- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: REACH IN REFRIGERATOR SOILED.CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Kitchen
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER NOT AVAILABLE AT KITCHEN HAND SINK.PROVIDE HOT WATER AT A MINIMUM OF 100 DEGREES F.
Location: Kitchen
Equipment: Hand sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: REACH IN FREEZER SOILED.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: reach in freezer
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. CROCK POT SOILED WITH ENCURSTED FOOD DEPOSITS. CLEAN AND SANITIZE ALL SURFACES THOROUGHLY.2. PORTABLE DEEP FRYERS SOILED WITH GREASE AND FRIED FOOD RESIDUES.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPER TOWELS AT KITCHEN HAND SINK.
Location: Kitchen
Equipment: Hand sink
|
06/26/2014 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: REACH IN REFRIGERATOR SOILED.CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Kitchen
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER NOT AVAILABLE AT KITCHEN HAND SINK.PROVIDE HOT WATER AT A MINIMUM OF 100 DEGREES F.
Location: Kitchen
Equipment: Hand sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: REACH IN FREEZER SOILED.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: reach in freezer
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. CROCK POT SOILED WITH ENCURSTED FOOD DEPOSITS. CLEAN AND SANITIZE ALL SURFACES THOROUGHLY.2. PORTABLE DEEP FRYERS SOILED WITH GREASE AND FRIED FOOD RESIDUES.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPER TOWELS AT KITCHEN HAND SINK.
Location: Kitchen
Equipment: Hand sink
|
06/19/2014 | Routine |
- 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.
Comments: COOKED RIBS, BEANS, CHICKEN, ETC... MISSING SEVEN DAY EXPIRATION DATES INSIDE REACH IN COOLER.PROVIDE DATE MARKS ON ALL PREPARED FOODS NOT USED WITHIN 24 HOURS.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: REACH IN REFRIGERATORS, COLD TOP AND REACH INS SOILED ON THE INTERIOR.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: MICROWAVES SOILED ON THE INTERIOR.CLEAN THOROUGHLY.
Location: Kitchen
|
02/11/2014 | Recheck |
- 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.
Comments: COOKED RIBS, BEANS, CHICKEN, ETC... MISSING SEVEN DAY EXPIRATION DATES INSIDE REACH IN COOLER.PROVIDE DATE MARKS ON ALL PREPARED FOODS NOT USED WITHIN 24 HOURS.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: REACH IN REFRIGERATORS, COLD TOP AND REACH INS SOILED ON THE INTERIOR.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: MICROWAVES SOILED ON THE INTERIOR.CLEAN THOROUGHLY.
Location: Kitchen
|
02/04/2014 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN GASKETS THOROUGHLY INSIDE REACH IN COOLER.
Location: Kitchen
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: MICROWAVES CAVITIES SOILED WITH DRIED FOOD RESIDUE.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: Microwave oven
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: SMALL STREAM OF WATER FLOWING FROM BOTH HAND SINK IN KITCHEN AREA.INCREASE WATER VELOCITY AT BOTH HAND SINKS.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: SMALL STREAM OF WATER FLOWING FROM BOTH HAND SINK IN KITCHEN AREA.INCREASE WATER VELOCITY AT BOTH HAND SINKS.
Location: Kitchen
Equipment: Hand sink
|
09/30/2013 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN GASKETS THOROUGHLY INSIDE REACH IN COOLER.
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: MICROWAVES CAVITIES SOILED WITH DRIED FOOD RESIDUE.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: Microwave oven
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: SMALL STREAM OF WATER FLOWING FROM BOTH HAND SINK IN KITCHEN AREA.INCREASE WATER VELOCITY AT BOTH HAND SINKS.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: SMALL STREAM OF WATER FLOWING FROM BOTH HAND SINK IN KITCHEN AREA.INCREASE WATER VELOCITY AT BOTH HAND SINKS.
Location: Kitchen
Equipment: Hand sink
|
09/23/2013 | Routine |
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CERTIFIED FOOD HANDLER EXPIRED JAN 2013. PROVIDE A CERTIFIED FOOD HANDLER.OWNER IS REGISTERED TO TAKE FOOD CERTIFICATION COURSE ON 5/21/13. FAX COPY OF CERTIFICATE UPON RECEIPT 221-3070 ATTN: BONITA
|
08/08/2013 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CERTIFIED FOOD HANDLER EXPIRED JAN 2013. PROVIDE A CERTIFIED FOOD HANDLER.OWNER IS REGISTERED TO TAKE FOOD CERTIFICATION COURSE ON 5/21/13. FAX COPY OF CERTIFICATE UPON RECEIPT 221-3070 ATTN: BONITA
|
05/08/2013 | Routine |
| No violation noted during this evaluation. | 01/09/2013 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. REACH IN REFRIGERATOR SOILED. CLEAN AND SANITIZE.2. GASKETS SOILED ON REACH IN COOLER DOORS. CLEAN AND SANITIZE.
Location: Expo line
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: CARBON BUILD UP ON GRILL. CLEAN THOROUGHLY.
Location: Kitchen
|
09/28/2012 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. REACH IN REFRIGERATOR SOILED. CLEAN AND SANITIZE.2. GASKETS SOILED ON REACH IN COOLER DOORS. CLEAN AND SANITIZE.
Location: Expo line
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: CARBON BUILD UP ON GRILL. CLEAN THOROUGHLY.
Location: Kitchen
|
09/18/2012 | Routine |
- 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: BAKED BEANS HOLDING AT 127 DEGREES F INSIDE HOT HOLDING CABINET. MAINTAIN HOT FOOD AT 135 DEGREES F OR HIGHER.
Location: Prep area
- 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: STORE RAW EGGS BELOW READY TO EAT INSIDE REACH IN COOLER.
Location: Kitchen
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: HEAVY CARBON BUILD UP ON INTERIOR SURFACE OF LID AND RACK LOCATED ON SMOKER GRILL. REMOVE CARBON BUILD UP.
Location: Produce room
|
05/09/2012 | 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: BAKED BEANS HOLDING AT 127 DEGREES F INSIDE HOT HOLDING CABINET. MAINTAIN HOT FOOD AT 135 DEGREES F OR HIGHER.
Location: Prep area
- 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: STORE RAW EGGS BELOW READY TO EAT INSIDE REACH IN COOLER.
Location: Kitchen
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: HEAVY CARBON BUILD UP ON INTERIOR SURFACE OF LID AND RACK LOCATED ON SMOKER GRILL. REMOVE CARBON BUILD UP.
Location: Produce room
|
05/01/2012 | Routine |
- CO2 tanks unrestrained (corrected on site)
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 ...
- 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: REACH IN COOLER HOLDING AT 55 DEGREES F. COOLER WAS NOT RUNNING. REMOVE ALL FOOD TO AN ALTERNATE COOLER HOLDING AT 41 DEGREES UNTIL REPAIRED.
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: CEILING TILE MISSING IN PREP AREA. PROVIDE.
- 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: PREPARED MACARONI AND CHEESE STORED COVERED MAINTAINING 83 DEGREES F. ENSURE HOT FOODS ARE VENTED TO ALLOW HEAT ESCAPE TO ENSURE HOT FOODS COOL FROM 135 TO 70 DEGREES WITHING TWO HOURS AND COOL FROM 70 TO 41 DEGREES WITHING FOUR MORE HOURS.
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: WATER NOT REACHING THE REQUIRED MINIMUM TEMPERATURE OF 100 DEGREES F IN BOTH RESTROOMS. PROVIDE WATER AT A MINIMUM OF ONE HUNDRED DEGREES AT HAND SINKS IN BOTH RESTROOMS.
Location: Mens restroom
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: WATER NOT REACHING THE REQUIRED MINIMUM TEMPERATURE OF 100 DEGREES F IN BOTH RESTROOMS. PROVIDE WATER AT A MINIMUM OF ONE HUNDRED DEGREES AT HAND SINKS IN BOTH RESTROOMS.
Location: Womens restroom
|
01/20/2012 | Recheck |
- CO2 tanks unrestrained (corrected on site)
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 ...
- 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: REACH IN COOLER HOLDING AT 55 DEGREES F. COOLER WAS NOT RUNNING. REMOVE ALL FOOD TO AN ALTERNATE COOLER HOLDING AT 41 DEGREES UNTIL REPAIRED.
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: CEILING TILE MISSING IN PREP AREA. PROVIDE.
- 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: PREPARED MACARONI AND CHEESE STORED COVERED MAINTAINING 83 DEGREES F. ENSURE HOT FOODS ARE VENTED TO ALLOW HEAT ESCAPE TO ENSURE HOT FOODS COOL FROM 135 TO 70 DEGREES WITHING TWO HOURS AND COOL FROM 70 TO 41 DEGREES WITHING FOUR MORE HOURS.
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: WATER NOT REACHING THE REQUIRED MINIMUM TEMPERATURE OF 100 DEGREES F IN BOTH RESTROOMS. PROVIDE WATER AT A MINIMUM OF ONE HUNDRED DEGREES AT HAND SINKS IN BOTH RESTROOMS.
Location: Mens restroom
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: WATER NOT REACHING THE REQUIRED MINIMUM TEMPERATURE OF 100 DEGREES F IN BOTH RESTROOMS. PROVIDE WATER AT A MINIMUM OF ONE HUNDRED DEGREES AT HAND SINKS IN BOTH RESTROOMS.
Location: Womens restroom
|
01/13/2012 | Routine |
- Electrical service (corrected)
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: Facility not approved for electrical serviice by Lawerence City Inspector
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Provide protection from consumer contamination around outside grill12=8Two wooden barracades up frontprovide something for the back of grill
Location: Outdoor storage
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal and attach 3bay and hand sink and prep sink to wall
Location: Kitchen
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: provide a stainless steel prep table next to veg sink12-8small prep table has welded divets on surface ahere stainless is rustingtable must be smooth without rust spotsif bottom shelf is pushed up ensure it is cleaned and sanitized
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean thoroughly walk in freezer before use
Location: Walk-in freezer
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: Provide test strips for chlorine CM 240
- Heating and cooling capacity
Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
Comments: Facility does not have enough cooler capacity without walk in coolerrepair or purchase additional NSF approved equipment12-8No coolers added
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Provide hood light12-8One light not workingrepair
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Several holes and breaches into wallsclose in holes and cover as to make cleanable12-8repair hole at three bay and smooth repair at soda box area
- 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 thermometers to all coolers and freezers12-8Provide thermometer
Location: Kitchen
|
12/13/2011 | Pre-Licensing Recheck |
- Electrical service (corrected)
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: Facility not approved for electrical serviice by Lawerence City Inspector
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Provide protection from consumer contamination around outside grill12=8Two wooden barracades up frontprovide something for the back of grill
Location: Outdoor storage
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal and attach 3bay and hand sink and prep sink to wall
Location: Kitchen
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: provide a stainless steel prep table next to veg sink12-8small prep table has welded divets on surface ahere stainless is rustingtable must be smooth without rust spotsif bottom shelf is pushed up ensure it is cleaned and sanitized
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean thoroughly walk in freezer before use
Location: Walk-in freezer
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: Provide test strips for chlorine CM 240
- Heating and cooling capacity
Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
Comments: Facility does not have enough cooler capacity without walk in coolerrepair or purchase additional NSF approved equipment12-8No coolers added
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Provide hood light12-8One light not workingrepair
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Several holes and breaches into wallsclose in holes and cover as to make cleanable12-8repair hole at three bay and smooth repair at soda box area
- 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 thermometers to all coolers and freezers12-8Provide thermometer
Location: Kitchen
|
12/08/2011 | Pre-Licensing Recheck |
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: Facility not approved for electrical serviice by Lawerence City Inspector
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Provide protection from consumer contamination around outside grill
Location: Outdoor storage
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal and attach 3bay and hand sink and prep sink to wall
Location: Kitchen
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: provide a stainless steel prep table next to veg sink
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean thoroughly walk in freezer before use
Location: Walk-in freezer
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- 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: Provide test strips for chlorine CM 240
- Heating and cooling capacity
Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
Comments: Facility does not have enough cooler capacity without walk in coolerrepair or purchase additional NSF approved equipment
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Provide hood light
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Several holes and breaches into wallsclose in holes and cover as to make cleanable
- 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 thermometers to all coolers and freezers
Location: Kitchen
|
12/05/2011 | Pre-Licensing |
Restaurant representatives - add corrected or new information about RIBS EXPRESS, 9803 FALL CREEK RD, Indianapolis, IN »