDDLE KITCHEN (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT SMALL KITCHEN, MIDDLE KITCHEN AND BACK MAIN KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR) SURFACES (EX. DEEP FRYERS, GRILLS, STOVES.OVENS ETC.).
    Location: Kitchen (back)
    Equipment: ----- Cooking Equip/Holding -----
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER REFRIGERATION/FREEZER COMBO UNIT, MIDDLE KITCHEN COOLER AND FREEZER (EX. LEAKING RAW FOOD BLOOD) UNITS AND BACK MAIN KITCHEN COOLERS (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BULK INGREDIENT BINS AT MIDDLE KITCHEN (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT SMALL KITCHEN, MIDDLE KITCHEN AND BACK MAIN KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR) SURFACES (EX. DEEP FRYERS, GRILLS, STOVES.OVENS ETC.).
    Location: Main kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Main kitchen
    Equipment: Can opener
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: IN-PLACE SANITIZER BUCKET AND PITCHER STORED IN HANDSINK AT FRONT SMALL KITCHEN--REMOVE. KEEP ALL HANDSINKS FREE AND ACCESSIBLE AND DO NOT USE FOR HANDWASHING.BACK MAIN KITCHEN HANDSINK BEING USED FOR CLEANING--DISCONTINUE THIS BEHAVIOR AND USE ONLY FOR HANDWASHING.
    Location: Kitchen (front)
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: IN-PLACE SANITIZER BUCKET AND PITCHER STORED IN HANDSINK AT FRONT SMALL KITCHEN--REMOVE. KEEP ALL HANDSINKS FREE AND ACCESSIBLE AND DO NOT USE FOR HANDWASHING.BACK MAIN KITCHEN HANDSINK BEING USED FOR CLEANING--DISCONTINUE THIS BEHAVIOR AND USE ONLY FOR HANDWASHING.
    Location: Main kitchen
    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: NO IN-PLACE SANITIZER BUCKET SET-UP AT FRONT SERVICE COUNTER LOCATION; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.IN-PLACE SANITIZER BUCKET EXCEEDING 100 PPM FOR CHLORINE AT MIDDLE KITCHEN; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
    Location: Service counter
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO IN-PLACE SANITIZER BUCKET SET-UP AT FRONT SERVICE COUNTER LOCATION; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.IN-PLACE SANITIZER BUCKET EXCEEDING 100 PPM FOR CHLORINE AT MIDDLE KITCHEN; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
    Location: Kitchen (back)
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: DISCARD OLD/SOILED DISH/GLASS STORAGE RACKS AND REPLACED WITH NEW DISH STORAGE RACKS THROUGHOUT ESTABLISHMENT.ENSURE THAT ALL EMPLOYEES ARE USING FOOD GRADE SCOOPS/UTENSILS WITH HANDLES TO DISPENSE OR HANDLE FOODS.
    Location: Kitchen (front)
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: DISCARD OLD/SOILED DISH/GLASS STORAGE RACKS AND REPLACED WITH NEW DISH STORAGE RACKS THROUGHOUT ESTABLISHMENT.ENSURE THAT ALL EMPLOYEES ARE USING FOOD GRADE SCOOPS/UTENSILS WITH HANDLES TO DISPENSE OR HANDLE FOODS.
    Location: Kitchen (back)
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: DISCARD OLD/SOILED DISH/GLASS STORAGE RACKS AND REPLACED WITH NEW DISH STORAGE RACKS THROUGHOUT ESTABLISHMENT.ENSURE THAT ALL EMPLOYEES ARE USING FOOD GRADE SCOOPS/UTENSILS WITH HANDLES TO DISPENSE OR HANDLE FOODS.
    Location: Main kitchen
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EMPLOYEE PERSONAL FOOD/DRINKS STORED AT FRONT SERVICE COUNTER REFRIGERATION/FREEZER COMBO--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen (front)
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTING WHERE AT THROUGHOUT ESTABLISHMENT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Service counter
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTING WHERE AT THROUGHOUT ESTABLISHMENT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Kitchen (front)
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTING WHERE AT THROUGHOUT ESTABLISHMENT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Kitchen (back)
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTING WHERE AT THROUGHOUT ESTABLISHMENT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Main kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTING WHERE AT THROUGHOUT ESTABLISHMENT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Dry storage
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTING WHERE AT THROUGHOUT ESTABLISHMENT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Dining room
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: REMOVE BUG/INSECT LIGHT OFF WALL AT FRONT SERVICE COUNTER LOCATION ABOVE DESSERT CAKE DISHES AND FRONT FOOD SERVICE STEAM TABLE LOCATION. BUG/INSECT LIGHT CANNOT BE STORED ABOVE FOOD OR FOOD PREP LOCATIONS.REMOVE FLY STRIPS OUT OF FACILITY. DO NOT USE (LOCATED IN MAIN BACK KITCHEN).
    Location: Service counter
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: REMOVE BUG/INSECT LIGHT OFF WALL AT FRONT SERVICE COUNTER LOCATION ABOVE DESSERT CAKE DISHES AND FRONT FOOD SERVICE STEAM TABLE LOCATION. BUG/INSECT LIGHT CANNOT BE STORED ABOVE FOOD OR FOOD PREP LOCATIONS.REMOVE FLY STRIPS OUT OF FACILITY. DO NOT USE (LOCATED IN MAIN BACK KITCHEN).
    Location: Main kitchen
  • Soiled dumpsters and receptacles (corrected)
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: KEEP ALL TRASH BINS CLEAN/SANITIZED (INTERIOR AND EXTERIOR SURFACES).ALSO CLEAN AND SANITIZIE ALL BROOMS, DUST PANS AND MOPS ROUTINELY.
    Location: Main kitchen
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: IN PROGRESS WITH KOORSEN: SUZANNE MOUSER WAS CONTACTED ON-SITE DURING RECHECK INSPECTION.HAVE ALL FIRE-EXTINGUISHERS AND INSTALLED FIRE SUPPRESSION SYSTEMS INSPECTED, UPDATED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN MAY 2010). PROVIDE ALL DOCUMENTATION/INVOICES ON RECHECK INSPECTION DATE.BACK MAIN KITCHEN FIRE SUPPRESSION SYSTEM MUST BE INSTALLED. CONTACT PROFESSIONAL SERVICE PROVIDER TO BEGIN PROCESS OF PROPER INSTALLATION. THIS IS A MUST FOR PROPER CODE STANDARDS AND FIRE/HOOD SAFETY. PROVIDE ALL DOCUMENTATION/INVOICES/BID/PROPOSALS ON RECHECK INSPECTION DATE.
    Location: Kitchen (front)
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: IN PROGRESS WITH KOORSEN: SUZANNE MOUSER WAS CONTACTED ON-SITE DURING RECHECK INSPECTION.HAVE ALL FIRE-EXTINGUISHERS AND INSTALLED FIRE SUPPRESSION SYSTEMS INSPECTED, UPDATED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN MAY 2010). PROVIDE ALL DOCUMENTATION/INVOICES ON RECHECK INSPECTION DATE.BACK MAIN KITCHEN FIRE SUPPRESSION SYSTEM MUST BE INSTALLED. CONTACT PROFESSIONAL SERVICE PROVIDER TO BEGIN PROCESS OF PROPER INSTALLATION. THIS IS A MUST FOR PROPER CODE STANDARDS AND FIRE/HOOD SAFETY. PROVIDE ALL DOCUMENTATION/INVOICES/BID/PROPOSALS ON RECHECK INSPECTION DATE.
    Location: Kitchen (back)
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: IN PROGRESS WITH KOORSEN: SUZANNE MOUSER WAS CONTACTED ON-SITE DURING RECHECK INSPECTION.HAVE ALL FIRE-EXTINGUISHERS AND INSTALLED FIRE SUPPRESSION SYSTEMS INSPECTED, UPDATED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN MAY 2010). PROVIDE ALL DOCUMENTATION/INVOICES ON RECHECK INSPECTION DATE.BACK MAIN KITCHEN FIRE SUPPRESSION SYSTEM MUST BE INSTALLED. CONTACT PROFESSIONAL SERVICE PROVIDER TO BEGIN PROCESS OF PROPER INSTALLATION. THIS IS A MUST FOR PROPER CODE STANDARDS AND FIRE/HOOD SAFETY. PROVIDE ALL DOCUMENTATION/INVOICES/BID/PROPOSALS ON RECHECK INSPECTION DATE.
    Location: Main kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT HOOD SYSTEMS (INTERIOR AND EXTERIOR SURFACES); INCLUDING ALL FILTERS.HAVE ALL HOOD SYSTEM INTERIOR DUCTS PROPERLY CLEANED AND SANITIZED BY A PROFESSIONAL SERVICE PROVIDER.(PROVIDE DOCUMENTATION/INVOICE ON RECHECK INSPECTION DATE)
    Location: Kitchen (front)
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT HOOD SYSTEMS (INTERIOR AND EXTERIOR SURFACES); INCLUDING ALL FILTERS.HAVE ALL HOOD SYSTEM INTERIOR DUCTS PROPERLY CLEANED AND SANITIZED BY A PROFESSIONAL SERVICE PROVIDER.(PROVIDE DOCUMENTATION/INVOICE ON RECHECK INSPECTION DATE)
    Location: Kitchen (back)
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT HOOD SYSTEMS (INTERIOR AND EXTERIOR SURFACES); INCLUDING ALL FILTERS.HAVE ALL HOOD SYSTEM INTERIOR DUCTS PROPERLY CLEANED AND SANITIZED BY A PROFESSIONAL SERVICE PROVIDER.(PROVIDE DOCUMENTATION/INVOICE ON RECHECK INSPECTION DATE)
    Location: Main kitchen
  • 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: IMPROVE OVERALL DETAILED FLOORS, WALLS AND CEILING CLEANING AND SANITIZING OF THE ABOVE LOCATIONS/ESTABLISHMENT INCLUDING THE WALK-IN-COOLER UNIT.
    Location: Service counter
  • 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: IMPROVE OVERALL DETAILED FLOORS, WALLS AND CEILING CLEANING AND SANITIZING OF THE ABOVE LOCATIONS/ESTABLISHMENT INCLUDING THE WALK-IN-COOLER UNIT.
    Location: Kitchen (front)
  • 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: IMPROVE OVERALL DETAILED FLOORS, WALLS AND CEILING CLEANING AND SANITIZING OF THE ABOVE LOCATIONS/ESTABLISHMENT INCLUDING THE WALK-IN-COOLER UNIT.
    Location: Kitchen (back)
  • 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: IMPROVE OVERALL DETAILED FLOORS, WALLS AND CEILING CLEANING AND SANITIZING OF THE ABOVE LOCATIONS/ESTABLISHMENT INCLUDING THE WALK-IN-COOLER UNIT.
    Location: Main kitchen
  • 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: IMPROVE OVERALL DETAILED FLOORS, WALLS AND CEILING CLEANING AND SANITIZING OF THE ABOVE LOCATIONS/ESTABLISHMENT INCLUDING THE WALK-IN-COOLER UNIT.
    Location: Walk-in cooler
  • 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: PROVIDE IN ANY ESTABLISHMENT REFRIGERATION OR FREEZER UNITS WHERE MISSING.
    Location: Kitchen (front)
    Equipment: Cooler/freezer combo
  • 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: PROVIDE IN ANY ESTABLISHMENT REFRIGERATION OR FREEZER UNITS WHERE MISSING.
    Location: Kitchen (back)
    Equipment: ----------------- Coolers ----------------
  • 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: PROVIDE IN ANY ESTABLISHMENT REFRIGERATION OR FREEZER UNITS WHERE MISSING.
    Location: Kitchen (back)
    Equipment: ---------------- Freezers ---------------
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE EXTERIOR BOTTOM PANELS THAT ARE MISSING OFF COOLER AND FREEZER UNITS AT MIDDLE KITCHEN--(1) MISSING.REPLACE OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER--CORRECTED.
    Location: Kitchen (back)
    Equipment: ----------------- Coolers ----------------
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE EXTERIOR BOTTOM PANELS THAT ARE MISSING OFF COOLER AND FREEZER UNITS AT MIDDLE KITCHEN--(1) MISSING.REPLACE OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER--CORRECTED.
    Location: Kitchen (back)
    Equipment: ---------------- Freezers ---------------
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE EXTERIOR BOTTOM PANELS THAT ARE MISSING OFF COOLER AND FREEZER UNITS AT MIDDLE KITCHEN--(1) MISSING.REPLACE OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER--CORRECTED.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL AND/OR ANCHOR MIDDLE KITCHEN HANDSINK SO THAT IT IS NOT MOVABLE.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: FOOD STORED ON FLOOR AT FRONT SMALL KITCHEN; KEEP ALL FOODS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen (front)
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER PEPSI BEVERAGE STORAGE COOLER INTERIOR SURFACES.CLEAN ALL ESTABLISHMENT FANS BEFORE USAGE.
    Location: Service counter
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER PEPSI BEVERAGE STORAGE COOLER INTERIOR SURFACES.CLEAN ALL ESTABLISHMENT FANS BEFORE USAGE.
    Location: Kitchen (front)
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER PEPSI BEVERAGE STORAGE COOLER INTERIOR SURFACES.CLEAN ALL ESTABLISHMENT FANS BEFORE USAGE.
    Location: Kitchen (back)
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MIDDLE KITCHEN LOCATION ICE MACHINE (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen (back)
    Equipment: Ice machine
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MIDDLE KITCHEN LOCATION ICE MACHINE (INTERIOR AND EXTERIOR SURFACES).
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: MIDDLE KITCHEN
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: MIDDLE KITCHEN
    Location: Main kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: MIDDLE KITCHEN
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: MIDDLE KITCHEN
    Location: Main kitchen
    Equipment: Hand sink
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS THROUGHOUT ESTABLISHMENT WHERE MISSING AT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Kitchen (front)
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS THROUGHOUT ESTABLISHMENT WHERE MISSING AT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Main kitchen
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS THROUGHOUT ESTABLISHMENT WHERE MISSING AT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Dry storage
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS THROUGHOUT ESTABLISHMENT WHERE MISSING AT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Kitchen (back)
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL FAUCET LEAKS AT FAUCET HEADS AND UNDERNEATH PIPING WHERE NEEDED AT FRONT SMALL KITCHEN AND AT BACK MAIN KITCHEN. ENSURE ALL SINKS ARE FUNCTION WITH BOTH HOT AND COLD RUNNING WATER AND LEAK FREE.
    Location: Kitchen (front)
    Equipment: 3-bay
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL FAUCET LEAKS AT FAUCET HEADS AND UNDERNEATH PIPING WHERE NEEDED AT FRONT SMALL KITCHEN AND AT BACK MAIN KITCHEN. ENSURE ALL SINKS ARE FUNCTION WITH BOTH HOT AND COLD RUNNING WATER AND LEAK FREE.
    Location: Kitchen (front)
    Equipment: 2-bay
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL FAUCET LEAKS AT FAUCET HEADS AND UNDERNEATH PIPING WHERE NEEDED AT FRONT SMALL KITCHEN AND AT BACK MAIN KITCHEN. ENSURE ALL SINKS ARE FUNCTION WITH BOTH HOT AND COLD RUNNING WATER AND LEAK FREE.
    Location: Kitchen (front)
    Equipment: Prep sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL FAUCET LEAKS AT FAUCET HEADS AND UNDERNEATH PIPING WHERE NEEDED AT FRONT SMALL KITCHEN AND AT BACK MAIN KITCHEN. ENSURE ALL SINKS ARE FUNCTION WITH BOTH HOT AND COLD RUNNING WATER AND LEAK FREE.
    Location: Kitchen (front)
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL FAUCET LEAKS AT FAUCET HEADS AND UNDERNEATH PIPING WHERE NEEDED AT FRONT SMALL KITCHEN AND AT BACK MAIN KITCHEN. ENSURE ALL SINKS ARE FUNCTION WITH BOTH HOT AND COLD RUNNING WATER AND LEAK FREE.
    Location: Main kitchen
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL FAUCET LEAKS AT FAUCET HEADS AND UNDERNEATH PIPING WHERE NEEDED AT FRONT SMALL KITCHEN AND AT BACK MAIN KITCHEN. ENSURE ALL SINKS ARE FUNCTION WITH BOTH HOT AND COLD RUNNING WATER AND LEAK FREE.
    Location: Main kitchen
    Equipment: 2-bay
 11/07/2013Recheck
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: FOOD STORED IN CAMBRO WARMER BOX AT 117 F.--*CORRECTIVE ACTION--DISCARDED.NECK BONES AT MAIN KITCHEN BACK STEAM TABLE AT 98 F.--*CORRECTIVE ACTION* REHEATED TO 165 F.
    Location: Main kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: FOOD STORED IN CAMBRO WARMER BOX AT 117 F.--*CORRECTIVE ACTION--DISCARDED.NECK BONES AT MAIN KITCHEN BACK STEAM TABLE AT 98 F.--*CORRECTIVE ACTION* REHEATED TO 165 F.
    Location: Main kitchen
    Equipment: Steam table
  • 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: TOMATOES AND BUTTER AT 45 F AT FRONT SMALL KITCHEN IN WARM CHILL BOXES; MAINTAIN AT 41 F OR BELOW UNDER PROPER REFRIGERATION, PROPERLY CHILLED CHILL BOXES, OR ICE BATH. ***CORRECTIVE ACTION--ICE BATHPANCAKE BATTER STORED OUT AT ROOM TEMPERATURE AT BACK MAIN KITCHEN LOCATION; MAINTAIN IN CHILL BOX, ON ICE BATH OR UNDER PROPER REFRIGERATION OF 41 F OR BELOW.
    Location: Kitchen (front)
  • 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: TOMATOES AND BUTTER AT 45 F AT FRONT SMALL KITCHEN IN WARM CHILL BOXES; MAINTAIN AT 41 F OR BELOW UNDER PROPER REFRIGERATION, PROPERLY CHILLED CHILL BOXES, OR ICE BATH. ***CORRECTIVE ACTION--ICE BATHPANCAKE BATTER STORED OUT AT ROOM TEMPERATURE AT BACK MAIN KITCHEN LOCATION; MAINTAIN IN CHILL BOX, ON ICE BATH OR UNDER PROPER REFRIGERATION OF 41 F OR BELOW.
    Location: Main kitchen
  • Improper reheating (corrected)
    Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
    Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
    Comments: MASHED POTATOES STORE IN CAMBRO WARMER BOX AT 100 F.--*CORRECTIVE ACTION* REHEATED TO 165 F.NECK BONES AT MAIN KITCHEN BACK STEAM TABLE AT 98 F.--*CORRECTIVE ACTION* REHEATED TO 165 F.***DO NOT TAKE FOODS DIRECTLY FROM REFRIGERATION UNIT AND PUT FOODS ON STEAM TABLE. REHEAT ALL LEFTOVER POTENTIALLY HAZARDOUS FOODS TO 165 F BEFORE PLACING FOODS IN WARMER CAMBRO BOXES, HEATED HOLDING CABINETS OR STEAM TABLES.
    Location: Main kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Improper reheating (corrected)
    Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
    Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
    Comments: MASHED POTATOES STORE IN CAMBRO WARMER BOX AT 100 F.--*CORRECTIVE ACTION* REHEATED TO 165 F.NECK BONES AT MAIN KITCHEN BACK STEAM TABLE AT 98 F.--*CORRECTIVE ACTION* REHEATED TO 165 F.***DO NOT TAKE FOODS DIRECTLY FROM REFRIGERATION UNIT AND PUT FOODS ON STEAM TABLE. REHEAT ALL LEFTOVER POTENTIALLY HAZARDOUS FOODS TO 165 F BEFORE PLACING FOODS IN WARMER CAMBRO BOXES, HEATED HOLDING CABINETS OR STEAM TABLES.
    Location: Main kitchen
    Equipment: Steam table
  • 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).
    Location: Kitchen (front)
  • 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).
    Location: Kitchen (back)
  • 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: DISHMACHINE SANITIZING AT 0 PPM FOR QUAT; DISCONTINUE USE OF DISHMACHINE UNITL REPAIRS HAVE BEEN COMPLETED.QUAT MUST BE MAINTAINED AT 200 PPM AND/OR CHLORINE AT 50 - 100 PPM DEPENDING ON WHICH SANITIZER YOU CHOOSE TO USE. ALSO ENSURE PROPER TEST STRIPS FOR TESTING DISHMACHINE.ENSURE WASH AND RINSE TEMPERATURE GAUGES ARE WORKING PROPERLY TO DETECT ACCURATE TEMPERATURES.*CORRECTIVE ACTION* ESTABLISHMENT WILL USE 3-BAY SINK WASH/RINSE/SANITIZE WAREWASHING METHOD UNTIL DISHMACHINE IS REPAIRED.
    Location: Dish machine area
    Equipment: Dishmachine
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Location: Walk-in cooler
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Kitchen (back)
    Equipment: ----------------- Coolers ----------------
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Walk-in cooler
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Main kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER REFRIGERATION/FREEZER COMBO UNIT, MIDDLE KITCHEN COOLER AND FREEZER (EX. LEAKING RAW FOOD BLOOD) UNITS AND BACK MAIN KITCHEN COOLERS (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BULK INGREDIENT BINS AT MIDDLE KITCHEN (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT SMALL KITCHEN, MIDDLE KITCHEN AND BACK MAIN KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR) SURFACES (EX. DEEP FRYERS, GRILLS, STOVES.OVENS ETC.).
    Location: Kitchen (front)
    Equipment: Cooler/freezer combo
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER REFRIGERATION/FREEZER COMBO UNIT, MIDDLE KITCHEN COOLER AND FREEZER (EX. LEAKING RAW FOOD BLOOD) UNITS AND BACK MAIN KITCHEN COOLERS (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BULK INGREDIENT BINS AT MIDDLE KITCHEN (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT SMALL KITCHEN, MIDDLE KITCHEN AND BACK MAIN KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR) SURFACES (EX. DEEP FRYERS, GRILLS, STOVES.OVENS ETC.).
    Location: Kitchen (back)
    Equipment: Bulk food containers
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER REFRIGERATION/FREEZER COMBO UNIT, MIDDLE KITCHEN COOLER AND FREEZER (EX. LEAKING RAW FOOD BLOOD) UNITS AND BACK MAIN KITCHEN COOLERS (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BULK INGREDIENT BINS AT MIDDLE KITCHEN (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT SMALL KITCHEN, MIDDLE KITCHEN AND BACK MAIN KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR) SURFACES (EX. DEEP FRYERS, GRILLS, STOVES.OVENS ETC.).
    Location: Kitchen (back)
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER REFRIGERATION/FREEZER COMBO UNIT, MIDDLE KITCHEN COOLER AND FREEZER (EX. LEAKING RAW FOOD BLOOD) UNITS AND BACK MAIN KITCHEN COOLERS (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BULK INGREDIENT BINS AT MIDDLE KITCHEN (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT SMALL KITCHEN, MIDDLE KITCHEN AND BACK MAIN KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR) SURFACES (EX. DEEP FRYERS, GRILLS, STOVES.OVENS ETC.).
    Location: Kitchen (back)
    Equipment: ---------------- Freezers ---------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER REFRIGERATION/FREEZER COMBO UNIT, MIDDLE KITCHEN COOLER AND FREEZER (EX. LEAKING RAW FOOD BLOOD) UNITS AND BACK MAIN KITCHEN COOLERS (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BULK INGREDIENT BINS AT MIDDLE KITCHEN (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT SMALL KITCHEN, MIDDLE KITCHEN AND BACK MAIN KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR) SURFACES (EX. DEEP FRYERS, GRILLS, STOVES.OVENS ETC.).
    Location: Main kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER REFRIGERATION/FREEZER COMBO UNIT, MIDDLE KITCHEN COOLER AND FREEZER (EX. LEAKING RAW FOOD BLOOD) UNITS AND BACK MAIN KITCHEN COOLERS (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BULK INGREDIENT BINS AT MIDDLE KITCHEN (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT SMALL KITCHEN, MIDDLE KITCHEN AND BACK MAIN KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR) SURFACES (EX. DEEP FRYERS, GRILLS, STOVES.OVENS ETC.).
    Location: Kitchen (back)
    Equipment: ----- Cooking Equip/Holding -----
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER REFRIGERATION/FREEZER COMBO UNIT, MIDDLE KITCHEN COOLER AND FREEZER (EX. LEAKING RAW FOOD BLOOD) UNITS AND BACK MAIN KITCHEN COOLERS (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BULK INGREDIENT BINS AT MIDDLE KITCHEN (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT SMALL KITCHEN, MIDDLE KITCHEN AND BACK MAIN KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR) SURFACES (EX. DEEP FRYERS, GRILLS, STOVES.OVENS ETC.).
    Location: Main kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Main kitchen
    Equipment: Can opener
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: IN-PLACE SANITIZER BUCKET AND PITCHER STORED IN HANDSINK AT FRONT SMALL KITCHEN--REMOVE. KEEP ALL HANDSINKS FREE AND ACCESSIBLE AND DO NOT USE FOR HANDWASHING.BACK MAIN KITCHEN HANDSINK BEING USED FOR CLEANING--DISCONTINUE THIS BEHAVIOR AND USE ONLY FOR HANDWASHING.
    Location: Kitchen (front)
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: IN-PLACE SANITIZER BUCKET AND PITCHER STORED IN HANDSINK AT FRONT SMALL KITCHEN--REMOVE. KEEP ALL HANDSINKS FREE AND ACCESSIBLE AND DO NOT USE FOR HANDWASHING.BACK MAIN KITCHEN HANDSINK BEING USED FOR CLEANING--DISCONTINUE THIS BEHAVIOR AND USE ONLY FOR HANDWASHING.
    Location: Main kitchen
    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: NO IN-PLACE SANITIZER BUCKET SET-UP AT FRONT SERVICE COUNTER LOCATION; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.IN-PLACE SANITIZER BUCKET EXCEEDING 100 PPM FOR CHLORINE AT MIDDLE KITCHEN; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
    Location: Service counter
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO IN-PLACE SANITIZER BUCKET SET-UP AT FRONT SERVICE COUNTER LOCATION; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.IN-PLACE SANITIZER BUCKET EXCEEDING 100 PPM FOR CHLORINE AT MIDDLE KITCHEN; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
    Location: Kitchen (back)
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: DISCARD OLD/SOILED DISH/GLASS STORAGE RACKS AND REPLACED WITH NEW DISH STORAGE RACKS THROUGHOUT ESTABLISHMENT.ENSURE THAT ALL EMPLOYEES ARE USING FOOD GRADE SCOOPS/UTENSILS WITH HANDLES TO DISPENSE OR HANDLE FOODS.
    Location: Kitchen (front)
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: DISCARD OLD/SOILED DISH/GLASS STORAGE RACKS AND REPLACED WITH NEW DISH STORAGE RACKS THROUGHOUT ESTABLISHMENT.ENSURE THAT ALL EMPLOYEES ARE USING FOOD GRADE SCOOPS/UTENSILS WITH HANDLES TO DISPENSE OR HANDLE FOODS.
    Location: Kitchen (back)
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: DISCARD OLD/SOILED DISH/GLASS STORAGE RACKS AND REPLACED WITH NEW DISH STORAGE RACKS THROUGHOUT ESTABLISHMENT.ENSURE THAT ALL EMPLOYEES ARE USING FOOD GRADE SCOOPS/UTENSILS WITH HANDLES TO DISPENSE OR HANDLE FOODS.
    Location: Main kitchen
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EMPLOYEE PERSONAL FOOD/DRINKS STORED AT FRONT SERVICE COUNTER REFRIGERATION/FREEZER COMBO--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen (front)
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTING WHERE AT THROUGHOUT ESTABLISHMENT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Service counter
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTING WHERE AT THROUGHOUT ESTABLISHMENT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Kitchen (front)
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTING WHERE AT THROUGHOUT ESTABLISHMENT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Kitchen (back)
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTING WHERE AT THROUGHOUT ESTABLISHMENT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Main kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTING WHERE AT THROUGHOUT ESTABLISHMENT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Dry storage
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTING WHERE AT THROUGHOUT ESTABLISHMENT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Dining room
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: REMOVE BUG/INSECT LIGHT OFF WALL AT FRONT SERVICE COUNTER LOCATION ABOVE DESSERT CAKE DISHES AND FRONT FOOD SERVICE STEAM TABLE LOCATION. BUG/INSECT LIGHT CANNOT BE STORED ABOVE FOOD OR FOOD PREP LOCATIONS.REMOVE FLY STRIPS OUT OF FACILITY. DO NOT USE (LOCATED IN MAIN BACK KITCHEN).
    Location: Service counter
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: REMOVE BUG/INSECT LIGHT OFF WALL AT FRONT SERVICE COUNTER LOCATION ABOVE DESSERT CAKE DISHES AND FRONT FOOD SERVICE STEAM TABLE LOCATION. BUG/INSECT LIGHT CANNOT BE STORED ABOVE FOOD OR FOOD PREP LOCATIONS.REMOVE FLY STRIPS OUT OF FACILITY. DO NOT USE (LOCATED IN MAIN BACK KITCHEN).
    Location: Main kitchen
  • Soiled dumpsters and receptacles (corrected)
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: KEEP ALL TRASH BINS CLEAN/SANITIZED (INTERIOR AND EXTERIOR SURFACES).ALSO CLEAN AND SANITIZIE ALL BROOMS, DUST PANS AND MOPS ROUTINELY.
    Location: Main kitchen
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: IN PROGRESS WITH KOORSEN:HAVE ALL FIRE-EXTINGUISHERS AND INSTALLED FIRE SUPPRESSION SYSTEMS INSPECTED, UPDATED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN MAY 2010). PROVIDE ALL DOCUMENTATION/INVOICES ON RECHECK INSPECTION DATE.BACK MAIN KITCHEN FIRE SUPPRESSION SYSTEM MUST BE INSTALLED. CONTACT PROFESSIONAL SERVICE PROVIDER TO BEGIN PROCESS OF PROPER INSTALLATION. THIS IS A MUST FOR PROPER CODE STANDARDS AND FIRE/HOOD SAFETY. PROVIDE ALL DOCUMENTATION/INVOICES/BID/PROPOSALS ON RECHECK INSPECTION DATE.
    Location: Kitchen (front)
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: IN PROGRESS WITH KOORSEN:HAVE ALL FIRE-EXTINGUISHERS AND INSTALLED FIRE SUPPRESSION SYSTEMS INSPECTED, UPDATED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN MAY 2010). PROVIDE ALL DOCUMENTATION/INVOICES ON RECHECK INSPECTION DATE.BACK MAIN KITCHEN FIRE SUPPRESSION SYSTEM MUST BE INSTALLED. CONTACT PROFESSIONAL SERVICE PROVIDER TO BEGIN PROCESS OF PROPER INSTALLATION. THIS IS A MUST FOR PROPER CODE STANDARDS AND FIRE/HOOD SAFETY. PROVIDE ALL DOCUMENTATION/INVOICES/BID/PROPOSALS ON RECHECK INSPECTION DATE.
    Location: Kitchen (back)
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: IN PROGRESS WITH KOORSEN:HAVE ALL FIRE-EXTINGUISHERS AND INSTALLED FIRE SUPPRESSION SYSTEMS INSPECTED, UPDATED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN MAY 2010). PROVIDE ALL DOCUMENTATION/INVOICES ON RECHECK INSPECTION DATE.BACK MAIN KITCHEN FIRE SUPPRESSION SYSTEM MUST BE INSTALLED. CONTACT PROFESSIONAL SERVICE PROVIDER TO BEGIN PROCESS OF PROPER INSTALLATION. THIS IS A MUST FOR PROPER CODE STANDARDS AND FIRE/HOOD SAFETY. PROVIDE ALL DOCUMENTATION/INVOICES/BID/PROPOSALS ON RECHECK INSPECTION DATE.
    Location: Main kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT HOOD SYSTEMS (INTERIOR AND EXTERIOR SURFACES); INCLUDING ALL FILTERS.HAVE ALL HOOD SYSTEM INTERIOR DUCTS PROPERLY CLEANED AND SANITIZED BY A PROFESSIONAL SERVICE PROVIDER.(PROVIDE DOCUMENTATION/INVOICE ON RECHECK INSPECTION DATE)
    Location: Kitchen (front)
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT HOOD SYSTEMS (INTERIOR AND EXTERIOR SURFACES); INCLUDING ALL FILTERS.HAVE ALL HOOD SYSTEM INTERIOR DUCTS PROPERLY CLEANED AND SANITIZED BY A PROFESSIONAL SERVICE PROVIDER.(PROVIDE DOCUMENTATION/INVOICE ON RECHECK INSPECTION DATE)
    Location: Kitchen (back)
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT HOOD SYSTEMS (INTERIOR AND EXTERIOR SURFACES); INCLUDING ALL FILTERS.HAVE ALL HOOD SYSTEM INTERIOR DUCTS PROPERLY CLEANED AND SANITIZED BY A PROFESSIONAL SERVICE PROVIDER.(PROVIDE DOCUMENTATION/INVOICE ON RECHECK INSPECTION DATE)
    Location: Main kitchen
  • 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: IMPROVE OVERALL DETAILED FLOORS, WALLS AND CEILING CLEANING AND SANITIZING OF THE ABOVE LOCATIONS/ESTABLISHMENT INCLUDING THE WALK-IN-COOLER UNIT.
    Location: Service counter
  • 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: IMPROVE OVERALL DETAILED FLOORS, WALLS AND CEILING CLEANING AND SANITIZING OF THE ABOVE LOCATIONS/ESTABLISHMENT INCLUDING THE WALK-IN-COOLER UNIT.
    Location: Kitchen (front)
  • 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: IMPROVE OVERALL DETAILED FLOORS, WALLS AND CEILING CLEANING AND SANITIZING OF THE ABOVE LOCATIONS/ESTABLISHMENT INCLUDING THE WALK-IN-COOLER UNIT.
    Location: Kitchen (back)
  • 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: IMPROVE OVERALL DETAILED FLOORS, WALLS AND CEILING CLEANING AND SANITIZING OF THE ABOVE LOCATIONS/ESTABLISHMENT INCLUDING THE WALK-IN-COOLER UNIT.
    Location: Main kitchen
  • 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: IMPROVE OVERALL DETAILED FLOORS, WALLS AND CEILING CLEANING AND SANITIZING OF THE ABOVE LOCATIONS/ESTABLISHMENT INCLUDING THE WALK-IN-COOLER UNIT.
    Location: Walk-in cooler
  • 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: PROVIDE IN ANY ESTABLISHMENT REFRIGERATION OR FREEZER UNITS WHERE MISSING.
    Location: Kitchen (front)
    Equipment: Cooler/freezer combo
  • 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: PROVIDE IN ANY ESTABLISHMENT REFRIGERATION OR FREEZER UNITS WHERE MISSING.
    Location: Kitchen (back)
    Equipment: ----------------- Coolers ----------------
  • 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: PROVIDE IN ANY ESTABLISHMENT REFRIGERATION OR FREEZER UNITS WHERE MISSING.
    Location: Kitchen (back)
    Equipment: ---------------- Freezers ---------------
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE EXTERIOR BOTTOM PANELS THAT ARE MISSING OFF COOLER AND FREEZER UNITS AT MIDDLE KITCHEN--(1) MISSING.REPLACE OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER--CORRECTED.
    Location: Kitchen (back)
    Equipment: ----------------- Coolers ----------------
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE EXTERIOR BOTTOM PANELS THAT ARE MISSING OFF COOLER AND FREEZER UNITS AT MIDDLE KITCHEN--(1) MISSING.REPLACE OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER--CORRECTED.
    Location: Kitchen (back)
    Equipment: ---------------- Freezers ---------------
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE EXTERIOR BOTTOM PANELS THAT ARE MISSING OFF COOLER AND FREEZER UNITS AT MIDDLE KITCHEN--(1) MISSING.REPLACE OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER--CORRECTED.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL AND/OR ANCHOR MIDDLE KITCHEN HANDSINK SO THAT IT IS NOT MOVABLE.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: FOOD STORED ON FLOOR AT FRONT SMALL KITCHEN; KEEP ALL FOODS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen (front)
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER PEPSI BEVERAGE STORAGE COOLER INTERIOR SURFACES.CLEAN ALL ESTABLISHMENT FANS BEFORE USAGE.
    Location: Service counter
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER PEPSI BEVERAGE STORAGE COOLER INTERIOR SURFACES.CLEAN ALL ESTABLISHMENT FANS BEFORE USAGE.
    Location: Kitchen (front)
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER PEPSI BEVERAGE STORAGE COOLER INTERIOR SURFACES.CLEAN ALL ESTABLISHMENT FANS BEFORE USAGE.
    Location: Kitchen (back)
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MIDDLE KITCHEN LOCATION ICE MACHINE (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen (back)
    Equipment: Ice machine
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MIDDLE KITCHEN LOCATION ICE MACHINE (INTERIOR AND EXTERIOR SURFACES).
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: MIDDLE KITCHEN
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: MIDDLE KITCHEN
    Location: Main kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: MIDDLE KITCHEN
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: MIDDLE KITCHEN
    Location: Main kitchen
    Equipment: Hand sink
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS THROUGHOUT ESTABLISHMENT WHERE MISSING AT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Kitchen (front)
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS THROUGHOUT ESTABLISHMENT WHERE MISSING AT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Main kitchen
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS THROUGHOUT ESTABLISHMENT WHERE MISSING AT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Dry storage
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS THROUGHOUT ESTABLISHMENT WHERE MISSING AT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Kitchen (back)
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL FAUCET LEAKS AT FAUCET HEADS AND UNDERNEATH PIPING WHERE NEEDED AT FRONT SMALL KITCHEN AND AT BACK MAIN KITCHEN. ENSURE ALL SINKS ARE FUNCTION WITH BOTH HOT AND COLD RUNNING WATER AND LEAK FREE.
    Location: Kitchen (front)
    Equipment: 3-bay
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL FAUCET LEAKS AT FAUCET HEADS AND UNDERNEATH PIPING WHERE NEEDED AT FRONT SMALL KITCHEN AND AT BACK MAIN KITCHEN. ENSURE ALL SINKS ARE FUNCTION WITH BOTH HOT AND COLD RUNNING WATER AND LEAK FREE.
    Location: Kitchen (front)
    Equipment: 2-bay
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL FAUCET LEAKS AT FAUCET HEADS AND UNDERNEATH PIPING WHERE NEEDED AT FRONT SMALL KITCHEN AND AT BACK MAIN KITCHEN. ENSURE ALL SINKS ARE FUNCTION WITH BOTH HOT AND COLD RUNNING WATER AND LEAK FREE.
    Location: Kitchen (front)
    Equipment: Prep sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL FAUCET LEAKS AT FAUCET HEADS AND UNDERNEATH PIPING WHERE NEEDED AT FRONT SMALL KITCHEN AND AT BACK MAIN KITCHEN. ENSURE ALL SINKS ARE FUNCTION WITH BOTH HOT AND COLD RUNNING WATER AND LEAK FREE.
    Location: Kitchen (front)
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL FAUCET LEAKS AT FAUCET HEADS AND UNDERNEATH PIPING WHERE NEEDED AT FRONT SMALL KITCHEN AND AT BACK MAIN KITCHEN. ENSURE ALL SINKS ARE FUNCTION WITH BOTH HOT AND COLD RUNNING WATER AND LEAK FREE.
    Location: Main kitchen
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL FAUCET LEAKS AT FAUCET HEADS AND UNDERNEATH PIPING WHERE NEEDED AT FRONT SMALL KITCHEN AND AT BACK MAIN KITCHEN. ENSURE ALL SINKS ARE FUNCTION WITH BOTH HOT AND COLD RUNNING WATER AND LEAK FREE.
    Location: Main kitchen
    Equipment: 2-bay
 10/16/2013Recheck
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: FOOD STORED IN CAMBRO WARMER BOX AT 117 F.--*CORRECTIVE ACTION--DISCARDED.NECK BONES AT MAIN KITCHEN BACK STEAM TABLE AT 98 F.--*CORRECTIVE ACTION* REHEATED TO 165 F.
    Location: Main kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: FOOD STORED IN CAMBRO WARMER BOX AT 117 F.--*CORRECTIVE ACTION--DISCARDED.NECK BONES AT MAIN KITCHEN BACK STEAM TABLE AT 98 F.--*CORRECTIVE ACTION* REHEATED TO 165 F.
    Location: Main kitchen
    Equipment: Steam table
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: TOMATOES AND BUTTER AT 45 F AT FRONT SMALL KITCHEN IN WARM CHILL BOXES; MAINTAIN AT 41 F OR BELOW UNDER PROPER REFRIGERATION, PROPERLY CHILLED CHILL BOXES, OR ICE BATH. ***CORRECTIVE ACTION--ICE BATHPANCAKE BATTER STORED OUT AT ROOM TEMPERATURE AT BACK MAIN KITCHEN LOCATION; MAINTAIN IN CHILL BOX, ON ICE BATH OR UNDER PROPER REFRIGERATION OF 41 F OR BELOW.
    Location: Kitchen (front)
  • 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: TOMATOES AND BUTTER AT 45 F AT FRONT SMALL KITCHEN IN WARM CHILL BOXES; MAINTAIN AT 41 F OR BELOW UNDER PROPER REFRIGERATION, PROPERLY CHILLED CHILL BOXES, OR ICE BATH. ***CORRECTIVE ACTION--ICE BATHPANCAKE BATTER STORED OUT AT ROOM TEMPERATURE AT BACK MAIN KITCHEN LOCATION; MAINTAIN IN CHILL BOX, ON ICE BATH OR UNDER PROPER REFRIGERATION OF 41 F OR BELOW.
    Location: Main kitchen
  • Improper reheating (corrected)
    Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
    Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
    Comments: MASHED POTATOES STORE IN CAMBRO WARMER BOX AT 100 F.--*CORRECTIVE ACTION* REHEATED TO 165 F.NECK BONES AT MAIN KITCHEN BACK STEAM TABLE AT 98 F.--*CORRECTIVE ACTION* REHEATED TO 165 F.***DO NOT TAKE FOODS DIRECTLY FROM REFRIGERATION UNIT AND PUT FOODS ON STEAM TABLE. REHEAT ALL LEFTOVER POTENTIALLY HAZARDOUS FOODS TO 165 F BEFORE PLACING FOODS IN WARMER CAMBRO BOXES, HEATED HOLDING CABINETS OR STEAM TABLES.
    Location: Main kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Improper reheating (corrected)
    Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
    Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
    Comments: MASHED POTATOES STORE IN CAMBRO WARMER BOX AT 100 F.--*CORRECTIVE ACTION* REHEATED TO 165 F.NECK BONES AT MAIN KITCHEN BACK STEAM TABLE AT 98 F.--*CORRECTIVE ACTION* REHEATED TO 165 F.***DO NOT TAKE FOODS DIRECTLY FROM REFRIGERATION UNIT AND PUT FOODS ON STEAM TABLE. REHEAT ALL LEFTOVER POTENTIALLY HAZARDOUS FOODS TO 165 F BEFORE PLACING FOODS IN WARMER CAMBRO BOXES, HEATED HOLDING CABINETS OR STEAM TABLES.
    Location: Main kitchen
    Equipment: Steam table
  • 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).
    Location: Kitchen (front)
  • 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).
    Location: Kitchen (back)
  • 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: DISHMACHINE SANITIZING AT 0 PPM FOR QUAT; DISCONTINUE USE OF DISHMACHINE UNITL REPAIRS HAVE BEEN COMPLETED.QUAT MUST BE MAINTAINED AT 200 PPM AND/OR CHLORINE AT 50 - 100 PPM DEPENDING ON WHICH SANITIZER YOU CHOOSE TO USE. ALSO ENSURE PROPER TEST STRIPS FOR TESTING DISHMACHINE.ENSURE WASH AND RINSE TEMPERATURE GAUGES ARE WORKING PROPERLY TO DETECT ACCURATE TEMPERATURES.*CORRECTIVE ACTION* ESTABLISHMENT WILL USE 3-BAY SINK WASH/RINSE/SANITIZE WAREWASHING METHOD UNTIL DISHMACHINE IS REPAIRED.
    Location: Dish machine area
    Equipment: Dishmachine
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Location: Walk-in cooler
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Kitchen (back)
    Equipment: ----------------- Coolers ----------------
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Walk-in cooler
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Main kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER REFRIGERATION/FREEZER COMBO UNIT, MIDDLE KITCHEN COOLER AND FREEZER (EX. LEAKING RAW FOOD BLOOD) UNITS AND BACK MAIN KITCHEN COOLERS (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BULK INGREDIENT BINS AT MIDDLE KITCHEN (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT SMALL KITCHEN, MIDDLE KITCHEN AND BACK MAIN KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR) SURFACES (EX. DEEP FRYERS, GRILLS, STOVES.OVENS ETC.).
    Location: Kitchen (front)
    Equipment: Cooler/freezer combo
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER REFRIGERATION/FREEZER COMBO UNIT, MIDDLE KITCHEN COOLER AND FREEZER (EX. LEAKING RAW FOOD BLOOD) UNITS AND BACK MAIN KITCHEN COOLERS (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BULK INGREDIENT BINS AT MIDDLE KITCHEN (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT SMALL KITCHEN, MIDDLE KITCHEN AND BACK MAIN KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR) SURFACES (EX. DEEP FRYERS, GRILLS, STOVES.OVENS ETC.).
    Location: Kitchen (back)
    Equipment: Bulk food containers
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER REFRIGERATION/FREEZER COMBO UNIT, MIDDLE KITCHEN COOLER AND FREEZER (EX. LEAKING RAW FOOD BLOOD) UNITS AND BACK MAIN KITCHEN COOLERS (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BULK INGREDIENT BINS AT MIDDLE KITCHEN (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT SMALL KITCHEN, MIDDLE KITCHEN AND BACK MAIN KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR) SURFACES (EX. DEEP FRYERS, GRILLS, STOVES.OVENS ETC.).
    Location: Kitchen (back)
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER REFRIGERATION/FREEZER COMBO UNIT, MIDDLE KITCHEN COOLER AND FREEZER (EX. LEAKING RAW FOOD BLOOD) UNITS AND BACK MAIN KITCHEN COOLERS (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BULK INGREDIENT BINS AT MIDDLE KITCHEN (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT SMALL KITCHEN, MIDDLE KITCHEN AND BACK MAIN KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR) SURFACES (EX. DEEP FRYERS, GRILLS, STOVES.OVENS ETC.).
    Location: Kitchen (back)
    Equipment: ---------------- Freezers ---------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER REFRIGERATION/FREEZER COMBO UNIT, MIDDLE KITCHEN COOLER AND FREEZER (EX. LEAKING RAW FOOD BLOOD) UNITS AND BACK MAIN KITCHEN COOLERS (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BULK INGREDIENT BINS AT MIDDLE KITCHEN (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT SMALL KITCHEN, MIDDLE KITCHEN AND BACK MAIN KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR) SURFACES (EX. DEEP FRYERS, GRILLS, STOVES.OVENS ETC.).
    Location: Main kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER REFRIGERATION/FREEZER COMBO UNIT, MIDDLE KITCHEN COOLER AND FREEZER (EX. LEAKING RAW FOOD BLOOD) UNITS AND BACK MAIN KITCHEN COOLERS (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BULK INGREDIENT BINS AT MIDDLE KITCHEN (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT SMALL KITCHEN, MIDDLE KITCHEN AND BACK MAIN KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR) SURFACES (EX. DEEP FRYERS, GRILLS, STOVES.OVENS ETC.).
    Location: Kitchen (back)
    Equipment: ----- Cooking Equip/Holding -----
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER REFRIGERATION/FREEZER COMBO UNIT, MIDDLE KITCHEN COOLER AND FREEZER (EX. LEAKING RAW FOOD BLOOD) UNITS AND BACK MAIN KITCHEN COOLERS (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BULK INGREDIENT BINS AT MIDDLE KITCHEN (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT SMALL KITCHEN, MIDDLE KITCHEN AND BACK MAIN KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR) SURFACES (EX. DEEP FRYERS, GRILLS, STOVES.OVENS ETC.).
    Location: Main kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Main kitchen
    Equipment: Can opener
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: IN-PLACE SANITIZER BUCKET AND PITCHER STORED IN HANDSINK AT FRONT SMALL KITCHEN--REMOVE. KEEP ALL HANDSINKS FREE AND ACCESSIBLE AND DO NOT USE FOR HANDWASHING.BACK MAIN KITCHEN HANDSINK BEING USED FOR CLEANING--DISCONTINUE THIS BEHAVIOR AND USE ONLY FOR HANDWASHING.
    Location: Kitchen (front)
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: IN-PLACE SANITIZER BUCKET AND PITCHER STORED IN HANDSINK AT FRONT SMALL KITCHEN--REMOVE. KEEP ALL HANDSINKS FREE AND ACCESSIBLE AND DO NOT USE FOR HANDWASHING.BACK MAIN KITCHEN HANDSINK BEING USED FOR CLEANING--DISCONTINUE THIS BEHAVIOR AND USE ONLY FOR HANDWASHING.
    Location: Main kitchen
    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: NO IN-PLACE SANITIZER BUCKET SET-UP AT FRONT SERVICE COUNTER LOCATION; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.IN-PLACE SANITIZER BUCKET EXCEEDING 100 PPM FOR CHLORINE AT MIDDLE KITCHEN; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
    Location: Service counter
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO IN-PLACE SANITIZER BUCKET SET-UP AT FRONT SERVICE COUNTER LOCATION; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.IN-PLACE SANITIZER BUCKET EXCEEDING 100 PPM FOR CHLORINE AT MIDDLE KITCHEN; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
    Location: Kitchen (back)
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: DISCARD OLD/SOILED DISH/GLASS STORAGE RACKS AND REPLACED WITH NEW DISH STORAGE RACKS THROUGHOUT ESTABLISHMENT.ENSURE THAT ALL EMPLOYEES ARE USING FOOD GRADE SCOOPS/UTENSILS WITH HANDLES TO DISPENSE OR HANDLE FOODS.
    Location: Kitchen (front)
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: DISCARD OLD/SOILED DISH/GLASS STORAGE RACKS AND REPLACED WITH NEW DISH STORAGE RACKS THROUGHOUT ESTABLISHMENT.ENSURE THAT ALL EMPLOYEES ARE USING FOOD GRADE SCOOPS/UTENSILS WITH HANDLES TO DISPENSE OR HANDLE FOODS.
    Location: Kitchen (back)
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: DISCARD OLD/SOILED DISH/GLASS STORAGE RACKS AND REPLACED WITH NEW DISH STORAGE RACKS THROUGHOUT ESTABLISHMENT.ENSURE THAT ALL EMPLOYEES ARE USING FOOD GRADE SCOOPS/UTENSILS WITH HANDLES TO DISPENSE OR HANDLE FOODS.
    Location: Main kitchen
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EMPLOYEE PERSONAL FOOD/DRINKS STORED AT FRONT SERVICE COUNTER REFRIGERATION/FREEZER COMBO--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen (front)
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTING WHERE AT THROUGHOUT ESTABLISHMENT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Service counter
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTING WHERE AT THROUGHOUT ESTABLISHMENT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Kitchen (front)
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTING WHERE AT THROUGHOUT ESTABLISHMENT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Kitchen (back)
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTING WHERE AT THROUGHOUT ESTABLISHMENT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Main kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTING WHERE AT THROUGHOUT ESTABLISHMENT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Dry storage
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTING WHERE AT THROUGHOUT ESTABLISHMENT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Dining room
  • Insect control device/installation
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: REMOVE BUG/INSECT LIGHT OFF WALL AT FRONT SERVICE COUNTER LOCATION ABOVE DESSERT CAKE DISHES AND FRONT FOOD SERVICE STEAM TABLE LOCATION. BUG/INSECT LIGHT CANNOT BE STORED ABOVE FOOD OR FOOD PREP LOCATIONS.REMOVE FLY STRIPS OUT OF FACILITY. DO NOT USE (LOCATED IN MAIN BACK KITCHEN).
    Location: Service counter
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: REMOVE BUG/INSECT LIGHT OFF WALL AT FRONT SERVICE COUNTER LOCATION ABOVE DESSERT CAKE DISHES AND FRONT FOOD SERVICE STEAM TABLE LOCATION. BUG/INSECT LIGHT CANNOT BE STORED ABOVE FOOD OR FOOD PREP LOCATIONS.REMOVE FLY STRIPS OUT OF FACILITY. DO NOT USE (LOCATED IN MAIN BACK KITCHEN).
    Location: Main kitchen
  • Soiled dumpsters and receptacles (corrected)
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: KEEP ALL TRASH BINS CLEAN/SANITIZED (INTERIOR AND EXTERIOR SURFACES).ALSO CLEAN AND SANITIZIE ALL BROOMS, DUST PANS AND MOPS ROUTINELY.
    Location: Main kitchen
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE ALL FIRE-EXTINGUISHERS AND INSTALLED FIRE SUPPRESSION SYSTEMS INSPECTED, UPDATED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN MAY 2010). PROVIDE ALL DOCUMENTATION/INVOICES ON RECHECK INSPECTION DATE.BACK MAIN KITCHEN FIRE SUPPRESSION SYSTEM MUST BE INSTALLED. CONTACT PROFESSIONAL SERVICE PROVIDER TO BEGIN PROCESS OF PROPER INSTALLATION. THIS IS A MUST FOR PROPER CODE STANDARDS AND FIRE/HOOD SAFETY. PROVIDE ALL DOCUMENTATION/INVOICES/BID/PROPOSALS ON RECHECK INSPECTION DATE.
    Location: Kitchen (front)
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE ALL FIRE-EXTINGUISHERS AND INSTALLED FIRE SUPPRESSION SYSTEMS INSPECTED, UPDATED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN MAY 2010). PROVIDE ALL DOCUMENTATION/INVOICES ON RECHECK INSPECTION DATE.BACK MAIN KITCHEN FIRE SUPPRESSION SYSTEM MUST BE INSTALLED. CONTACT PROFESSIONAL SERVICE PROVIDER TO BEGIN PROCESS OF PROPER INSTALLATION. THIS IS A MUST FOR PROPER CODE STANDARDS AND FIRE/HOOD SAFETY. PROVIDE ALL DOCUMENTATION/INVOICES/BID/PROPOSALS ON RECHECK INSPECTION DATE.
    Location: Kitchen (back)
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE ALL FIRE-EXTINGUISHERS AND INSTALLED FIRE SUPPRESSION SYSTEMS INSPECTED, UPDATED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN MAY 2010). PROVIDE ALL DOCUMENTATION/INVOICES ON RECHECK INSPECTION DATE.BACK MAIN KITCHEN FIRE SUPPRESSION SYSTEM MUST BE INSTALLED. CONTACT PROFESSIONAL SERVICE PROVIDER TO BEGIN PROCESS OF PROPER INSTALLATION. THIS IS A MUST FOR PROPER CODE STANDARDS AND FIRE/HOOD SAFETY. PROVIDE ALL DOCUMENTATION/INVOICES/BID/PROPOSALS ON RECHECK INSPECTION DATE.
    Location: Main kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT HOOD SYSTEMS (INTERIOR AND EXTERIOR SURFACES); INCLUDING ALL FILTERS.HAVE ALL HOOD SYSTEM INTERIOR DUCTS PROPERLY CLEANED AND SANITIZED BY A PROFESSIONAL SERVICE PROVIDER.(PROVIDE DOCUMENTATION/INVOICE ON RECHECK INSPECTION DATE)
    Location: Kitchen (front)
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT HOOD SYSTEMS (INTERIOR AND EXTERIOR SURFACES); INCLUDING ALL FILTERS.HAVE ALL HOOD SYSTEM INTERIOR DUCTS PROPERLY CLEANED AND SANITIZED BY A PROFESSIONAL SERVICE PROVIDER.(PROVIDE DOCUMENTATION/INVOICE ON RECHECK INSPECTION DATE)
    Location: Kitchen (back)
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT HOOD SYSTEMS (INTERIOR AND EXTERIOR SURFACES); INCLUDING ALL FILTERS.HAVE ALL HOOD SYSTEM INTERIOR DUCTS PROPERLY CLEANED AND SANITIZED BY A PROFESSIONAL SERVICE PROVIDER.(PROVIDE DOCUMENTATION/INVOICE ON RECHECK INSPECTION DATE)
    Location: Main kitchen
  • 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: IMPROVE OVERALL DETAILED FLOORS, WALLS AND CEILING CLEANING AND SANITIZING OF THE ABOVE LOCATIONS/ESTABLISHMENT INCLUDING THE WALK-IN-COOLER UNIT.
    Location: Service counter
  • 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: IMPROVE OVERALL DETAILED FLOORS, WALLS AND CEILING CLEANING AND SANITIZING OF THE ABOVE LOCATIONS/ESTABLISHMENT INCLUDING THE WALK-IN-COOLER UNIT.
    Location: Kitchen (front)
  • 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: IMPROVE OVERALL DETAILED FLOORS, WALLS AND CEILING CLEANING AND SANITIZING OF THE ABOVE LOCATIONS/ESTABLISHMENT INCLUDING THE WALK-IN-COOLER UNIT.
    Location: Kitchen (back)
  • 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: IMPROVE OVERALL DETAILED FLOORS, WALLS AND CEILING CLEANING AND SANITIZING OF THE ABOVE LOCATIONS/ESTABLISHMENT INCLUDING THE WALK-IN-COOLER UNIT.
    Location: Main kitchen
  • 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: IMPROVE OVERALL DETAILED FLOORS, WALLS AND CEILING CLEANING AND SANITIZING OF THE ABOVE LOCATIONS/ESTABLISHMENT INCLUDING THE WALK-IN-COOLER UNIT.
    Location: Walk-in cooler
  • 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: PROVIDE IN ANY ESTABLISHMENT REFRIGERATION OR FREEZER UNITS WHERE MISSING.
    Location: Kitchen (front)
    Equipment: Cooler/freezer combo
  • 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: PROVIDE IN ANY ESTABLISHMENT REFRIGERATION OR FREEZER UNITS WHERE MISSING.
    Location: Kitchen (back)
    Equipment: ----------------- Coolers ----------------
  • 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: PROVIDE IN ANY ESTABLISHMENT REFRIGERATION OR FREEZER UNITS WHERE MISSING.
    Location: Kitchen (back)
    Equipment: ---------------- Freezers ---------------
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE EXTERIOR BOTTOM PANELS THAT ARE MISSING OFF COOLER AND FREEZER UNITS AT MIDDLE KITCHEN.REPLACE OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER.
    Location: Kitchen (back)
    Equipment: ----------------- Coolers ----------------
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE EXTERIOR BOTTOM PANELS THAT ARE MISSING OFF COOLER AND FREEZER UNITS AT MIDDLE KITCHEN.REPLACE OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER.
    Location: Kitchen (back)
    Equipment: ---------------- Freezers ---------------
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE EXTERIOR BOTTOM PANELS THAT ARE MISSING OFF COOLER AND FREEZER UNITS AT MIDDLE KITCHEN.REPLACE OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL AND/OR ANCHOR MIDDLE KITCHEN HANDSINK SO THAT IT IS NOT MOVABLE.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: FOOD STORED ON FLOOR AT FRONT SMALL KITCHEN; KEEP ALL FOODS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen (front)
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER PEPSI BEVERAGE STORAGE COOLER INTERIOR SURFACES.CLEAN ALL ESTABLISHMENT FANS BEFORE USAGE.
    Location: Service counter
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER PEPSI BEVERAGE STORAGE COOLER INTERIOR SURFACES.CLEAN ALL ESTABLISHMENT FANS BEFORE USAGE.
    Location: Kitchen (front)
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER PEPSI BEVERAGE STORAGE COOLER INTERIOR SURFACES.CLEAN ALL ESTABLISHMENT FANS BEFORE USAGE.
    Location: Kitchen (back)
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MIDDLE KITCHEN LOCATION ICE MACHINE (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen (back)
    Equipment: Ice machine
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MIDDLE KITCHEN LOCATION ICE MACHINE (INTERIOR AND EXTERIOR SURFACES).
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: MIDDLE KITCHEN
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: MIDDLE KITCHEN
    Location: Main kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: MIDDLE KITCHEN
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: MIDDLE KITCHEN
    Location: Main kitchen
    Equipment: Hand sink
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS THROUGHOUT ESTABLISHMENT WHERE MISSING AT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Kitchen (front)
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS THROUGHOUT ESTABLISHMENT WHERE MISSING AT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Main kitchen
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS THROUGHOUT ESTABLISHMENT WHERE MISSING AT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Dry storage
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS THROUGHOUT ESTABLISHMENT WHERE MISSING AT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Kitchen (back)
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL FAUCET LEAKS AT FAUCET HEADS AND UNDERNEATH PIPING WHERE NEEDED AT FRONT SMALL KITCHEN AND AT BACK MAIN KITCHEN. ENSURE ALL SINKS ARE FUNCTION WITH BOTH HOT AND COLD RUNNING WATER AND LEAK FREE.
    Location: Kitchen (front)
    Equipment: 3-bay
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL FAUCET LEAKS AT FAUCET HEADS AND UNDERNEATH PIPING WHERE NEEDED AT FRONT SMALL KITCHEN AND AT BACK MAIN KITCHEN. ENSURE ALL SINKS ARE FUNCTION WITH BOTH HOT AND COLD RUNNING WATER AND LEAK FREE.
    Location: Kitchen (front)
    Equipment: 2-bay
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL FAUCET LEAKS AT FAUCET HEADS AND UNDERNEATH PIPING WHERE NEEDED AT FRONT SMALL KITCHEN AND AT BACK MAIN KITCHEN. ENSURE ALL SINKS ARE FUNCTION WITH BOTH HOT AND COLD RUNNING WATER AND LEAK FREE.
    Location: Kitchen (front)
    Equipment: Prep sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL FAUCET LEAKS AT FAUCET HEADS AND UNDERNEATH PIPING WHERE NEEDED AT FRONT SMALL KITCHEN AND AT BACK MAIN KITCHEN. ENSURE ALL SINKS ARE FUNCTION WITH BOTH HOT AND COLD RUNNING WATER AND LEAK FREE.
    Location: Kitchen (front)
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL FAUCET LEAKS AT FAUCET HEADS AND UNDERNEATH PIPING WHERE NEEDED AT FRONT SMALL KITCHEN AND AT BACK MAIN KITCHEN. ENSURE ALL SINKS ARE FUNCTION WITH BOTH HOT AND COLD RUNNING WATER AND LEAK FREE.
    Location: Main kitchen
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL FAUCET LEAKS AT FAUCET HEADS AND UNDERNEATH PIPING WHERE NEEDED AT FRONT SMALL KITCHEN AND AT BACK MAIN KITCHEN. ENSURE ALL SINKS ARE FUNCTION WITH BOTH HOT AND COLD RUNNING WATER AND LEAK FREE.
    Location: Main kitchen
    Equipment: 2-bay
 09/23/2013Recheck
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: FOOD STORED IN CAMBRO WARMER BOX AT 117 F.--*CORRECTIVE ACTION--DISCARDED.NECK BONES AT MAIN KITCHEN BACK STEAM TABLE AT 98 F.--*CORRECTIVE ACTION* REHEATED TO 165 F.
    Location: Main kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: FOOD STORED IN CAMBRO WARMER BOX AT 117 F.--*CORRECTIVE ACTION--DISCARDED.NECK BONES AT MAIN KITCHEN BACK STEAM TABLE AT 98 F.--*CORRECTIVE ACTION* REHEATED TO 165 F.
    Location: Main kitchen
    Equipment: Steam table
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: TOMATOES AND BUTTER AT 45 F AT FRONT SMALL KITCHEN IN WARM CHILL BOXES; MAINTAIN AT 41 F OR BELOW UNDER PROPER REFRIGERATION, PROPERLY CHILLED CHILL BOXES, OR ICE BATH. ***CORRECTIVE ACTION--ICE BATHPANCAKE BATTER STORED OUT AT ROOM TEMPERATURE AT BACK MAIN KITCHEN LOCATION; MAINTAIN IN CHILL BOX, ON ICE BATH OR UNDER PROPER REFRIGERATION OF 41 F OR BELOW.
    Location: Kitchen (front)
  • 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: TOMATOES AND BUTTER AT 45 F AT FRONT SMALL KITCHEN IN WARM CHILL BOXES; MAINTAIN AT 41 F OR BELOW UNDER PROPER REFRIGERATION, PROPERLY CHILLED CHILL BOXES, OR ICE BATH. ***CORRECTIVE ACTION--ICE BATHPANCAKE BATTER STORED OUT AT ROOM TEMPERATURE AT BACK MAIN KITCHEN LOCATION; MAINTAIN IN CHILL BOX, ON ICE BATH OR UNDER PROPER REFRIGERATION OF 41 F OR BELOW.
    Location: Main kitchen
  • Improper reheating (corrected)
    Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
    Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
    Comments: MASHED POTATOES STORE IN CAMBRO WARMER BOX AT 100 F.--*CORRECTIVE ACTION* REHEATED TO 165 F.NECK BONES AT MAIN KITCHEN BACK STEAM TABLE AT 98 F.--*CORRECTIVE ACTION* REHEATED TO 165 F.***DO NOT TAKE FOODS DIRECTLY FROM REFRIGERATION UNIT AND PUT FOODS ON STEAM TABLE. REHEAT ALL LEFTOVER POTENTIALLY HAZARDOUS FOODS TO 165 F BEFORE PLACING FOODS IN WARMER CAMBRO BOXES, HEATED HOLDING CABINETS OR STEAM TABLES.
    Location: Main kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Improper reheating (corrected)
    Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
    Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
    Comments: MASHED POTATOES STORE IN CAMBRO WARMER BOX AT 100 F.--*CORRECTIVE ACTION* REHEATED TO 165 F.NECK BONES AT MAIN KITCHEN BACK STEAM TABLE AT 98 F.--*CORRECTIVE ACTION* REHEATED TO 165 F.***DO NOT TAKE FOODS DIRECTLY FROM REFRIGERATION UNIT AND PUT FOODS ON STEAM TABLE. REHEAT ALL LEFTOVER POTENTIALLY HAZARDOUS FOODS TO 165 F BEFORE PLACING FOODS IN WARMER CAMBRO BOXES, HEATED HOLDING CABINETS OR STEAM TABLES.
    Location: Main kitchen
    Equipment: Steam table
  • 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).
    Location: Kitchen (front)
  • 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).
    Location: Kitchen (back)
  • 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: DISHMACHINE SANITIZING AT 0 PPM FOR QUAT; DISCONTINUE USE OF DISHMACHINE UNITL REPAIRS HAVE BEEN COMPLETED.QUAT MUST BE MAINTAINED AT 200 PPM AND/OR CHLORINE AT 50 - 100 PPM DEPENDING ON WHICH SANITIZER YOU CHOOSE TO USE. ALSO ENSURE PROPER TEST STRIPS FOR TESTING DISHMACHINE.ENSURE WASH AND RINSE TEMPERATURE GAUGES ARE WORKING PROPERLY TO DETECT ACCURATE TEMPERATURES.*CORRECTIVE ACTION* ESTABLISHMENT WILL USE 3-BAY SINK WASH/RINSE/SANITIZE WAREWASHING METHOD UNTIL DISHMACHINE IS REPAIRED.
    Location: Dish machine area
    Equipment: Dishmachine
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Location: Walk-in cooler
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Kitchen (back)
    Equipment: ----------------- Coolers ----------------
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Walk-in cooler
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Main kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER REFRIGERATION/FREEZER COMBO UNIT, MIDDLE KITCHEN COOLER AND FREEZER (EX. LEAKING RAW FOOD BLOOD) UNITS AND BACK MAIN KITCHEN COOLERS (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BULK INGREDIENT BINS AT MIDDLE KITCHEN (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT SMALL KITCHEN, MIDDLE KITCHEN AND BACK MAIN KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR) SURFACES (EX. DEEP FRYERS, GRILLS, STOVES.OVENS ETC.).
    Location: Kitchen (front)
    Equipment: Cooler/freezer combo
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER REFRIGERATION/FREEZER COMBO UNIT, MIDDLE KITCHEN COOLER AND FREEZER (EX. LEAKING RAW FOOD BLOOD) UNITS AND BACK MAIN KITCHEN COOLERS (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BULK INGREDIENT BINS AT MIDDLE KITCHEN (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT SMALL KITCHEN, MIDDLE KITCHEN AND BACK MAIN KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR) SURFACES (EX. DEEP FRYERS, GRILLS, STOVES.OVENS ETC.).
    Location: Kitchen (back)
    Equipment: Bulk food containers
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER REFRIGERATION/FREEZER COMBO UNIT, MIDDLE KITCHEN COOLER AND FREEZER (EX. LEAKING RAW FOOD BLOOD) UNITS AND BACK MAIN KITCHEN COOLERS (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BULK INGREDIENT BINS AT MIDDLE KITCHEN (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT SMALL KITCHEN, MIDDLE KITCHEN AND BACK MAIN KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR) SURFACES (EX. DEEP FRYERS, GRILLS, STOVES.OVENS ETC.).
    Location: Kitchen (back)
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER REFRIGERATION/FREEZER COMBO UNIT, MIDDLE KITCHEN COOLER AND FREEZER (EX. LEAKING RAW FOOD BLOOD) UNITS AND BACK MAIN KITCHEN COOLERS (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BULK INGREDIENT BINS AT MIDDLE KITCHEN (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT SMALL KITCHEN, MIDDLE KITCHEN AND BACK MAIN KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR) SURFACES (EX. DEEP FRYERS, GRILLS, STOVES.OVENS ETC.).
    Location: Kitchen (back)
    Equipment: ---------------- Freezers ---------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER REFRIGERATION/FREEZER COMBO UNIT, MIDDLE KITCHEN COOLER AND FREEZER (EX. LEAKING RAW FOOD BLOOD) UNITS AND BACK MAIN KITCHEN COOLERS (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BULK INGREDIENT BINS AT MIDDLE KITCHEN (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT SMALL KITCHEN, MIDDLE KITCHEN AND BACK MAIN KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR) SURFACES (EX. DEEP FRYERS, GRILLS, STOVES.OVENS ETC.).
    Location: Main kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER REFRIGERATION/FREEZER COMBO UNIT, MIDDLE KITCHEN COOLER AND FREEZER (EX. LEAKING RAW FOOD BLOOD) UNITS AND BACK MAIN KITCHEN COOLERS (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BULK INGREDIENT BINS AT MIDDLE KITCHEN (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT SMALL KITCHEN, MIDDLE KITCHEN AND BACK MAIN KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR) SURFACES (EX. DEEP FRYERS, GRILLS, STOVES.OVENS ETC.).
    Location: Kitchen (back)
    Equipment: ----- Cooking Equip/Holding -----
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER REFRIGERATION/FREEZER COMBO UNIT, MIDDLE KITCHEN COOLER AND FREEZER (EX. LEAKING RAW FOOD BLOOD) UNITS AND BACK MAIN KITCHEN COOLERS (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BULK INGREDIENT BINS AT MIDDLE KITCHEN (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT SMALL KITCHEN, MIDDLE KITCHEN AND BACK MAIN KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR) SURFACES (EX. DEEP FRYERS, GRILLS, STOVES.OVENS ETC.).
    Location: Main kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Main kitchen
    Equipment: Can opener
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: IN-PLACE SANITIZER BUCKET AND PITCHER STORED IN HANDSINK AT FRONT SMALL KITCHEN--REMOVE. KEEP ALL HANDSINKS FREE AND ACCESSIBLE AND DO NOT USE FOR HANDWASHING.BACK MAIN KITCHEN HANDSINK BEING USED FOR CLEANING--DISCONTINUE THIS BEHAVIOR AND USE ONLY FOR HANDWASHING.
    Location: Kitchen (front)
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: IN-PLACE SANITIZER BUCKET AND PITCHER STORED IN HANDSINK AT FRONT SMALL KITCHEN--REMOVE. KEEP ALL HANDSINKS FREE AND ACCESSIBLE AND DO NOT USE FOR HANDWASHING.BACK MAIN KITCHEN HANDSINK BEING USED FOR CLEANING--DISCONTINUE THIS BEHAVIOR AND USE ONLY FOR HANDWASHING.
    Location: Main kitchen
    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: NO IN-PLACE SANITIZER BUCKET SET-UP AT FRONT SERVICE COUNTER LOCATION; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.IN-PLACE SANITIZER BUCKET EXCEEDING 100 PPM FOR CHLORINE AT MIDDLE KITCHEN; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
    Location: Service counter
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO IN-PLACE SANITIZER BUCKET SET-UP AT FRONT SERVICE COUNTER LOCATION; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.IN-PLACE SANITIZER BUCKET EXCEEDING 100 PPM FOR CHLORINE AT MIDDLE KITCHEN; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
    Location: Kitchen (back)
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: DISCARD OLD/SOILED DISH/GLASS STORAGE RACKS AND REPLACED WITH NEW DISH STORAGE RACKS THROUGHOUT ESTABLISHMENT.ENSURE THAT ALL EMPLOYEES ARE USING FOOD GRADE SCOOPS/UTENSILS WITH HANDLES TO DISPENSE OR HANDLE FOODS.
    Location: Kitchen (front)
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: DISCARD OLD/SOILED DISH/GLASS STORAGE RACKS AND REPLACED WITH NEW DISH STORAGE RACKS THROUGHOUT ESTABLISHMENT.ENSURE THAT ALL EMPLOYEES ARE USING FOOD GRADE SCOOPS/UTENSILS WITH HANDLES TO DISPENSE OR HANDLE FOODS.
    Location: Kitchen (back)
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: DISCARD OLD/SOILED DISH/GLASS STORAGE RACKS AND REPLACED WITH NEW DISH STORAGE RACKS THROUGHOUT ESTABLISHMENT.ENSURE THAT ALL EMPLOYEES ARE USING FOOD GRADE SCOOPS/UTENSILS WITH HANDLES TO DISPENSE OR HANDLE FOODS.
    Location: Main kitchen
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EMPLOYEE PERSONAL FOOD/DRINKS STORED AT FRONT SERVICE COUNTER REFRIGERATION/FREEZER COMBO--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen (front)
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTING WHERE AT THROUGHOUT ESTABLISHMENT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Service counter
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTING WHERE AT THROUGHOUT ESTABLISHMENT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Kitchen (front)
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTING WHERE AT THROUGHOUT ESTABLISHMENT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Kitchen (back)
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTING WHERE AT THROUGHOUT ESTABLISHMENT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Main kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTING WHERE AT THROUGHOUT ESTABLISHMENT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Dry storage
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTING WHERE AT THROUGHOUT ESTABLISHMENT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Dining room
  • Insect control device/installation
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: REMOVE BUG/INSECT LIGHT OFF WALL AT FRONT SERVICE COUNTER LOCATION ABOVE DESSERT CAKE DISHES AND FRONT FOOD SERVICE STEAM TABLE LOCATION. BUG/INSECT LIGHT CANNOT BE STORED ABOVE FOOD OR FOOD PREP LOCATIONS.REMOVE FLY STRIPS OUT OF FACILITY. DO NOT USE (LOCATED IN MAIN BACK KITCHEN).
    Location: Service counter
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: REMOVE BUG/INSECT LIGHT OFF WALL AT FRONT SERVICE COUNTER LOCATION ABOVE DESSERT CAKE DISHES AND FRONT FOOD SERVICE STEAM TABLE LOCATION. BUG/INSECT LIGHT CANNOT BE STORED ABOVE FOOD OR FOOD PREP LOCATIONS.REMOVE FLY STRIPS OUT OF FACILITY. DO NOT USE (LOCATED IN MAIN BACK KITCHEN).
    Location: Main kitchen
  • Soiled dumpsters and receptacles (corrected)
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: KEEP ALL TRASH BINS CLEAN/SANITIZED (INTERIOR AND EXTERIOR SURFACES).ALSO CLEAN AND SANITIZIE ALL BROOMS, DUST PANS AND MOPS ROUTINELY.
    Location: Main kitchen
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE ALL FIRE-EXTINGUISHERS AND INSTALLED FIRE SUPPRESSION SYSTEMS INSPECTED, UPDATED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN MAY 2010). PROVIDE ALL DOCUMENTATION/INVOICES ON RECHECK INSPECTION DATE.BACK MAIN KITCHEN FIRE SUPPRESSION SYSTEM MUST BE INSTALLED. CONTACT PROFESSIONAL SERVICE PROVIDER TO BEGIN PROCESS OF PROPER INSTALLATION. THIS IS A MUST FOR PROPER CODE STANDARDS AND FIRE/HOOD SAFETY. PROVIDE ALL DOCUMENTATION/INVOICES/BID/PROPOSALS ON RECHECK INSPECTION DATE.
    Location: Kitchen (front)
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE ALL FIRE-EXTINGUISHERS AND INSTALLED FIRE SUPPRESSION SYSTEMS INSPECTED, UPDATED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN MAY 2010). PROVIDE ALL DOCUMENTATION/INVOICES ON RECHECK INSPECTION DATE.BACK MAIN KITCHEN FIRE SUPPRESSION SYSTEM MUST BE INSTALLED. CONTACT PROFESSIONAL SERVICE PROVIDER TO BEGIN PROCESS OF PROPER INSTALLATION. THIS IS A MUST FOR PROPER CODE STANDARDS AND FIRE/HOOD SAFETY. PROVIDE ALL DOCUMENTATION/INVOICES/BID/PROPOSALS ON RECHECK INSPECTION DATE.
    Location: Kitchen (back)
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE ALL FIRE-EXTINGUISHERS AND INSTALLED FIRE SUPPRESSION SYSTEMS INSPECTED, UPDATED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN MAY 2010). PROVIDE ALL DOCUMENTATION/INVOICES ON RECHECK INSPECTION DATE.BACK MAIN KITCHEN FIRE SUPPRESSION SYSTEM MUST BE INSTALLED. CONTACT PROFESSIONAL SERVICE PROVIDER TO BEGIN PROCESS OF PROPER INSTALLATION. THIS IS A MUST FOR PROPER CODE STANDARDS AND FIRE/HOOD SAFETY. PROVIDE ALL DOCUMENTATION/INVOICES/BID/PROPOSALS ON RECHECK INSPECTION DATE.
    Location: Main kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT HOOD SYSTEMS (INTERIOR AND EXTERIOR SURFACES); INCLUDING ALL FILTERS.HAVE ALL HOOD SYSTEM INTERIOR DUCTS PROPERLY CLEANED AND SANITIZED BY A PROFESSIONAL SERVICE PROVIDER.(PROVIDE DOCUMENTATION/INVOICE ON RECHECK INSPECTION DATE)
    Location: Kitchen (front)
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT HOOD SYSTEMS (INTERIOR AND EXTERIOR SURFACES); INCLUDING ALL FILTERS.HAVE ALL HOOD SYSTEM INTERIOR DUCTS PROPERLY CLEANED AND SANITIZED BY A PROFESSIONAL SERVICE PROVIDER.(PROVIDE DOCUMENTATION/INVOICE ON RECHECK INSPECTION DATE)
    Location: Kitchen (back)
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT HOOD SYSTEMS (INTERIOR AND EXTERIOR SURFACES); INCLUDING ALL FILTERS.HAVE ALL HOOD SYSTEM INTERIOR DUCTS PROPERLY CLEANED AND SANITIZED BY A PROFESSIONAL SERVICE PROVIDER.(PROVIDE DOCUMENTATION/INVOICE ON RECHECK INSPECTION DATE)
    Location: Main kitchen
  • 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: IMPROVE OVERALL DETAILED FLOORS, WALLS AND CEILING CLEANING AND SANITIZING OF THE ABOVE LOCATIONS/ESTABLISHMENT INCLUDING THE WALK-IN-COOLER UNIT.
    Location: Service counter
  • 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: IMPROVE OVERALL DETAILED FLOORS, WALLS AND CEILING CLEANING AND SANITIZING OF THE ABOVE LOCATIONS/ESTABLISHMENT INCLUDING THE WALK-IN-COOLER UNIT.
    Location: Kitchen (front)
  • 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: IMPROVE OVERALL DETAILED FLOORS, WALLS AND CEILING CLEANING AND SANITIZING OF THE ABOVE LOCATIONS/ESTABLISHMENT INCLUDING THE WALK-IN-COOLER UNIT.
    Location: Kitchen (back)
  • 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: IMPROVE OVERALL DETAILED FLOORS, WALLS AND CEILING CLEANING AND SANITIZING OF THE ABOVE LOCATIONS/ESTABLISHMENT INCLUDING THE WALK-IN-COOLER UNIT.
    Location: Main kitchen
  • 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: IMPROVE OVERALL DETAILED FLOORS, WALLS AND CEILING CLEANING AND SANITIZING OF THE ABOVE LOCATIONS/ESTABLISHMENT INCLUDING THE WALK-IN-COOLER UNIT.
    Location: Walk-in cooler
  • 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: PROVIDE IN ANY ESTABLISHMENT REFRIGERATION OR FREEZER UNITS WHERE MISSING.
    Location: Kitchen (front)
    Equipment: Cooler/freezer combo
  • 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: PROVIDE IN ANY ESTABLISHMENT REFRIGERATION OR FREEZER UNITS WHERE MISSING.
    Location: Kitchen (back)
    Equipment: ----------------- Coolers ----------------
  • 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: PROVIDE IN ANY ESTABLISHMENT REFRIGERATION OR FREEZER UNITS WHERE MISSING.
    Location: Kitchen (back)
    Equipment: ---------------- Freezers ---------------
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE EXTERIOR BOTTOM PANELS THAT ARE MISSING OFF COOLER AND FREEZER UNITS AT MIDDLE KITCHEN.REPLACE OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER.
    Location: Kitchen (back)
    Equipment: ----------------- Coolers ----------------
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE EXTERIOR BOTTOM PANELS THAT ARE MISSING OFF COOLER AND FREEZER UNITS AT MIDDLE KITCHEN.REPLACE OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER.
    Location: Kitchen (back)
    Equipment: ---------------- Freezers ---------------
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE EXTERIOR BOTTOM PANELS THAT ARE MISSING OFF COOLER AND FREEZER UNITS AT MIDDLE KITCHEN.REPLACE OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL AND/OR ANCHOR MIDDLE KITCHEN HANDSINK SO THAT IT IS NOT MOVABLE.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: FOOD STORED ON FLOOR AT FRONT SMALL KITCHEN; KEEP ALL FOODS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen (front)
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER PEPSI BEVERAGE STORAGE COOLER INTERIOR SURFACES.CLEAN ALL ESTABLISHMENT FANS BEFORE USAGE.
    Location: Service counter
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER PEPSI BEVERAGE STORAGE COOLER INTERIOR SURFACES.CLEAN ALL ESTABLISHMENT FANS BEFORE USAGE.
    Location: Kitchen (front)
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER PEPSI BEVERAGE STORAGE COOLER INTERIOR SURFACES.CLEAN ALL ESTABLISHMENT FANS BEFORE USAGE.
    Location: Kitchen (back)
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MIDDLE KITCHEN LOCATION ICE MACHINE (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen (back)
    Equipment: Ice machine
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MIDDLE KITCHEN LOCATION ICE MACHINE (INTERIOR AND EXTERIOR SURFACES).
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: MIDDLE KITCHEN
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: MIDDLE KITCHEN
    Location: Main kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: MIDDLE KITCHEN
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: MIDDLE KITCHEN
    Location: Main kitchen
    Equipment: Hand sink
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS THROUGHOUT ESTABLISHMENT WHERE MISSING AT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Kitchen (front)
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS THROUGHOUT ESTABLISHMENT WHERE MISSING AT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Main kitchen
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS THROUGHOUT ESTABLISHMENT WHERE MISSING AT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Dry storage
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS THROUGHOUT ESTABLISHMENT WHERE MISSING AT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Kitchen (back)
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL FAUCET LEAKS AT FAUCET HEADS AND UNDERNEATH PIPING WHERE NEEDED AT FRONT SMALL KITCHEN AND AT BACK MAIN KITCHEN. ENSURE ALL SINKS ARE FUNCTION WITH BOTH HOT AND COLD RUNNING WATER AND LEAK FREE.
    Location: Kitchen (front)
    Equipment: 3-bay
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL FAUCET LEAKS AT FAUCET HEADS AND UNDERNEATH PIPING WHERE NEEDED AT FRONT SMALL KITCHEN AND AT BACK MAIN KITCHEN. ENSURE ALL SINKS ARE FUNCTION WITH BOTH HOT AND COLD RUNNING WATER AND LEAK FREE.
    Location: Kitchen (front)
    Equipment: 2-bay
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL FAUCET LEAKS AT FAUCET HEADS AND UNDERNEATH PIPING WHERE NEEDED AT FRONT SMALL KITCHEN AND AT BACK MAIN KITCHEN. ENSURE ALL SINKS ARE FUNCTION WITH BOTH HOT AND COLD RUNNING WATER AND LEAK FREE.
    Location: Kitchen (front)
    Equipment: Prep sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL FAUCET LEAKS AT FAUCET HEADS AND UNDERNEATH PIPING WHERE NEEDED AT FRONT SMALL KITCHEN AND AT BACK MAIN KITCHEN. ENSURE ALL SINKS ARE FUNCTION WITH BOTH HOT AND COLD RUNNING WATER AND LEAK FREE.
    Location: Kitchen (front)
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL FAUCET LEAKS AT FAUCET HEADS AND UNDERNEATH PIPING WHERE NEEDED AT FRONT SMALL KITCHEN AND AT BACK MAIN KITCHEN. ENSURE ALL SINKS ARE FUNCTION WITH BOTH HOT AND COLD RUNNING WATER AND LEAK FREE.
    Location: Main kitchen
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL FAUCET LEAKS AT FAUCET HEADS AND UNDERNEATH PIPING WHERE NEEDED AT FRONT SMALL KITCHEN AND AT BACK MAIN KITCHEN. ENSURE ALL SINKS ARE FUNCTION WITH BOTH HOT AND COLD RUNNING WATER AND LEAK FREE.
    Location: Main kitchen
    Equipment: 2-bay
 08/27/2013Recheck
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: MASHED POTATOES STORE IN CAMBRO WARMER BOX AT 100 F.--*CORRECTIVE ACTION* REHEATED TO 165 F.NECK BONES AT MAIN KITCHEN BACK STEAM TABLE AT 98 F.--*CORRECTIVE ACTION* REHEATED TO 165 F.
    Location: Main kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: MASHED POTATOES STORE IN CAMBRO WARMER BOX AT 100 F.--*CORRECTIVE ACTION* REHEATED TO 165 F.NECK BONES AT MAIN KITCHEN BACK STEAM TABLE AT 98 F.--*CORRECTIVE ACTION* REHEATED TO 165 F.
    Location: Main kitchen
    Equipment: Steam table
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: TOMATOES AND BUTTER AT 45 F AT FRONT SMALL KITCHEN IN WARM CHILL BOXES; MAINTAIN AT 41 F OR BELOW UNDER PROPER REFRIGERATION, PROPERLY CHILLED CHILL BOXES, OR ICE BATH.PANCAKE BATTER STORED OUT AT ROOM TEMPERATURE AT BACK MAIN KITCHEN LOCATION; MAINTAIN IN CHILL BOX, ON ICE BATH OR UNDER PROPER REFRIGERATION OF 41 F OR BELOW.
    Location: Kitchen (front)
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: TOMATOES AND BUTTER AT 45 F AT FRONT SMALL KITCHEN IN WARM CHILL BOXES; MAINTAIN AT 41 F OR BELOW UNDER PROPER REFRIGERATION, PROPERLY CHILLED CHILL BOXES, OR ICE BATH.PANCAKE BATTER STORED OUT AT ROOM TEMPERATURE AT BACK MAIN KITCHEN LOCATION; MAINTAIN IN CHILL BOX, ON ICE BATH OR UNDER PROPER REFRIGERATION OF 41 F OR BELOW.
    Location: Main kitchen
  • Improper reheating (corrected on site)
    Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
    Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
    Comments: MASHED POTATOES STORE IN CAMBRO WARMER BOX AT 100 F.--*CORRECTIVE ACTION* REHEATED TO 165 F.NECK BONES AT MAIN KITCHEN BACK STEAM TABLE AT 98 F.--*CORRECTIVE ACTION* REHEATED TO 165 F.***DO NOT TAKE FOODS DIRECTLY FROM REFRIGERATION UNIT AND PUT FOODS ON STEAM TABLE. REHEAT ALL LEFTOVER POTENTIALLY HAZARDOUS FOODS TO 165 F BEFORE PLACING FOODS IN WARMER CAMBRO BOXES, HEATED HOLDING CABINETS OR STEAM TABLES.
    Location: Main kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Improper reheating (corrected on site)
    Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
    Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
    Comments: MASHED POTATOES STORE IN CAMBRO WARMER BOX AT 100 F.--*CORRECTIVE ACTION* REHEATED TO 165 F.NECK BONES AT MAIN KITCHEN BACK STEAM TABLE AT 98 F.--*CORRECTIVE ACTION* REHEATED TO 165 F.***DO NOT TAKE FOODS DIRECTLY FROM REFRIGERATION UNIT AND PUT FOODS ON STEAM TABLE. REHEAT ALL LEFTOVER POTENTIALLY HAZARDOUS FOODS TO 165 F BEFORE PLACING FOODS IN WARMER CAMBRO BOXES, HEATED HOLDING CABINETS OR STEAM TABLES.
    Location: Main kitchen
    Equipment: Steam table
  • 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).
    Location: Kitchen (front)
  • 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).
    Location: Kitchen (back)
  • 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: DISHMACHINE SANITIZING AT 0 PPM FOR QUAT; DISCONTINUE USE OF DISHMACHINE UNITL REPAIRS HAVE BEEN COMPLETED.QUAT MUST BE MAINTAINED AT 200 PPM AND/OR CHLORINE AT 50 - 100 PPM DEPENDING ON WHICH SANITIZER YOU CHOOSE TO USE. ALSO ENSURE PROPER TEST STRIPS FOR TESTING DISHMACHINE.ENSURE WASH AND RINSE TEMPERATURE GAUGES ARE WORKING PROPERLY TO DETECT ACCURATE TEMPERATURES.*CORRECTIVE ACTION* ESTABLISHMENT WILL USE 3-BAY SINK WASH/RINSE/SANITIZE WAREWASHING METHOD UNTIL DISHMACHINE IS REPAIRED.
    Location: Dish machine area
    Equipment: Dishmachine
  • 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.
    Location: Walk-in cooler
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Kitchen (back)
    Equipment: ----------------- Coolers ----------------
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Walk-in cooler
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Main kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER REFRIGERATION/FREEZER COMBO UNIT, MIDDLE KITCHEN COOLER AND FREEZER (EX. LEAKING RAW FOOD BLOOD) UNITS AND BACK MAIN KITCHEN COOLERS (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BULK INGREDIENT BINS AT MIDDLE KITCHEN (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT SMALL KITCHEN, MIDDLE KITCHEN AND BACK MAIN KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR) SURFACES (EX. DEEP FRYERS, GRILLS, STOVES.OVENS ETC.).
    Location: Kitchen (front)
    Equipment: Cooler/freezer combo
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER REFRIGERATION/FREEZER COMBO UNIT, MIDDLE KITCHEN COOLER AND FREEZER (EX. LEAKING RAW FOOD BLOOD) UNITS AND BACK MAIN KITCHEN COOLERS (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BULK INGREDIENT BINS AT MIDDLE KITCHEN (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT SMALL KITCHEN, MIDDLE KITCHEN AND BACK MAIN KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR) SURFACES (EX. DEEP FRYERS, GRILLS, STOVES.OVENS ETC.).
    Location: Kitchen (back)
    Equipment: Bulk food containers
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER REFRIGERATION/FREEZER COMBO UNIT, MIDDLE KITCHEN COOLER AND FREEZER (EX. LEAKING RAW FOOD BLOOD) UNITS AND BACK MAIN KITCHEN COOLERS (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BULK INGREDIENT BINS AT MIDDLE KITCHEN (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT SMALL KITCHEN, MIDDLE KITCHEN AND BACK MAIN KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR) SURFACES (EX. DEEP FRYERS, GRILLS, STOVES.OVENS ETC.).
    Location: Kitchen (back)
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER REFRIGERATION/FREEZER COMBO UNIT, MIDDLE KITCHEN COOLER AND FREEZER (EX. LEAKING RAW FOOD BLOOD) UNITS AND BACK MAIN KITCHEN COOLERS (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BULK INGREDIENT BINS AT MIDDLE KITCHEN (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT SMALL KITCHEN, MIDDLE KITCHEN AND BACK MAIN KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR) SURFACES (EX. DEEP FRYERS, GRILLS, STOVES.OVENS ETC.).
    Location: Kitchen (back)
    Equipment: ---------------- Freezers ---------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER REFRIGERATION/FREEZER COMBO UNIT, MIDDLE KITCHEN COOLER AND FREEZER (EX. LEAKING RAW FOOD BLOOD) UNITS AND BACK MAIN KITCHEN COOLERS (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BULK INGREDIENT BINS AT MIDDLE KITCHEN (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT SMALL KITCHEN, MIDDLE KITCHEN AND BACK MAIN KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR) SURFACES (EX. DEEP FRYERS, GRILLS, STOVES.OVENS ETC.).
    Location: Main kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER REFRIGERATION/FREEZER COMBO UNIT, MIDDLE KITCHEN COOLER AND FREEZER (EX. LEAKING RAW FOOD BLOOD) UNITS AND BACK MAIN KITCHEN COOLERS (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BULK INGREDIENT BINS AT MIDDLE KITCHEN (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT SMALL KITCHEN, MIDDLE KITCHEN AND BACK MAIN KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR) SURFACES (EX. DEEP FRYERS, GRILLS, STOVES.OVENS ETC.).
    Location: Kitchen (back)
    Equipment: ----- Cooking Equip/Holding -----
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER REFRIGERATION/FREEZER COMBO UNIT, MIDDLE KITCHEN COOLER AND FREEZER (EX. LEAKING RAW FOOD BLOOD) UNITS AND BACK MAIN KITCHEN COOLERS (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BULK INGREDIENT BINS AT MIDDLE KITCHEN (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT SMALL KITCHEN, MIDDLE KITCHEN AND BACK MAIN KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR) SURFACES (EX. DEEP FRYERS, GRILLS, STOVES.OVENS ETC.).
    Location: Main kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Main kitchen
    Equipment: Can opener
  • Hand sink improper usage (corrected on site)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: IN-PLACE SANITIZER BUCKET AND PITCHER STORED IN HANDSINK AT FRONT SMALL KITCHEN--REMOVE. KEEP ALL HANDSINKS FREE AND ACCESSIBLE AND DO NOT USE FOR HANDWASHING.BACK MAIN KITCHEN HANDSINK BEING USED FOR CLEANING--DISCONTINUE THIS BEHAVIOR AND USE ONLY FOR HANDWASHING.
    Location: Kitchen (front)
    Equipment: Hand sink
  • Hand sink improper usage (corrected on site)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: IN-PLACE SANITIZER BUCKET AND PITCHER STORED IN HANDSINK AT FRONT SMALL KITCHEN--REMOVE. KEEP ALL HANDSINKS FREE AND ACCESSIBLE AND DO NOT USE FOR HANDWASHING.BACK MAIN KITCHEN HANDSINK BEING USED FOR CLEANING--DISCONTINUE THIS BEHAVIOR AND USE ONLY FOR HANDWASHING.
    Location: Main kitchen
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO IN-PLACE SANITIZER BUCKET SET-UP AT FRONT SERVICE COUNTER LOCATION; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.IN-PLACE SANITIZER BUCKET EXCEEDING 100 PPM FOR CHLORINE AT MIDDLE KITCHEN; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
    Location: Service counter
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO IN-PLACE SANITIZER BUCKET SET-UP AT FRONT SERVICE COUNTER LOCATION; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.IN-PLACE SANITIZER BUCKET EXCEEDING 100 PPM FOR CHLORINE AT MIDDLE KITCHEN; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
    Location: Kitchen (back)
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: DISCARD OLD/SOILED DISH/GLASS STORAGE RACKS AND REPLACED WITH NEW DISH STORAGE RACKS THROUGHOUT ESTABLISHMENT.ENSURE THAT ALL EMPLOYEES ARE USING FOOD GRADE SCOOPS/UTENSILS WITH HANDLES TO DISPENSE OR HANDLE FOODS.
    Location: Kitchen (front)
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: DISCARD OLD/SOILED DISH/GLASS STORAGE RACKS AND REPLACED WITH NEW DISH STORAGE RACKS THROUGHOUT ESTABLISHMENT.ENSURE THAT ALL EMPLOYEES ARE USING FOOD GRADE SCOOPS/UTENSILS WITH HANDLES TO DISPENSE OR HANDLE FOODS.
    Location: Kitchen (back)
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: DISCARD OLD/SOILED DISH/GLASS STORAGE RACKS AND REPLACED WITH NEW DISH STORAGE RACKS THROUGHOUT ESTABLISHMENT.ENSURE THAT ALL EMPLOYEES ARE USING FOOD GRADE SCOOPS/UTENSILS WITH HANDLES TO DISPENSE OR HANDLE FOODS.
    Location: Main kitchen
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EMPLOYEE PERSONAL FOOD/DRINKS STORED AT FRONT SERVICE COUNTER REFRIGERATION/FREEZER COMBO--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen (front)
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTING WHERE AT THROUGHOUT ESTABLISHMENT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Service counter
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTING WHERE AT THROUGHOUT ESTABLISHMENT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Kitchen (front)
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTING WHERE AT THROUGHOUT ESTABLISHMENT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Kitchen (back)
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTING WHERE AT THROUGHOUT ESTABLISHMENT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Main kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTING WHERE AT THROUGHOUT ESTABLISHMENT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Dry storage
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTING WHERE AT THROUGHOUT ESTABLISHMENT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Dining room
  • Insect control device/installation
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: REMOVE BUG/INSECT LIGHT OFF WALL AT FRONT SERVICE COUNTER LOCATION ABOVE DESSERT CAKE DISHES AND FRONT FOOD SERVICE STEAM TABLE LOCATION. BUG/INSECT LIGHT CANNOT BE STORED ABOVE FOOD OR FOOD PREP LOCATIONS.REMOVE FLY STRIPS OUT OF FACILITY. DO NOT USE (LOCATED IN MAIN BACK KITCHEN).
    Location: Service counter
  • Insect control device/installation
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: REMOVE BUG/INSECT LIGHT OFF WALL AT FRONT SERVICE COUNTER LOCATION ABOVE DESSERT CAKE DISHES AND FRONT FOOD SERVICE STEAM TABLE LOCATION. BUG/INSECT LIGHT CANNOT BE STORED ABOVE FOOD OR FOOD PREP LOCATIONS.REMOVE FLY STRIPS OUT OF FACILITY. DO NOT USE (LOCATED IN MAIN BACK KITCHEN).
    Location: Main kitchen
  • Soiled dumpsters and receptacles
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: KEEP ALL TRASH BINS CLEAN/SANITIZED (INTERIOR AND EXTERIOR SURFACES).ALSO CLEAN AND SANITIZIE ALL BROOMS, DUST PANS AND MOPS ROUTINELY.
    Location: Main kitchen
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE ALL FIRE-EXTINGUISHERS AND INSTALLED FIRE SUPPRESSION SYSTEMS INSPECTED, UPDATED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN MAY 2010). PROVIDE ALL DOCUMENTATION/INVOICES ON RECHECK INSPECTION DATE.BACK MAIN KITCHEN FIRE SUPPRESSION SYSTEM MUST BE INSTALLED. CONTACT PROFESSIONAL SERVICE PROVIDER TO BEGIN PROCESS OF PROPER INSTALLATION. THIS IS A MUST FOR PROPER CODE STANDARDS AND FIRE/HOOD SAFETY. PROVIDE ALL DOCUMENTATION/INVOICES/BID/PROPOSALS ON RECHECK INSPECTION DATE.
    Location: Kitchen (front)
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE ALL FIRE-EXTINGUISHERS AND INSTALLED FIRE SUPPRESSION SYSTEMS INSPECTED, UPDATED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN MAY 2010). PROVIDE ALL DOCUMENTATION/INVOICES ON RECHECK INSPECTION DATE.BACK MAIN KITCHEN FIRE SUPPRESSION SYSTEM MUST BE INSTALLED. CONTACT PROFESSIONAL SERVICE PROVIDER TO BEGIN PROCESS OF PROPER INSTALLATION. THIS IS A MUST FOR PROPER CODE STANDARDS AND FIRE/HOOD SAFETY. PROVIDE ALL DOCUMENTATION/INVOICES/BID/PROPOSALS ON RECHECK INSPECTION DATE.
    Location: Kitchen (back)
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE ALL FIRE-EXTINGUISHERS AND INSTALLED FIRE SUPPRESSION SYSTEMS INSPECTED, UPDATED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN MAY 2010). PROVIDE ALL DOCUMENTATION/INVOICES ON RECHECK INSPECTION DATE.BACK MAIN KITCHEN FIRE SUPPRESSION SYSTEM MUST BE INSTALLED. CONTACT PROFESSIONAL SERVICE PROVIDER TO BEGIN PROCESS OF PROPER INSTALLATION. THIS IS A MUST FOR PROPER CODE STANDARDS AND FIRE/HOOD SAFETY. PROVIDE ALL DOCUMENTATION/INVOICES/BID/PROPOSALS ON RECHECK INSPECTION DATE.
    Location: Main kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT HOOD SYSTEMS (INTERIOR AND EXTERIOR SURFACES); INCLUDING ALL FILTERS.HAVE ALL HOOD SYSTEM INTERIOR DUCTS PROPERLY CLEANED AND SANITIZED BY A PROFESSIONAL SERVICE PROVIDER.(PROVIDE DOCUMENTATION/INVOICE ON RECHECK INSPECTION DATE)
    Location: Kitchen (front)
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT HOOD SYSTEMS (INTERIOR AND EXTERIOR SURFACES); INCLUDING ALL FILTERS.HAVE ALL HOOD SYSTEM INTERIOR DUCTS PROPERLY CLEANED AND SANITIZED BY A PROFESSIONAL SERVICE PROVIDER.(PROVIDE DOCUMENTATION/INVOICE ON RECHECK INSPECTION DATE)
    Location: Kitchen (back)
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT HOOD SYSTEMS (INTERIOR AND EXTERIOR SURFACES); INCLUDING ALL FILTERS.HAVE ALL HOOD SYSTEM INTERIOR DUCTS PROPERLY CLEANED AND SANITIZED BY A PROFESSIONAL SERVICE PROVIDER.(PROVIDE DOCUMENTATION/INVOICE ON RECHECK INSPECTION DATE)
    Location: Main kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE OVERALL DETAILED FLOORS, WALLS AND CEILING CLEANING AND SANITIZING OF THE ABOVE LOCATIONS/ESTABLISHMENT INCLUDING THE WALK-IN-COOLER UNIT.
    Location: Service counter
  • 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: IMPROVE OVERALL DETAILED FLOORS, WALLS AND CEILING CLEANING AND SANITIZING OF THE ABOVE LOCATIONS/ESTABLISHMENT INCLUDING THE WALK-IN-COOLER UNIT.
    Location: Kitchen (front)
  • 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: IMPROVE OVERALL DETAILED FLOORS, WALLS AND CEILING CLEANING AND SANITIZING OF THE ABOVE LOCATIONS/ESTABLISHMENT INCLUDING THE WALK-IN-COOLER UNIT.
    Location: Kitchen (back)
  • 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: IMPROVE OVERALL DETAILED FLOORS, WALLS AND CEILING CLEANING AND SANITIZING OF THE ABOVE LOCATIONS/ESTABLISHMENT INCLUDING THE WALK-IN-COOLER UNIT.
    Location: Main kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE OVERALL DETAILED FLOORS, WALLS AND CEILING CLEANING AND SANITIZING OF THE ABOVE LOCATIONS/ESTABLISHMENT INCLUDING THE WALK-IN-COOLER UNIT.
    Location: Walk-in cooler
  • 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: PROVIDE IN ANY ESTABLISHMENT REFRIGERATION OR FREEZER UNITS WHERE MISSING.
    Location: Kitchen (front)
    Equipment: Cooler/freezer combo
  • 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: PROVIDE IN ANY ESTABLISHMENT REFRIGERATION OR FREEZER UNITS WHERE MISSING.
    Location: Kitchen (back)
    Equipment: ----------------- Coolers ----------------
  • 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: PROVIDE IN ANY ESTABLISHMENT REFRIGERATION OR FREEZER UNITS WHERE MISSING.
    Location: Kitchen (back)
    Equipment: ---------------- Freezers ---------------
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE EXTERIOR BOTTOM PANELS THAT ARE MISSING OFF COOLER AND FREEZER UNITS AT MIDDLE KITCHEN.REPLACE OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER.
    Location: Kitchen (back)
    Equipment: ----------------- Coolers ----------------
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE EXTERIOR BOTTOM PANELS THAT ARE MISSING OFF COOLER AND FREEZER UNITS AT MIDDLE KITCHEN.REPLACE OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER.
    Location: Kitchen (back)
    Equipment: ---------------- Freezers ---------------
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE EXTERIOR BOTTOM PANELS THAT ARE MISSING OFF COOLER AND FREEZER UNITS AT MIDDLE KITCHEN.REPLACE OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL AND/OR ANCHOR MIDDLE KITCHEN HANDSINK SO THAT IT IS NOT MOVABLE.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Food storage (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: FOOD STORED ON FLOOR AT FRONT SMALL KITCHEN; KEEP ALL FOODS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen (front)
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER PEPSI BEVERAGE STORAGE COOLER INTERIOR SURFACES.CLEAN ALL ESTABLISHMENT FANS BEFORE USAGE.
    Location: Service counter
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER PEPSI BEVERAGE STORAGE COOLER INTERIOR SURFACES.CLEAN ALL ESTABLISHMENT FANS BEFORE USAGE.
    Location: Kitchen (front)
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER PEPSI BEVERAGE STORAGE COOLER INTERIOR SURFACES.CLEAN ALL ESTABLISHMENT FANS BEFORE USAGE.
    Location: Kitchen (back)
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MIDDLE KITCHEN LOCATION ICE MACHINE (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen (back)
    Equipment: Ice machine
  • Hand sink/soap (corrected on site)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: MIDDLE KITCHEN
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hand sink/soap (corrected on site)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: MIDDLE KITCHEN
    Location: Main kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: MIDDLE KITCHEN
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: MIDDLE KITCHEN
    Location: Main kitchen
    Equipment: Hand sink
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS THROUGHOUT ESTABLISHMENT WHERE MISSING AT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Kitchen (front)
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS THROUGHOUT ESTABLISHMENT WHERE MISSING AT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Main kitchen
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS THROUGHOUT ESTABLISHMENT WHERE MISSING AT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Dry storage
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS THROUGHOUT ESTABLISHMENT WHERE MISSING AT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Kitchen (back)
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL FAUCET LEAKS AT FAUCET HEADS AND UNDERNEATH PIPING WHERE NEEDED AT FRONT SMALL KITCHEN AND AT BACK MAIN KITCHEN. ENSURE ALL SINKS ARE FUNCTION WITH BOTH HOT AND COLD RUNNING WATER AND LEAK FREE.
    Location: Kitchen (front)
    Equipment: 3-bay
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL FAUCET LEAKS AT FAUCET HEADS AND UNDERNEATH PIPING WHERE NEEDED AT FRONT SMALL KITCHEN AND AT BACK MAIN KITCHEN. ENSURE ALL SINKS ARE FUNCTION WITH BOTH HOT AND COLD RUNNING WATER AND LEAK FREE.
    Location: Kitchen (front)
    Equipment: 2-bay
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL FAUCET LEAKS AT FAUCET HEADS AND UNDERNEATH PIPING WHERE NEEDED AT FRONT SMALL KITCHEN AND AT BACK MAIN KITCHEN. ENSURE ALL SINKS ARE FUNCTION WITH BOTH HOT AND COLD RUNNING WATER AND LEAK FREE.
    Location: Kitchen (front)
    Equipment: Prep sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL FAUCET LEAKS AT FAUCET HEADS AND UNDERNEATH PIPING WHERE NEEDED AT FRONT SMALL KITCHEN AND AT BACK MAIN KITCHEN. ENSURE ALL SINKS ARE FUNCTION WITH BOTH HOT AND COLD RUNNING WATER AND LEAK FREE.
    Location: Kitchen (front)
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL FAUCET LEAKS AT FAUCET HEADS AND UNDERNEATH PIPING WHERE NEEDED AT FRONT SMALL KITCHEN AND AT BACK MAIN KITCHEN. ENSURE ALL SINKS ARE FUNCTION WITH BOTH HOT AND COLD RUNNING WATER AND LEAK FREE.
    Location: Main kitchen
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL FAUCET LEAKS AT FAUCET HEADS AND UNDERNEATH PIPING WHERE NEEDED AT FRONT SMALL KITCHEN AND AT BACK MAIN KITCHEN. ENSURE ALL SINKS ARE FUNCTION WITH BOTH HOT AND COLD RUNNING WATER AND LEAK FREE.
    Location: Main kitchen
    Equipment: 2-bay
 08/20/2013Recheck
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: MASHED POTATOES STORE IN CAMBRO WARMER BOX AT 100 F.--*CORRECTIVE ACTION* REHEATED TO 165 F.NECK BONES AT MAIN KITCHEN BACK STEAM TABLE AT 98 F.--*CORRECTIVE ACTION* REHEATED TO 165 F.
    Location: Main kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: MASHED POTATOES STORE IN CAMBRO WARMER BOX AT 100 F.--*CORRECTIVE ACTION* REHEATED TO 165 F.NECK BONES AT MAIN KITCHEN BACK STEAM TABLE AT 98 F.--*CORRECTIVE ACTION* REHEATED TO 165 F.
    Location: Main kitchen
    Equipment: Steam table
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: TOMATOES AND BUTTER AT 45 F AT FRONT SMALL KITCHEN IN WARM CHILL BOXES; MAINTAIN AT 41 F OR BELOW UNDER PROPER REFRIGERATION, PROPERLY CHILLED CHILL BOXES, OR ICE BATH.PANCAKE BATTER STORED OUT AT ROOM TEMPERATURE AT BACK MAIN KITCHEN LOCATION; MAINTAIN IN CHILL BOX, ON ICE BATH OR UNDER PROPER REFRIGERATION OF 41 F OR BELOW.
    Location: Kitchen (front)
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: TOMATOES AND BUTTER AT 45 F AT FRONT SMALL KITCHEN IN WARM CHILL BOXES; MAINTAIN AT 41 F OR BELOW UNDER PROPER REFRIGERATION, PROPERLY CHILLED CHILL BOXES, OR ICE BATH.PANCAKE BATTER STORED OUT AT ROOM TEMPERATURE AT BACK MAIN KITCHEN LOCATION; MAINTAIN IN CHILL BOX, ON ICE BATH OR UNDER PROPER REFRIGERATION OF 41 F OR BELOW.
    Location: Main kitchen
  • Improper reheating (corrected on site)
    Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
    Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
    Comments: MASHED POTATOES STORE IN CAMBRO WARMER BOX AT 100 F.--*CORRECTIVE ACTION* REHEATED TO 165 F.NECK BONES AT MAIN KITCHEN BACK STEAM TABLE AT 98 F.--*CORRECTIVE ACTION* REHEATED TO 165 F.***DO NOT TAKE FOODS DIRECTLY FROM REFRIGERATION UNIT AND PUT FOODS ON STEAM TABLE. REHEAT ALL LEFTOVER POTENTIALLY HAZARDOUS FOODS TO 165 F BEFORE PLACING FOODS IN WARMER CAMBRO BOXES, HEATED HOLDING CABINETS OR STEAM TABLES.
    Location: Main kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Improper reheating (corrected on site)
    Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
    Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
    Comments: MASHED POTATOES STORE IN CAMBRO WARMER BOX AT 100 F.--*CORRECTIVE ACTION* REHEATED TO 165 F.NECK BONES AT MAIN KITCHEN BACK STEAM TABLE AT 98 F.--*CORRECTIVE ACTION* REHEATED TO 165 F.***DO NOT TAKE FOODS DIRECTLY FROM REFRIGERATION UNIT AND PUT FOODS ON STEAM TABLE. REHEAT ALL LEFTOVER POTENTIALLY HAZARDOUS FOODS TO 165 F BEFORE PLACING FOODS IN WARMER CAMBRO BOXES, HEATED HOLDING CABINETS OR STEAM TABLES.
    Location: Main kitchen
    Equipment: Steam table
  • 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).
    Location: Kitchen (front)
  • 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).
    Location: Kitchen (back)
  • 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: DISHMACHINE SANITIZING AT 0 PPM FOR QUAT; DISCONTINUE USE OF DISHMACHINE UNITL REPAIRS HAVE BEEN COMPLETED.QUAT MUST BE MAINTAINED AT 200 PPM AND/OR CHLORINE AT 50 - 100 PPM DEPENDING ON WHICH SANITIZER YOU CHOOSE TO USE. ALSO ENSURE PROPER TEST STRIPS FOR TESTING DISHMACHINE.ENSURE WASH AND RINSE TEMPERATURE GAUGES ARE WORKING PROPERLY TO DETECT ACCURATE TEMPERATURES.*CORRECTIVE ACTION* ESTABLISHMENT WILL USE 3-BAY SINK WASH/RINSE/SANITIZE WAREWASHING METHOD UNTIL DISHMACHINE IS REPAIRED.
    Location: Dish machine area
    Equipment: Dishmachine
  • 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.
    Location: Walk-in cooler
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Kitchen (back)
    Equipment: ----------------- Coolers ----------------
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Walk-in cooler
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Main kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER REFRIGERATION/FREEZER COMBO UNIT, MIDDLE KITCHEN COOLER AND FREEZER (EX. LEAKING RAW FOOD BLOOD) UNITS AND BACK MAIN KITCHEN COOLERS (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BULK INGREDIENT BINS AT MIDDLE KITCHEN (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT SMALL KITCHEN, MIDDLE KITCHEN AND BACK MAIN KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR) SURFACES (EX. DEEP FRYERS, GRILLS, STOVES.OVENS ETC.).
    Location: Kitchen (front)
    Equipment: Cooler/freezer combo
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER REFRIGERATION/FREEZER COMBO UNIT, MIDDLE KITCHEN COOLER AND FREEZER (EX. LEAKING RAW FOOD BLOOD) UNITS AND BACK MAIN KITCHEN COOLERS (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BULK INGREDIENT BINS AT MIDDLE KITCHEN (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT SMALL KITCHEN, MIDDLE KITCHEN AND BACK MAIN KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR) SURFACES (EX. DEEP FRYERS, GRILLS, STOVES.OVENS ETC.).
    Location: Kitchen (back)
    Equipment: Bulk food containers
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER REFRIGERATION/FREEZER COMBO UNIT, MIDDLE KITCHEN COOLER AND FREEZER (EX. LEAKING RAW FOOD BLOOD) UNITS AND BACK MAIN KITCHEN COOLERS (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BULK INGREDIENT BINS AT MIDDLE KITCHEN (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT SMALL KITCHEN, MIDDLE KITCHEN AND BACK MAIN KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR) SURFACES (EX. DEEP FRYERS, GRILLS, STOVES.OVENS ETC.).
    Location: Kitchen (back)
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER REFRIGERATION/FREEZER COMBO UNIT, MIDDLE KITCHEN COOLER AND FREEZER (EX. LEAKING RAW FOOD BLOOD) UNITS AND BACK MAIN KITCHEN COOLERS (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BULK INGREDIENT BINS AT MIDDLE KITCHEN (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT SMALL KITCHEN, MIDDLE KITCHEN AND BACK MAIN KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR) SURFACES (EX. DEEP FRYERS, GRILLS, STOVES.OVENS ETC.).
    Location: Kitchen (back)
    Equipment: ---------------- Freezers ---------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER REFRIGERATION/FREEZER COMBO UNIT, MIDDLE KITCHEN COOLER AND FREEZER (EX. LEAKING RAW FOOD BLOOD) UNITS AND BACK MAIN KITCHEN COOLERS (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BULK INGREDIENT BINS AT MIDDLE KITCHEN (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT SMALL KITCHEN, MIDDLE KITCHEN AND BACK MAIN KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR) SURFACES (EX. DEEP FRYERS, GRILLS, STOVES.OVENS ETC.).
    Location: Main kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER REFRIGERATION/FREEZER COMBO UNIT, MIDDLE KITCHEN COOLER AND FREEZER (EX. LEAKING RAW FOOD BLOOD) UNITS AND BACK MAIN KITCHEN COOLERS (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BULK INGREDIENT BINS AT MIDDLE KITCHEN (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT SMALL KITCHEN, MIDDLE KITCHEN AND BACK MAIN KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR) SURFACES (EX. DEEP FRYERS, GRILLS, STOVES.OVENS ETC.).
    Location: Kitchen (back)
    Equipment: ----- Cooking Equip/Holding -----
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER REFRIGERATION/FREEZER COMBO UNIT, MIDDLE KITCHEN COOLER AND FREEZER (EX. LEAKING RAW FOOD BLOOD) UNITS AND BACK MAIN KITCHEN COOLERS (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BULK INGREDIENT BINS AT MIDDLE KITCHEN (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL FRONT SMALL KITCHEN, MIDDLE KITCHEN AND BACK MAIN KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR) SURFACES (EX. DEEP FRYERS, GRILLS, STOVES.OVENS ETC.).
    Location: Main kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Main kitchen
    Equipment: Can opener
  • Hand sink improper usage (corrected on site)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: IN-PLACE SANITIZER BUCKET AND PITCHER STORED IN HANDSINK AT FRONT SMALL KITCHEN--REMOVE. KEEP ALL HANDSINKS FREE AND ACCESSIBLE AND DO NOT USE FOR HANDWASHING.BACK MAIN KITCHEN HANDSINK BEING USED FOR CLEANING--DISCONTINUE THIS BEHAVIOR AND USE ONLY FOR HANDWASHING.
    Location: Kitchen (front)
    Equipment: Hand sink
  • Hand sink improper usage (corrected on site)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: IN-PLACE SANITIZER BUCKET AND PITCHER STORED IN HANDSINK AT FRONT SMALL KITCHEN--REMOVE. KEEP ALL HANDSINKS FREE AND ACCESSIBLE AND DO NOT USE FOR HANDWASHING.BACK MAIN KITCHEN HANDSINK BEING USED FOR CLEANING--DISCONTINUE THIS BEHAVIOR AND USE ONLY FOR HANDWASHING.
    Location: Main kitchen
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO IN-PLACE SANITIZER BUCKET SET-UP AT FRONT SERVICE COUNTER LOCATION; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.IN-PLACE SANITIZER BUCKET EXCEEDING 100 PPM FOR CHLORINE AT MIDDLE KITCHEN; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
    Location: Service counter
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO IN-PLACE SANITIZER BUCKET SET-UP AT FRONT SERVICE COUNTER LOCATION; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.IN-PLACE SANITIZER BUCKET EXCEEDING 100 PPM FOR CHLORINE AT MIDDLE KITCHEN; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
    Location: Kitchen (back)
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: DISCARD OLD/SOILED DISH/GLASS STORAGE RACKS AND REPLACED WITH NEW DISH STORAGE RACKS THROUGHOUT ESTABLISHMENT.ENSURE THAT ALL EMPLOYEES ARE USING FOOD GRADE SCOOPS/UTENSILS WITH HANDLES TO DISPENSE OR HANDLE FOODS.
    Location: Kitchen (front)
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: DISCARD OLD/SOILED DISH/GLASS STORAGE RACKS AND REPLACED WITH NEW DISH STORAGE RACKS THROUGHOUT ESTABLISHMENT.ENSURE THAT ALL EMPLOYEES ARE USING FOOD GRADE SCOOPS/UTENSILS WITH HANDLES TO DISPENSE OR HANDLE FOODS.
    Location: Kitchen (back)
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: DISCARD OLD/SOILED DISH/GLASS STORAGE RACKS AND REPLACED WITH NEW DISH STORAGE RACKS THROUGHOUT ESTABLISHMENT.ENSURE THAT ALL EMPLOYEES ARE USING FOOD GRADE SCOOPS/UTENSILS WITH HANDLES TO DISPENSE OR HANDLE FOODS.
    Location: Main kitchen
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EMPLOYEE PERSONAL FOOD/DRINKS STORED AT FRONT SERVICE COUNTER REFRIGERATION/FREEZER COMBO--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen (front)
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTING WHERE AT THROUGHOUT ESTABLISHMENT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Service counter
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTING WHERE AT THROUGHOUT ESTABLISHMENT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Kitchen (front)
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTING WHERE AT THROUGHOUT ESTABLISHMENT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Kitchen (back)
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTING WHERE AT THROUGHOUT ESTABLISHMENT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Main kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTING WHERE AT THROUGHOUT ESTABLISHMENT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Dry storage
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTING WHERE AT THROUGHOUT ESTABLISHMENT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Dining room
  • Insect control device/installation
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: REMOVE BUG/INSECT LIGHT OFF WALL AT FRONT SERVICE COUNTER LOCATION ABOVE DESSERT CAKE DISHES AND FRONT FOOD SERVICE STEAM TABLE LOCATION. BUG/INSECT LIGHT CANNOT BE STORED ABOVE FOOD OR FOOD PREP LOCATIONS.REMOVE FLY STRIPS OUT OF FACILITY. DO NOT USE (LOCATED IN MAIN BACK KITCHEN).
    Location: Service counter
  • Insect control device/installation
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: REMOVE BUG/INSECT LIGHT OFF WALL AT FRONT SERVICE COUNTER LOCATION ABOVE DESSERT CAKE DISHES AND FRONT FOOD SERVICE STEAM TABLE LOCATION. BUG/INSECT LIGHT CANNOT BE STORED ABOVE FOOD OR FOOD PREP LOCATIONS.REMOVE FLY STRIPS OUT OF FACILITY. DO NOT USE (LOCATED IN MAIN BACK KITCHEN).
    Location: Main kitchen
  • Soiled dumpsters and receptacles
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: KEEP ALL TRASH BINS CLEAN/SANITIZED (INTERIOR AND EXTERIOR SURFACES).ALSO CLEAN AND SANITIZIE ALL BROOMS, DUST PANS AND MOPS ROUTINELY.
    Location: Main kitchen
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE ALL FIRE-EXTINGUISHERS AND INSTALLED FIRE SUPPRESSION SYSTEMS INSPECTED, UPDATED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN MAY 2010). PROVIDE ALL DOCUMENTATION/INVOICES ON RECHECK INSPECTION DATE.BACK MAIN KITCHEN FIRE SUPPRESSION SYSTEM MUST BE INSTALLED. CONTACT PROFESSIONAL SERVICE PROVIDER TO BEGIN PROCESS OF PROPER INSTALLATION. THIS IS A MUST FOR PROPER CODE STANDARDS AND FIRE/HOOD SAFETY. PROVIDE ALL DOCUMENTATION/INVOICES/BID/PROPOSALS ON RECHECK INSPECTION DATE.
    Location: Kitchen (front)
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE ALL FIRE-EXTINGUISHERS AND INSTALLED FIRE SUPPRESSION SYSTEMS INSPECTED, UPDATED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN MAY 2010). PROVIDE ALL DOCUMENTATION/INVOICES ON RECHECK INSPECTION DATE.BACK MAIN KITCHEN FIRE SUPPRESSION SYSTEM MUST BE INSTALLED. CONTACT PROFESSIONAL SERVICE PROVIDER TO BEGIN PROCESS OF PROPER INSTALLATION. THIS IS A MUST FOR PROPER CODE STANDARDS AND FIRE/HOOD SAFETY. PROVIDE ALL DOCUMENTATION/INVOICES/BID/PROPOSALS ON RECHECK INSPECTION DATE.
    Location: Kitchen (back)
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE ALL FIRE-EXTINGUISHERS AND INSTALLED FIRE SUPPRESSION SYSTEMS INSPECTED, UPDATED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN MAY 2010). PROVIDE ALL DOCUMENTATION/INVOICES ON RECHECK INSPECTION DATE.BACK MAIN KITCHEN FIRE SUPPRESSION SYSTEM MUST BE INSTALLED. CONTACT PROFESSIONAL SERVICE PROVIDER TO BEGIN PROCESS OF PROPER INSTALLATION. THIS IS A MUST FOR PROPER CODE STANDARDS AND FIRE/HOOD SAFETY. PROVIDE ALL DOCUMENTATION/INVOICES/BID/PROPOSALS ON RECHECK INSPECTION DATE.
    Location: Main kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT HOOD SYSTEMS (INTERIOR AND EXTERIOR SURFACES); INCLUDING ALL FILTERS.HAVE ALL HOOD SYSTEM INTERIOR DUCTS PROPERLY CLEANED AND SANITIZED BY A PROFESSIONAL SERVICE PROVIDER.(PROVIDE DOCUMENTATION/INVOICE ON RECHECK INSPECTION DATE)
    Location: Kitchen (front)
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT HOOD SYSTEMS (INTERIOR AND EXTERIOR SURFACES); INCLUDING ALL FILTERS.HAVE ALL HOOD SYSTEM INTERIOR DUCTS PROPERLY CLEANED AND SANITIZED BY A PROFESSIONAL SERVICE PROVIDER.(PROVIDE DOCUMENTATION/INVOICE ON RECHECK INSPECTION DATE)
    Location: Kitchen (back)
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT HOOD SYSTEMS (INTERIOR AND EXTERIOR SURFACES); INCLUDING ALL FILTERS.HAVE ALL HOOD SYSTEM INTERIOR DUCTS PROPERLY CLEANED AND SANITIZED BY A PROFESSIONAL SERVICE PROVIDER.(PROVIDE DOCUMENTATION/INVOICE ON RECHECK INSPECTION DATE)
    Location: Main kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE OVERALL DETAILED FLOORS, WALLS AND CEILING CLEANING AND SANITIZING OF THE ABOVE LOCATIONS/ESTABLISHMENT INCLUDING THE WALK-IN-COOLER UNIT.
    Location: Service counter
  • 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: IMPROVE OVERALL DETAILED FLOORS, WALLS AND CEILING CLEANING AND SANITIZING OF THE ABOVE LOCATIONS/ESTABLISHMENT INCLUDING THE WALK-IN-COOLER UNIT.
    Location: Kitchen (front)
  • 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: IMPROVE OVERALL DETAILED FLOORS, WALLS AND CEILING CLEANING AND SANITIZING OF THE ABOVE LOCATIONS/ESTABLISHMENT INCLUDING THE WALK-IN-COOLER UNIT.
    Location: Kitchen (back)
  • 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: IMPROVE OVERALL DETAILED FLOORS, WALLS AND CEILING CLEANING AND SANITIZING OF THE ABOVE LOCATIONS/ESTABLISHMENT INCLUDING THE WALK-IN-COOLER UNIT.
    Location: Main kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE OVERALL DETAILED FLOORS, WALLS AND CEILING CLEANING AND SANITIZING OF THE ABOVE LOCATIONS/ESTABLISHMENT INCLUDING THE WALK-IN-COOLER UNIT.
    Location: Walk-in cooler
  • 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: PROVIDE IN ANY ESTABLISHMENT REFRIGERATION OR FREEZER UNITS WHERE MISSING.
    Location: Kitchen (front)
    Equipment: Cooler/freezer combo
  • 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: PROVIDE IN ANY ESTABLISHMENT REFRIGERATION OR FREEZER UNITS WHERE MISSING.
    Location: Kitchen (back)
    Equipment: ----------------- Coolers ----------------
  • 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: PROVIDE IN ANY ESTABLISHMENT REFRIGERATION OR FREEZER UNITS WHERE MISSING.
    Location: Kitchen (back)
    Equipment: ---------------- Freezers ---------------
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE EXTERIOR BOTTOM PANELS THAT ARE MISSING OFF COOLER AND FREEZER UNITS AT MIDDLE KITCHEN.REPLACE OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER.
    Location: Kitchen (back)
    Equipment: ----------------- Coolers ----------------
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE EXTERIOR BOTTOM PANELS THAT ARE MISSING OFF COOLER AND FREEZER UNITS AT MIDDLE KITCHEN.REPLACE OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER.
    Location: Kitchen (back)
    Equipment: ---------------- Freezers ---------------
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE EXTERIOR BOTTOM PANELS THAT ARE MISSING OFF COOLER AND FREEZER UNITS AT MIDDLE KITCHEN.REPLACE OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: SEAL AND/OR ANCHOR MIDDLE KITCHEN HANDSINK SO THAT IT IS NOT MOVABLE.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Food storage (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: FOOD STORED ON FLOOR AT FRONT SMALL KITCHEN; KEEP ALL FOODS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen (front)
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER PEPSI BEVERAGE STORAGE COOLER INTERIOR SURFACES.CLEAN ALL ESTABLISHMENT FANS BEFORE USAGE.
    Location: Service counter
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER PEPSI BEVERAGE STORAGE COOLER INTERIOR SURFACES.CLEAN ALL ESTABLISHMENT FANS BEFORE USAGE.
    Location: Kitchen (front)
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER PEPSI BEVERAGE STORAGE COOLER INTERIOR SURFACES.CLEAN ALL ESTABLISHMENT FANS BEFORE USAGE.
    Location: Kitchen (back)
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MIDDLE KITCHEN LOCATION ICE MACHINE (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen (back)
    Equipment: Ice machine
  • Hand sink/soap (corrected on site)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: MIDDLE KITCHEN
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hand sink/soap (corrected on site)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: MIDDLE KITCHEN
    Location: Main kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: MIDDLE KITCHEN
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: MIDDLE KITCHEN
    Location: Main kitchen
    Equipment: Hand sink
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS THROUGHOUT ESTABLISHMENT WHERE MISSING AT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Kitchen (front)
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS THROUGHOUT ESTABLISHMENT WHERE MISSING AT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Main kitchen
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS THROUGHOUT ESTABLISHMENT WHERE MISSING AT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Dry storage
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS THROUGHOUT ESTABLISHMENT WHERE MISSING AT CEILING/LIGHT FIXTURES ETC. INCLUDING ALL HOOD SYSTEMS.
    Location: Kitchen (back)
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL FAUCET LEAKS AT FAUCET HEADS AND UNDERNEATH PIPING WHERE NEEDED AT FRONT SMALL KITCHEN AND AT BACK MAIN KITCHEN. ENSURE ALL SINKS ARE FUNCTION WITH BOTH HOT AND COLD RUNNING WATER AND LEAK FREE.
    Location: Kitchen (front)
    Equipment: 3-bay
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL FAUCET LEAKS AT FAUCET HEADS AND UNDERNEATH PIPING WHERE NEEDED AT FRONT SMALL KITCHEN AND AT BACK MAIN KITCHEN. ENSURE ALL SINKS ARE FUNCTION WITH BOTH HOT AND COLD RUNNING WATER AND LEAK FREE.
    Location: Kitchen (front)
    Equipment: 2-bay
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL FAUCET LEAKS AT FAUCET HEADS AND UNDERNEATH PIPING WHERE NEEDED AT FRONT SMALL KITCHEN AND AT BACK MAIN KITCHEN. ENSURE ALL SINKS ARE FUNCTION WITH BOTH HOT AND COLD RUNNING WATER AND LEAK FREE.
    Location: Kitchen (front)
    Equipment: Prep sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL FAUCET LEAKS AT FAUCET HEADS AND UNDERNEATH PIPING WHERE NEEDED AT FRONT SMALL KITCHEN AND AT BACK MAIN KITCHEN. ENSURE ALL SINKS ARE FUNCTION WITH BOTH HOT AND COLD RUNNING WATER AND LEAK FREE.
    Location: Kitchen (front)
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL FAUCET LEAKS AT FAUCET HEADS AND UNDERNEATH PIPING WHERE NEEDED AT FRONT SMALL KITCHEN AND AT BACK MAIN KITCHEN. ENSURE ALL SINKS ARE FUNCTION WITH BOTH HOT AND COLD RUNNING WATER AND LEAK FREE.
    Location: Main kitchen
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL FAUCET LEAKS AT FAUCET HEADS AND UNDERNEATH PIPING WHERE NEEDED AT FRONT SMALL KITCHEN AND AT BACK MAIN KITCHEN. ENSURE ALL SINKS ARE FUNCTION WITH BOTH HOT AND COLD RUNNING WATER AND LEAK FREE.
    Location: Main kitchen
    Equipment: 2-bay
 08/06/2013Routine
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 3/20/131.) Greens on front steam table being held at 98 degrees F.2.) Breakfast meats in drawer warmers being held at 124 degrees F. _________________________________________________________________________________________________1.) Chicken wings on front steam table being held at 125 degrees F. 2.) Fried chicken in drawer warmers being held at 123 degrees F.3.) Rib tips on front steam table being held at 115 degrees F.
    Location: Kitchen (front)
    Equipment: Steam table
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 3/20/131.) Greens on front steam table being held at 98 degrees F.2.) Breakfast meats in drawer warmers being held at 124 degrees F. _________________________________________________________________________________________________1.) Chicken wings on front steam table being held at 125 degrees F. 2.) Fried chicken in drawer warmers being held at 123 degrees F.3.) Rib tips on front steam table being held at 115 degrees F.
    Location: Kitchen (back)
    Equipment: Steam table
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 3/20/131.) Greens on front steam table being held at 98 degrees F.2.) Breakfast meats in drawer warmers being held at 124 degrees F. _________________________________________________________________________________________________1.) Chicken wings on front steam table being held at 125 degrees F. 2.) Fried chicken in drawer warmers being held at 123 degrees F.3.) Rib tips on front steam table being held at 115 degrees F.
    Location: Kitchen (front)
    Equipment: Steam table
  • 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 eggs stored on top of ready to eat foods in walk in cooler. Store raw eggs below all ready to eat foods.
    Location: Walk-in cooler
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: 3/20/13Dishes and sanitizer bucket observed being stored in front small kitchen hand sink. Keep hand sink clear and accessible at all times. ______________________________________________________________________________________________________________Plastic bucket observed stored in back hand sink. Do not store any items in hand sinks.
    Location: Kitchen
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: All foods removed from their original container must be labeled. (bulk sugar, flour, corn starch, etc.)
    Location: Kitchen (back)
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1.) Light bulb out on back grill vent hood. Repair or replace, 2.) Lught bulb out on front grill vent hood. Repair or replace.
    Location: Kitchen (back)
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1.) Light bulb out on back grill vent hood. Repair or replace, 2.) Lught bulb out on front grill vent hood. Repair or replace.
    Location: Kitchen (front)
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1.) Ventilation hood on front grill soiled.2.) Ventilation hood on back grill soiled.
    Location: Kitchen (back)
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1.) Ventilation hood on front grill soiled.2.) Ventilation hood on back grill soiled.
    Location: Kitchen (front)
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Ice machine front cover missing. Repair or replace cover.
    Location: Kitchen
    Equipment: Ice machine
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1.) Pancake mix stored on floor in dry storage area. Store at least 6 inches above the floor. 2.) Onions and potatoes stored on floor in walk in cooler. Store at least 6 inches above the floor.
    Location: Dry storage
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1.) Pancake mix stored on floor in dry storage area. Store at least 6 inches above the floor. 2.) Onions and potatoes stored on floor in walk in cooler. Store at least 6 inches above the floor.
    Location: Walk-in cooler
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: No paper towels provided at back hand sink.
    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.
    Comments: Leak at hot water valve handle on vegetable sink. Repair or replace.
    Location: Kitchen (back)
    Equipment: Veg. Sink
 03/29/2013Recheck
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 3/20/131.) Greens on front steam table being held at 98 degrees F.2.) Breakfast meats in drawer warmers being held at 124 degrees F. _________________________________________________________________________________________________1.) Chicken wings on front steam table being held at 125 degrees F. 2.) Fried chicken in drawer warmers being held at 123 degrees F.3.) Rib tips on front steam table being held at 115 degrees F.
    Location: Kitchen (front)
    Equipment: Steam table
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 3/20/131.) Greens on front steam table being held at 98 degrees F.2.) Breakfast meats in drawer warmers being held at 124 degrees F. _________________________________________________________________________________________________1.) Chicken wings on front steam table being held at 125 degrees F. 2.) Fried chicken in drawer warmers being held at 123 degrees F.3.) Rib tips on front steam table being held at 115 degrees F.
    Location: Kitchen (back)
    Equipment: Steam table
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 3/20/131.) Greens on front steam table being held at 98 degrees F.2.) Breakfast meats in drawer warmers being held at 124 degrees F. _________________________________________________________________________________________________1.) Chicken wings on front steam table being held at 125 degrees F. 2.) Fried chicken in drawer warmers being held at 123 degrees F.3.) Rib tips on front steam table being held at 115 degrees F.
    Location: Kitchen (front)
    Equipment: Steam table
  • 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 eggs stored on top of ready to eat foods in walk in cooler. Store raw eggs below all ready to eat foods.
    Location: Walk-in cooler
  • Hand sink location blocked (corrected on site)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: 3/20/13Dishes and sanitizer bucket observed being stored in front small kitchen hand sink. Keep hand sink clear and accessible at all times. ______________________________________________________________________________________________________________Plastic bucket observed stored in back hand sink. Do not store any items in hand sinks.
    Location: Kitchen
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: All foods removed from their original container must be labeled. (bulk sugar, flour, corn starch, etc.)
    Location: Kitchen (back)
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1.) Light bulb out on back grill vent hood. Repair or replace, 2.) Lught bulb out on front grill vent hood. Repair or replace.
    Location: Kitchen (back)
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1.) Light bulb out on back grill vent hood. Repair or replace, 2.) Lught bulb out on front grill vent hood. Repair or replace.
    Location: Kitchen (front)
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1.) Ventilation hood on front grill soiled.2.) Ventilation hood on back grill soiled.
    Location: Kitchen (back)
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1.) Ventilation hood on front grill soiled.2.) Ventilation hood on back grill soiled.
    Location: Kitchen (front)
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Ice machine front cover missing. Repair or replace cover.
    Location: Kitchen
    Equipment: Ice machine
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1.) Pancake mix stored on floor in dry storage area. Store at least 6 inches above the floor. 2.) Onions and potatoes stored on floor in walk in cooler. Store at least 6 inches above the floor.
    Location: Dry storage
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1.) Pancake mix stored on floor in dry storage area. Store at least 6 inches above the floor. 2.) Onions and potatoes stored on floor in walk in cooler. Store at least 6 inches above the floor.
    Location: Walk-in cooler
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: No paper towels provided at back hand sink.
    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.
    Comments: Leak at hot water valve handle on vegetable sink. Repair or replace.
    Location: Kitchen (back)
    Equipment: Veg. Sink
 03/20/2013Recheck
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1.) Chicken wings on front steam table being held at 125 degrees F.2.) Fried chicken in drawer warmers being held at 123 degrees F.3.) Rib tips on front steam table being held at 115 degrees F.
    Location: Kitchen (front)
    Equipment: Steam table
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1.) Chicken wings on front steam table being held at 125 degrees F.2.) Fried chicken in drawer warmers being held at 123 degrees F.3.) Rib tips on front steam table being held at 115 degrees F.
    Location: Kitchen (back)
    Equipment: Steam table
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1.) Chicken wings on front steam table being held at 125 degrees F.2.) Fried chicken in drawer warmers being held at 123 degrees F.3.) Rib tips on front steam table being held at 115 degrees F.
    Location: Kitchen (front)
    Equipment: Steam table
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Raw eggs stored on top of ready to eat foods in walk in cooler. Store raw eggs below all ready to eat foods.
    Location: Walk-in cooler
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: Plastic bucket observed stored in back hand sink. Do not store any items in hand sinks.
    Location: Kitchen
  • Bulk labeling
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: All foods removed from their original container must be labeled. (bulk sugar, flour, corn starch, etc.)
    Location: Kitchen (back)
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1.) Light bulb out on back grill vent hood. Repair or replace, 2.) Lught bulb out on front grill vent hood. Repair or replace.
    Location: Kitchen (back)
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1.) Light bulb out on back grill vent hood. Repair or replace, 2.) Lught bulb out on front grill vent hood. Repair or replace.
    Location: Kitchen (front)
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1.) Ventilation hood on front grill soiled.2.) Ventilation hood on back grill soiled.
    Location: Kitchen (back)
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1.) Ventilation hood on front grill soiled.2.) Ventilation hood on back grill soiled.
    Location: Kitchen (front)
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Ice machine front cover missing. Repair or replace cover.
    Location: Kitchen
    Equipment: Ice machine
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1.) Pancake mix stored on floor in dry storage area. Store at least 6 inches above the floor. 2.) Onions and potatoes stored on floor in walk in cooler. Store at least 6 inches above the floor.
    Location: Dry storage
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1.) Pancake mix stored on floor in dry storage area. Store at least 6 inches above the floor. 2.) Onions and potatoes stored on floor in walk in cooler. Store at least 6 inches above the floor.
    Location: Walk-in cooler
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: No paper towels provided at back hand sink.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Leak at hot water valve handle on vegetable sink. Repair or replace.
    Location: Kitchen (back)
    Equipment: Veg. Sink
 03/12/2013Routine
  • 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 CHICKEN STORED ABOVE SAUCES AND DRESSINGS. STORE FOOD ITEMS ACCORDING TO POTENTIAL HAZARD.
    Location: Walk-in cooler
  • Discarding datemarking (corrected)
    Unmarked or expired food(s) not discarded.
    Correction: Discard food.
    Comments: DATE MARK POTENTIALLY HAZARDOUS FOOD ITEMS AND DISCARD WITHIN 7 DAYS. LABEL CONTAINERS WITH CONTENTS.
    Location: Walk-in cooler
  • 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: IN-PLACE SANITIZER TESTING AT 0 PPM. MAINTAIN BETWEEN 50-100 PPM.
    Location: Kitchen
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: ELEVATE FOOD ITEMS STORED ON WALK-IN COOLER FLOOR AT LEAST 6 INCHES.
    Location: Walk-in cooler
 12/03/2012Recheck
  • 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 CHICKEN STORED ABOVE SAUCES AND DRESSINGS. STORE FOOD ITEMS ACCORDING TO POTENTIAL HAZARD.
    Location: Walk-in cooler
  • Discarding datemarking
    Unmarked or expired food(s) not discarded.
    Correction: Discard food.
    Comments: DATE MARK POTENTIALLY HAZARDOUS FOOD ITEMS AND DISCARD WITHIN 7 DAYS. LABEL CONTAINERS WITH CONTENTS.
    Location: Walk-in cooler
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER TESTING AT 0 PPM. MAINTAIN BETWEEN 50-100 PPM.
    Location: Kitchen
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: ELEVATE FOOD ITEMS STORED ON WALK-IN COOLER FLOOR AT LEAST 6 INCHES.
    Location: Walk-in cooler
 11/26/2012Routine
  • 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. DISHMACHINE SHOWING NO READING FOR SANITIZER. USE 3-BAY SINK TO SANITIZE UNTIL REPAIRED.
    Location: Dish machine area
    Equipment: Dishmachine
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning. EMPLOYEE WASHING DISHES/EQUIPMENT BUT NOT SANITIZING.
    Location: Kitchen
  • 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. TAG READS 2010. PLEASE SERVICE (ONCE PER YEAR). 8/1 tag is punched for 2010 and 2 different months. Ensure 2012.
  • Bulk labeling
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Location: Dry storage
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. HOOD SOILED. NO CLEANING TAG OBSERVED ON HOOD. 8/1 ensure documentation is kept for hood cleaning.
    Location: Main kitchen
  • 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. CLEAN WALL AROUND 1 AND 2 BAY SINKS.
    Location: Main kitchen
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition. RE-CAULK MOLDED DISHMACHINE AREA.
    Location: Dish machine area
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. LEAK IN PIPE BELOW 2-BAY.
    Location: Main kitchen
    Equipment: 2-bay
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner. STORING SPOONS IN ROOM TEMPERATURE WATER. REMOVE.
    Location: Main kitchen
 08/01/2012Recheck
  • 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. DISHMACHINE SHOWING NO READING FOR SANITIZER. USE 3-BAY SINK TO SANITIZE UNTIL REPAIRED.
    Location: Dish machine area
    Equipment: Dishmachine
  • Improper sanitizing of utensil(s) and equipment
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning. EMPLOYEE WASHING DISHES/EQUIPMENT BUT NOT SANITIZING.
    Location: Kitchen
  • 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. TAG READS 2010. PLEASE SERVICE (ONCE PER YEAR).
  • Bulk labeling
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Location: Dry storage
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. HOOD SOILED. NO CLEANING TAG OBSERVED ON HOOD.
    Location: Main kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean. CLEAN WALL AROUND 1 AND 2 BAY SINKS.
    Location: Main kitchen
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition. RE-CAULK MOLDED DISHMACHINE AREA.
    Location: Dish machine area
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. LEAK IN PIPE BELOW 2-BAY.
    Location: Main kitchen
    Equipment: 2-bay
  • In use utensil storage (corrected on site)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner. STORING SPOONS IN ROOM TEMPERATURE WATER. REMOVE.
    Location: Main kitchen
 07/24/2012Routine
No violation noted during this evaluation. 04/04/2012Non-Illness Complaint
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Location: Walk-in cooler
  • Bulk labeling
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Location: Kitchen
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: Condiments are being stored on the floor in walk in cooler.
    Location: Walk-in cooler
 02/16/2012Routine
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: pork chops on steam table 124 degrees Fmeatloaf 113 degrees F
    Location: Kitchen
    Equipment: Steam table
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: pork chops on steam table 124 degrees Fmeatloaf 113 degrees F
    Location: Kitchen
    Equipment: Steam table
  • Wash temperature
    Dishmachine wash temperature too low.
    Correction: Provide a wash solution temperature in accordance with data plate specifications.
    Location: Kitchen
    Equipment: Dishmachine
 02/03/2012Super Bowl Routine

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