- CO2 tanks unrestrained (corrected on site)
Owner or operator allowing a health or safety hazard on premises.
Correction: Correct the health or safety hazard. Restrain CO2 tanks.
- Bait stations (corrected)
Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
Comments: REMOVE ALL OPEN BAIT STATIONS AND FLY STRIPS FOR ESTABLISHMENT KITCHEN.USE ONLY APPROVED TAMPER PROOF BAIT STATIONS; FLY STRIPS ARE NOT ALLOWED IN ESTABLISHMENT.ALSO CONSULT A PROFESSIONAL PREST CONTROL PROVIDER.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED SHELVING AND KITCHEN PREP TABLE SHELVING WHERE NEEDED AT KITCHEN REACH-IN-COOLERS.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED SHELVING AND KITCHEN PREP TABLE SHELVING WHERE NEEDED AT KITCHEN REACH-IN-COOLERS.
Location: Kitchen
Equipment: Prep table
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED SHELVING AND KITCHEN PREP TABLE SHELVING WHERE NEEDED AT KITCHEN REACH-IN-COOLERS.
Equipment: Metal shelving
- 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: DO NOT USE LINEN TOWELS AS LINERS FOR CLEAN GLASSWARE; USE LINERS OR SURFACES THAT ARE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Kitchen
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CURRENT CERTIFIED FOOD HANDLER ON FILE HAS EXPIRED; PROVIDE UPDATED INFORMATION ON THE RECHECK INSPECTION DATE OR HAVE AN EMPLOYEE BECOME REGISTERED FOR A FOOD HANDLER CERTIFICATION CLASS/EXAM BY THE RECHECK INSPECTION DATE. HAVE PROOF OF REGISTRATION ON THE RECHECK INSPECTION DATE (EX. RECEIPT).
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. PURSES, JACKETS, ETC.
Location: Kitchen
- 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: INVERT ALL CLEAN/EXPOSED DISHES/UTENSILS ETC.
Location: Kitchen
- Protected outer openings (corrected)
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 BETTER DOOR SWEEP AT BOTTOM OF FRONT ENTRANCE DOOR TO ELIMINATE ALL OPENINGS/GAPS AT THE BOTTOM OF THE DOOR.
Location: Dining room
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: PAINT AND RESURFACE DAMAGED WALLS AT WOMENS RESTROOM WHERE NEEDED.ALL WALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Womens restroom
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: IN PROGRESS:SEAL AND/OR ANCHOR MOP SINK SO THAT IT IS NOT MOVABLE.
Location: Chemical room
Equipment: Mop sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Linens food contact (corrected)
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Location: Kitchen
Equipment: Reach in cooler
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Womens restroom
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Mens restroom
|
10/02/2014 | Recheck |
- CO2 tanks unrestrained
Owner or operator allowing a health or safety hazard on premises.
Correction: Correct the health or safety hazard. Restrain CO2 tanks.
- Bait stations (corrected)
Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
Comments: REMOVE ALL OPEN BAIT STATIONS AND FLY STRIPS FOR ESTABLISHMENT KITCHEN.USE ONLY APPROVED TAMPER PROOF BAIT STATIONS; FLY STRIPS ARE NOT ALLOWED IN ESTABLISHMENT.ALSO CONSULT A PROFESSIONAL PREST CONTROL PROVIDER.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED SHELVING AND KITCHEN PREP TABLE SHELVING WHERE NEEDED AT KITCHEN REACH-IN-COOLERS.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED SHELVING AND KITCHEN PREP TABLE SHELVING WHERE NEEDED AT KITCHEN REACH-IN-COOLERS.
Location: Kitchen
Equipment: Prep table
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED SHELVING AND KITCHEN PREP TABLE SHELVING WHERE NEEDED AT KITCHEN REACH-IN-COOLERS.
Equipment: Metal shelving
- 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: DO NOT USE LINEN TOWELS AS LINERS FOR CLEAN GLASSWARE; USE LINERS OR SURFACES THAT ARE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CURRENT CERTIFIED FOOD HANDLER ON FILE HAS EXPIRED; PROVIDE UPDATED INFORMATION ON THE RECHECK INSPECTION DATE OR HAVE AN EMPLOYEE BECOME REGISTERED FOR A FOOD HANDLER CERTIFICATION CLASS/EXAM BY THE RECHECK INSPECTION DATE. HAVE PROOF OF REGISTRATION ON THE RECHECK INSPECTION DATE (EX. RECEIPT).
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. PURSES, JACKETS, ETC.
Location: Kitchen
- 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: INVERT ALL CLEAN/EXPOSED DISHES/UTENSILS ETC.
Location: Kitchen
- Protected outer openings (corrected)
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 BETTER DOOR SWEEP AT BOTTOM OF FRONT ENTRANCE DOOR TO ELIMINATE ALL OPENINGS/GAPS AT THE BOTTOM OF THE DOOR.
Location: Dining room
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: PAINT AND RESURFACE DAMAGED WALLS AT WOMENS RESTROOM WHERE NEEDED.ALL WALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Womens restroom
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL AND/OR ANCHOR MOP SINK SO THAT IT IS NOT MOVABLE.
Location: Chemical room
Equipment: Mop sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Linens food contact (corrected)
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Location: Kitchen
Equipment: Reach in cooler
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Womens restroom
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Mens restroom
|
09/24/2014 | Recheck |
- Bait stations
Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
Comments: REMOVE ALL OPEN BAIT STATIONS AND FLY STRIPS FOR ESTABLISHMENT KITCHEN.USE ONLY APPROVED TAMPER PROOF BAIT STATIONS; FLY STRIPS ARE NOT ALLOWED IN ESTABLISHMENT.ALSO CONSULT A PROFESSIONAL PREST CONTROL PROVIDER.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED SHELVING AND KITCHEN PREP TABLE SHELVING WHERE NEEDED AT KITCHEN REACH-IN-COOLERS.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED SHELVING AND KITCHEN PREP TABLE SHELVING WHERE NEEDED AT KITCHEN REACH-IN-COOLERS.
Location: Kitchen
Equipment: Prep table
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED SHELVING AND KITCHEN PREP TABLE SHELVING WHERE NEEDED AT KITCHEN REACH-IN-COOLERS.
Equipment: Metal shelving
- 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: DO NOT USE LINEN TOWELS AS LINERS FOR CLEAN GLASSWARE; USE LINERS OR SURFACES THAT ARE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CURRENT CERTIFIED FOOD HANDLER ON FILE HAS EXPIRED; PROVIDE UPDATED INFORMATION ON THE RECHECK INSPECTION DATE OR HAVE AN EMPLOYEE BECOME REGISTERED FOR A FOOD HANDLER CERTIFICATION CLASS/EXAM BY THE RECHECK INSPECTION DATE. HAVE PROOF OF REGISTRATION ON THE RECHECK INSPECTION DATE (EX. RECEIPT).
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. PURSES, JACKETS, ETC.
Location: Kitchen
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: INVERT ALL CLEAN/EXPOSED DISHES/UTENSILS ETC.
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 BETTER DOOR SWEEP AT BOTTOM OF FRONT ENTRANCE DOOR TO ELIMINATE ALL OPENINGS/GAPS AT THE BOTTOM OF THE DOOR.
Location: Dining room
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: PAINT AND RESURFACE DAMAGED WALLS AT WOMENS RESTROOM WHERE NEEDED.ALL WALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Womens restroom
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL AND/OR ANCHOR MOP SINK SO THAT IT IS NOT MOVABLE.
Location: Chemical room
Equipment: Mop sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Linens food contact
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Location: Kitchen
Equipment: Reach in cooler
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Womens restroom
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Mens restroom
|
09/12/2014 | 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: Sliced cheese, containers of cooked meats, etc, not date marked. Please mark all prepared foods with date they were opened or prepared, or with 7 day discard date.RECHECK 11/06: SOME ITEMS (PINEAPPLE ETC) IN REACH-IN COOLER WERE DATE MARKED, BUT COOKED RICE, SLICED HAM, COOKED BEANS, ETC, WERE NOT.***MAKE SURE EACH OPEN OR PREPARED ITEM (RICE, BEANS, MEATS, SAUCES, ETC) IS MARKED WITH THE DATE IT WAS PREPARED***.
Location: Kitchen (back)
Equipment: Reach in cooler
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Three bay sink in back room: dishes and soapy water are present but no sanitizer. Sanitizer in nearby bucket did have appropriate bleach concentration of bleach, and test strips are present. Left educational poster on proper use of three bay sink and went over it with manager.
Location: Back room
Equipment: 3-bay
- 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: Tag on exhaust hood states cleaning due 10/12. Manager states recently cleaned but they did not leave new tag, she will find copy of receipt and keep it on site for recheck. RECHECK 11/06: SAME TAGS, MANAGER NOT PRESENT ON SITE. PLEASE HAVE UNIT CLEANED OR PRESENT INVOICE/RECEIPT FOR RECENT CLEANING.
Location: Kitchen (front)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Fan above prep table is soiled/disty. Clean fan blades.RECHECK 11/06: FAN BLADES STILL SHOW DUST. CLEAN FAN BLADES
Location: Kitchen (back)
- 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: Clean and sanitize interior of ice machine.
Location: Back room
Equipment: Ice machine
|
11/21/2013 | 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: Sliced cheese, containers of cooked meats, etc, not date marked. Please mark all prepared foods with date they were opened or prepared, or with 7 day discard date.RECHECK 11/06: SOME ITEMS (PINEAPPLE ETC) IN REACH-IN COOLER WERE DATE MARKED, BUT COOKED RICE, SLICED HAM, COOKED BEANS, ETC, WERE NOT.***MAKE SURE EACH OPEN OR PREPARED ITEM (RICE, BEANS, MEATS, SAUCES, ETC) IS MARKED WITH THE DATE IT WAS PREPARED***.
Location: Kitchen (back)
Equipment: Reach in cooler
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Three bay sink in back room: dishes and soapy water are present but no sanitizer. Sanitizer in nearby bucket did have appropriate bleach concentration of bleach, and test strips are present. Left educational poster on proper use of three bay sink and went over it with manager.
Location: Back room
Equipment: 3-bay
- 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: Tag on exhaust hood states cleaning due 10/12. Manager states recently cleaned but they did not leave new tag, she will find copy of receipt and keep it on site for recheck. RECHECK 11/06: SAME TAGS, MANAGER NOT PRESENT ON SITE. PLEASE HAVE UNIT CLEANED OR PRESENT INVOICE/RECEIPT FOR RECENT CLEANING.
Location: Kitchen (front)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Fan above prep table is soiled/disty. Clean fan blades.RECHECK 11/06: FAN BLADES STILL SHOW DUST. CLEAN FAN BLADES
Location: Kitchen (back)
- 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: Clean and sanitize interior of ice machine.
Location: Back room
Equipment: Ice machine
|
11/06/2013 | 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: Sliced cheese, containers of cooked meats, etc, not date marked. Please mark all prepared foods with date they were opened or prepared, or with 7 day discard date.
Location: Kitchen (back)
Equipment: Reach in cooler
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Three bay sink in back room: dishes and soapy water are present but no sanitizer. Sanitizer in nearby bucket did have appropriate bleach concentration of bleach, and test strips are present. Left educational poster on proper use of three bay sink and went over it with manager.
Location: Back room
Equipment: 3-bay
- 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: Tag on exhaust hood states cleaning due 10/12. Manager states recently cleaned but they did not leave new tag, she will find copy of receipt and keep it on site for recheck.
Location: Kitchen (front)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Fan above prep table is soiled/disty. Clean fan blades.
Location: Kitchen (back)
- 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: Clean and sanitize interior of ice machine.
Location: Back room
Equipment: Ice machine
|
10/28/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Location: Kitchen
Equipment: reach in freezer
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Location: Kitchen
Equipment: Hand sink
- Walls, floors, etc/soiled (corrected)
Physical structure, floors, soiled.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly. (On food prep table in kitchen)
Location: Kitchen
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: .
Location: Wait staff area
Equipment: 2-bay
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Location: Wait staff area
Equipment: 2-bay
|
03/25/2013 | 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: Turn up heat on hot holding to maintain foods at 135 F or higher.
Location: Kitchen
- 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 meat items below any ready to eat food items.... Consider bagged ice for drinks as ready to eat food, and do not store bagged ice below frozen raw meat items. Corrected during inspection
Location: Kitchen
Equipment: reach in freezer
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Container of food setting in hand sink. Corrected during inspection
Location: Kitchen
Equipment: Hand sink
- Walls, floors, etc/soiled
Physical structure, floors, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Routine floor cleaning needed in kitchen.... around/under 3 bay sink area.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly. (On food prep table in kitchen)
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Corrected during inspection
Location: Wait staff area
Equipment: 2-bay
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions. Corrected during inspection
Location: Wait staff area
Equipment: 2-bay
|
03/11/2013 | Routine |
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not at proper concentration, for in-place sanitize.
Correction: Maintain sanitizer at proper concentration according to manufacturer instructions.
Comments: In-place sanitizer is over 200ppm bleach water concentration. Keep sanitizer at 50 to 100ppm. Corrected during inspection
Location: Prep area
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Kitchen front area near cook line area.
Location: Kitchen (front)
- Walls finished or sealed
Walls improperly finished. (New dry wall surface)
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Location: Kitchen (back)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Install floor tiles where missing in kitchen.
Location: Kitchen
- Thermometer, provided
Cold 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 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: Reach in white cooler and Coca Cola reach in cooler.
Location: Kitchen (back)
Equipment: Reach in cooler
- Thermometer, provided
Cold 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 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: Reach in white cooler and Coca Cola reach in cooler.
Location: Service counter
Equipment: Reach in cooler
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: Keep handle of ice scoop out of contact with drink ice.
Comments: Corrected during inspection
Location: Service counter
Equipment: Ice bin
- Single Service Storage (corrected on site)
Single-service item(s) stored improperly. (Packages of single use food carryout containers stored on the floor)
Correction: Store in approved manner up off the floor.
Comments: Corrected during inspection
Location: Prep area
|
09/10/2012 | Routine |
- 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 meat items below other food items. Corrected during inspection
Location: Kitchen
Equipment: reach in freezer
- Walls, floors, etc/soiled
Physical structure, floors, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean floor around/under deep fry unit on cook line.
Location: Cook line
- Thermometer, provided
Cold 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 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.
Location: Prep area
Equipment: Reach in cooler
- Thermometer, provided
Cold 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 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.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean visible surface grease from hood filters.
Location: Cook line
|
03/08/2012 | Routine |
Restaurant representatives - add corrected or new information about Tortas Guicho Dominguez Y El, 641 VIRGINIA AVE, Indianapolis, IN »