- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: THE 2 SHELVES IN PREP. COOLER ARE WORN AND/RUSTY. REPLACE OR INSTALL PLASTIC LINERS FOR EXAMPLE.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CLEAN FLOOR UNDER RIGHT--HAND FRYER AS NEEDED.
Location: Cook line
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 2 PANS OF LETTUCE STORED UNDER WIRE RACK SHELF IN RIGHT SIDE OF PREP. COOLER HAD TO BE MOVED DUE TO EXPOSURE TO FLAKING PAINT ABOVE. THEY WERE MOVED -- OK.
Equipment: Prep Top Cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN INSIDE -- LOWER AREA OF THE RIGHT--HAND FRYER.
Location: Cook line
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE CEILING LIGHT GUARD IN REAR KITCHEN AFTER LIGHT IS REPAIRED.
Location: Kitchen
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03/01/2011 | Recheck |
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: THE 2 SHELVES IN PREP. COOLER ARE WORN AND/RUSTY. REPLACE OR INSTALL PLASTIC LINERS FOR EXAMPLE.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CLEAN FLOOR UNDER RIGHT--HAND FRYER AS NEEDED.
Location: Cook line
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 2 PANS OF LETTUCE STORED UNDER WIRE RACK SHELF IN RIGHT SIDE OF PREP. COOLER HAD TO BE MOVED DUE TO EXPOSURE TO FLAKING PAINT ABOVE. THEY WERE MOVED -- OK.
Equipment: Prep Top Cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN INSIDE -- LOWER AREA OF THE RIGHT--HAND FRYER.
Location: Cook line
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE CEILING LIGHT GUARD IN REAR KITCHEN AFTER LIGHT IS REPAIRED.
Location: Kitchen
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02/22/2011 | Routine |
- 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: KEEP BLEACH WATER FOR WIPING CLOTHS AT PROPER STRENGTH ---- 1 TBSP. BLEACH PER GAL. OF WATER. CORRECTED -- OK.
- Open doors and windows (corrected on site)
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.
Comments: BACK DOOR OPEN TOO LONG ----- FLIES CAN BE A PROBLEM. OPEN DOOR ONLY AS LONG AS NECESSARY. CORRECTED -- OK.
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09/16/2010 | Routine |
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: THE METAL SHELF IN THE RIGHT--HAND SIDE OF THE PREP. COOLER HAS CHIPPED, FLAKING ENAMEL (WITH A SMALL AMOUNT OF RUST). CLEAN ANY RUST AND LOSE PARTICLES FROM SHELF. INSTALL A LINER (COVER) ON SHELF OF PLASTIC OR METAL -- OR REPLACE THE SHELF.
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: THE HANDLES OF THE KITCHEN HAND SINK SHOULD BE CLEANED AND SANITIZED.
Location: Kitchen
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: SCHEDULE THE SERV SAFE CLASS AND EXAM AS DISCUSSED.
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05/10/2010 | Recheck |
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: THE METAL SHELF IN THE RIGHT--HAND SIDE OF THE PREP. COOLER HAS CHIPPED, FLAKING ENAMEL (WITH A SMALL AMOUNT OF RUST). CLEAN ANY RUST AND LOSE PARTICLES FROM SHELF. INSTALL A LINER (COVER) ON SHELF OF PLASTIC OR METAL -- OR REPLACE THE SHELF.
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: THE HANDLES OF THE KITCHEN HAND SINK SHOULD BE CLEANED AND SANITIZED.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: SCHEDULE THE SERV SAFE CLASS AND EXAM AS DISCUSSED.
|
03/24/2010 | Recheck |
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: THE METAL SHELF IN THE RIGHT--HAND SIDE OF THE PREP. COOLER HAS CHIPPED, FLAKING ENAMEL (WITH A SMALL AMOUNT OF RUST). CLEAN ANY RUST AND LOSE PARTICLES FROM SHELF. INSTALL A LINER (COVER) ON SHELF OF PLASTIC OR METAL -- OR REPLACE THE SHELF.
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: THE HANDLES OF THE KITCHEN HAND SINK SHOULD BE CLEANED AND SANITIZED.
Location: Kitchen
|
03/17/2010 | Routine |
- 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: SET THE PAN OF FISH FRY BATTER ON ICE TO KEEP COLDER.
Location: Cook line
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: STORE THE ICE MACHINE SCOOP ON OR NEAR THE ICE MACHINE IN A CLEAN CONTAINER BETWEEN USE.
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: RECAULK/SEAL WALL ALONG BACK OF HAND SINK IN MEN'S ROOM.
Location: Mens restroom
- Restroom doors open
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
Comments: RE--ATTACH THE DOOR CLOSING FIXTURE ON THE EMPLOYEE RESTROOM DOOR.
Location: Emp restroom
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11/16/2009 | Routine |
- 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: AT LEAST TWO DOZEN EGGS (UNCOOKED) WERE SETTING OUT TOO LONG IN THE REAR KITCHEN---BACK ROOM AREA. MOVED BACK INTO TO COOLER -- OK'D.
- Cooling time (corrected on site)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
- 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: USE ABOUT 1 TBSP. BLEACH PER GAL. WATER ( NO SOAP ) FOR COOK--LINE WIPING CLOTH SANITIZER WATER.
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: RAISE THE TEMPERATURE OF THE WATER HEATER SLIGHTLY TO MAINTAIN DISH MACHINE WATER TEMP. BETWEEN 120 & 125 DEGREES.
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07/17/2009 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IN THE 3--DOOR COOLER THE FAR RIGHT--HAND SHELF IS RUSTY. CLEAN THOROUGHLY FOR NOW, BUT PLAN ON REPLACING THE SHELF SOON.
- 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: TWO JACKETS HANGING ON REAR SHELF NEXT TO FOODS SHOULD BE STORED OR HUNG IN AN AREA AWAY FROM FOOD OR UTENSILS.
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: MOVE THE STEP LADDER FROM 2--BAY SINK AREA AWAY FROM FOOD/UTENSIL AREAS.
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: MEAT THAWING IN SINK SAT OUT TOO LONG. THAW UNDER COOL RUNNING WATER -- THEN PREP. IT OR PLACE IN COOLER RIGHT AWAY.
- 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: KEEP THERMOMETER IN THE 3--DOOR COOLER AND IN THE REAR, SMALL, GLASS--DOOR COOLER.
|
03/18/2009 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IN THE 3--DOOR COOLER THE FAR RIGHT--HAND SHELF IS RUSTY. CLEAN THOROUGHLY FOR NOW, BUT PLAN ON REPLACING THE SHELF SOON.
- 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: TWO JACKETS HANGING ON REAR SHELF NEXT TO FOODS SHOULD BE STORED OR HUNG IN AN AREA AWAY FROM FOOD OR UTENSILS.
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: MOVE THE STEP LADDER FROM 2--BAY SINK AREA AWAY FROM FOOD/UTENSIL AREAS.
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: MEAT THAWING IN SINK SAT OUT TOO LONG. THAW UNDER COOL RUNNING WATER -- THEN PREP. IT OR PLACE IN COOLER RIGHT AWAY.
- 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: KEEP THERMOMETER IN THE 3--DOOR COOLER AND IN THE REAR, SMALL, GLASS--DOOR COOLER.
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03/11/2009 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Toxic use (corrected)
Poisonous and/or toxic materials used improperly.
Correction: Follow labels and guidelines for all poisonous and toxic materials.
Comments: Pesticide label must indicate use in a retail food. establishment.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- 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: see the provided brochure
- 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
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Equipment: Reach in freezer (2door)
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Improper storage location (corrected on site)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: Remove from restroom.
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
- 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: wall around handsinkfloor around soda area
Location: Wait staff area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: wall around handsinkfloor around soda area
Location: Kitchen
- Nonfood contact surface design (corrected)
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Remove foil and cardboard from shelving.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Reseal handsinks to walls.
Equipment: Hand sink
- Food on floor (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.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Wire shelving
|
11/04/2008 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Toxic use (corrected on site)
Poisonous and/or toxic materials used improperly.
Correction: Follow labels and guidelines for all poisonous and toxic materials.
Comments: Pesticide label must indicate use in a retail food. establishment.
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- 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: see the provided brochure
- 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
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Equipment: Reach in freezer (2door)
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Improper storage location
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: Remove from restroom.
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
- 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: wall around handsinkfloor around soda area
Location: Wait staff area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: wall around handsinkfloor around soda area
Location: Kitchen
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Remove foil and cardboard from shelving.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Reseal handsinks to walls.
Equipment: Hand sink
- Food on floor
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.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Wire shelving
|
10/28/2008 | Routine |
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