- CO2 tanks unrestrained
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 ...
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable. Replace worn floor tile.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair. Provide cold water pressure at the utility sinkt the waittress station.
Correction: Plumbing system(s) shall be repaired and maintained.
|
03/31/2011 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures. Refrigerate shaved beef after cutting from roticery, do not cover,
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled. Clean the botom shelf in reach-in coolers.
Correction: Clean and sanitize.
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled. Clean walls and ceiling tile where needed. Clean light fixtures where needed. Clean the coat closet.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled. Clean door gaskets on reach-in coolers.
Correction: Clean and sanitize.
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
|
02/17/2011 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures. Refrigerate shaved beef after cutting from roticery, do not cover,
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled. Clean the botom shelf in reach-in coolers.
Correction: Clean and sanitize.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled. Clean walls and ceiling tile where needed. Clean light fixtures where needed. Clean the coat closet.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled. Clean door gaskets on reach-in coolers.
Correction: Clean and sanitize.
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
|
01/20/2011 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures. Refrigerate shaved beef after cutting from roticery, do not cover,
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled. Clean the botom shelf in reach-in coolers.
Correction: Clean and sanitize.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled. Clean walls and ceiling tile where needed. Clean light fixtures where needed. Clean the coat closet.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled. Clean door gaskets on reach-in coolers.
Correction: Clean and sanitize.
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
|
11/30/2010 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures. Refrigerate shaved beef after cutting from roticery, do not cover,
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Food contact surface(s) soiled
Food contact surface(s) soiled. Clean the botom shelf in reach-in coolers.
Correction: Clean and sanitize.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled. Clean walls and ceiling tile where needed. Clean light fixtures where needed. Clean the coat closet.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled. Clean door gaskets on reach-in coolers.
Correction: Clean and sanitize.
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
|
11/24/2010 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures. Refrigerate shaved beef after cutting from roticery, do not cover,
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Food contact surface(s) soiled
Food contact surface(s) soiled. Clean the botom shelf in reach-in coolers.
Correction: Clean and sanitize.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled. Clean walls and ceiling tile where needed. Clean light fixtures where needed. Clean the coat closet.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled. Clean door gaskets on reach-in coolers.
Correction: Clean and sanitize.
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
|
11/18/2010 | Routine |
- CO2 tanks unrestrained (corrected)
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 ...
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled. Clean the floor in hard to reach areas such as behind equip. and in closets. Clean the ceiling vents and panels in front of the hood.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Water pressure (corrected)
Insufficient water pressure at food establishment. Provide more water pressure at the hand sink, cold water.
Correction: Provide sufficient water pressure throughout.
|
08/03/2010 | Recheck |
- CO2 tanks unrestrained
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 ...
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled. Clean the floor in hard to reach areas such as behind equip. and in closets. Clean the ceiling vents and panels in front of the hood.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Water pressure
Insufficient water pressure at food establishment. Provide more water pressure at the hand sink, cold water.
Correction: Provide sufficient water pressure throughout.
|
07/27/2010 | Routine |
- Lighting intensity
Inadequate lighting intensity. Replace non working over head light fixture in the kitchen.
Correction: Provide adequate lighting.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled. Clean and paint kitchen walls, also in the back room.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled. Clean the reach-in cooler in the pantry.
Correction: Clean and sanitize.
|
03/16/2010 | Routine |
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled. Clean and repair walls where needed. In the back room and main kitchen area.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink. Provide hand towels at the hand sink in the back room.
Correction: Provide approved hand drying provisions.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair. Repair the faucett assembly at the utensil sink.
Correction: Plumbing system(s) shall be repaired and maintained.
|
11/17/2009 | Recheck |
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled. Clean and repair walls where needed. In the back room and main kitchen area.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink. Provide hand towels at the hand sink in the back room.
Correction: Provide approved hand drying provisions.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair. Repair the faucett assembly at the utensil sink.
Correction: Plumbing system(s) shall be repaired and maintained.
|
11/10/2009 | Routine |
- CO2 tanks unrestrained (corrected)
- Lighting intensity (corrected)
Inadequate lighting intensity. (Light not working in back chemical storage room)
Location: Chemical room
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, soiled.
Location: Dry storage
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, soiled.
Location: Cook line
- Thermometer, provided (corrected)
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.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean as needed...
Comments: Wire storage shelving in kitchen under rubber matting where plates are stored.
Location: Kitchen
Equipment: Wire shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean as needed...
Comments: Wire storage shelving in kitchen under rubber matting where plates are stored.
Location: Cook line
Equipment: Stove
- Restroom doors open
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
Comments: Self closure not working at this time... door is open...
Location: Womens restroom
|
08/11/2009 | Recheck |
- CO2 tanks unrestrained (corrected on site)
CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: Corrected during inspection
- Lighting intensity
Inadequate lighting intensity. (Light not working in back chemical storage room)
Correction: Provide adequate lighting.
Comments: Back chemical storage room
Location: Chemical room
- Walls, floors, etc/soiled
Physical structure, walls, floors, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean wall area in kitchen by cook line next to stove; Clean floor in the dry storage room as needed.
Location: Dry storage
- Walls, floors, etc/soiled
Physical structure, walls, floors, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean wall area in kitchen by cook line next to stove; Clean floor in the dry storage room as needed.
Location: Cook line
- Thermometer, provided (corrected on site)
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: Jordan reach in cooler in kitchen... Corrected during inspection
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean as needed...
Comments: Wire storage shelving in kitchen under rubber matting where plates are stored; and exterior of stove, some grease build up.
Location: Kitchen
Equipment: Wire shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean as needed...
Comments: Wire storage shelving in kitchen under rubber matting where plates are stored; and exterior of stove, some grease build up.
Location: Cook line
Equipment: Stove
- Restroom doors open
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
Comments: Self closure not working at this time... door is open...
Location: Womens restroom
|
07/28/2009 | Routine |
- Lighting intensity
Inadequate lighting intensity. Repair the light in the back room above the hand sink, also clean the hand sink.
Correction: Provide adequate lighting.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled. Clean the floor along the baseboard in the back room.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled. Clean the nozzles on the soft drink dispenser also clean the reach-in coolers by the back entry.
Correction: Clean and sanitize.
|
03/16/2009 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled. Clean nozzles on drink machine.
Correction: Clean and sanitize.
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods. Cool hot foods in an ice bath prior to ref, cool to 708 F. quickly.
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.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled. Clean the condenser on top of the reach in cooler.
Correction: Clean and sanitize.
|
12/23/2008 | Recheck |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled. Clean nozzles on drink machine.
Correction: Clean and sanitize.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods. Cool hot foods in an ice bath prior to ref, cool to 708 F. quickly.
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.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled. Clean the condenser on top of the reach in cooler.
Correction: Clean and sanitize.
|
12/02/2008 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled. Clean nozzles on drink machine.
Correction: Clean and sanitize.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
- Cooling methods
Food(s) cooling without utilizing proper cooling methods. Cool hot foods in an ice bath prior to ref, cool to 708 F. quickly.
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.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled. Clean the condenser on top of the reach in cooler.
Correction: Clean and sanitize.
|
11/10/2008 | Routine |
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