- 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: Date-mark soups and all other read-to-eat foods. Corrected.
Location: Kitchen (back)
Equipment: Upright cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Knife hung up soiled in knife rack. Clean and sanitize all knives and rack. Ensure rack is taken down and ckeaned regularly. Corrected on site.
Location: Kitchen
Equipment: Knife/utensil rack
- Nonfood contact surface design (corrected)
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: Paint or seal side of under-counter cabinets by trash can, and interiors of undercounter cabinets; particleboard is not smooth, easily cleanable, and non-absorbent.
Location: Kitchen (front)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Ice machine is scheduled to be repaired, per owner.
Location: Kitchen
Equipment: Ice machine
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Coffee packets in plastic drawer units etc under countertop must be 6 inches up.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean mop sink & mop bucket.Clean 3-bay sink thoroughly.Clean stainless steel shelf under microwave.Clean/ dust shelf under prep-table with wheels in back of kitchen.
Location: Kitchen (back)
Equipment: Mop sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean mop sink & mop bucket.Clean 3-bay sink thoroughly.Clean stainless steel shelf under microwave.Clean/ dust shelf under prep-table with wheels in back of kitchen.
Location: Kitchen (back)
Equipment: 3-bay
|
01/27/2011 | Recheck |
- Date marking (corrected on site)
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: Date-mark soups and all other read-to-eat foods. Corrected.
Location: Kitchen (back)
Equipment: Upright cooler
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Knife hung up soiled in knife rack. Clean and sanitize all knives and rack. Ensure rack is taken down and ckeaned regularly. Corrected on site.
Location: Kitchen
Equipment: Knife/utensil rack
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: Paint or seal side of under-counter cabinets by trash can, and interiors of undercounter cabinets; particleboard is not smooth, easily cleanable, and non-absorbent.
Location: Kitchen (front)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Ice machine is scheduled to be repaired, per owner.
Location: Kitchen
Equipment: Ice machine
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Coffee packets in plastic drawer units etc under countertop must be 6 inches up.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean mop sink & mop bucket.Clean 3-bay sink thoroughly.Clean stainless steel shelf under microwave.Clean/ dust shelf under prep-table with wheels in back of kitchen.
Location: Kitchen (back)
Equipment: Mop sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean mop sink & mop bucket.Clean 3-bay sink thoroughly.Clean stainless steel shelf under microwave.Clean/ dust shelf under prep-table with wheels in back of kitchen.
Location: Kitchen (back)
Equipment: 3-bay
|
12/07/2010 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Biscuit gravy at 86 deg F on the stove. Dispose of and reheat all foods to 165 deg F and hold at 135 deg F or above. Note: disposed of at the time of inspection.2. Pulled pork in warmer at 123.8 deg F. Please reheat on stove to 165 deg F and hold at 135 deg F or above.
Location: Kitchen
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Basket of luncheon meat on top of containers in prep top cooler at 50 deg F. Please store inside the cooler.
Location: Kitchen
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: Home use RAID in facility. Please remove and use only approved pesticides.
Location: Kitchen
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Make sure all employees wash hands before putting on gloves.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw eggs over lettuce in 1 door cooler. Please store raw eggs and raw meats below the ready to eat foods.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dirty dish on clean dishes at 2 bay sink. Please remove.2. Please clean panini press
Location: Kitchen
- Hand sink improper usage (corrected)
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: Dirty dishes in hand sink. Remove. Use sink for hand washing only. Do not rinse dishes in hand sink. Must wash - rinse-sanitize all dishes in approved manner. If in continuous use may wash-rinse-sanitize every 4 hours.
Location: Kitchen
- 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: Dirty dishes in hand sink. Remove. Use sink for hand washing only. Do not rinse dishes in hand sink. Must wash - rinse-sanitize all dishes in approved manner. If in continuous use may wash-rinse-sanitize every 4 hours.
Location: Kitchen
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Certification expired Feb of 2010. Please bring a copy of food borne illnes prevention training certificate.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Prep top cutting board is soiled. Please clean.
Location: Kitchen
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Bag of to go containers on the floor. Please store 6 inches off the floor.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: One ceiling tile out over Victory freezer. Please provide.
Location: Kitchen
- Cleaning times (corrected)
Physical structure cleaned at inappropriate time.
Correction: Cleaning shall be done during period(s) when the least amount of food is exposed, such as after closing.
Comments: Kitchen floor is soiled. Please clean. Make sure employees can access the mop sink.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloths on counter. Please store in approved strength sanitizer solution.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Ice machine missing cover plate. Please provide.
Location: Kitchen
- 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: Please clean white shelving below coffee pots.
Location: Kitchen
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Utensil stored in stagnant water. Discontinue
Location: Kitchen
|
06/25/2010 | 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: 1. Biscuit gravy at 86 deg F on the stove. Dispose of and reheat all foods to 165 deg F and hold at 135 deg F or above. Note: disposed of at the time of inspection.2. Pulled pork in warmer at 123.8 deg F. Please reheat on stove to 165 deg F and hold at 135 deg F or above.
Location: Kitchen
- 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: Basket of luncheon meat on top of containers in prep top cooler at 50 deg F. Please store inside the cooler.
Location: Kitchen
- Restricted use pesticides
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: Home use RAID in facility. Please remove and use only approved pesticides.
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Make sure all employees wash hands before putting on gloves.
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw eggs over lettuce in 1 door cooler. Please store raw eggs and raw meats below the ready to eat foods.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dirty dish on clean dishes at 2 bay sink. Please remove.2. Please clean panini press
- Hand sink improper usage
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: Dirty dishes in hand sink. Remove. Use sink for hand washing only. Do not rinse dishes in hand sink. Must wash - rinse-sanitize all dishes in approved manner. If in continuous use may wash-rinse-sanitize every 4 hours.
- 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: Dirty dishes in hand sink. Remove. Use sink for hand washing only. Do not rinse dishes in hand sink. Must wash - rinse-sanitize all dishes in approved manner. If in continuous use may wash-rinse-sanitize every 4 hours.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Certification expired Feb of 2010. Please bring a copy of food borne illnes prevention training certificate.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Prep top cutting board is soiled. Please clean.
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Bag of to go containers on the floor. Please store 6 inches off the floor.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: One ceiling tile out over Victory freezer. Please provide.
- Cleaning times
Physical structure cleaned at inappropriate time.
Correction: Cleaning shall be done during period(s) when the least amount of food is exposed, such as after closing.
Comments: Kitchen floor is soiled. Please clean. Make sure employees can access the mop sink.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloths on counter. Please store in approved strength sanitizer solution.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Ice machine missing cover plate. Please provide.
- 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: Please clean white shelving below coffee pots.
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Utensil stored in stagnant water. Discontinue
|
06/18/2010 | Routine |
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Single service items on the floor. Please store 6 inches off the floor.
|
01/22/2010 | Routine |
| No violation noted during this evaluation. | 09/28/2009 | Routine |
| No violation noted during this evaluation. | 03/10/2009 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Prep top cooler is at 47-48°F . Please repair to hold foods at 41° F or below. Note: Turned cooler down inside. please check in 1 hour to make sure cooler is going down in temperature.
- 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: Please make sure thermometers are clearly visible in coolers.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Please make sure hand sink has paper towels.
|
03/03/2009 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Eggs cooked at room temperature at 112 deg F. Must hold at 135 deg F or above or at 41 deg F or below. May use time in lue of temperature. Must write disposal time on container and dispose of any potentially hazardous foods not used up within 4 hours.
Location: Kitchen
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats in kitchen area and by ice machine. Exterminate.
Location: Kitchen
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: Side door open. Please keep closed or provide screen door to prevent pest entry.
Location: Sales floor
- Wiping cloths / no other purpose (corrected)
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: Cloth towels lining shelving. Please discontinue. Clean shelving as needed.
Location: Kitchen
- Nonfood contact surface design (corrected)
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: Wood shelf below ice machine. Please provide smooth, non absorbent, easily cleanable, NSF approved equipment for kitchen.
Location: Kitchen
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: new ice machine draining on floor. Please make sure ice machine drains to proper floor drain.
Location: Kitchen
|
09/03/2008 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Eggs cooked at room temperature at 112 deg F. Must hold at 135 deg F or above or at 41 deg F or below. May use time in lue of temperature. Must write disposal time on container and dispose of any potentially hazardous foods not used up within 4 hours.
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats in kitchen area and by ice machine. Exterminate.
- Open doors and windows (corrected on site)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: Side door open. Please keep closed or provide screen door to prevent pest entry.
- Wiping cloths / no other purpose
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: Cloth towels lining shelving. Please discontinue. Clean shelving as needed.
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: Wood shelf below ice machine. Please provide smooth, non absorbent, easily cleanable, NSF approved equipment for kitchen.
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: new ice machine draining on floor. Please make sure ice machine drains to proper floor drain.
|
08/26/2008 | Routine |
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