- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: BAG OF CHIPS INSIDE HAND SINK - REMOVED - CORRECTED ON SITE. DISCONTINUE PLACEMENT OF FOREIGN OBJECTS IN THE HAND SINK.
Equipment: Hand sink
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PREP BOARD ON COLD TOP NEEDS CLEANING. IT IS CURRENTLY NOT BEING USED FOR DIRECT CONTACT OF FOOD PREPARATION BUT ENSURE THAT IT IS ROUTINELY CLEANED.
Equipment: Prep Top Cooler
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08/14/2014 | Routine |
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: DOMESTIC HOOD CURRENTLY BEING USED. STOVE IS CURRENTLY NOT SITTING DIRECTLY UNDER NEATH THE HOOD, RENDERING THE EXHAUST HOOD USELESS. OWNER STATES THAT THE EXHAUST HOOD IS BEING REPLACED WITH A COMMERCIAL GRADE EXHAUST HOOD AND WILL BE REPLACED SOMETIME IN MAY OF 2014.
- Sponges
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: SPONGES ARE NOT TO BE USED AS A DISH WASHING AID. DISCONTINUE USE.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: MINOR LEAK COMING FROM THREE BAY SINK. REPAIR THE LEAK PRIOR TO YOUR NEXT EVENT. WATER VISIBLE UNDER THE 3 BAY SINK.
- Water pressure
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: WATER PRESSURE ON HAND SINK WAS MINIMAL AT BEST. USE FIRST BAY OF 3 BAY SINK AS A TEMPORARY FIX. ENSURE THAT THE FULL WATER PRESSURE TO BOTH HOT AND COLD WATER ARE RESTORED PRIOR TO YOUR NEXT EVENT.
Equipment: Hand sink
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03/14/2014 | Routine |
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Box of condiments set on top of the handsink, was done twice during inspection
Equipment: Hand sink
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09/13/2013 | Routine |
- Wood
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: Please paint all exposed wood in truck.
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06/12/2013 | Non-Illness Complaint |
- 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 a thermometer inside the cooler.
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05/02/2013 | Routine |
| No violation noted during this evaluation. | 12/12/2012 | Routine |
| No violation noted during this evaluation. | 08/17/2012 | Routine |
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: BOARD STORED ACROSS HAND SINK. KEEP HAND SINK ACCESSIBLE AT ALL TIMES.
Location: Kitchen
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07/18/2012 | Routine |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: DOUBLE ICE PAN FOODS
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
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07/06/2012 | Routine |
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
- 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.
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
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05/27/2012 | Routine |
| No violation noted during this evaluation. | 05/17/2012 | Routine |
| No violation noted during this evaluation. | 05/04/2012 | Routine |
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22. The CFH exam was taken 02-20-12.
Correction: Provide a certified food handler.
- 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.
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s). Seal wood surfaces as discussed to make smooth and easy to clean.
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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04/27/2012 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22. The CFH exam was taken 02-20-12.
Correction: Provide a certified food handler.
- 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.
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s). Seal wood surfaces as discussed to make smooth and easy to clean.
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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02/23/2012 | Routine |
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Do not use bare hands with potatoe toppings
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: provide ph strips for quat
Location: Kitchen
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02/04/2012 | Routine |
| No violation noted during this evaluation. | 02/02/2012 | Routine |
- Thermometer, provided (corrected on site)
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.
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
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01/27/2012 | Routine |
- Mechanical equipment (corrected)
Heating, ventilation, and/or air conditioning or other mechanical equipment not installed, operated and/or maintained according to manufacturers instructions. The propane tank must be installed out side of the truck.
Correction: All mechanical equipment must be used in accordance with manufacturers instructions.
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22. Reg. was provided for CFH class.
Correction: Provide a certified food handler.
- Equipment repair (corrected)
Equipment in need of repair. Keep cabinet space open where possible.
Correction: Equipment shall be maintained in good repair and condition.
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing. Install trim and seal counters as discussed.
Correction: Fixed equipment shall be installed and sealed.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair. Install a splash guard as discusssed next to the hand sink. Repair a small sink leak.
Correction: Plumbing system(s) shall be repaired and maintained.
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
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01/18/2012 | Pre-Licensing Recheck |
- Mechanical equipment
Heating, ventilation, and/or air conditioning or other mechanical equipment not installed, operated and/or maintained according to manufacturers instructions. The propane tank must be installed out side of the truck.
Correction: All mechanical equipment must be used in accordance with manufacturers instructions.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Equipment repair
Equipment in need of repair. Keep cabinet space open where possible.
Correction: Equipment shall be maintained in good repair and condition.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing. Install trim and seal counters as discussed.
Correction: Fixed equipment shall be installed and sealed.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair. Install a splash guard as discusssed next to the hand sink. Repair a small sink leak.
Correction: Plumbing system(s) shall be repaired and maintained.
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
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01/11/2012 | Pre-Licensing |
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