| No violation noted during this evaluation. | 11/11/2014 | Non-Illness Complaint |
- Improper storage location (corrected on site)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: 10/13/2014: DO NOT STORE EQUIPMENT SPRAYER AT DISH MACHINE IN BUCKET OF WATER HOLDING SOILED SILVERWARE. HANG SPRAYER BETWEEN USES. CORRECTED DURING INSPECTION.
Location: Dish machine area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 10/13/2014: CLEAN AND SANITIZE FLOOR DRAIN IN FRONT OF MAIN ICE MACHINE.
Location: Dry storage
- Food storage (corrected on site)
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: 10/13/2014: PARTIALLY COVER FOOD ITEMS WHILE COOLING IN WALK-IN COOLER. VENT TO ALLOW HEAT TO ESCAPE. CORRECTED DURING INSPECTION.
Location: Walk-in cooler
|
10/13/2014 | Routine |
| No violation noted during this evaluation. | 07/29/2014 | Non-Illness Complaint |
- 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: 5/13/2014: HOLD BULK BUTTER AND CARRY-OUT CUPS OF BUTTER IN SECONDARY CONTAINER WITH ENOUGH ICE IN SECONDARY CONTAINER TO SURROUND THE SMALLER CONTAINERS OF BUTTERS. SUGGEST USING METAL PANS INSTEAD OF PLASTIC. FILL CONTAINER OF CARRY-OUT BUTTERS HALF-WAY.
Location: Wait staff area
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 5/13/2014: EMPLOYEE WASHING DISHES/EQUIPMENT MUST WASH HANDS AFTER HANDLING SOILED EQUIPMENT AND BEFORE HANDLING SANITIZED EQUIPMENT. EMPLOYEE MUST WASH HANDS AFTER GOING OUTSIDE, BEFORE RETURNING TO WORK STATION AND PERFORMING TASKS.
- 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: 5/13/2014: DO NOT ADD SOAP TO IN-PLACE SANITIZER SOLUTION IN WAIT STAFF AREA.
Location: Wait staff area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 5/13/2014: EMPLOYEE AT DISH MACHINE IS STORING THE EQUIPMENT SPRAYER IN A BUCKET FULL OF WATER WHEN NOT USING SPRAYER. BUCKET IS USED TO SOAK SOILED UTENSILS. DO NOT STORE SPRAYER IN SOILED WATER.
Location: Dish machine area
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: 5/13/2014: EMPLOYEES MUST WEAR HAIR RESTRAINTS IN KITCHEN AND AREAS WHERE FOOD IS STORED, HANDLED AND PREPARED. EMPLOYEES MAY WEAR HATS OR HAIR NETS. DISCUSSED WITH EMPLOYEES.
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 5/13/2014: STORE TEA SPOONS WITH HANDLE UP, LIP-MOUTH CONTACT SURFACE DOWN. GRAB UTENSILS BY HANDLE ONLY.
Location: Wait staff area
|
05/20/2014 | Non-Illness Complaint 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: 5/13/2014: HOLD BULK BUTTER AND CARRY-OUT CUPS OF BUTTER IN SECONDARY CONTAINER WITH ENOUGH ICE IN SECONDARY CONTAINER TO SURROUND THE SMALLER CONTAINERS OF BUTTERS. SUGGEST USING METAL PANS INSTEAD OF PLASTIC. FILL CONTAINER OF CARRY-OUT BUTTERS HALF-WAY.
Location: Wait staff area
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 5/13/2014: EMPLOYEE WASHING DISHES/EQUIPMENT MUST WASH HANDS AFTER HANDLING SOILED EQUIPMENT AND BEFORE HANDLING SANITIZED EQUIPMENT. EMPLOYEE MUST WASH HANDS AFTER GOING OUTSIDE, BEFORE RETURNING TO WORK STATION AND PERFORMING TASKS.
- 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: 5/13/2014: DO NOT ADD SOAP TO IN-PLACE SANITIZER SOLUTION IN WAIT STAFF AREA.
Location: Wait staff area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 5/13/2014: EMPLOYEE AT DISH MACHINE IS STORING THE EQUIPMENT SPRAYER IN A BUCKET FULL OF WATER WHEN NOT USING SPRAYER. BUCKET IS USED TO SOAK SOILED UTENSILS. DO NOT STORE SPRAYER IN SOILED WATER.
Location: Dish machine area
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: 5/13/2014: EMPLOYEES MUST WEAR HAIR RESTRAINTS IN KITCHEN AND AREAS WHERE FOOD IS STORED, HANDLED AND PREPARED. EMPLOYEES MAY WEAR HATS OR HAIR NETS. DISCUSSED WITH EMPLOYEES.
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 5/13/2014: STORE TEA SPOONS WITH HANDLE UP, LIP-MOUTH CONTACT SURFACE DOWN. GRAB UTENSILS BY HANDLE ONLY.
Location: Wait staff area
|
05/13/2014 | Non-Illness Complaint |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage 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: 4/10/2014: STORE EMPLOYEE DRINKS AWAY FROM FOOD STORAGE, HANDLING AND PREPERATION. CURRENTLY, EMPLOYEE DRINK IS SITTING ON PREP TABLE WHILE FOOD PREP IS OCCURING.
Location: Prep area
Equipment: Prep table
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: 4/10/2014: POTENTIALLY HAZARDOUS FOOD ITEMS HELD LONGER THEN 24 HOURS DO NOT HAVE A 7 DAY DATEMARK ON THEM. DATEMARK COOKED BEEF, SLICED POTATOES, TUNA SALAD, ETC.
Location: Walk-in cooler
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
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.
Comments: 4/10/2014: COOL COOKED POTATOES BY FOLLOWING PROPER METHODS. DIVIDE INTO SHALLOW PANS, USE SMALLER PORTIONS, PLACE IN AN ICE BATH OR BY ADDING ICE AS AN INGREDIENT. SLICED POTATOES COOLING IN WALK-IN COOLER WITH PLASTIC WRAP SEALING THE CONTAINER.
Location: Walk-in cooler
- Thermometer, provided (corrected)
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: 4/10/2014: PROVIDE THERMOMETERS IN DESSERT CASES FOR MONITORING TEMPERATURE AT THE FRONT COUNTER.
Location: Service counter
Equipment: Reach in cooler
- Thermometer, provided (corrected)
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: 4/10/2014: PROVIDE THERMOMETERS IN DESSERT CASES FOR MONITORING TEMPERATURE AT THE FRONT COUNTER.
Location: Service counter
Equipment: Reach in cooler
|
04/16/2014 | Recheck |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage 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: 4/10/2014: STORE EMPLOYEE DRINKS AWAY FROM FOOD STORAGE, HANDLING AND PREPERATION. CURRENTLY, EMPLOYEE DRINK IS SITTING ON PREP TABLE WHILE FOOD PREP IS OCCURING.
Location: Prep area
Equipment: Prep table
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: 4/10/2014: POTENTIALLY HAZARDOUS FOOD ITEMS HELD LONGER THEN 24 HOURS DO NOT HAVE A 7 DAY DATEMARK ON THEM. DATEMARK COOKED BEEF, SLICED POTATOES, TUNA SALAD, ETC.
Location: Walk-in cooler
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
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.
Comments: 4/10/2014: COOL COOKED POTATOES BY FOLLOWING PROPER METHODS. DIVIDE INTO SHALLOW PANS, USE SMALLER PORTIONS, PLACE IN AN ICE BATH OR BY ADDING ICE AS AN INGREDIENT. SLICED POTATOES COOLING IN WALK-IN COOLER WITH PLASTIC WRAP SEALING THE CONTAINER.
Location: Walk-in cooler
- 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: 4/10/2014: PROVIDE THERMOMETERS IN DESSERT CASES FOR MONITORING TEMPERATURE AT THE FRONT COUNTER.
Location: Service counter
Equipment: Reach in cooler
- 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: 4/10/2014: PROVIDE THERMOMETERS IN DESSERT CASES FOR MONITORING TEMPERATURE AT THE FRONT COUNTER.
Location: Service counter
Equipment: Reach in cooler
|
04/10/2014 | Routine |
| No violation noted during this evaluation. | 02/26/2014 | Illness Complaint |
- 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: TWO SMALL ROACHES FOUND NEAR THE MAIN ICE MACHINE. CLEAN AND SANITIZE AREA AND REMOVE INSECTS. CONTACT PEST CONTROL SERVICES FOR AGGRESSIVE TREATMENT. HAVE TECHNICIAN PERFORM THOROUGH INSPECTION OF FACILITY. 12/13/2013: NO ROACHES FOUND IN FACILITY.
Location: Kitchen (back)
|
12/13/2013 | Non-Illness Complaint Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: TWO SMALL ROACHES FOUND NEAR THE MAIN ICE MACHINE. CLEAN AND SANITIZE AREA AND REMOVE INSECTS. CONTACT PEST CONTROL SERVICES FOR AGGRESSIVE TREATMENT. HAVE TECHNICIAN PERFORM THOROUGHLY INSPECTION OF FACILITY.
Location: Kitchen (back)
|
12/06/2013 | Non-Illness Complaint |
- 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: SLICED HAM TESTING AT 47 DEGREES FAHRENHEIT IN COOLER DRAWER. ADJUST COOLER TO MAINTAIN FOOD TEMPERATURES AT 41 DEGREES FAHRENHEIT.
Location: Cook line
Equipment: Cooler drawers
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEES MUST WASH HANDS BETWEEN HANDLING SOILED DISHES AND SANITIZED DISHES AT DISH MACHINE.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHT BULB IN WALK-IN FREEZER.
Location: Walk-in freezer
- 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: ICE CREAM SCOOP STORED IN CONTAINER OF STAGNANT WATER. WASH AND SANITIZE SCOOP. PLACE SCOOP IN DIPPER WELL WITH WATER RUNNING.
Location: Wait staff area
Equipment: Ice cream freezer
|
11/08/2013 | 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: SLICED HAM TESTING AT 47 DEGREES FAHRENHEIT IN COOLER DRAWER. ADJUST COOLER TO MAINTAIN FOOD TEMPERATURES AT 41 DEGREES FAHRENHEIT.
Location: Cook line
Equipment: Cooler drawers
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEES MUST WASH HANDS BETWEEN HANDLING SOILED DISHES AND SANITIZED DISHES AT DISH MACHINE.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHT BULB IN WALK-IN FREEZER.
Location: Walk-in freezer
- 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: ICE CREAM SCOOP STORED IN CONTAINER OF STAGNANT WATER. WASH AND SANITIZE SCOOP. PLACE SCOOP IN DIPPER WELL WITH WATER RUNNING.
Location: Wait staff area
Equipment: Ice cream freezer
|
11/01/2013 | Routine |
| No violation noted during this evaluation. | 08/28/2013 | Non-Illness Complaint |
- 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: 1. HAM AND TURKEY IN COOLING DRAWERS TESTING AT 52 DEGREES FAHRENHEIT. DISCARD FOOD. MAINTAIN FOOD TEMPERATURE AT 41 DEGREES OR BELOW. KEEP DRAWERS CLOSED WHEN NOT IN USE. HAVE UNIT SERVICED. 2. SOUR CREAM AND COLESLAW IN COLD-TOP COOLER, WAIT STAFF AREA, IS TESTING AT 47 DEGREES FAHRENHEIT. DISCARD FOOD. MAINTAIN FOOD TEMPERATURE AT 41 DEGREES FAHRENHEIT. HAVE COOLER SERVICED. KEEP LID CLOSED WHEN NOT IN USE.
Location: Cook line
Equipment: Cooler drawers
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: SILVERWARE BEING HANDLED WITH BARE HANDS AFTER SANITIZING. LIP-MOUTH CONTACT SURFACES ARE BEING CONTAMINATED. WEAR GLOVES (WASH HANDS FIRST) WHEN HANDLING SILVERWARE.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHT BULB IN WALK-IN FREEZER. UNABLE TO SEE FOOD ITEMS ON SHELVES.
Location: Walk-in freezer
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET WIPING CLOTHS LAYING AROUND ON CUTTING BOARDS AND FOOD PREP AREAS. WET CLOTHS MUST BE STORED IN IN-PLACE SANITIZER BUCKET WHEN NOT IN USE OR PLACE CLOTHS IN SOILED LINEN STORAGE.
Location: Cook line
- Thermometer, provided (corrected)
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: PLACE THERMOMETERS IN EACH COLD HOLDING DRAWER ON COOK LINE.
Location: Cook line
Equipment: Cooler drawers
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: COVER ALL FOOD ITEMS WHEN IN STORAGE. CORNERS OF CONTAINERS MAY BE OPEN WHEN COOLING FOODS.
Location: Cook line
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: COVER ALL FOOD ITEMS WHEN IN STORAGE. CORNERS OF CONTAINERS MAY BE OPEN WHEN COOLING FOODS.
Location: Walk-in cooler
|
08/15/2013 | 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: 1. HAM AND TURKEY IN COOLING DRAWERS TESTING AT 52 DEGREES FAHRENHEIT. DISCARD FOOD. MAINTAIN FOOD TEMPERATURE AT 41 DEGREES OR BELOW. KEEP DRAWERS CLOSED WHEN NOT IN USE. HAVE UNIT SERVICED. 2. SOUR CREAM AND COLESLAW IN COLD-TOP COOLER, WAIT STAFF AREA, IS TESTING AT 47 DEGREES FAHRENHEIT. DISCARD FOOD. MAINTAIN FOOD TEMPERATURE AT 41 DEGREES FAHRENHEIT. HAVE COOLER SERVICED. KEEP LID CLOSED WHEN NOT IN USE.
Location: Cook line
Equipment: Cooler drawers
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: SILVERWARE BEING HANDLED WITH BARE HANDS AFTER SANITIZING. LIP-MOUTH CONTACT SURFACES ARE BEING CONTAMINATED. WEAR GLOVES (WASH HANDS FIRST) WHEN HANDLING SILVERWARE.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHT BULB IN WALK-IN FREEZER. UNABLE TO SEE FOOD ITEMS ON SHELVES.
Location: Walk-in freezer
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET WIPING CLOTHS LAYING AROUND ON CUTTING BOARDS AND FOOD PREP AREAS. WET CLOTHS MUST BE STORED IN IN-PLACE SANITIZER BUCKET WHEN NOT IN USE OR PLACE CLOTHS IN SOILED LINEN STORAGE.
Location: Cook line
- 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: PLACE THERMOMETERS IN EACH COLD HOLDING DRAWER ON COOK LINE.
Location: Cook line
Equipment: Cooler drawers
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: COVER ALL FOOD ITEMS WHEN IN STORAGE. CORNERS OF CONTAINERS MAY BE OPEN WHEN COOLING FOODS.
Location: Cook line
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: COVER ALL FOOD ITEMS WHEN IN STORAGE. CORNERS OF CONTAINERS MAY BE OPEN WHEN COOLING FOODS.
Location: Walk-in cooler
|
07/25/2013 | Routine |
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE DID NOT WASH HANDS APON ENTERING THE KITCHEN AFTER USING THE RESTROOM. HANDS ARE TO BE WASHED TWICE IN THIS SITUATION. HANDS ARE ALWAYS TO BE WASHED WHEN ENTERING THE KITCHEN. DISCUSSED WITH EMPLOYEE.
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: CORRECTED ON SIGHT.
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: CORRECTED ON SIGHT. FOOD ITEMS IN REACH-N COOLERS ALONG COOKLINE ARE NOT COVERED. COVER FOOD CONTAINERS WHEN NOT IN USE.
Location: Cook line
- 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: CORRECTED ON SIGHT. ICE CREAM SCOOP STORED IN DIPPER WELL WITHOUT RUNNING WATER. MAINTAIN RUNNING WATER FOR ICE CREAM SCOOP STORAGE.
Location: Wait staff area
Equipment: Ice cream freezer
|
05/09/2013 | Recheck |
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE DID NOT WASH HANDS APON ENTERING THE KITCHEN AFTER USING THE RESTROOM. HANDS ARE TO BE WASHED TWICE IN THIS SITUATION. HANDS ARE ALWAYS TO BE WASHED WHEN ENTERING THE KITCHEN. DISCUSSED WITH EMPLOYEE.
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: CORRECTED ON SIGHT.
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: CORRECTED ON SIGHT. FOOD ITEMS IN REACH-N COOLERS ALONG COOKLINE ARE NOT COVERED. COVER FOOD CONTAINERS WHEN NOT IN USE.
Location: Cook line
- 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: CORRECTED ON SIGHT. ICE CREAM SCOOP STORED IN DIPPER WELL WITHOUT RUNNING WATER. MAINTAIN RUNNING WATER FOR ICE CREAM SCOOP STORAGE.
Location: Wait staff area
Equipment: Ice cream freezer
|
05/02/2013 | Routine |
- 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: EMPLOYEE LEFT COOK LINE WITH GLOVES ON. DID NOT WASH HANDS AND PUT ON A NEW SET OF GLOVES WHEN RETURNING.
- 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: STORE SOUP SPOONS WITH HANDLES UP.
Location: Expo line
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHT BULB IN WALK-IN COOLER.
Location: Walk-in cooler
|
02/07/2013 | Recheck |
- 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: EMPLOYEE LEFT COOK LINE WITH GLOVES ON. DID NOT WASH HANDS AND PUT ON A NEW SET OF GLOVES WHEN RETURNING.
- 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: STORE SOUP SPOONS WITH HANDLES UP.
Location: Expo line
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHT BULB IN WALK-IN COOLER.
Location: Walk-in cooler
|
01/31/2013 | Routine |
| No violation noted during this evaluation. | 01/04/2013 | Non-Illness Complaint |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: OWNER ADMITTED TO INSECT ISSUE. OWNER CHANGED PEST CONTROL SERVICE PROVIDERS AND FACILITY IS ON AN AGGRESSIVE TREATMENT SCHEDULE NOW. REVIEWED CONTRACT. 12/13/2012: NO EVIDENCE OF INSECT ISSUE. AGRESSIVE TREATMENT STILL IN PROGRESS.
Location: Kitchen
|
12/13/2012 | Non-Illness Complaint Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: OWNER ADMITTED TO INSECT ISSUE. OWNER CHANGED PEST CONTROL SERVICE PROVIDERS AND FACILITY IS ON AN AGGRESSIVE TREATMENT SCHEDULE NOW. REVIEWED CONTRACT.
Location: Kitchen
|
12/05/2012 | Non-Illness Complaint |
- 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: N-PLACE SANITIZER TESTING AT 0 PPM. MAINTAIN BETWEEN 200-400 PPM.
Location: Cook line
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: SCHEDULE EXAM FOR CERTIFIED FOOD HANDLER CERTIFICATE. 11/26/2012: EXAM SCHEDULED JANUARY 2013.
- 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: STORE SOUP SPOONS WITH HANDLES UP, PREVENTING CONTAMINATION OF LIP-MOUTH CONTACT SURFACE.
Location: Expo line
- 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: SCOOP FOR BUTTER STORED IN CONTAINER OF STAGNANT WATER. STORE SCOOP IN DIPPER WELL OR DRY CONTAINER WITH NO WATER.
Location: Expo line
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11/26/2012 | Recheck |
- 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: N-PLACE SANITIZER TESTING AT 0 PPM. MAINTAIN BETWEEN 200-400 PPM.
Location: Cook line
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: SCHEDULE EXAM FOR CERTIFIED FOOD HANDLER CERTIFICATE.
- 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: STORE SOUP SPOONS WITH HANDLES UP, PREVENTING CONTAMINATION OF LIP-MOUTH CONTACT SURFACE.
Location: Expo line
- 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: SCOOP FOR BUTTER STORED IN CONTAINER OF STAGNANT WATER. STORE SCOOP IN DIPPER WELL OR DRY CONTAINER WITH NO WATER.
Location: Expo line
|
11/12/2012 | Recheck |
- 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: N-PLACE SANITIZER TESTING AT 0 PPM. MAINTAIN BETWEEN 200-400 PPM.
Location: Cook line
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: SCHEDULE EXAM FOR CERTIFIED FOOD HANDLER CERTIFICATE.
- 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: STORE SOUP SPOONS WITH HANDLES UP, PREVENTING CONTAMINATION OF LIP-MOUTH CONTACT SURFACE.
Location: Expo line
- 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: SCOOP FOR BUTTER STORED IN CONTAINER OF STAGNANT WATER. STORE SCOOP IN DIPPER WELL OR DRY CONTAINER WITH NO WATER.
Location: Expo line
|
11/02/2012 | Recheck |
- Chemical sanitizer concentration (corrected on site)
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: N-PLACE SANITIZER TESTING AT 0 PPM. MAINTAIN BETWEEN 200-400 PPM.
Location: Cook line
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: SCHEDULE EXAM FOR CERTIFIED FOOD HANDLER CERTIFICATE.
- Single Service/Equipment storage (corrected on site)
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: STORE SOUP SPOONS WITH HANDLES UP, PREVENTING CONTAMINATION OF LIP-MOUTH CONTACT SURFACE.
Location: Expo line
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: SCOOP FOR BUTTER STORED IN CONTAINER OF STAGNANT WATER. STORE SCOOP IN DIPPER WELL OR DRY CONTAINER WITH NO WATER.
Location: Expo line
|
10/26/2012 | Routine |
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEES MUST WASH HANDS BEFORE PUTTING ON GLOVES
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: PLEASE DO NOT WRAP COOKED BACON IN CLOTH TOWELS. USE SINGLE-USE PAPER TOWELS
Location: Cook line
- 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: EMPLOYEE RINSED CLOTH TOWEL IN HANDSINK (WAITSTAFF AREA)
Location: Wait staff area
Equipment: Hand sink
- 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: SANITIZER CONCENTRATION IN WAITSTAFF AREA WAS TOO HIGH
Location: Wait staff area
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE CELL PHONE ON PREP TABLE. PLEASE STORE PERSONAL ITEMS BELOW OR SEPARATE FROM FOOD PREP AREAS
Location: Cook line
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: PLEASE REMOVE CARDBOARD FROM FLOOR
Location: Cook line
|
07/31/2012 | Recheck |
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEES MUST WASH HANDS BEFORE PUTTING ON GLOVES
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: PLEASE DO NOT WRAP COOKED BACON IN CLOTH TOWELS. USE SINGLE-USE PAPER TOWELS
Location: Cook line
- 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: EMPLOYEE RINSED CLOTH TOWEL IN HANDSINK (WAITSTAFF AREA)
Location: Wait staff area
Equipment: Hand sink
- 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: SANITIZER CONCENTRATION IN WAITSTAFF AREA WAS TOO HIGH
Location: Wait staff area
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE CELL PHONE ON PREP TABLE. PLEASE STORE PERSONAL ITEMS BELOW OR SEPARATE FROM FOOD PREP AREAS
Location: Cook line
- Floors, walls, ceilings cleanability (corrected on site)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: PLEASE REMOVE CARDBOARD FROM FLOOR
Location: Cook line
|
07/24/2012 | Routine |
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage 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: OPEN EMPLOYEE BEVERAGE ON MAKE TABLE.
Location: Kitchen
Equipment: Make table cooler
- 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: UTENSIL IN HANDSINK.
Location: Kitchen
Equipment: Hand sink
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: SET OF KEYS ON MAKE TABLE. PLEASE STORE PERSONAL ITEMS SEPARATE FROM FOOD AND FOOD PREPARATION AREAS.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: PLEASE CLEAN FLOOR BETWEEN LARGE WHITE FREEZER AND COOK LINE EQUIPMENT
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: LARGE AMOUNT OF ICE BUILD UP ON WALK-IN FREEZER CONDENSER.
Location: Walk-in freezer
- 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: BOXES OF DRY GOODS ON FLOOR IN DRY STORAGE ROOM. PLEASE STORE 6 INCHES OFF THE FLOOR.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN AROUND BREAD/ROLL DRAWERS
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: PLEASE STORE BULK FOOD SCOOPS WITH THEIR HANDLES UP AND OUT OF THE FOOD
Location: Kitchen
|
03/27/2012 | Recheck |
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage 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: OPEN EMPLOYEE BEVERAGE ON MAKE TABLE.
Location: Kitchen
Equipment: Make table cooler
- 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: UTENSIL IN HANDSINK.
Location: Kitchen
Equipment: Hand sink
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: SET OF KEYS ON MAKE TABLE. PLEASE STORE PERSONAL ITEMS SEPARATE FROM FOOD AND FOOD PREPARATION AREAS.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: PLEASE CLEAN FLOOR BETWEEN LARGE WHITE FREEZER AND COOK LINE EQUIPMENT
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: LARGE AMOUNT OF ICE BUILD UP ON WALK-IN FREEZER CONDENSER.
Location: Walk-in freezer
- Food storage (corrected on site)
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: BOXES OF DRY GOODS ON FLOOR IN DRY STORAGE ROOM. PLEASE STORE 6 INCHES OFF THE FLOOR.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN AROUND BREAD/ROLL DRAWERS
Location: Kitchen
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: PLEASE STORE BULK FOOD SCOOPS WITH THEIR HANDLES UP AND OUT OF THE FOOD
Location: Kitchen
|
03/20/2012 | Routine |
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