- 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.
Comments: Make sure to wash hands before putting on gloves.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one employee with food borne illness prevention training. Note On follow up for last routine inspection.Note: scheduled for exam for July 21, 2014Note: Had to reschedule for Aug 25 2014. Note: did not pass test, rescheduling exam through pearson testing center. Had to call and leave message waiting for return call.Note: Scheduled for exam on 10-27-2014 will follow up after that time.Note: took test but has not received a copy of certification at this itme.
- Single Service/Equipment storage (corrected)
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: Box of hinge lid containers on floor in stock room. Store 6 inches off floor.
- 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: Exhaust hood filter soiled. Please clean.
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Missing cove molding in back hallway. Please provide where needed.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Trim/ corner molding broken on half wall by hand sink. Replace. 2. One non washable ceiling tile in kitchen. Replace with washable ceiling tile. 3. Wood support below water heater rotting. Replace with smooth, non absorbent easily cleanable support. 4. One broken floor tile by back door. Please replace. 5. Ceiling tiles out in back stock room. Provide. CORRECTED
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean floor around both reach in freezers in stock room.2. Clean floor wall junctions in back hallway.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice machine leaking. Please repair.2. Inside of line cooler by wall is leaking. Repair. 3. Drain line loose in two door reach in cooler in kitchen. Secure. Clean if needed. 4. One broken light guard in kitchen. Replace.5. One light out in kitchen. Provide. 6. Cardboard below reach in freezer in stock area. Provide smooth, non absorbent and easily cleanable support. 7. Provide cover plate for flat top grill.
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Silicone caulk loose on corner of hand sink. Provide.
- 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: Ice machine kick plate soiled. Please clean.
- 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 left faucet of three bay sink. Repair.
|
11/11/2014 | Recheck |
- 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.
Comments: Make sure to wash hands before putting on gloves.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one employee with food borne illness prevention training. Note On follow up for last routine inspection.Note: scheduled for exam for July 21, 2014Note: Had to reschedule for Aug 25 2014. Note: did not pass test, rescheduling exam through pearson testing center. Had to call and leave message waiting for return call.Note: Scheduled for exam on 10-27-2014 will follow up after that time.
- Single Service/Equipment storage (corrected)
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: Box of hinge lid containers on floor in stock room. Store 6 inches off floor.
- 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: Exhaust hood filter soiled. Please clean.
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Missing cove molding in back hallway. Please provide where needed.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Trim/ corner molding broken on half wall by hand sink. Replace. 2. One non washable ceiling tile in kitchen. Replace with washable ceiling tile. 3. Wood support below water heater rotting. Replace with smooth, non absorbent easily cleanable support. 4. One broken floor tile by back door. Please replace. 5. Ceiling tiles out in back stock room. Provide. CORRECTED
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean floor around both reach in freezers in stock room.2. Clean floor wall junctions in back hallway.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice machine leaking. Please repair.2. Inside of line cooler by wall is leaking. Repair. 3. Drain line loose in two door reach in cooler in kitchen. Secure. Clean if needed. 4. One broken light guard in kitchen. Replace.5. One light out in kitchen. Provide. 6. Cardboard below reach in freezer in stock area. Provide smooth, non absorbent and easily cleanable support. 7. Provide cover plate for flat top grill.
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Silicone caulk loose on corner of hand sink. Provide.
- 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: Ice machine kick plate soiled. Please clean.
- 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 left faucet of three bay sink. Repair.
|
10/15/2014 | Recheck |
- 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.
Comments: Make sure to wash hands before putting on gloves.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one employee with food borne illness prevention training. Note On follow up for last routine inspection.Note: scheduled for exam for July 21, 2014Note: Had to reschedule for Aug 25 2014. Note: did not pass test, rescheduling exam through pearson testing center. Had to call and leave message waiting for return call.
- Single Service/Equipment storage (corrected)
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: Box of hinge lid containers on floor in stock room. Store 6 inches off floor.
- 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: Exhaust hood filter soiled. Please clean.
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Missing cove molding in back hallway. Please provide where needed.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Trim/ corner molding broken on half wall by hand sink. Replace. 2. One non washable ceiling tile in kitchen. Replace with washable ceiling tile. 3. Wood support below water heater rotting. Replace with smooth, non absorbent easily cleanable support. 4. One broken floor tile by back door. Please replace. 5. Ceiling tiles out in back stock room. Provide. CORRECTED
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean floor around both reach in freezers in stock room.2. Clean floor wall junctions in back hallway.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice machine leaking. Please repair.2. Inside of line cooler by wall is leaking. Repair. 3. Drain line loose in two door reach in cooler in kitchen. Secure. Clean if needed. 4. One broken light guard in kitchen. Replace.5. One light out in kitchen. Provide. 6. Cardboard below reach in freezer in stock area. Provide smooth, non absorbent and easily cleanable support. 7. Provide cover plate for flat top grill.
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Silicone caulk loose on corner of hand sink. Provide.
- 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: Ice machine kick plate soiled. Please clean.
- 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 left faucet of three bay sink. Repair.
|
09/17/2014 | Recheck |
- 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.
Comments: Make sure to wash hands before putting on gloves.
- 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.
Comments: Washed hands in 3 bay sink without soap and dried hands on cloth towel. Discontinue. Wash with soap and warm water and dry with paper towel.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one employee with food borne illness prevention training. Note: scheduled for test on April 21, 2014. Will follow up after exam. Did not pass exam. Reschedule.Scheduled for class 6-9-2014 will follow up after that time. Note: did not pass exam. Scheduled for new test date July 21 2014Note: had to rescedule for Aug 25 2014
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Dishes in vegetable prep sink. Remove. Store in approved manner.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Lights out in kitchen. Provide.
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Provide cove molding in back hall where missing.
- 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.
Comments: Cooling gravy at room temperature. Discontinue. Cool in ice bath or refrigeration. Note: Placed in ice bath at time of inspection.
- 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: Thawing chicken in two bay sink with out running water. Thaw all raw meats under running cold water or in refrigeration.
- 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 clearly visible thermometer in server area refrigerator.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Plastic wrap around drain plug. Remove. Provide working drain plug. CORRECTED2. Broken light guard in kitchen. Replace.
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: Washed hands in 3 bay sink without soap and dried hands on cloth towel. Discontinue. Wash hands at hand sink.
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light guard missing in kitchen. Provide. 2. Light guard missing from small exhaust hood. Provide. Note: light guards present, just need to be placed.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Cloth towels around mop sink plumbing. Remove and repair.
|
08/04/2014 | Recheck |
- 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.
Comments: Make sure to wash hands before putting on gloves.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one employee with food borne illness prevention training. Note On follow up for last routine inspection.Note: scheduled for exam for July 21, 2014Note: Had to reschedule for Aug 25 2014.
- Single Service/Equipment storage (corrected)
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: Box of hinge lid containers on floor in stock room. Store 6 inches off floor.
- 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: Exhaust hood filter soiled. Please clean.
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Missing cove molding in back hallway. Please provide where needed.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Trim/ corner molding broken on half wall by hand sink. Replace. 2. One non washable ceiling tile in kitchen. Replace with washable ceiling tile. 3. Wood support below water heater rotting. Replace with smooth, non absorbent easily cleanable support. 4. One broken floor tile by back door. Please replace. 5. Ceiling tiles out in back stock room. Provide. CORRECTED
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Trim/ corner molding broken on half wall by hand sink. Replace. 2. One non washable ceiling tile in kitchen. Replace with washable ceiling tile. 3. Wood support below water heater rotting. Replace with smooth, non absorbent easily cleanable support. 4. One broken floor tile by back door. Please replace. 5. Ceiling tiles out in back stock room. Provide. CORRECTED
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean floor around both reach in freezers in stock room.2. Clean floor wall junctions in back hallway.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice machine leaking. Please repair.2. Inside of line cooler by wall is leaking. Repair. 3. Drain line loose in two door reach in cooler in kitchen. Secure. Clean if needed. 4. One broken light guard in kitchen. Replace.5. One light out in kitchen. Provide. 6. Cardboard below reach in freezer in stock area. Provide smooth, non absorbent and easily cleanable support. 7. Provide cover plate for flat top grill.
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Silicone caulk loose on corner of hand sink. Provide.
- 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: Ice machine kick plate soiled. Please clean.
- 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 left faucet of three bay sink. Repair.
|
08/04/2014 | Recheck |
- 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.
Comments: Make sure to wash hands before putting on gloves.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one employee with food borne illness prevention training. Note On follow up for last routine inspection.Note: scheduled for exam for July 21, 2014
- 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: Box of hinge lid containers on floor in stock room. Store 6 inches off floor.
- 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: Exhaust hood filter soiled. Please clean.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Missing cove molding in back hallway. Please provide where needed.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Trim/ corner molding broken on half wall by hand sink. Replace. 2. One non washable ceiling tile in kitchen. Replace with washable ceiling tile. 3. Wood support below water heater rotting. Replace with smooth, non absorbent easily cleanable support. 4. One broken floor tile by back door. Please replace. 5. Ceiling tiles out in back stock room. Provide.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean floor around both reach in freezers in stock room.2. Clean floor wall junctions in back hallway.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice machine leaking. Please repair.2. Inside of line cooler by wall is leaking. Repair. 3. Drain line loose in two door reach in cooler in kitchen. Secure. Clean if needed. 4. One broken light guard in kitchen. Replace.5. One light out in kitchen. Provide. 6. Cardboard below reach in freezer in stock area. Provide smooth, non absorbent and easily cleanable support. 7. Provide cover plate for flat top grill.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Silicone caulk loose on corner of hand sink. Provide.
- 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: Ice machine kick plate soiled. Please clean.
- 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 left faucet of three bay sink. Repair.
|
06/24/2014 | Routine |
- 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.
Comments: Make sure to wash hands before putting on gloves.
- 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.
Comments: Washed hands in 3 bay sink without soap and dried hands on cloth towel. Discontinue. Wash with soap and warm water and dry with paper towel.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one employee with food borne illness prevention training. Note: scheduled for test on April 21, 2014. Will follow up after exam. Did not pass exam. Reschedule.Scheduled for class 6-9-2014 will follow up after that time. Note: did not pass exam. Scheduled for new test date July 21 2014
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Dishes in vegetable prep sink. Remove. Store in approved manner.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Lights out in kitchen. Provide.
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Provide cove molding in back hall where missing.
- 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.
Comments: Cooling gravy at room temperature. Discontinue. Cool in ice bath or refrigeration. Note: Placed in ice bath at time of inspection.
- 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: Thawing chicken in two bay sink with out running water. Thaw all raw meats under running cold water or in refrigeration.
- 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 clearly visible thermometer in server area refrigerator.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Plastic wrap around drain plug. Remove. Provide working drain plug. CORRECTED2. Broken light guard in kitchen. Replace.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Plastic wrap around drain plug. Remove. Provide working drain plug. CORRECTED2. Broken light guard in kitchen. Replace.
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: Washed hands in 3 bay sink without soap and dried hands on cloth towel. Discontinue. Wash hands at hand sink.
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light guard missing in kitchen. Provide. 2. Light guard missing from small exhaust hood. Provide. Note: light guards present, just need to be placed.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Cloth towels around mop sink plumbing. Remove and repair.
|
06/24/2014 | Recheck |
- 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.
Comments: Make sure to wash hands before putting on gloves.
- 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.
Comments: Washed hands in 3 bay sink without soap and dried hands on cloth towel. Discontinue. Wash with soap and warm water and dry with paper towel.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one employee with food borne illness prevention training. Note: scheduled for test on April 21, 2014. Will follow up after exam. Did not pass exam. Reschedule.Scheduled for class 6-9-2014 will follow up after that time.
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Dishes in vegetable prep sink. Remove. Store in approved manner.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Lights out in kitchen. Provide.
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Provide cove molding in back hall where missing.
- 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.
Comments: Cooling gravy at room temperature. Discontinue. Cool in ice bath or refrigeration. Note: Placed in ice bath at time of inspection.
- 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: Thawing chicken in two bay sink with out running water. Thaw all raw meats under running cold water or in refrigeration.
- 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 clearly visible thermometer in server area refrigerator.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Plastic wrap around drain plug. Remove. Provide working drain plug. CORRECTED2. Broken light guard in kitchen. Replace.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Plastic wrap around drain plug. Remove. Provide working drain plug. CORRECTED2. Broken light guard in kitchen. Replace.
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: Washed hands in 3 bay sink without soap and dried hands on cloth towel. Discontinue. Wash hands at hand sink.
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light guard missing in kitchen. Provide. 2. Light guard missing from small exhaust hood. Provide. Note: light guards present, just need to be placed.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Cloth towels around mop sink plumbing. Remove and repair.
|
05/23/2014 | Recheck |
- 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.
Comments: Make sure to wash hands before putting on gloves.
- Improper hand washing
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.
Comments: Washed hands in 3 bay sink without soap and dried hands on cloth towel. Discontinue. Wash with soap and warm water and dry with paper towel.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one employee with food borne illness prevention training. Note: scheduled for test on April 21, 2014. Will follow up after exam. Did not pass exam. Reschedule.
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Dishes in vegetable prep sink. Remove. Store in approved manner.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Lights out in kitchen. Provide.
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Provide cove molding in back hall where missing.
- 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.
Comments: Cooling gravy at room temperature. Discontinue. Cool in ice bath or refrigeration. Note: Placed in ice bath at time of inspection.
- 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: Thawing chicken in two bay sink with out running water. Thaw all raw meats under running cold water or in refrigeration.
- 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 clearly visible thermometer in server area refrigerator.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Plastic wrap around drain plug. Remove. Provide working drain plug. CORRECTED2. Broken light guard in kitchen. Replace.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Plastic wrap around drain plug. Remove. Provide working drain plug. CORRECTED2. Broken light guard in kitchen. Replace.
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: Washed hands in 3 bay sink without soap and dried hands on cloth towel. Discontinue. Wash hands at hand sink.
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light guard missing in kitchen. Provide. 2. Light guard missing from small exhaust hood. Provide. Note: light guards present, just need to be placed.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Cloth towels around mop sink plumbing. Remove and repair.
|
05/16/2014 | Recheck |
- 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.
Comments: Make sure to wash hands before putting on gloves.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one employee with food borne illness prevention training. Note: scheduled for test on April 21, 2014. Will follow up after exam.
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Dishes in vegetable prep sink. Remove. Store in approved manner.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Lights out in kitchen. Provide.
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Provide cove molding in back hall where missing.
- 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.
Comments: Cooling gravy at room temperature. Discontinue. Cool in ice bath or refrigeration. Note: Placed in ice bath at time of inspection.
- 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: Thawing chicken in two bay sink with out running water. Thaw all raw meats under running cold water or in refrigeration.
- 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 clearly visible thermometer in server area refrigerator.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Plastic wrap around drain plug. Remove. Provide working drain plug.
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light guard missing in kitchen. Provide. 2. Light guard missing from small exhaust hood. Provide. Note: light guards present, just need to be placed.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Cloth towels around mop sink plumbing. Remove and repair.
|
05/06/2014 | Recheck |
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Secure gap at back door to prevent pest entry
- 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 wall junctions in kitchen areas.
|
03/06/2014 | Non-Illness Complaint Recheck |
| No violation noted during this evaluation. | 03/05/2014 | Non-Illness Complaint |
- 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.
Comments: Make sure to wash hands before putting on gloves.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one employee with food borne illness prevention training. Note: scheduled for test on April 21, 2014. Will follow up after exam.
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Dishes in vegetable prep sink. Remove. Store in approved manner.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Lights out in kitchen. Provide.
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Provide cove molding in back hall where missing.
- 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.
Comments: Cooling gravy at room temperature. Discontinue. Cool in ice bath or refrigeration. Note: Placed in ice bath at time of inspection.
- 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: Thawing chicken in two bay sink with out running water. Thaw all raw meats under running cold water or in refrigeration.
- 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 clearly visible thermometer in server area refrigerator.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Plastic wrap around drain plug. Remove. Provide working drain plug.
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light guard missing in kitchen. Provide. 2. Light guard missing from small exhaust hood. Provide. Note: light guards present, just need to be placed.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Cloth towels around mop sink plumbing. Remove and repair.
|
02/26/2014 | Recheck |
- No hand washing (when)
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.
Comments: Make sure to wash hands before putting on gloves.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one employee with food borne illness prevention training.
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Dishes in vegetable prep sink. Remove. Store in approved manner.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Lights out in kitchen. Provide.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Provide cove molding in back hall where missing.
- 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.
Comments: Cooling gravy at room temperature. Discontinue. Cool in ice bath or refrigeration. Note: Placed in ice bath at time of inspection.
- 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: Thawing chicken in two bay sink with out running water. Thaw all raw meats under running cold water or in refrigeration.
- 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 clearly visible thermometer in server area refrigerator.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Plastic wrap around drain plug. Remove. Provide working drain plug.
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light guard missing in kitchen. Provide. 2. Light guard missing from small exhaust hood. Provide.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Cloth towels around mop sink plumbing. Remove and repair.
|
02/19/2014 | Routine |
- 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: Back true cooler at 45-47 deg F. Repair to hold at 41 deg F or below.
Location: Kitchen
Equipment: True cooler
- 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 left faucet of 3 bay sink. Repair.
Location: Kitchen
Equipment: 3-bay
|
10/24/2013 | 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: Back true cooler at 45-47 deg F. Repair to hold at 41 deg F or below.
Location: Kitchen
Equipment: True cooler
- 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 left faucet of 3 bay sink. Repair.
Location: Kitchen
Equipment: 3-bay
|
10/17/2013 | Routine |
- 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: One small roach seen in back hallway. No roaches seen in food. No signs of roaches in kitchen. Continue to exterminate as needed. Arrow out on 10-7-2013.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean blue contaienr holding spices on cooks line.
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Remove extra unused equipment from back hallway.
- 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 below and around equipment.
|
10/17/2013 | Non-Illness Complaint 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: One small roach seen in back hallway. No roaches seen in food. No signs of roaches in kitchen. Continue to exterminate as needed. Arrow out on 10-7-2013.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean blue contaienr holding spices on cooks line.
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Remove extra unused equipment from back hallway.
- 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 below and around equipment.
|
10/10/2013 | Non-Illness Complaint |
- 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: One dead roach in women's bathroom. Remove. Continue to exterminate.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Seal any holes in walls to prevent pest entry.
- 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 any floor-wall junctions where needed.
|
09/20/2013 | Non-Illness Complaint 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: One dead roach in women's bathroom. Remove. Continue to exterminate.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Seal any holes in walls to prevent pest entry.
- 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 any floor-wall junctions where needed.
|
09/18/2013 | Non-Illness Complaint 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: One dead roach in women's bathroom. Remove. Continue to exterminate.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Seal any holes in walls to prevent pest entry.
- 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 any floor-wall junctions where needed.
|
09/11/2013 | Non-Illness Complaint |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Provide no smoking within 8 ft of doorway signs.
- 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: One pan of cooked beans from yesterday 6-20-2013 at 47 deg F. Disposed of at time of inspection.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Cooling time (corrected)
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.
Comments: One pan of cooked beans from yesterday 6-20-2013 at 47 deg F. Disposed of at time of inspection.Cool all foods from 135 deg F to 70 deg F in 2 hoursCool all foods from 70 deg F to 41 deg F or below in additional 4 hours. Cool by placing in shallow pans, by adding ice to product, by using ice bath and stirring product to remove heat.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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 in kitchen. Exterminate. Note: Arrow pest control out today 6-21-2013.
Location: Kitchen
- Consumer advisory
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
Comments: Provide consumer advisory for undercooked animal products. Note: Hand out given Note: Having menus preinted.
- 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.
Comments: Always wash hands before putting on gloves.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Thawing raw meats in vegetable prep sink. Discontinue. Clean and sanitize vegetable prep sink.
Location: Kitchen
Equipment: 2-bay
- 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: Provide food grade NSF (ANSI) approved container for open foods.
Location: Kitchen
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: Provide probe thermometer to take food temperatures.
- 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 air ducts in seating area.
Location: Dining room
- 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: Improper thawing. Thaw foods in refrigeration, in sanitizer bay of the 3 bay sink under running cold water when not doing dishes or in microwave oven immediately before use. Do not thaw raw meats in vegetable prep sink.
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: Provide hanging thermometer for prep top cooler.
Location: Kitchen
Equipment: Prep Top Cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: One light out in kitchen. Provide.
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: Make sure to wash hands at hand sink only.
Location: Kitchen
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: One light guard missing in kitchen. Provide.
Location: Kitchen
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Remove wooden table from server area.2. Paint wooden shelving and counter in server area.
Location: Service counter
|
06/28/2013 | Recheck |
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Provide no smoking within 8 ft of doorway signs.
- 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: One pan of cooked beans from yesterday 6-20-2013 at 47 deg F. Disposed of at time of inspection.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Cooling time
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.
Comments: One pan of cooked beans from yesterday 6-20-2013 at 47 deg F. Disposed of at time of inspection.Cool all foods from 135 deg F to 70 deg F in 2 hoursCool all foods from 70 deg F to 41 deg F or below in additional 4 hours. Cool by placing in shallow pans, by adding ice to product, by using ice bath and stirring product to remove heat.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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 kitchen. Exterminate. Note: Arrow pest control out today 6-21-2013.
Location: Kitchen
- Consumer advisory
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
Comments: Provide consumer advisory for undercooked animal products. Note: Hand out given
- No hand washing (when)
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.
Comments: Always wash hands before putting on gloves.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Thawing raw meats in vegetable prep sink. Discontinue. Clean and sanitize vegetable prep sink.
Location: Kitchen
Equipment: 2-bay
- 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: Provide food grade NSF (ANSI) approved container for open foods.
Location: Kitchen
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: Provide probe thermometer to take food temperatures.
- 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 air ducts in seating area.
Location: Dining room
- 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: Improper thawing. Thaw foods in refrigeration, in sanitizer bay of the 3 bay sink under running cold water when not doing dishes or in microwave oven immediately before use. Do not thaw raw meats in vegetable prep sink.
Location: Kitchen
- 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 hanging thermometer for prep top cooler.
Location: Kitchen
Equipment: Prep Top Cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: One light out in kitchen. Provide.
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: Make sure to wash hands at hand sink only.
Location: Kitchen
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: One light guard missing in kitchen. Provide.
Location: Kitchen
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Remove wooden table from server area.2. Paint wooden shelving and counter in server area.
Location: Service counter
|
06/21/2013 | Routine |
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: Make sure to provide test strips for sanitizer.
Location: Kitchen
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Provide door sweep for back door.
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: Finish cleaning and setting up kitchen.
Location: Kitchen
|
05/22/2013 | Pre-Licensing |
Restaurant representatives - add corrected or new information about NEW BREAKFAST & DINNER, 6667 W WASHINGTON ST, Indianapolis, IN »