- Sanitizer criteria (corrected on site)
Sanitizer does not meet the requirements in 21 CFR 178.1010 including maximum concentration levels.
Correction: Provide only approved chemical sanitizer(s) at proper concentration levels.
Comments: Quats sanitizer concentration at 3 bay sink, and in-place sanitizer containers at over 500ppm. Additional water added to bring sanitizer concentration down to 200/300ppm. Corrected during inspection
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11/13/2014 | Routine |
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Peeling paint on ceiling in several locations in dish machine area.
Location: Dish machine area
- Walls, floors, etc/soiled
Physical structure, walls, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean wall area around chemical storage container on wall, dish machine area of kitchen.
Location: Dish machine area
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06/27/2014 | Routine |
| No violation noted during this evaluation. | 02/10/2014 | Routine |
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Location: Three bay area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, soiled.
Location: Dish machine area
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Location: Dish machine area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Location: Kitchen
Equipment: Walk in cooler
|
11/25/2013 | Recheck |
- 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: A few bowls and pots on storage shelf in kitchen. Corrected during inspection
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Repair/re-paint wall surface in kitchen by 3 bay sink area so wall surface is in a smooth easily cleanable condition.
Location: Three bay area
- Walls, floors, etc/soiled
Physical structure, walls, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean wall area at dish machine/drain board area.
Location: Dish machine area
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Old silicone seal at dish machine drain board is soiled, loose, and pulling away from the wall... drain board needs to be re-sealed to the wall.
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean dust from ceiling of walk in cooler around cooling fan unit.
Location: Kitchen
Equipment: Walk in cooler
|
10/24/2013 | Routine |
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
|
10/24/2013 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler, or provide updated certification information.
Comments: Current food handler certification has expired...
|
09/09/2013 | Recheck |
- Eating, drinking, smoking (corrected)
Employee(s) eating, in food service, prep area(s).
Location: Prep area
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Location: Kitchen
Equipment: Hand sink
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Location: Dish machine area
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler, or provide updated certification information.
Comments: Current food handler certification has expired...
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Location: Prep area
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Location: Dish machine area
Equipment: Hand sink
|
07/11/2013 | Recheck |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, in food service, prep area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Corrected during inspection....
Location: Prep area
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Need to have hand sinks stocked with hand soap when kitchen is in operation for proper hand washing. Corrected during inspection
Location: Kitchen
Equipment: Hand sink
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Need to have hand sinks stocked with hand soap when kitchen is in operation for proper hand washing. Corrected during inspection
Location: Dish machine area
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler, or provide updated certification information.
Comments: Current food handler certification has expired... Expiration date of .2/5/2013.
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Corrected during inspection
Location: Prep area
Equipment: Hand sink
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Corrected during inspection
Location: Dish machine area
Equipment: Hand sink
|
06/12/2013 | 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. Store raw eggs below other food items in the walk in cooler.
Comments: Containers of raw eggs on shelving above other foods in the walk in cooler. Corrected during inspection
Location: Kitchen
Equipment: Walk in cooler
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not at proper concentration, for in-place sanitizer, manual. (100ppm)
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions. At least 200ppm quats for in-place sanitizer.
Comments: Corrected during inspection
Location: Prep area
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly. (Observed on prep table in kitchen)
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Corrected during inspection
Location: Prep area
- Plumbing system/ repair (Non-Critical) (corrected on site)
Plumbing system(s) not maintained in good repair. (Leak at faucet of 2 bay sink)
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repairs in progress at the time of this inspection.
Location: Kitchen
Equipment: 2-bay
|
04/25/2013 | Illness Complaint |
- Walls, floors, etc/soiled
Physical structure, floor/ wall soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean wall area above drainboard of dish machine; Routine floor cleaning in utility room around mop sink.
Location: Dish machine area
- Walls, floors, etc/soiled
Physical structure, floor/ wall soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean wall area above drainboard of dish machine; Routine floor cleaning in utility room around mop sink.
Location: Utility room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Surface clean and sanitize plastic transport food cart.
Location: Prep area
Equipment: Rolling cart
|
02/11/2013 | Routine |
- 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: A few items needed to be inverted on the utensil storage rack.... Corrected during inspection
Location: Kitchen
|
10/22/2012 | Routine |
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable. (Surface rust on small metal storage table located near 3 bay sink area of kitchen)
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. (Paint/resurface as needed)
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. (Minor leak at 3 bay sink faucet)
Location: Kitchen
Equipment: 3-bay
|
06/22/2012 | Routine |
- Cooling time (corrected on site)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Corrective action initiated.... Container of ground turkey meat moved to the walk in freezer to improve cool down rate. Turkey meat was cooked earlier this morning and put into the walk in cooler for cooling.
Location: Walk-in cooler
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly. (Wiping towel on drain board of 2 bay sink)
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Corrected during inspection
Location: Kitchen
|
02/14/2012 | Routine |
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