| No violation noted during this evaluation. | 4/23/2010 | Routine |
| No violation noted during this evaluation. | 4/20/2010 | Other (Explain In Notes) |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
Cantelope on buffet temped at around 50F at time of inspection. All food needs to be held at 41F or below.
- Food Source/Handling
- Labeling (Food not properly labeled 3-602.11, p 93 IAC 481-31.5)
Several containers in facility missing common name labels. Label containers that cannot be easily identified.
- Plumbing/Water/Sewage
- Accessible/soap & towels provided (Hand sink not kept clean 6-501.18, p 178)
Food debris in hand sink on cook line. Hand sinks to be used for hand washing only.
- Facility/Equipment Requirements
- Food contact surfaces (Equipment & utensils: designed, constructed 4-201.11, p 105)
Scoop for oreo, flour in back room do not have handles. Scoops need to be durable, cleanable, have a handle. When storing scoops in food, handle cannot touch food.
|
1/11/2010 | Routine |
- Food Source/Handling
- Food Protection (Misc. sources of contamination 3-307.11, p 72)
THERE WAS ICE ACCUMULATING ON A BOX OF FOOD IN THE WALK-IN FREEZER----REPAIR THE FREEZER TO PREVENT ICE FROM ACCUMULATING ON THE FOOD; IN THE MEANTIME STORE FOOD TO PROTECT IT.
- Handling of ready-to-eat foods (No direct bare hand contact with ready-to-eat foods 3-301.11, p 59)
THE COOK WAS SLICING BANANAS WITH BARE HANDS-----INSTRUCT EMPLOYEES TO AVOID DIRECT CONTACT WITH READY-TO-EAT FOOD BY USING GLOVES, UTENSILS OR OTHER BARRIERS. THIS VIOLATION WAS CORRECTED DURING THE INSPECTION. MANAGEMENT MUST INSTRUCT EMPLOYEES ON PROPER GLOVE USAGE.
- Facility/Equipment Requirements
- Food contact surfaces (Equipment: location/installation/repair/adjustment 4-401, 4-402, 4-501.11, p 120-123)
ONE ICE BUCKET IS CRACKED-----DISCARD THE CRACKED BUCKET.
- Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
THE HANDLES OF THE DESSERT COOLER ARE DIRTY-----CLEAN THE HANDLES MORE FREQUENTLY.
- Other Operations
- Handling/storage/labeling of toxic items (Working containers not identified with common name of material 7-102.11, p 181)
- Inside physical facilities designed/maintained (Physical facilities not kept clean, cleaning done to minimize exposure to food 6-501.12, p 176)
THE FLOOR IN WALK-IN COOLER # 2 UNDER THE WEST SHELVES IS SOILED-----CLEAN UNDER THE SHELVES.
|
10/12/2009 | Routine |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
THE CHOCOLATE SIDE OF THE SOFT SERVE MACHINE IS 54 F-----MAINTAIN BELOW 41 F. MONITOR THE TEMPERATURE OF THE SOFT SERVE MACHINE AND ALL COLD FOOD UNITS REGULARLY TO ASSURE THEY ARE BELOW 41 F.
- Warewashing
- Adequate warewashing facilities (No test kit for checking concentration of sanitizer 4-302.14, p 120)
THERE ARE NO TEST PAPERS FOR CHECKING THE QUATERNARY SANITIZER----PROVIDE AND USE TEST PAPERS TO ASSURE THE QUATERNARY SANITIZER IS AT THE CORRECT CONCENTRATION.
- Plumbing/Water/Sewage
- Accessible/soap & towels provided (Handsink maintained/accessible/restricted use 5-205.11, pg 151)
A PAN OF POTATOES WAS SETTING IN FRONT OF ONE OF THE HAND WASHING SINKS----DO NOT RESTRICT ACCESS TO THE HAND WASHING SINK.
- Facility/Equipment Requirements
- Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
THERE IS NO THERMOMETERS IN THE DESSERT COOLER-----PLACE AN ACCURATE CONSPICUOUS THERMOMETERS IN THE COOLER SO THE TEMPERATURE CAN BE MONITORED FREQUENTLY. THIS VIOLATION WAS CORRECTED DURING THE INSPECTION.
- Food contact surfaces (Food contact surfaces, characteristics 4-101.11, p 101)
THE ICE BUCKETS ARE CRACKED-----REPLACE THE ICE BUCKETS.
- Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
THE HANDLES ON THE DESSERT COOLER ARE DIRTY----CLEAN THE HANDLES MORE FREQUENTLY.
|
5/8/2009 | Routine |
- Food Temperature/Time Control
- Hot hold (PHF food not maintained at 135°F or above 3-501.16(1), p 82)
SOME OF THE FOOD IN THE SMALL STEAM WELL IS ABOUT 130 F----MAINTAIN HOT FOOD ABOVE 135 F.
- Warewashing
- Adequate warewashing facilities (No test kit for checking concentration of sanitizer 4-302.14, p 120)
THERE ARE NO TEST PAPERS AVAILABLE FOR CHECKING THE QUATERNARY SANITIZER-----PROVIDE AND USE TEST PAPERS FOR CHECKING THE SANITIZER IN THE RED BUCKETS.
- Plumbing/Water/Sewage
- Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173)
POST THE HAND WASHING SIGN IN THE MEN'S RESTROOM.
- Facility/Equipment Requirements
- Thermometers provided/accurate (Thermometers: inaccurate 4-203.11 & 12, p 107, 4-502.11(B)(C), p 128)
THE THERMOMETER IN THE SALAD COOLER IS INACCURATE-----REPLACE THE THERMOMETER. CHECK COOLER TEMPERATURES FREQUENTLY.
- Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
THE SLICER WAS NOT ADEQUATELY CLEANED AFTER THE LAST USE----MAKE SURE THE SLICER IS THOROUGHLY CLEANED AND SANITIZED AFTER EACH USE.
- Walls, floors, ceiling, lighting (Lights not shielded 6-202.11, p 168)
THERE IS A LIGHT SHIELD MISSING IN THE PREPARATION AREA-----REPLACE THE LIGHT SHIELD.
- Other Operations
- Inside physical facilities designed/maintained (Physical facilities not kept clean, cleaning done to minimize exposure to food 6-501.12, p 176)
THE FLOORS UNDER THE POP BOXES AND UNDER THE SHELVES IN WALK-IN COOLER #2 ARE SOILED-----CLEAN THE FLOOR.
|
1/8/2009 | Routine |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
THE CUT WATERMELON ON THE SALAD BAR IS 50 F. THE SOUR CREAM ON THE TACO BAR IS 55 F-----MAINTAIN COLD FOOD BELOW 41 F.
- Food Source/Handling
- Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
- Facility/Equipment Requirements
- Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
THE LARGE SLICER HAS NOT BEEN CLEANED SINCE IT WAS USED SEVERAL DAYS AGO-----CLEAN AND SANITIZE THE SLICER AFTER EACH USE THEN PROTECT IT FROM RE-CONTAMINATION+++++TWO GRILL SPATULA HANDLES ARE WRAPPED WITH DUCT TAPE-----DISCARD THE SPATULAS AND REPLACE WITH NEW SPATULAS.
- Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
THE SHELVES IN COOLER #2 ARE MOLDY-----CLEAN THE SHELVES MORE FREQUENTLY+++++THE DOOR SEALS, HINGES AND LATCHES OF THE DESSERT COOLER ARE DIRTY/MOLDY-----CLEAN THESE AREAS OF THE COOLER MORE FREQUENTLY.
|
8/22/2008 | Routine |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
THE DESSERTS THAT WERE NOT DIRECTLY ON THE COLD UNIT WERE ABOUT 52 F. KEEP DESSERTS THAT REQUIRE REFIGERATION DIRECTLY ON THE COLD UNIT SO THEY MAINTAIN A TEMPERATURE BELOW 41 F.................THE SOUR CREAM ON THE TACO BAR IS ABOUT 51 F. MAINTAIN SOUR CREAM BELOW 41 F.
- Personnel
- Proper handwashing (Hands & arms, when to wash 2-301.14, p 42)
TWO DISHWASHERS WENT FROM HANDLING DIRTY DISHES TO HANDLING CLEAN DISHES WITH NO HAND WASHING IN BETWEEN. TRAIN AND MONITOR EMPLOYEES REGARDING PROPER HAND WASHING.
- Facility/Equipment Requirements
- Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
THE BIG SLICER AND THE VEGETABLE SLICER ARE NOT CLEAN. FOOD CONTACT EQUIPMENT MUST BE THOROUGHLY CLEANED AND SANITIZED AND THEN PROTECTED FROM CONTAMINATION DURING STORAGE.
- Other Operations
- Adequate pest control (Insect control devices, design, installation 6-202.13, p 169)
LOCATE THE BUG LIGHT SO IT IS NOW ABOVE THE STAINLESS STEEL TABLE. BUG LIGHTS SHALL BE LOCATED SO THEY ARE NOT ABOVE FOOD, FOOD EQUIPMENT, ETC.
|
2/28/2008 | Routine |
- Food Source/Handling
- Approved Source/Sound Condition (Non-compliance with food law 3-201.11, p 48)
Dented cans in the can rack-pie filling.
- Facility/Equipment Requirements
- Non-food contact surfaces (Nonfood-contact surfaces: designed, cleanable 4-202.16, p 107)
The following items need to be cleaned-floor fans, the sides of the oven and grill areas, the handles and doors on the 2 door cooler on line, the counter top under the beverage area,
- Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
- Other Operations
- Inside physical facilities designed/maintained (Maintenance tools not stored properly(so food is not contaminated) 6-501.113, p 179)
|
11/26/2007 | Routine |
- Food Source/Handling
- Approved Source/Sound Condition (Non-compliance with food law 3-201.11, p 48)
Dented cans in the storage area.
- Warewashing
- Mechanical washing/sanitizing (Chemical sanitization (concentration): temp/pH/hardness 4-501.114, p 127)
No sanitizer in the dish machine-corrected on site.
- Facility/Equipment Requirements
- Food contact surfaces (Food contact surfaces, characteristics 4-101.11, p 101)
Some plastic containers are cracked and need to be replaced.
- Non-food contact surfaces (Nonfood-contact surfaces: designed, cleanable 4-202.16, p 107)
The filters need to be cleaned above the grill areas.
- Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
- Other Operations
- Handling/storage/labeling of toxic items (Storage & display, separation 7-301.11, p 187)
Chemicals are stored over food product in the storage area.
- Inside physical facilities designed/maintained (Personal care items, storage 7-209.11, p 187)
Personal purse is stored in the prep area.
|
7/30/2007 | Routine |
| No violation noted during this evaluation. | 10/30/2006 | Routine |
| No violation noted during this evaluation. | 8/8/2005 | Routine |
| No report available. | 11/17/2004 | Routine |
| No report available. | 7/8/2004 | Routine |
| No report available. | 12/2/2003 | Routine |
| No report available. | 5/21/2003 | Pre-Opening |
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