- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Due to increase in types of menu items please provide one employee with food borne illness prevention training.
- 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: Boxes of single service items and sleeves of disposable cups on floor in upstairs stock room. Please store 6 inches off the floor. Provide enough NSF approved shelving or dunage racks for supplies.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Shelf in upstairs stock room freezer is hanging. Please repair/ provide shelf clip.
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Apples out for display are not protected from customers sneezing or coughing on them. Please wrap or cover in some way to protect from possible contamination.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Spill in one door freezer in downstairs stock room. Please clean.2. Spill in one door freezer in upstairs stock room. Please clean.
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11/06/2014 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Due to increase in types of menu items please provide one employee with food borne illness prevention training.
- 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: Boxes of single service items and sleeves of disposable cups on floor in upstairs stock room. Please store 6 inches off the floor. Provide enough NSF approved shelving or dunage racks for supplies.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Shelf in upstairs stock room freezer is hanging. Please repair/ provide shelf clip.
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Apples out for display are not protected from customers sneezing or coughing on them. Please wrap or cover in some way to protect from possible contamination.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Spill in one door freezer in downstairs stock room. Please clean.2. Spill in one door freezer in upstairs stock room. Please clean.
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10/17/2014 | Routine |
- Eating utensils presentation
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: Make sure all the plastic spoon handles are turned the same direction so consumers grab the handles only.
- 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 cups on floor in upstairs storage area. Store 6 inches off the floor.
- 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: Box of food on floor in downstairs dry storage area. Store 6 inches off the floor.
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: Unwrapped apples out for consumers. After washing wrap all apples out for consumers.
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03/05/2014 | Routine |
- 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: Ham in warmer at 127 deg F, Eggs in warmer at 125 deg F. Repair to hold foods at 135 deg F or above. Note: repeat violation from last routine inspection.Note: on follow up inspection 8-14-2013 Canadian bacon at 121 deg F and cooked potatoes at 132 deg F. Repair to hold foods at 135 deg F or above. Discontinue using units untill holding foods at 135 deg f or above.Note: On follow up inspection 8-22-2013 Potatoes at 120 deg F. Repair to hold at 135 deg F or above. Note: on follow up inspection 8-29-2013 Potatoes at 126 deg F and sausage at 119 deg F in right steam well. Repair to hold at 135 deg F or above. Note Water in well at 169.5 deg F. Fresh potatoes from oven at 175 deg F placed in well and dropped to 146 deg F within approximately 5 minutes.
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09/05/2013 | 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: Ham in warmer at 127 deg F, Eggs in warmer at 125 deg F. Repair to hold foods at 135 deg F or above. Note: repeat violation from last routine inspection.Note: on follow up inspection 8-14-2013 Canadian bacon at 121 deg F and cooked potatoes at 132 deg F. Repair to hold foods at 135 deg F or above. Discontinue using units untill holding foods at 135 deg f or above.Note: On follow up inspection 8-22-2013 Potatoes at 120 deg F. Repair to hold at 135 deg F or above. Note: on follow up inspection 8-29-2013 Potatoes at 126 deg F and sausage at 119 deg F in right steam well. Repair to hold at 135 deg F or above. Note Water in well at 169.5 deg F. Fresh potatoes from oven at 175 deg F placed in well and dropped to 146 deg F within approximately 5 minutes.
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08/29/2013 | 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: Ham in warmer at 127 deg F, Eggs in warmer at 125 deg F. Repair to hold foods at 135 deg F or above. Note: repeat violation from last routine inspection.Note: on follow up inspection 8-14-2013 Canadian bacon at 121 deg F and cooked potatoes at 132 deg F. Repair to hold foods at 135 deg F or above. Discontinue using units untill holding foods at 135 deg f or above.Note: On follow up inspection 8-22-2013 Potatoes at 120 deg F. Repair to hold at 135 deg F or above.
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08/22/2013 | 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: Ham in warmer at 127 deg F, Eggs in warmer at 125 deg F. Repair to hold foods at 135 deg F or above. Note: repeat violation from last routine inspection.Note: on follow up inspection 8-14-2013 Canadian bacon at 121 deg F and cooked potatoes at 132 deg F. Repair to hold foods at 135 deg F or above. Discontinue using units untill holding foods at 135 deg f or above.
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08/21/2013 | 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: Ham in warmer at 127 deg F, Eggs in warmer at 125 deg F. Repair to hold foods at 135 deg F or above. Note: repeat violation from last routine inspection.Note: on follow up inspection 8-14-2013 Canadian bacon at 121 deg F and cooked potatoes at 132 deg F. Repair to hold foods at 135 deg F or above. Discontinue using units untill holding foods at 135 deg f or above.
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08/14/2013 | 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: Ham in warmer at 127 deg F, Eggs in warmer at 125 deg F. Repair to hold foods at 135 deg F or above. Note: repeat violation from last routine inspection.
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08/08/2013 | 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: Ham in warmer at 127 deg F, Eggs in warmer at 125 deg F. Repair to hold foods at 135 deg F or above. Note: repeat violation from last routine inspection.
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08/06/2013 | 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: Ham in warmer at 127 deg F, Eggs in warmer at 125 deg F. Repair to hold foods at 135 deg F or above. Note: repeat violation from last routine inspection.
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07/29/2013 | Routine |
- 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: Ham in steam well at 127.5 deg F. Repair unit to hold foods at 135 deg F or above. Do not use until repaired.
Location: Sales floor
Equipment: Steam table
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cream cheese at 55 deg F. Dispose of after breakfast today. Hold at 41 deg F or below. If cold container can not holding temperature place in refrigeration. 2. One door true freezer is at 39-50 deg F. Move sausage and fruit to refrigeration. Repait unit. Do not store anything potentially hazardous in freezer until repairs are complete.
Location: Sales floor
- 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. Cream cheese at 55 deg F. Dispose of after breakfast today. Hold at 41 deg F or below. If cold container can not holding temperature place in refrigeration. 2. One door true freezer is at 39-50 deg F. Move sausage and fruit to refrigeration. Repait unit. Do not store anything potentially hazardous in freezer until repairs are complete.
Location: Kitchen
Equipment: True freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Cloth towel on bottom on one door true cooler in the kitchen. Remove and repair if pooling fluid.
Location: Kitchen
Equipment: True cooler
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: Provide sneeze guards, lids or covers over pineapple, eggs, brown sugar, walnuts, and rasins. Note: chronic violations receiving $50.00 citation todayNote: new containers ordered for open foods.
Location: Sales floor
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01/18/2013 | 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: Ham in steam well at 127.5 deg F. Repair unit to hold foods at 135 deg F or above. Do not use until repaired.
Location: Sales floor
Equipment: Steam table
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cream cheese at 55 deg F. Dispose of after breakfast today. Hold at 41 deg F or below. If cold container can not holding temperature place in refrigeration. 2. One door true freezer is at 39-50 deg F. Move sausage and fruit to refrigeration. Repait unit. Do not store anything potentially hazardous in freezer until repairs are complete.
Location: Sales floor
- 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: 1. Cream cheese at 55 deg F. Dispose of after breakfast today. Hold at 41 deg F or below. If cold container can not holding temperature place in refrigeration. 2. One door true freezer is at 39-50 deg F. Move sausage and fruit to refrigeration. Repait unit. Do not store anything potentially hazardous in freezer until repairs are complete.
Location: Kitchen
Equipment: True freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Cloth towel on bottom on one door true cooler in the kitchen. Remove and repair if pooling fluid.
Location: Kitchen
Equipment: True cooler
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: Provide sneeze guards, lids or covers over pineapple, eggs, brown sugar, walnuts, and rasins. Note: chronic violations receiving $50.00 citation today
Location: Sales floor
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01/11/2013 | Routine |
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: Provide sneeze guards, covers, lids for nuts, brown sugar, etc. by oatmeal.
Location: Sales floor
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06/28/2012 | Routine |
| No violation noted during this evaluation. | 12/29/2011 | Routine |
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