- Personnel
- Proper handwashing (Engaging in activities that contaminate the hands 2-301.14(I), p 42)
An employee was observed repeatedly engaging in activities (touching face, touching clothing) that contaminate the hands without washing hands prior to handling food. Employees must wash hands after engaging in activities that contaminate hands. Employees must be educated as to when hands must be washed and to try not to unnecessarily contaminate hands.
- Good hygienic practices (Eating, drinking or using tobacco 2-401.11, p 45)
1) Two employees were observed wearing watches while preparing foods. The only jewelry that can be worn is one plain band such as a wedding band. 2) Two open beverage containers were observed in the kitchen. Employee beverages must be in closed containers to prevent mouth to hand contamination.
- Good hygienic practices (Jewelry prohibitions 2-303.11, p 44)
- Food Source/Handling
- Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
Most items were datemarked, but some types of ready-to-eat potentially hazardous foods were not datemarked. Milk, chocolate milk, orange juice, and cream pie were observed in the service area that were not datemarked. All ready-to-eat potentially hazardous foods must be datemarked on the day opened/prepared and used within seven days or be discarded.
- Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
Boxes of food were observed in the walk-in freezer. Food must be stored at least 6 inches off the ground to prevent contamation and allow for cleaning.
- Handling of ready-to-eat foods (No direct bare hand contact with ready-to-eat foods 3-301.11, p 59)
An employee was observed handling ready-to-eat foods (orange slices and toast) with bare hands. No bare hand contact is allowed for ready-to-eat foods. Use gloves, tongs, or deli-tissue on all ready-to-eat foods.
- Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
Raw animal foods not adequately separated from precooked or ready-to-eat foods during storage/preparation/holding/display. Raw ground beef patties was stored above cooked potatoes and sauces. Raw meat must never be stored above ready-to-eat foods or foods of plant origin.
- Facility/Equipment Requirements
- Equipment adequate to maintain temperature (Cold & hot holding equip, inadequate in number & design 4-301.11, p 117)
The upright steel refrigerator next to mop sink was not operational at the time of inspection. The unit was not being used. According to owner, repairman has been called. Unit must be repaired or removed.
- Non-food contact surfaces (Equip. openings, closures & deflectors 4-204.12, p 108)
The walk-in freezer door does not shut tightly (door is located in cooler). The seal on the door must be replaced. According to owner, repairman was called prior to inspection.
- Other Operations
- Inside physical facilities designed/maintained (No dressing rooms, lockers or suitable facilities provided for employees 6-305.11, p 175)
Employee's personal items (shoes and clothing) were observed in an area were food and equipment were stored. Provide a separate area for employee's personal items.
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7/30/2010 | Routine |
- Facility/Equipment Requirements
- Non-food contact surfaces (Equipment: location/installation/repair/adjustment 4-401.11, 4-402.11, 4-501.11, p 121-123)
The seal on the reach-in cooler is in poor condition and needs replaced. According to owner, the seal has been ordered. Cooler is maintaining proper temperature.
- Walls, floors, ceiling, lighting (Materials characteristics for floors, walls, & ceilings 6-101.11, p 165)
The ceiling in the back storage area has a hole in it. The hole must be covered to prevent contamination of food and single-serve items.
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6/15/2010 | Pre-Opening |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
The walk-in freezer, the Traulsen reach-in freezer and steel cooler by ice machine were not operational during the inspection. The facility currently has no ability to keep frozen foods frozen. The equipment must be operational prior to opening. If equipment cannot be repaired, it must be removed.
- Food Source/Handling
- Labeling (Food not properly labeled 3-602.11, p 93 IAC 481-31.5)
A container of flour in the storage room was not labeled. Foods that are not easily identifiable, such as flour and sugar, should be labeled with common name of the food.
- Plumbing/Water/Sewage
- Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173)
Handwashing signs were not posted at any of the handwashing sinks. All handwashing sinks must have a sign stating "food employees must wash hands." Given handwashing signs.
- Facility/Equipment Requirements
- Walls, floors, ceiling, lighting (Materials characteristics for floors, walls, & ceilings 6-101.11, p 165)
The ceiling in the back storage area has a hole in it. The hole must be covered to prevent contamination of food and single-serve items.
- Other Operations
- Consumer advisory posted (Consumer advisory: menu does not identify foods served raw or undercooked with an asterisk and disclosure of potential risk of consumption in undercooked form 3-603.11(B), pg 95)
The menu includes a consumer advisory, but does not identify which foods may be served raw or undercooked. Indentify which foods may be served raw or undercooked.
- Smoking area: designated/posted (Smoking prohibitions in public buildings: signs posted, ashtrays present, smoking observed. IAC 641-153)
The official no smoking signs must be posted at all entrances. Given no smoking signs.
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6/8/2010 | Pre-Opening |
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