- CO2 tanks unrestrained (corrected on site)
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 ...
Comments: Located at beverage service counter interior cabinets and at soda syrup box location room.
- 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: Holiday mini-cooler reading 50 F. Adjust, repair, or replace.Remove foods and and place in refrigeration unit that stores food at 41 F or below.
Location: Service counter
Equipment: Mini-fridge
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Unlabeled spray bottles located under dishmachine.
Location: Kitchen
- Medicines (corrected)
Medicines not necessary to the health of employees in food establishment.
Correction: Only those medicines that are necessary for the health of employee shall be allowed.
Comments: Medicines stored on top of freezers at back dry storage room.
Location: Back room
- Medicines (corrected)
Medicines not necessary to the health of employees in food establishment.
Correction: Only those medicines that are necessary for the health of employee shall be allowed.
Comments: Medicines stored on top of freezers at back dry storage room.
Location: Dry storage
- 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.
Comments: Exposed ready-to-eat biscuits stored in refrigeration drawer next to raw chicken and other raw food products.Store all ready-to-eat foods above and/or away from raw food storage.
Location: Kitchen
Equipment: Cold top
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean and sanitize after each use.
Location: Kitchen
Equipment: Slicer
- 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: Ex. jackets, purses, food (mentos), tools.
Location: Kitchen
- 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: Ex. jackets, purses, food (mentos), tools.
Location: Back room
- 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: Ex. jackets, purses, food (mentos), tools.
Location: Dry storage
- 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: Ex. jackets, purses, food (mentos), tools.
Location: Service counter
- 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 SINGLE-SERVICE USE ITEMS AWAY FROM HANDSINKS TO PREVENT POTENTIAL CROSS-CONTAMINATION (EX. SPLASH) OR PROVIDE SPLASH SHIELD AT BEVERAGE SERVICE HANDSINK.
Location: Back room
- 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 SINGLE-SERVICE USE ITEMS AWAY FROM HANDSINKS TO PREVENT POTENTIAL CROSS-CONTAMINATION (EX. SPLASH) OR PROVIDE SPLASH SHIELD AT BEVERAGE SERVICE HANDSINK.
Location: Dry storage
- 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 SINGLE-SERVICE USE ITEMS AWAY FROM HANDSINKS TO PREVENT POTENTIAL CROSS-CONTAMINATION (EX. SPLASH) OR PROVIDE SPLASH SHIELD AT BEVERAGE SERVICE HANDSINK.
Location: Service counter
- 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 SINGLE-SERVICE USE ITEMS AWAY FROM HANDSINKS TO PREVENT POTENTIAL CROSS-CONTAMINATION (EX. SPLASH) OR PROVIDE SPLASH SHIELD AT BEVERAGE SERVICE HANDSINK.
Location: Service counter
- 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: Remove all food and single-service use items away from any drain piping to prevent potential cross-contamination.
Location: Service counter
- Mops and brooms (corrected on site)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: Store in designated place when not in use.
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: Also have all fire extinguishers tagged and inspected properly by service provider.OWNER HAS PURCHASED TWO VENTILATION SYSTEMS FOR BOTH THE WOMEN AND MENS RESTROOM.IN PROGRESS OF INSTALLING.
Location: Emp restroom mens
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: Also have all fire extinguishers tagged and inspected properly by service provider.OWNER HAS PURCHASED TWO VENTILATION SYSTEMS FOR BOTH THE WOMEN AND MENS RESTROOM.IN PROGRESS OF INSTALLING.
Location: Emp restroom women
- 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: Soiled floors where needed near cove molding and behind/under equipment or shelving.CONTINUE TO IMPROVE AND MONITOR.
Location: Kitchen
- 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: Provide at interior of Frigidaire freezer located at back dry storage room and at Holiday cooler located at front beverage service stations.
Location: Back room
Equipment: Upright freezer
- 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: Provide at interior of Frigidaire freezer located at back dry storage room and at Holiday cooler located at front beverage service stations.
Location: Service counter
Equipment: Mini-fridge
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Replace or repair True refrigeration door gaskets.
Location: Kitchen
Equipment: True cooler
- 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: Food stored on floor at interior cabinets at beverage serving stations.
Location: Service counter
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Bottom shelving and fanguard unit at True refrigeration unit.Migol refrigerator gaskets, shelf, and fanguard unit.Soiled shelving above 3-bay sink and dishmachine.Soiled interior surfaces of milk cooler.Soiled exterior surfaces (vents) of ice machine.Soiled surfaces and drawers at interior of cold-top cooler.
Location: Kitchen
Equipment: True cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Bottom shelving and fanguard unit at True refrigeration unit.Migol refrigerator gaskets, shelf, and fanguard unit.Soiled shelving above 3-bay sink and dishmachine.Soiled interior surfaces of milk cooler.Soiled exterior surfaces (vents) of ice machine.Soiled surfaces and drawers at interior of cold-top cooler.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Bottom shelving and fanguard unit at True refrigeration unit.Migol refrigerator gaskets, shelf, and fanguard unit.Soiled shelving above 3-bay sink and dishmachine.Soiled interior surfaces of milk cooler.Soiled exterior surfaces (vents) of ice machine.Soiled surfaces and drawers at interior of cold-top cooler.
Location: Kitchen
Equipment: Ice machine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Bottom shelving and fanguard unit at True refrigeration unit.Migol refrigerator gaskets, shelf, and fanguard unit.Soiled shelving above 3-bay sink and dishmachine.Soiled interior surfaces of milk cooler.Soiled exterior surfaces (vents) of ice machine.Soiled surfaces and drawers at interior of cold-top cooler.
Location: Kitchen
Equipment: Cold top
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Bottom shelving and fanguard unit at True refrigeration unit.Migol refrigerator gaskets, shelf, and fanguard unit.Soiled shelving above 3-bay sink and dishmachine.Soiled interior surfaces of milk cooler.Soiled exterior surfaces (vents) of ice machine.Soiled surfaces and drawers at interior of cold-top cooler.
Location: Kitchen
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Provide for exposed light bulbs at dry store location near back door.
Location: Dry storage
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Provide for exposed light bulbs at dry store location near back door.
Location: Back room
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Emp restroom women
|
04/11/2011 | Recheck |
- CO2 tanks unrestrained (corrected on site)
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 ...
Comments: Located at beverage service counter interior cabinets and at soda syrup box location room.
- 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: Holiday mini-cooler reading 50 F. Adjust, repair, or replace.Remove foods and and place in refrigeration unit that stores food at 41 F or below.
Location: Service counter
Equipment: Mini-fridge
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Unlabeled spray bottles located under dishmachine.
Location: Kitchen
- Medicines
Medicines not necessary to the health of employees in food establishment.
Correction: Only those medicines that are necessary for the health of employee shall be allowed.
Comments: Medicines stored on top of freezers at back dry storage room.
Location: Back room
- Medicines
Medicines not necessary to the health of employees in food establishment.
Correction: Only those medicines that are necessary for the health of employee shall be allowed.
Comments: Medicines stored on top of freezers at back dry storage room.
Location: Dry storage
- 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.
Comments: Exposed ready-to-eat biscuits stored in refrigeration drawer next to raw chicken and other raw food products.Store all ready-to-eat foods above and/or away from raw food storage.
Location: Kitchen
Equipment: Cold top
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean and sanitize after each use.
Location: Kitchen
Equipment: Slicer
- 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: Ex. jackets, purses, food (mentos), tools.
Location: Kitchen
- 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: Ex. jackets, purses, food (mentos), tools.
Location: Back room
- 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: Ex. jackets, purses, food (mentos), tools.
Location: Dry storage
- 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: Ex. jackets, purses, food (mentos), tools.
Location: Service counter
- 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: Items stored on floor at back dry storage and at beverage serving stations at interior cabinets.Open/exposed single-service cups/utensils stored on bare counter-top at beverage service stations.Store on sanitary clean surfaces. Also store these items away from handsinks to prevent potential cross-contamination (ex. splash) or provide splash shield at beverage service handsink.
Location: Back room
- 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: Items stored on floor at back dry storage and at beverage serving stations at interior cabinets.Open/exposed single-service cups/utensils stored on bare counter-top at beverage service stations.Store on sanitary clean surfaces. Also store these items away from handsinks to prevent potential cross-contamination (ex. splash) or provide splash shield at beverage service handsink.
Location: Dry storage
- 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: Items stored on floor at back dry storage and at beverage serving stations at interior cabinets.Open/exposed single-service cups/utensils stored on bare counter-top at beverage service stations.Store on sanitary clean surfaces. Also store these items away from handsinks to prevent potential cross-contamination (ex. splash) or provide splash shield at beverage service handsink.
Location: Service counter
- 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: Items stored on floor at back dry storage and at beverage serving stations at interior cabinets.Open/exposed single-service cups/utensils stored on bare counter-top at beverage service stations.Store on sanitary clean surfaces. Also store these items away from handsinks to prevent potential cross-contamination (ex. splash) or provide splash shield at beverage service handsink.
Location: -
- 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: Remove all food and single-service use items away from any drain piping to prevent potential cross-contamination.
Location: Service counter
- Mops and brooms (corrected on site)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: Store in designated place when not in use.
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: Also have all fire extinguishers tagged and inspected properly by service provider.
Location: Emp restroom mens
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: Also have all fire extinguishers tagged and inspected properly by service provider.
Location: Emp restroom women
- 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: Soiled floors where needed near cove molding and behind/under equipment or shelving.
Location: Kitchen
- 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: Provide at interior of Frigidaire freezer located at back dry storage room and at Holiday cooler located at front beverage service stations.
Location: Back room
Equipment: Upright freezer
- 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: Provide at interior of Frigidaire freezer located at back dry storage room and at Holiday cooler located at front beverage service stations.
Location: Service counter
Equipment: Mini-fridge
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Replace or repair True refrigeration door gaskets.
Location: Kitchen
Equipment: True cooler
- 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: Food stored on floor at interior cabinets at beverage serving stations.
Location: Service counter
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Bottom shelving and fanguard unit at True refrigeration unit.Migol refrigerator gaskets, shelf, and fanguard unit.Soiled shelving above 3-bay sink and dishmachine.Soiled interior surfaces of milk cooler.Soiled exterior surfaces (vents) of ice machine.Soiled surfaces and drawers at interior of cold-top cooler.
Location: Kitchen
Equipment: True cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Bottom shelving and fanguard unit at True refrigeration unit.Migol refrigerator gaskets, shelf, and fanguard unit.Soiled shelving above 3-bay sink and dishmachine.Soiled interior surfaces of milk cooler.Soiled exterior surfaces (vents) of ice machine.Soiled surfaces and drawers at interior of cold-top cooler.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Bottom shelving and fanguard unit at True refrigeration unit.Migol refrigerator gaskets, shelf, and fanguard unit.Soiled shelving above 3-bay sink and dishmachine.Soiled interior surfaces of milk cooler.Soiled exterior surfaces (vents) of ice machine.Soiled surfaces and drawers at interior of cold-top cooler.
Location: Kitchen
Equipment: Ice machine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Bottom shelving and fanguard unit at True refrigeration unit.Migol refrigerator gaskets, shelf, and fanguard unit.Soiled shelving above 3-bay sink and dishmachine.Soiled interior surfaces of milk cooler.Soiled exterior surfaces (vents) of ice machine.Soiled surfaces and drawers at interior of cold-top cooler.
Location: Kitchen
Equipment: Cold top
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Bottom shelving and fanguard unit at True refrigeration unit.Migol refrigerator gaskets, shelf, and fanguard unit.Soiled shelving above 3-bay sink and dishmachine.Soiled interior surfaces of milk cooler.Soiled exterior surfaces (vents) of ice machine.Soiled surfaces and drawers at interior of cold-top cooler.
Location: Kitchen
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Provide for exposed light bulbs at dry store location near back door.
Location: Dry storage
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Provide for exposed light bulbs at dry store location near back door.
Location: Back room
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Emp restroom women
|
04/04/2011 | Routine |
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Three bay was to be usee for prep only and all dishes to go to dish machinesoiled and clean dishes all over 3 bayPROVIDE A PREP SINK IMMEDIATELY3/11 Establishment owner says that all vegetables arrive prewashed. Before ordering vegetables/fruit that require washing before cutting, ensure that a prep sink with drainboard is installed.
Location: Kitchen
Equipment: 3-bay
- 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: 2-22Employee dumped drink in hand sinkPROVIDE DUMP SINK NEAR COFFEE AREA AS DISCUSSED
Location: Wait staff area
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: 3 freezers in kitchen are not NSF approved provide commercial equipment only2-15Replace coolers/freezers over time with NSF approved commercial equipment
Location: Kitchen
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal backs of:3 baymop sinkall hand sinks 2-15In process2-22Seal mop sink3-04Seal employee hand sink
Location: Kitchen
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal backs of:3 baymop sinkall hand sinks 2-15In process2-22Seal mop sink3-04Seal employee hand sink
Location: Emp restroom
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal backs of:3 baymop sinkall hand sinks 2-15In process2-22Seal mop sink3-04Seal employee hand sink
Location: Restroom
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal backs of:3 baymop sinkall hand sinks 2-15In process2-22Seal mop sink3-04Seal employee hand sink
Location: Back room
Equipment: Mop sink
- 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: Clean kick plate with in ice machinebuild up and deposits
Location: Kitchen
Equipment: Ice machine
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Wait staff area
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 2-15Not done2-22DO NOT USE CLOTH TOWELS AT HANDSINKPROVIDE PAPER TOWELS AND DISPENSER
Location: Wait staff area
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Apparent leak around handsink base. Seal.Provide plumbing rings as lines go into wall.
Location: Wait staff area
Equipment: Hand sink
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: Provide self closures to all restroom doors2-15Provide self closures to employee restrooms too2-22NOT DONE
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: Provide a mop rack to properly hang wet mops to dry2-15Not done2-22Not done
Location: Back room
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Provide sweep to back door to deter pests
- 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: 1. Ensure mop sink area walls are covered with a washable material or paint2. Current ceiling tiles throughout are pitteduse only flat smooth ceiling tiles2-15Paint or cover mop sink wall to make cleanable2-22MOP SINK NOT DONEDOORWAY NOT FINISHED3-4Remaining wall.
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Finish coving throughoutRestroomshall ways kitchen andback room2-15Finish grouting the cove base2-22 & 3-4NOT DONE
- Wall attachment cleanability (corrected)
Attachments to walls and/or ceilings not easily cleanable.
Correction: Attachments to walls and ceilings shall be easily cleanable.
Comments: Finish door way near mop sink and all doors to smooth cleanable condition2-22NOT DONE
- 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: 2-22Facility using cloth towels to dry handsdiscontinueuse disposable towels only
Location: Wait staff area
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: Ensure dish machine temperature is 140 at wash cycle
Location: Dish machine area
|
03/11/2011 | Pre-Licensing Recheck |
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Three bay was to be usee for prep only and all dishes to go to dish machinesoiled and clean dishes all over 3 bayPROVIDE A PREP SINK IMMEDIATELY
Location: Kitchen
Equipment: 3-bay
- 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: 2-22Employee dumped drink in hand sinkPROVIDE DUMP SINK NEAR COFFEE AREA AS DISCUSSED
Location: Wait staff area
- 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: 2-22Employee dumped drink in hand sinkPROVIDE DUMP SINK NEAR COFFEE AREA AS DISCUSSED
Location: Wait staff area
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: 3 freezers in kitchen are not NSF approved provide commercial equipment only2-15Replace coolers/freezers over time with NSF approved commercial equipment
Location: Kitchen
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal backs of:3 baymop sinkall hand sinks 2-15In process2-22Seal mop sink3-04Seal employee hand sink
Location: Kitchen
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal backs of:3 baymop sinkall hand sinks 2-15In process2-22Seal mop sink3-04Seal employee hand sink
Location: Emp restroom
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal backs of:3 baymop sinkall hand sinks 2-15In process2-22Seal mop sink3-04Seal employee hand sink
Location: Restroom
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal backs of:3 baymop sinkall hand sinks 2-15In process2-22Seal mop sink3-04Seal employee hand sink
Location: Back room
Equipment: Mop sink
- 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: Clean kick plate with in ice machinebuild up and deposits
Location: Kitchen
Equipment: Ice machine
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Wait staff area
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 2-15Not done2-22DO NOT USE CLOTH TOWELS AT HANDSINKPROVIDE PAPER TOWELS AND DISPENSER
Location: Wait staff area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Apparent leak around handsink base. Seal.Provide plumbing rings as lines go into wall.
Location: Wait staff area
Equipment: Hand sink
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: Provide self closures to all restroom doors2-15Provide self closures to employee restrooms too2-22NOT DONE
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: Provide a mop rack to properly hang wet mops to dry2-15Not done2-22Not done
Location: Back room
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Provide sweep to back door to deter pests
- Floors, walls, ceilings cleanability
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: 1. Ensure mop sink area walls are covered with a washable material or paint2. Current ceiling tiles throughout are pitteduse only flat smooth ceiling tiles2-15Paint or cover mop sink wall to make cleanable2-22MOP SINK NOT DONEDOORWAY NOT FINISHED3-4Remaining wall.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Finish coving throughoutRestroomshall ways kitchen andback room2-15Finish grouting the cove base2-22 & 3-4NOT DONE
- Wall attachment cleanability (corrected)
Attachments to walls and/or ceilings not easily cleanable.
Correction: Attachments to walls and ceilings shall be easily cleanable.
Comments: Finish door way near mop sink and all doors to smooth cleanable condition2-22NOT DONE
- 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: 2-22Facility using cloth towels to dry handsdiscontinueuse disposable towels only
Location: Wait staff area
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: Ensure dish machine temperature is 140 at wash cycle
Location: Dish machine area
|
03/04/2011 | Pre-Licensing Recheck |
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Three bay was to be usee for prep only and all dishes to go to dish machinesoiled and clean dishes all over 3 bayPROVIDE A PREP SINK IMMEDIATELY
Location: Kitchen
Equipment: 3-bay
- 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: 2-22Employee dumped drink in hand sinkPROVIDE DUMP SINK NEAR COFFEE AREA AS DISCUSSED
Location: Wait staff area
- 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: 2-22Employee dumped drink in hand sinkPROVIDE DUMP SINK NEAR COFFEE AREA AS DISCUSSED
Location: Wait staff area
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: 3 freezers in kitchen are not NSF approved provide commercial equipment only2-15Replace coolers/freezers over time with NSF approved commercial equipment
Location: Kitchen
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal backs of:3 baymop sinkall hand sinks 2-15In process2-22Seal mop sink
Location: Kitchen
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal backs of:3 baymop sinkall hand sinks 2-15In process2-22Seal mop sink
Location: Emp restroom
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal backs of:3 baymop sinkall hand sinks 2-15In process2-22Seal mop sink
Location: Restroom
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal backs of:3 baymop sinkall hand sinks 2-15In process2-22Seal mop sink
Location: Back room
Equipment: Mop sink
- 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: Clean kick plate with in ice machinebuild up and deposits
Location: Kitchen
Equipment: Ice machine
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Wait staff area
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 2-15Not done2-22DO NOT USE CLOTH TOWELS AT HANDSINKPROVIDE PAPER TOWELS AND DISPENSER
Location: Wait staff area
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: Provide self closures to all restroom doors2-15Provide self closures to employee restrooms too2-22NOT DONE
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: Provide a mop rack to properly hang wet mops to dry2-15Not done2-22Not done
Location: Back room
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Provide sweep to back door to deter pests
- Floors, walls, ceilings cleanability
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: 1. Ensure mop sink area walls are covered with a washable material or paint2. Current ceiling tiles throughout are pitteduse only flat smooth ceiling tiles2-15Paint or cover mop sink wall to make cleanable2-22MOP SINK NOT DONEDOORWAY NOT FINISHED
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Finish coving throughoutRestroomshall ways kitchen andback room2-15Finish grouting the cove base2-22NOT DONE
- Wall attachment cleanability
Attachments to walls and/or ceilings not easily cleanable.
Correction: Attachments to walls and ceilings shall be easily cleanable.
Comments: Finish door way near mop sink and all doors to smooth cleanable condition2-22NOT DONE
- 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: 2-22Facility using cloth towels to dry handsdiscontinueuse disposable towels only
Location: Wait staff area
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: Ensure dish machine temperature is 140 at wash cycle
Location: Dish machine area
|
02/22/2011 | Pre-Licensing Recheck |
- 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.
Location: Wait staff area
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: 3 freezers in kitchen are not NSF approved provide commercial equipment only2-15Replace coolers/freezers over time with NSF approved commercial equipment
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal backs of:3 baymop sinkall hand sinks 2-15In process
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal backs of:3 baymop sinkall hand sinks 2-15In process
Location: Emp restroom
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal backs of:3 baymop sinkall hand sinks 2-15In process
Location: Restroom
- 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: Clean kick plate with in ice machinebuild up and deposits
Location: Kitchen
Equipment: Ice machine
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Wait staff area
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 2-15Not done
Location: Wait staff area
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: Provide self closures to all restroom doors2-15Provide self closures to employee restrooms too
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: Provide a mop rack to properly hang wet mops to dry2-15Not done
Location: Back room
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Provide sweep to back door to deter pests
- Floors, walls, ceilings cleanability
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: 1. Ensure mop sink area walls are covered with a washable material or paint2. Current ceiling tiles throughout are pitteduse only flat smooth ceiling tiles2-15Paint or cover mop sink wall to make cleanable
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Finish coving throughoutRestroomshall ways kitchen andback room2-15Finish grouting the cove base
- Wall attachment cleanability (corrected)
Attachments to walls and/or ceilings not easily cleanable.
Correction: Attachments to walls and ceilings shall be easily cleanable.
Comments: Finish door way near mop sink and all doors to smooth cleanable condition
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: Ensure dish machine temperature is 140 at wash cycle
Location: Dish machine area
|
02/15/2011 | Pre-Licensing Recheck |
- 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.
Location: Wait staff area
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: 3 freezers in kitchen are not NSF approved provide commercial equipment only
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal backs of:3 baymop sinkall hand sinks
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal backs of:3 baymop sinkall hand sinks
Location: Emp restroom
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal backs of:3 baymop sinkall hand sinks
Location: Restroom
- 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: Clean kick plate with in ice machinebuild up and deposits
Location: Kitchen
Equipment: Ice machine
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Wait staff area
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Wait staff area
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: Provide self closures to all restroom doors
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: Provide a mop rack to properly hang wet mops to dry
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Provide sweep to back door to deter pests
- Floors, walls, ceilings cleanability
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: 1. Ensure mop sink area walls are covered with a washable material or paint2. Current ceiling tiles throughout are pitteduse only flat smooth ceiling tiles
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Finish coving throughoutRestroomshall ways kitchen andback room
- Wall attachment cleanability
Attachments to walls and/or ceilings not easily cleanable.
Correction: Attachments to walls and ceilings shall be easily cleanable.
Comments: Finish door way near mop sink and all doors to smooth cleanable condition
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: Ensure dish machine temperature is 140 at wash cycle
Location: Dish machine area
|
02/08/2011 | Pre-Licensing |
Restaurant representatives - add corrected or new information about BREAKFAST EXPRESS, 7220 ROCKVILLE RD, Indianapolis, IN »