- 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: Gravy in steam well at 125 deg F. Reheat to 165 deg F and hold at 135 deg F or above.
Location: Kitchen
- 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: 1. Pasta at room temperature at 76 deg F. Disposed of at time of inspection. Hold at 41 deg F or below.
Location: Kitchen
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03/29/2011 | Recheck |
- 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: Raw pork chops at room temperature at 67.5 deg F. Cooked pasta at room temperature at 68 deg F. Disposed of both at time of inspection.3 Turkey roast at room temperature at 105-110 deg F and 2 roast at room temperature at 114 deg F. Sliced turkey in walk in cooler at 50 degF. Please cool all foods from 135 deg F to 70 deg F within 2 hours and from 70 deg F to 41 deg F or below within an additional 4 hours. Note: cooling log sheets left at facility
Location: Kitchen
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03/22/2011 | Illness Complaint Recheck |
- 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: Gravy in steam well at 125 deg F. Reheat to 165 deg F and hold at 135 deg F or above.
Location: Kitchen
- 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: 1. Pasta at room temperature at 76 deg F. Disposed of at time of inspection. Hold at 41 deg F or below.
Location: Kitchen
|
03/22/2011 | 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: Raw pork chops at room temperature at 67.5 deg F. Cooked pasta at room temperature at 68 deg F. Disposed of both at time of inspection.3 Turkey roast at room temperature at 105-110 deg F and 2 roast at room temperature at 114 deg F. Sliced turkey in walk in cooler at 50 degF. Please cool all foods from 135 deg F to 70 deg F within 2 hours and from 70 deg F to 41 deg F or below within an additional 4 hours. Note: cooling log sheets left at facility
Location: Kitchen
|
03/16/2011 | Illness Complaint |
| No violation noted during this evaluation. | 01/10/2011 | Non-Illness Complaint |
| No violation noted during this evaluation. | 12/16/2010 | Non-Illness Complaint |
- 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: Chicken and noodles in warmer at 122-125 deg F. Please reheat to 165 deg f and hold at 135 deg F or above. check temperature as needed through out the day to adjust steam well settings.
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats by server /drink area. Please exterminate.
Location: Kitchen (back)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean wire shelves in cooler (walk-in) where soiled.
Location: Kitchen
- 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: Thermometer in salad cooler by cash register is broken. Please provide a new thermometer.
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: Provide more shelving in stock room.
Location: Kitchen
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Light guards missing in stock room. Please provide.
Location: Kitchen
|
11/03/2010 | Recheck |
- 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: Chicken and noodles in warmer at 122-125 deg F. Please reheat to 165 deg f and hold at 135 deg F or above. check temperature as needed through out the day to adjust steam well settings.
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats by server /drink area. Please exterminate.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean wire shelves in cooler (walk-in) where soiled.
- 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: Thermometer in salad cooler by cash register is broken. Please provide a new thermometer.
- 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: Provide more shelving in stock room.
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Light guards missing in stock room. Please provide.
|
10/27/2010 | Routine |
| No violation noted during this evaluation. | 10/27/2010 | Non-Illness Complaint |
| No violation noted during this evaluation. | 10/06/2010 | Non-Illness Complaint |
- 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: Hamburgers are being held at 114..6 deg F. Please hold at 135 deg F or above. COS
Location: Kitchen
- 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: Turkey in cooler at 48 deg F. Roast beef in cooler at 51 deg F. Please make sure to cool from 135 deg F to 70 deg F in 2 hours and from 70 deg F to 41 deg F in an additional 4 hours. Note: cooling foods at this time.
Location: Kitchen
|
09/29/2010 | Illness Complaint Recheck |
- 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: Hamburgers are being held at 114..6 deg F. Please hold at 135 deg F or above. COS
Location: Kitchen
- 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: Turkey in cooler at 48 deg F. Roast beef in cooler at 51 deg F. Please make sure to cool from 135 deg F to 70 deg F in 2 hours and from 70 deg F to 41 deg F in an additional 4 hours. Note: cooling foods at this time.
Location: Kitchen
|
09/21/2010 | Illness Complaint |
| No violation noted during this evaluation. | 09/17/2010 | Non-Illness Complaint |
- 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: Prep top cooler at 50 deg F. Please repair to hold foods at 41 deg F or below.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Please clean fan guards in the walk-in cooler.
Location: Kitchen
|
06/25/2010 | Recheck |
- 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: Prep top cooler at 50 deg F. Please repair to hold foods at 41 deg F or below.
- Walls, floors, etc/soiled
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Please clean fan guards in the walk-in cooler.
|
06/18/2010 | Routine |
| No violation noted during this evaluation. | 05/20/2010 | Non-Illness Complaint |
| No violation noted during this evaluation. | 01/14/2010 | Routine |
- Walls, floors, etc/soiled
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Fan guards in walk-in cooler are soiled. Please clean.
Location: Walk-in cooler
|
10/06/2009 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats in back kitchen. Please exterminate.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Please provide one employee with food borne illness prevention training.
- Walls, floors, etc/soiled
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Fan guards in walk-in cooler are soiled. Please clean.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloths on counter. Please store in sanitizer solution.
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: Drain line leak in walk-in freezer. Please repair.
|
09/24/2009 | Routine |
| No violation noted during this evaluation. | 07/21/2009 | Non-Illness Complaint |
| No violation noted during this evaluation. | 06/24/2009 | Non-Illness Complaint |
| No violation noted during this evaluation. | 05/06/2009 | Recheck |
- Hand sink improper usage
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: Dumping in hand sink. Discontinue. Please use for hand washing only.
- 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: Chest freezer has meat wrapped in trash bags. Discontinue.
- 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: 1 box of ribeye thawing at room temperature. Please thaw in approved manner.
|
04/28/2009 | Routine |
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Repair hot box door, please remove tape.
|
12/03/2008 | Routine |
| No violation noted during this evaluation. | 07/31/2008 | Non-Illness Complaint |
- Bait stations (corrected on site)
Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
Comments: Some open bait in back store room. Please removed. Note: disposed of and area cleaned.
Location: Back room
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter. Please store in sanitizer solution.
|
07/25/2008 | Routine |
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