Chancellor's Restaurant Univ, 850 W MICHIGAN ST, Indianapolis, IN - Restaurant inspection findings and violations

  1. All Cities
  2. IN small cities
  3. IN smaller cities
  4. Indiana
  5. Marion County, IN Restaurants

Business Info

Name: Chancellor's Restaurant Univ
Type: Restaurant
Address: 850 W MICHIGAN ST, Indianapolis, IN 46202
County: Marion
License #: 106780
Smoking: Smoke Free
Total inspections: 20
Last inspection: 04/28/2014
Add photo of this business Description:

Restaurant representatives - add corrected or new information about Chancellor's Restaurant Univ, 850 W MICHIGAN ST, Indianapolis, IN »


Inspection findings

Inspection Date

Type
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: Faculty Lounge lunch buffet: rice in steam well holding at 125, cheese potatoes holding at 120. Did not discard as food is only out for 2 hours at lunch, however these are not safe temperatures for food holding. Adjust/repair/replace unit as needed so that hit food is kept at 135 or above.RECHECK 4/28/14: UNIT HAS NOT BEEN REPAIRED, HOWEVER BIDS ARE BEING SOUGHT FOR COMPLETE REMODEL OF BUFFET AREA WITH NEW HOLDING UNITS OVER SUMMER. HOT FOODS ONLY OUT FROM 11A-1P, ALSO THE EQUIPMENT IS OWNED BY THE FACULTY ASSN, NOT CHARTWELLS.
    Location: Buffet
    Equipment: Steam table
  • 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. Ice wells across from deep fryers: pepperoni at 52, ham at 50. These ice wells are too crowded with containers of product to achieve good contact with the ice; all containers should be surrounded by/embedded in ice to maintain temps or 41 or below. Please reconfigure this area so that all food can be proerly iced.2. Pizza station: previously frozen bay shrimp at 53; DISCARDED. Pepperoni at 46, tomato sauce at 47. Back-up pepperoni in reach-in below at 47. Adjust/repair unit as needed to hold at 41 or below.
    Location: Cook line
    Equipment: Cold top
  • 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. Ice wells across from deep fryers: pepperoni at 52, ham at 50. These ice wells are too crowded with containers of product to achieve good contact with the ice; all containers should be surrounded by/embedded in ice to maintain temps or 41 or below. Please reconfigure this area so that all food can be proerly iced.2. Pizza station: previously frozen bay shrimp at 53; DISCARDED. Pepperoni at 46, tomato sauce at 47. Back-up pepperoni in reach-in below at 47. Adjust/repair unit as needed to hold at 41 or below.
    Location: Service counter
    Equipment: Prep Top Cooler
  • 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: Fruitflies.gnats observed on cook line and at hot foods bar immediately adjacent to kitchen. Exterminate. Ensure that all drains throughout facility are kept clean and free-flowing to prevent harborage conditions.
    Location: Cook line
  • 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: Fruitflies.gnats observed on cook line and at hot foods bar immediately adjacent to kitchen. Exterminate. Ensure that all drains throughout facility are kept clean and free-flowing to prevent harborage conditions.
    Location: Service counter
  • Returned food (corrected)
    Returned or served food item(s) re-sold or re-served.
    Correction: Food that is unused or returned by the consumer may not be offered for human consumption.
    Comments: Breakfast station: inspector witnessed employee brushing crumbs off of counter into bowl of granola, and then returning bowl of granola to be served. DISCARDED.***THIS IS NOT ACCEPTABLE. CRUMBS ON A COUNTER ARE TRASH AND SHOULD BE TREATED AS SUCH. IF INSPECTOR ENCOUNTERS THIS SITUATION AGAIN, AT THIS LOCATION OR ANYWHERE ELSE ON CAMPUS, A $500 TICKET WILL BE ISSUED IMMEDIATELY AND COURT ACTION WILL BE INITIATED. DO *NOT* LET THIS HAPPEN AGAIN. WARNING TICKET BEING ISSUED AT THIS TIME***
  • 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: Employee drinks at hot bar adjacent to kitchen with no lids or straws. Provide and use lids and straws for drinks,
    Location: Service counter
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Meat walk-in: raw beef brisket and loin stored over packages of ready to eat cooked turkey. CORRECTED ON SITE, thanks,
    Location: Walk-in cooler
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: Walk-in cooler off of main kitchen: many items date marked, however several are not. Please ensure consistant date marking.
    Location: Walk-in 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: Out-takes 360 convenience store: Sani and soap buckets stored in basin of hand sink. Please ensure hand sinks are kept free, to be used for hand washing only.
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Inspector has Roger Disher listed as CFH and believes his certificate is current, but no certificate # or expiration date is on file. Please provide this information at or prior to recheck.
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Most cutting boards on cook line starting to show deep grooves that cannot be completely cleaned out. Resurface or replace.
    Location: Cook line
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. REPEAT/CONTINUED VIOLATION. Ice is building up on ceiling and floor of walk-in freezer. REPAIR. RECHECK 4/28/14: REPAIR SCHEDULED TO TAKE PLACE OVER SUMMER WHEN KITCHEN VOLUME IS LOWER. 2. Cooler drawers across from cook line are not functioning, currently being used for utensil storage. Repair. RECHECK 4/28/14: GETTING BIDS, WILL ASSESS3. Hot wells across from cook line are not functioning, currently used for storage. Repair. RECHECK 4/28/14: GETTING BIDS, WILL ASSESS4. REPEAT/CONTINUED VIOLATION: Reach in cooler in veggie prep area still not working. RECHECK 4/28/14: PARTS ON ORDER TO REPAIR UNIT.5. Large cauldron-style 80 gallon kettle leaks while in use. Repair/replace. RECHECK 4/28/14: BELIEVE OVERFLOW VALVE NOT SECURE; CHEF WILL SECURE VALVE OUTLET TO DRAIN.
    Location: Walk-in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. REPEAT/CONTINUED VIOLATION. Ice is building up on ceiling and floor of walk-in freezer. REPAIR. RECHECK 4/28/14: REPAIR SCHEDULED TO TAKE PLACE OVER SUMMER WHEN KITCHEN VOLUME IS LOWER. 2. Cooler drawers across from cook line are not functioning, currently being used for utensil storage. Repair. RECHECK 4/28/14: GETTING BIDS, WILL ASSESS3. Hot wells across from cook line are not functioning, currently used for storage. Repair. RECHECK 4/28/14: GETTING BIDS, WILL ASSESS4. REPEAT/CONTINUED VIOLATION: Reach in cooler in veggie prep area still not working. RECHECK 4/28/14: PARTS ON ORDER TO REPAIR UNIT.5. Large cauldron-style 80 gallon kettle leaks while in use. Repair/replace. RECHECK 4/28/14: BELIEVE OVERFLOW VALVE NOT SECURE; CHEF WILL SECURE VALVE OUTLET TO DRAIN.
    Location: Cook line
    Equipment: Cooler drawers
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. REPEAT/CONTINUED VIOLATION. Ice is building up on ceiling and floor of walk-in freezer. REPAIR. RECHECK 4/28/14: REPAIR SCHEDULED TO TAKE PLACE OVER SUMMER WHEN KITCHEN VOLUME IS LOWER. 2. Cooler drawers across from cook line are not functioning, currently being used for utensil storage. Repair. RECHECK 4/28/14: GETTING BIDS, WILL ASSESS3. Hot wells across from cook line are not functioning, currently used for storage. Repair. RECHECK 4/28/14: GETTING BIDS, WILL ASSESS4. REPEAT/CONTINUED VIOLATION: Reach in cooler in veggie prep area still not working. RECHECK 4/28/14: PARTS ON ORDER TO REPAIR UNIT.5. Large cauldron-style 80 gallon kettle leaks while in use. Repair/replace. RECHECK 4/28/14: BELIEVE OVERFLOW VALVE NOT SECURE; CHEF WILL SECURE VALVE OUTLET TO DRAIN.
    Location: Cook line
    Equipment: Steam table
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. REPEAT/CONTINUED VIOLATION. Ice is building up on ceiling and floor of walk-in freezer. REPAIR. RECHECK 4/28/14: REPAIR SCHEDULED TO TAKE PLACE OVER SUMMER WHEN KITCHEN VOLUME IS LOWER. 2. Cooler drawers across from cook line are not functioning, currently being used for utensil storage. Repair. RECHECK 4/28/14: GETTING BIDS, WILL ASSESS3. Hot wells across from cook line are not functioning, currently used for storage. Repair. RECHECK 4/28/14: GETTING BIDS, WILL ASSESS4. REPEAT/CONTINUED VIOLATION: Reach in cooler in veggie prep area still not working. RECHECK 4/28/14: PARTS ON ORDER TO REPAIR UNIT.5. Large cauldron-style 80 gallon kettle leaks while in use. Repair/replace. RECHECK 4/28/14: BELIEVE OVERFLOW VALVE NOT SECURE; CHEF WILL SECURE VALVE OUTLET TO DRAIN.
    Location: Prep area
    Equipment: Reach in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. REPEAT/CONTINUED VIOLATION. Ice is building up on ceiling and floor of walk-in freezer. REPAIR. RECHECK 4/28/14: REPAIR SCHEDULED TO TAKE PLACE OVER SUMMER WHEN KITCHEN VOLUME IS LOWER. 2. Cooler drawers across from cook line are not functioning, currently being used for utensil storage. Repair. RECHECK 4/28/14: GETTING BIDS, WILL ASSESS3. Hot wells across from cook line are not functioning, currently used for storage. Repair. RECHECK 4/28/14: GETTING BIDS, WILL ASSESS4. REPEAT/CONTINUED VIOLATION: Reach in cooler in veggie prep area still not working. RECHECK 4/28/14: PARTS ON ORDER TO REPAIR UNIT.5. Large cauldron-style 80 gallon kettle leaks while in use. Repair/replace. RECHECK 4/28/14: BELIEVE OVERFLOW VALVE NOT SECURE; CHEF WILL SECURE VALVE OUTLET TO DRAIN.
    Location: Kitchen
    Equipment: -
  • 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: 1. Walk-in cooler off of main kitchen: large container cooled beef broth not covered; please cover all food in cooler once it has cooled to 41 F. Also, trays of fish filets etc are loosely wrapped so that cover "floats" above the container; please wrap more securely.2. Walk-in freezer off of main kitchen: several opened boxes of product on floor: Tyson chicken breast, pizza crusts, etc. Store all product at least 6" off floor. Also, several unwrapped or loosely wrapped items in this freezer, please make sure all items are protected from contamination.
    Location: Walk-in cooler
  • 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: 1. Walk-in cooler off of main kitchen: large container cooled beef broth not covered; please cover all food in cooler once it has cooled to 41 F. Also, trays of fish filets etc are loosely wrapped so that cover "floats" above the container; please wrap more securely.2. Walk-in freezer off of main kitchen: several opened boxes of product on floor: Tyson chicken breast, pizza crusts, etc. Store all product at least 6" off floor. Also, several unwrapped or loosely wrapped items in this freezer, please make sure all items are protected from contamination.
    Location: Walk-in freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Fan guard in produce walk-in has excessive accumulation of dust; clean. 2. Metal vent to equipment across from deep fryer station has dust and crumbs accumulating; clean.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Fan guard in produce walk-in has excessive accumulation of dust; clean. 2. Metal vent to equipment across from deep fryer station has dust and crumbs accumulating; clean.
    Location: Cook line
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: No soap at hand sink in dish area.
    Location: Dish machine area
    Equipment: Hand sink
  • Improper labeling of packaged food (Non-Critical) (corrected)
    Food package improperly labeled.
    Correction: Packaged food shall be labeled as specified by law.
    Comments: REPEAT/CONTINUED VIOLATION. Out-takes 360 conveniance store: Packaged "Out Takes" sandwiches, salads, etc., still say only "Made at IUPUI" despite previous citing at another campus establishment, and subsequent clarification by inspector. ALL OUT-TAKES GRAB AND GO FOODS PREPARED ON CAMPUS MUST STATE THE BUSINESS NAME (IUPUI is NOT the entity preparing the food), AS WELL AS THE CONTACT ADDRESS OF 420 UNIVERSITY BLVD, INDIANAPOLIS, IN. ANY FUTURE LABELING VIOLATIONS ON CHARTWELLS PREPARED PRODUCTS AT THIS OR ANY OTHER CAMPUS LOCATION WILL RESULT IN AN IMMEDIATE MONETARY FINE.
  • 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: Stir fry station: measuring cup used to scoop rice. Provide handled scoop and ensure it is always placed in product so that handle is facing up.
    Location: Service counter
    Equipment: Bulk food containers
 04/28/2014Recheck
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: Faculty Lounge lunch buffet: rice in steam well holding at 125, cheese potatoes holding at 120. Did not discard as food is only out for 2 hours at lunch, however these are not safe temperatures for food holding. Adjust/repair/replace unit as needed so that hit food is kept at 135 or above.
    Location: Buffet
    Equipment: Steam table
  • 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. Ice wells across from deep fryers: pepperoni at 52, ham at 50. These ice wells are too crowded with containers of product to achieve good contact with the ice; all containers should be surrounded by/embedded in ice to maintain temps or 41 or below. Please reconfigure this area so that all food can be proerly iced.2. Pizza station: previously frozen bay shrimp at 53; DISCARDED. Pepperoni at 46, tomato sauce at 47. Back-up pepperoni in reach-in below at 47. Adjust/repair unit as needed to hold at 41 or below.
    Location: Cook line
    Equipment: Cold top
  • 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. Ice wells across from deep fryers: pepperoni at 52, ham at 50. These ice wells are too crowded with containers of product to achieve good contact with the ice; all containers should be surrounded by/embedded in ice to maintain temps or 41 or below. Please reconfigure this area so that all food can be proerly iced.2. Pizza station: previously frozen bay shrimp at 53; DISCARDED. Pepperoni at 46, tomato sauce at 47. Back-up pepperoni in reach-in below at 47. Adjust/repair unit as needed to hold at 41 or below.
    Location: Service counter
    Equipment: Prep Top Cooler
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Fruitflies.gnats observed on cook line and at hot foods bar immediately adjacent to kitchen. Exterminate. Ensure that all drains throughout facility are kept clean and free-flowing to prevent harborage conditions.
    Location: Cook line
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Fruitflies.gnats observed on cook line and at hot foods bar immediately adjacent to kitchen. Exterminate. Ensure that all drains throughout facility are kept clean and free-flowing to prevent harborage conditions.
    Location: Service counter
  • Returned food (corrected on site)
    Returned or served food item(s) re-sold or re-served.
    Correction: Food that is unused or returned by the consumer may not be offered for human consumption.
    Comments: Breakfast station: inspector witnessed employee brushing crumbs off of counter into bowl of granola, and then returning bowl of granola to be served. DISCARDED.***THIS IS NOT ACCEPTABLE. CRUMBS ON A COUNTER ARE TRASH AND SHOULD BE TREATED AS SUCH. IF INSPECTOR ENCOUNTERS THIS SITUATION AGAIN, AT THIS LOCATION OR ANYWHERE ELSE ON CAMPUS, A $500 TICKET WILL BE ISSUED IMMEDIATELY AND COURT ACTION WILL BE INITIATED. DO *NOT* LET THIS HAPPEN AGAIN. WARNING TICKET BEING ISSUED AT THIS TIME***
  • 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: Employee drinks at hot bar adjacent to kitchen with no lids or straws. Provide and use lids and straws for drinks,
    Location: Service counter
  • 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: Meat walk-in: raw beef brisket and loin stored over packages of ready to eat cooked turkey. CORRECTED ON SITE, thanks,
    Location: Walk-in cooler
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: Walk-in cooler off of main kitchen: many items date marked, however several are not. Please ensure consistant date marking.
    Location: Walk-in 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: Out-takes 360 convenience store: Sani and soap buckets stored in basin of hand sink. Please ensure hand sinks are kept free, to be used for hand washing only.
  • No certified food handler (corrected on site)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Inspector has Roger Disher listed as CFH and believes his certificate is current, but no certificate # or expiration date is on file. Please provide this information at or prior to recheck.
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Most cutting boards on cook line starting to show deep grooves that cannot be completely cleaned out. Resurface or replace.
    Location: Cook line
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. REPEAT/CONTINUED VIOLATION. Ice is building up on ceiling and floor of walk-in freezer. REPAIR.2. Cooler drawers across from cook line are not functioning, currently being used for utensil storage. Repair. 3. Hot wells across from cook line are not functioning, currently used for storage. Repair.4. REPEAT/CONTINUED VIOLATION: Reach in cooler in veggie prep area still not working. REPAIR OR REMOVE THIS UNIT. 5. Large cauldron-style 80 gallon kettle leaks while in use. Repair/replace.
    Location: Walk-in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. REPEAT/CONTINUED VIOLATION. Ice is building up on ceiling and floor of walk-in freezer. REPAIR.2. Cooler drawers across from cook line are not functioning, currently being used for utensil storage. Repair. 3. Hot wells across from cook line are not functioning, currently used for storage. Repair.4. REPEAT/CONTINUED VIOLATION: Reach in cooler in veggie prep area still not working. REPAIR OR REMOVE THIS UNIT. 5. Large cauldron-style 80 gallon kettle leaks while in use. Repair/replace.
    Location: Cook line
    Equipment: Cooler drawers
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. REPEAT/CONTINUED VIOLATION. Ice is building up on ceiling and floor of walk-in freezer. REPAIR.2. Cooler drawers across from cook line are not functioning, currently being used for utensil storage. Repair. 3. Hot wells across from cook line are not functioning, currently used for storage. Repair.4. REPEAT/CONTINUED VIOLATION: Reach in cooler in veggie prep area still not working. REPAIR OR REMOVE THIS UNIT. 5. Large cauldron-style 80 gallon kettle leaks while in use. Repair/replace.
    Location: Cook line
    Equipment: Steam table
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. REPEAT/CONTINUED VIOLATION. Ice is building up on ceiling and floor of walk-in freezer. REPAIR.2. Cooler drawers across from cook line are not functioning, currently being used for utensil storage. Repair. 3. Hot wells across from cook line are not functioning, currently used for storage. Repair.4. REPEAT/CONTINUED VIOLATION: Reach in cooler in veggie prep area still not working. REPAIR OR REMOVE THIS UNIT. 5. Large cauldron-style 80 gallon kettle leaks while in use. Repair/replace.
    Location: Prep area
    Equipment: Reach in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. REPEAT/CONTINUED VIOLATION. Ice is building up on ceiling and floor of walk-in freezer. REPAIR.2. Cooler drawers across from cook line are not functioning, currently being used for utensil storage. Repair. 3. Hot wells across from cook line are not functioning, currently used for storage. Repair.4. REPEAT/CONTINUED VIOLATION: Reach in cooler in veggie prep area still not working. REPAIR OR REMOVE THIS UNIT. 5. Large cauldron-style 80 gallon kettle leaks while in use. Repair/replace.
    Location: Kitchen
    Equipment: -
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Walk-in cooler off of main kitchen: large container cooled beef broth not covered; please cover all food in cooler once it has cooled to 41 F. Also, trays of fish filets etc are loosely wrapped so that cover "floats" above the container; please wrap more securely.2. Walk-in freezer off of main kitchen: several opened boxes of product on floor: Tyson chicken breast, pizza crusts, etc. Store all product at least 6" off floor. Also, several unwrapped or loosely wrapped items in this freezer, please make sure all items are protected from contamination.
    Location: Walk-in cooler
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Walk-in cooler off of main kitchen: large container cooled beef broth not covered; please cover all food in cooler once it has cooled to 41 F. Also, trays of fish filets etc are loosely wrapped so that cover "floats" above the container; please wrap more securely.2. Walk-in freezer off of main kitchen: several opened boxes of product on floor: Tyson chicken breast, pizza crusts, etc. Store all product at least 6" off floor. Also, several unwrapped or loosely wrapped items in this freezer, please make sure all items are protected from contamination.
    Location: Walk-in freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Fan guard in produce walk-in has excessive accumulation of dust; clean. 2. Metal vent to equipment across from deep fryer station has dust and crumbs accumulating; clean.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Fan guard in produce walk-in has excessive accumulation of dust; clean. 2. Metal vent to equipment across from deep fryer station has dust and crumbs accumulating; clean.
    Location: Cook line
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: No soap at hand sink in dish area.
    Location: Dish machine area
    Equipment: Hand sink
  • Improper labeling of packaged food (Non-Critical)
    Food package improperly labeled.
    Correction: Packaged food shall be labeled as specified by law.
    Comments: REPEAT/CONTINUED VIOLATION. Out-takes 360 conveniance store: Packaged "Out Takes" sandwiches, salads, etc., still say only "Made at IUPUI" despite previous citing at another campus establishment, and subsequent clarification by inspector. ALL OUT-TAKES GRAB AND GO FOODS PREPARED ON CAMPUS MUST STATE THE BUSINESS NAME (IUPUI is NOT the entity preparing the food), AS WELL AS THE CONTACT ADDRESS OF 420 UNIVERSITY BLVD, INDIANAPOLIS, IN. ANY FUTURE LABELING VIOLATIONS ON CHARTWELLS PREPARED PRODUCTS AT THIS OR ANY OTHER CAMPUS LOCATION WILL RESULT IN AN IMMEDIATE MONETARY FINE.
  • 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: Stir fry station: measuring cup used to scoop rice. Provide handled scoop and ensure it is always placed in product so that handle is facing up.
    Location: Service counter
    Equipment: Bulk food containers
 04/17/2014Routine
  • 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. Reach-in cooler near produce prep area holding potentially hazerdous food at 60. **CORRECTED 10/7, NO FOOD PRESENT**2. "Middle" prep-top cooler on cook line holding chicken at 52, pasta at 60, mayo at 54. **10/7 PASTA STILL HOLDING AT 48 EVEN WITH LID CLOSED.** **10/21 FOOD HAS BEEN REMOVED FROM UNIT**3. Hard boiled egg in "front" prep top cooler holding at 46. **CORRECTED 10/7**4. Yogurt in breakfast area holding at 62. Cream cheese at 58. Chef discarded both and turned on cooler. **10/7 UNIT TURNED ON, CREAM CHEESE NOW AT 41, BUT YOGURT AT 48** **10/21 YOGURT STILL AT 48, CREAM CHEESE AT 50. STRONGLY RECOMMEND PROFESSIONAL REPAIR FOR THIS UNIT. USE ICE OR USE OTHER COLD UNIT IN BREAKFAST BAR FOR COLD HOLDING UNTIL REPAIRED. REPEAT VIOLATION. WARNING TICKET WILL BE ISSUED TODAY AND CITATION WILL BE ISSUED AT RECHECK IF COLD HOLDING PROBLEM WITH POTENTIALLY HAZARDOUS FOODS AT BREAKFAST BAR IS NOT CORRECTED.***10/30 RECHECK: VANILLA YOGURT AT 52, STRAWBERRY AT 50, CREAM CHEESE AT 47. ICE BEING USED UNDER PANS BUT NEEDS TO BE COMPLETELY SURROUNDING BOTTOM AND SIDES OF PANS AT ALL TIMES TO BE EFFECTIVE. STILL RECOMMEND CONTACTING MANUFACTURER/SALES REP FOR SERVICE.
    Location: Prep area
    Equipment: Reach in cooler (2 door)
  • 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. Reach-in cooler near produce prep area holding potentially hazerdous food at 60. **CORRECTED 10/7, NO FOOD PRESENT**2. "Middle" prep-top cooler on cook line holding chicken at 52, pasta at 60, mayo at 54. **10/7 PASTA STILL HOLDING AT 48 EVEN WITH LID CLOSED.** **10/21 FOOD HAS BEEN REMOVED FROM UNIT**3. Hard boiled egg in "front" prep top cooler holding at 46. **CORRECTED 10/7**4. Yogurt in breakfast area holding at 62. Cream cheese at 58. Chef discarded both and turned on cooler. **10/7 UNIT TURNED ON, CREAM CHEESE NOW AT 41, BUT YOGURT AT 48** **10/21 YOGURT STILL AT 48, CREAM CHEESE AT 50. STRONGLY RECOMMEND PROFESSIONAL REPAIR FOR THIS UNIT. USE ICE OR USE OTHER COLD UNIT IN BREAKFAST BAR FOR COLD HOLDING UNTIL REPAIRED. REPEAT VIOLATION. WARNING TICKET WILL BE ISSUED TODAY AND CITATION WILL BE ISSUED AT RECHECK IF COLD HOLDING PROBLEM WITH POTENTIALLY HAZARDOUS FOODS AT BREAKFAST BAR IS NOT CORRECTED.***10/30 RECHECK: VANILLA YOGURT AT 52, STRAWBERRY AT 50, CREAM CHEESE AT 47. ICE BEING USED UNDER PANS BUT NEEDS TO BE COMPLETELY SURROUNDING BOTTOM AND SIDES OF PANS AT ALL TIMES TO BE EFFECTIVE. STILL RECOMMEND CONTACTING MANUFACTURER/SALES REP FOR SERVICE.
    Location: Cook line
    Equipment: Prep Top Cooler
  • 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. Reach-in cooler near produce prep area holding potentially hazerdous food at 60. **CORRECTED 10/7, NO FOOD PRESENT**2. "Middle" prep-top cooler on cook line holding chicken at 52, pasta at 60, mayo at 54. **10/7 PASTA STILL HOLDING AT 48 EVEN WITH LID CLOSED.** **10/21 FOOD HAS BEEN REMOVED FROM UNIT**3. Hard boiled egg in "front" prep top cooler holding at 46. **CORRECTED 10/7**4. Yogurt in breakfast area holding at 62. Cream cheese at 58. Chef discarded both and turned on cooler. **10/7 UNIT TURNED ON, CREAM CHEESE NOW AT 41, BUT YOGURT AT 48** **10/21 YOGURT STILL AT 48, CREAM CHEESE AT 50. STRONGLY RECOMMEND PROFESSIONAL REPAIR FOR THIS UNIT. USE ICE OR USE OTHER COLD UNIT IN BREAKFAST BAR FOR COLD HOLDING UNTIL REPAIRED. REPEAT VIOLATION. WARNING TICKET WILL BE ISSUED TODAY AND CITATION WILL BE ISSUED AT RECHECK IF COLD HOLDING PROBLEM WITH POTENTIALLY HAZARDOUS FOODS AT BREAKFAST BAR IS NOT CORRECTED.***10/30 RECHECK: VANILLA YOGURT AT 52, STRAWBERRY AT 50, CREAM CHEESE AT 47. ICE BEING USED UNDER PANS BUT NEEDS TO BE COMPLETELY SURROUNDING BOTTOM AND SIDES OF PANS AT ALL TIMES TO BE EFFECTIVE. STILL RECOMMEND CONTACTING MANUFACTURER/SALES REP FOR SERVICE.
    Location: Sales floor
  • Time vs. temperature (corrected)
    Time used as a public health control improperly implemented.
    Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
    Comments: 1. Pasta for reheating at pasta bar not temp controlled.2. Pizzas for hot holding not temp controlled.3. Rice for stir-fry bar holding at 110. Due to volume of rice prepared/used, time vs temp control is needed.Establish procedure for clearly marking discard times.** RECHECK 10/7: CHEF STATES HE IS STILL WORKING ON ESTABLISHING A SYSTEM FOR TIME VS TEMP CONTROLS****RECHECK 10/21: CHEF STATES NO TIME V TEMP CONTROL SET UP FOR RICE AT STIR-FRY STATION YET. STATES PASTA STATION WILL BE USED AS PHO BAR TODAY, BUT NO TIME V TEMP CONTROL IS SET UP FOR RICE NOODLES, WHICH WILL BE HELD WARM WITHOUT TIME MARKING UNTIL REHEATED FOR PHO. STATES COOKED PIZZAS ARE NOW TIME MARKED, HOWEVER DISCUSSION WITH PIZZA/BAKERY AREA EMPLOYEES SHOWS THAT AN ATTEMPT TO MAKE A LIST OF WHEN PIZZAS WERE COOKED HAD PREVIOUSLY BEEN MADE, BUT THEY ARE NOT SET UP TO DO SO TODAY, AND THIS IS NOT AN ADEQUATE CONTROL. DISCUSSED SITUATION WITH PIZZA AREA SUPERVISOR. ADVISED THAT TIME MARKING NEEDS TO OCCUR WHEN PIZZAS ARE TOPPED WITH CHEESE, ETC, AND BAKED FOR SERVING, AS PRE-BAKED PIZZA CRUSTS ALONE CAN BE HELD AS ANY OTHER BAKED GOOD. SUGGESTED USE OF STICKERS OR GREASE PENCILS TO MARK EACH INDIVIDUAL PIZZA WITH TIME TOPPED AND BAKED, SO THAT THEY MAY BE DISCARDED IF NOT CONSUMED AFTER 4 HOURS.***INSPECTOR CANNOT EMPHASIZE ENOUGH THAT TIME VS TEMPERATURE PROCEDURES MUST BE PUT INTO PLACE IMMEDIATELY. WARNING TICKET WILL BE ISSUED TODAY AND CITATION WILL BE ISSUED AT RECHECK IF *ANY* TIME/TEMP VIOLATIONS REMAIN AT RECHECK.******RECHECK 10/30: 1. RICE IN COLD TOP AT STIR FRY BAR HOLDING AT 113. ROLL OF BLANK STICKERS NEARBY BUT NO STICKER ON PAN. ASKED NEARBY EMPLOYEE WHAT TIME RICE WAS MADE AND IF THERE WAS A STICKER, HE SAID HE DID NOT KNOW.2. PIZZA STATION HAD NO PIZZAS HOLDING AT ROOM TEMP AT 1:30PM, AS THEY HAD SOLD THROUGH THE MORNINGS PREPPED PIZZAS. ASKED HOW THEY ARE BEING TIME MARKED. EMPLOYEE SAID GREASE PENCILS WERE ON ORDER, THAT THEY HAD BEEN USING A LIST, BUT THAT OLD LISTS WERE ALREADY THROWN AWAY. LIST BY PIZZA STATION FOR PIZZAS CURRENTLY BEING BAKED JUST SAID "SIX TOPPED PIZZAS" OR SOMETHING TO THAT EFFECT. 3. PASTA BAR: COOKED ZITI HOLDING AT 58. ASKED EMPLOYEE IF THERE WAS A TIME STICKER OR MARKING, HE SAID NO, BUT HE COULD PUT A STICKER ON IT.
    Location: Service counter
  • 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 buckets throughout establishment not at proper concentration. Dispenser at 3 bay sink was working correctly. Change sanitizer buckets regularly to ensure proper concentration.**RECHECK 10/7/13**No sanitizer buckets present at stir-fry atation, pizza/grill area, cook line. Service counter closest to kitchen: detergent in sanitizer bucket, sanitizer in detergent bucket but test strip could not read any concentration. ENSURE SANITIZER IS PRESENT AT ALL WORKSTATIONS.ENSURE SANITIZER IS IN PROPERLY MARKED BUCKETS.ENSURE SANITIZER IS AT PROPER CONCENTRATION AT ALL TIMES.
    Location: Dish machine area
  • 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 buckets throughout establishment not at proper concentration. Dispenser at 3 bay sink was working correctly. Change sanitizer buckets regularly to ensure proper concentration.**RECHECK 10/7/13**No sanitizer buckets present at stir-fry atation, pizza/grill area, cook line. Service counter closest to kitchen: detergent in sanitizer bucket, sanitizer in detergent bucket but test strip could not read any concentration. ENSURE SANITIZER IS PRESENT AT ALL WORKSTATIONS.ENSURE SANITIZER IS IN PROPERLY MARKED BUCKETS.ENSURE SANITIZER IS AT PROPER CONCENTRATION AT ALL TIMES.
    Location: Service counter
  • 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 buckets throughout establishment not at proper concentration. Dispenser at 3 bay sink was working correctly. Change sanitizer buckets regularly to ensure proper concentration.**RECHECK 10/7/13**No sanitizer buckets present at stir-fry atation, pizza/grill area, cook line. Service counter closest to kitchen: detergent in sanitizer bucket, sanitizer in detergent bucket but test strip could not read any concentration. ENSURE SANITIZER IS PRESENT AT ALL WORKSTATIONS.ENSURE SANITIZER IS IN PROPERLY MARKED BUCKETS.ENSURE SANITIZER IS AT PROPER CONCENTRATION AT ALL TIMES.
    Location: Cook line
  • Extension cords/utility lines exposed (corrected)
    Utility service line(s) and pipe(s) exposed.
    Correction: Utility lines and pipes may not be exposed.
    Comments: Ceiling tiles missing in dry storage, equipment storage, prep areas, exposing plumbing lines. Replace tiles.
    Location: Dry storage
  • Extension cords/utility lines exposed (corrected)
    Utility service line(s) and pipe(s) exposed.
    Correction: Utility lines and pipes may not be exposed.
    Comments: Ceiling tiles missing in dry storage, equipment storage, prep areas, exposing plumbing lines. Replace tiles.
    Location: Prep area
  • Wiping cloths / clean (corrected)
    Wet / Dry wiping clothes soiled.
    Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
    Comments: Used wiping clothes found on various prep surfaces. Used wiping clothes should be stored in sanitizer, or placed with dirty linens if excessively soiled.
  • 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: Thermometer broken in reach-in cooler under pizza prep top. Replace.
    Location: Service counter
    Equipment: Reach in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Reach-in cooler near produce prep area holding potentially hazerdous food at 60. **10/7 FOOD HAS BEEN REMOVED** 2. "Middle" prep-top cooler on cook line holding chicken at 52, pasta at 60, mayo at 54. **10/7 PASTA HOLDING AT 48** ** 10/21 FOOD HAS BEEN REMOVED**3. Walk-in freezer next to produce prep area has ice build-up. Repair to good working condition.
    Location: Prep area
    Equipment: Reach in cooler (2 door)
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Reach-in cooler near produce prep area holding potentially hazerdous food at 60. **10/7 FOOD HAS BEEN REMOVED** 2. "Middle" prep-top cooler on cook line holding chicken at 52, pasta at 60, mayo at 54. **10/7 PASTA HOLDING AT 48** ** 10/21 FOOD HAS BEEN REMOVED**3. Walk-in freezer next to produce prep area has ice build-up. Repair to good working condition.
    Location: Cook line
    Equipment: Prep Top Cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Reach-in cooler near produce prep area holding potentially hazerdous food at 60. **10/7 FOOD HAS BEEN REMOVED** 2. "Middle" prep-top cooler on cook line holding chicken at 52, pasta at 60, mayo at 54. **10/7 PASTA HOLDING AT 48** ** 10/21 FOOD HAS BEEN REMOVED**3. Walk-in freezer next to produce prep area has ice build-up. Repair to good working condition.
    Location: Kitchen
    Equipment: Walk in freezer
  • 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: Ice machine shows mold build-up. Clean.
    Location: Kitchen
    Equipment: Ice machine
  • 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 scoops stored on top of ice machine. Store in easily cleanable container.
    Location: Kitchen
    Equipment: Ice machine
 11/01/2013Recheck
  • 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. Reach-in cooler near produce prep area holding potentially hazerdous food at 60. **CORRECTED 10/7, NO FOOD PRESENT**2. "Middle" prep-top cooler on cook line holding chicken at 52, pasta at 60, mayo at 54. **10/7 PASTA STILL HOLDING AT 48 EVEN WITH LID CLOSED.** **10/21 FOOD HAS BEEN REMOVED FROM UNIT**3. Hard boiled egg in "front" prep top cooler holding at 46. **CORRECTED 10/7**4. Yogurt in breakfast area holding at 62. Cream cheese at 58. Chef discarded both and turned on cooler. **10/7 UNIT TURNED ON, CREAM CHEESE NOW AT 41, BUT YOGURT AT 48** **10/21 YOGURT STILL AT 48, CREAM CHEESE AT 50. STRONGLY RECOMMEND PROFESSIONAL REPAIR FOR THIS UNIT. USE ICE OR USE OTHER COLD UNIT IN BREAKFAST BAR FOR COLD HOLDING UNTIL REPAIRED. REPEAT VIOLATION. WARNING TICKET WILL BE ISSUED TODAY AND CITATION WILL BE ISSUED AT RECHECK IF COLD HOLDING PROBLEM WITH POTENTIALLY HAZARDOUS FOODS AT BREAKFAST BAR IS NOT CORRECTED.***10/30 RECHECK: VANILLA YOGURT AT 52, STRAWBERRY AT 50, CREAM CHEESE AT 47. ICE BEING USED UNDER PANS BUT NEEDS TO BE COMPLETELY SURROUNDING BOTTOM AND SIDES OF PANS AT ALL TIMES TO BE EFFECTIVE. STILL RECOMMEND CONTACTING MANUFACTURER/SALES REP FOR SERVICE.
    Location: Prep area
    Equipment: Reach in cooler (2 door)
  • 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. Reach-in cooler near produce prep area holding potentially hazerdous food at 60. **CORRECTED 10/7, NO FOOD PRESENT**2. "Middle" prep-top cooler on cook line holding chicken at 52, pasta at 60, mayo at 54. **10/7 PASTA STILL HOLDING AT 48 EVEN WITH LID CLOSED.** **10/21 FOOD HAS BEEN REMOVED FROM UNIT**3. Hard boiled egg in "front" prep top cooler holding at 46. **CORRECTED 10/7**4. Yogurt in breakfast area holding at 62. Cream cheese at 58. Chef discarded both and turned on cooler. **10/7 UNIT TURNED ON, CREAM CHEESE NOW AT 41, BUT YOGURT AT 48** **10/21 YOGURT STILL AT 48, CREAM CHEESE AT 50. STRONGLY RECOMMEND PROFESSIONAL REPAIR FOR THIS UNIT. USE ICE OR USE OTHER COLD UNIT IN BREAKFAST BAR FOR COLD HOLDING UNTIL REPAIRED. REPEAT VIOLATION. WARNING TICKET WILL BE ISSUED TODAY AND CITATION WILL BE ISSUED AT RECHECK IF COLD HOLDING PROBLEM WITH POTENTIALLY HAZARDOUS FOODS AT BREAKFAST BAR IS NOT CORRECTED.***10/30 RECHECK: VANILLA YOGURT AT 52, STRAWBERRY AT 50, CREAM CHEESE AT 47. ICE BEING USED UNDER PANS BUT NEEDS TO BE COMPLETELY SURROUNDING BOTTOM AND SIDES OF PANS AT ALL TIMES TO BE EFFECTIVE. STILL RECOMMEND CONTACTING MANUFACTURER/SALES REP FOR SERVICE.
    Location: Cook line
    Equipment: Prep Top Cooler
  • 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. Reach-in cooler near produce prep area holding potentially hazerdous food at 60. **CORRECTED 10/7, NO FOOD PRESENT**2. "Middle" prep-top cooler on cook line holding chicken at 52, pasta at 60, mayo at 54. **10/7 PASTA STILL HOLDING AT 48 EVEN WITH LID CLOSED.** **10/21 FOOD HAS BEEN REMOVED FROM UNIT**3. Hard boiled egg in "front" prep top cooler holding at 46. **CORRECTED 10/7**4. Yogurt in breakfast area holding at 62. Cream cheese at 58. Chef discarded both and turned on cooler. **10/7 UNIT TURNED ON, CREAM CHEESE NOW AT 41, BUT YOGURT AT 48** **10/21 YOGURT STILL AT 48, CREAM CHEESE AT 50. STRONGLY RECOMMEND PROFESSIONAL REPAIR FOR THIS UNIT. USE ICE OR USE OTHER COLD UNIT IN BREAKFAST BAR FOR COLD HOLDING UNTIL REPAIRED. REPEAT VIOLATION. WARNING TICKET WILL BE ISSUED TODAY AND CITATION WILL BE ISSUED AT RECHECK IF COLD HOLDING PROBLEM WITH POTENTIALLY HAZARDOUS FOODS AT BREAKFAST BAR IS NOT CORRECTED.***10/30 RECHECK: VANILLA YOGURT AT 52, STRAWBERRY AT 50, CREAM CHEESE AT 47. ICE BEING USED UNDER PANS BUT NEEDS TO BE COMPLETELY SURROUNDING BOTTOM AND SIDES OF PANS AT ALL TIMES TO BE EFFECTIVE. STILL RECOMMEND CONTACTING MANUFACTURER/SALES REP FOR SERVICE.
    Location: Sales floor
  • Time vs. temperature
    Time used as a public health control improperly implemented.
    Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
    Comments: 1. Pasta for reheating at pasta bar not temp controlled.2. Pizzas for hot holding not temp controlled.3. Rice for stir-fry bar holding at 110. Due to volume of rice prepared/used, time vs temp control is needed.Establish procedure for clearly marking discard times.** RECHECK 10/7: CHEF STATES HE IS STILL WORKING ON ESTABLISHING A SYSTEM FOR TIME VS TEMP CONTROLS****RECHECK 10/21: CHEF STATES NO TIME V TEMP CONTROL SET UP FOR RICE AT STIR-FRY STATION YET. STATES PASTA STATION WILL BE USED AS PHO BAR TODAY, BUT NO TIME V TEMP CONTROL IS SET UP FOR RICE NOODLES, WHICH WILL BE HELD WARM WITHOUT TIME MARKING UNTIL REHEATED FOR PHO. STATES COOKED PIZZAS ARE NOW TIME MARKED, HOWEVER DISCUSSION WITH PIZZA/BAKERY AREA EMPLOYEES SHOWS THAT AN ATTEMPT TO MAKE A LIST OF WHEN PIZZAS WERE COOKED HAD PREVIOUSLY BEEN MADE, BUT THEY ARE NOT SET UP TO DO SO TODAY, AND THIS IS NOT AN ADEQUATE CONTROL. DISCUSSED SITUATION WITH PIZZA AREA SUPERVISOR. ADVISED THAT TIME MARKING NEEDS TO OCCUR WHEN PIZZAS ARE TOPPED WITH CHEESE, ETC, AND BAKED FOR SERVING, AS PRE-BAKED PIZZA CRUSTS ALONE CAN BE HELD AS ANY OTHER BAKED GOOD. SUGGESTED USE OF STICKERS OR GREASE PENCILS TO MARK EACH INDIVIDUAL PIZZA WITH TIME TOPPED AND BAKED, SO THAT THEY MAY BE DISCARDED IF NOT CONSUMED AFTER 4 HOURS.***INSPECTOR CANNOT EMPHASIZE ENOUGH THAT TIME VS TEMPERATURE PROCEDURES MUST BE PUT INTO PLACE IMMEDIATELY. WARNING TICKET WILL BE ISSUED TODAY AND CITATION WILL BE ISSUED AT RECHECK IF *ANY* TIME/TEMP VIOLATIONS REMAIN AT RECHECK.******RECHECK 10/30: 1. RICE IN COLD TOP AT STIR FRY BAR HOLDING AT 113. ROLL OF BLANK STICKERS NEARBY BUT NO STICKER ON PAN. ASKED NEARBY EMPLOYEE WHAT TIME RICE WAS MADE AND IF THERE WAS A STICKER, HE SAID HE DID NOT KNOW.2. PIZZA STATION HAD NO PIZZAS HOLDING AT ROOM TEMP AT 1:30PM, AS THEY HAD SOLD THROUGH THE MORNINGS PREPPED PIZZAS. ASKED HOW THEY ARE BEING TIME MARKED. EMPLOYEE SAID GREASE PENCILS WERE ON ORDER, THAT THEY HAD BEEN USING A LIST, BUT THAT OLD LISTS WERE ALREADY THROWN AWAY. LIST BY PIZZA STATION FOR PIZZAS CURRENTLY BEING BAKED JUST SAID "SIX TOPPED PIZZAS" OR SOMETHING TO THAT EFFECT. 3. PASTA BAR: COOKED ZITI HOLDING AT 58. ASKED EMPLOYEE IF THERE WAS A TIME STICKER OR MARKING, HE SAID NO, BUT HE COULD PUT A STICKER ON IT.
    Location: Service counter
  • 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 buckets throughout establishment not at proper concentration. Dispenser at 3 bay sink was working correctly. Change sanitizer buckets regularly to ensure proper concentration.**RECHECK 10/7/13**No sanitizer buckets present at stir-fry atation, pizza/grill area, cook line. Service counter closest to kitchen: detergent in sanitizer bucket, sanitizer in detergent bucket but test strip could not read any concentration. ENSURE SANITIZER IS PRESENT AT ALL WORKSTATIONS.ENSURE SANITIZER IS IN PROPERLY MARKED BUCKETS.ENSURE SANITIZER IS AT PROPER CONCENTRATION AT ALL TIMES.
    Location: Dish machine area
  • 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 buckets throughout establishment not at proper concentration. Dispenser at 3 bay sink was working correctly. Change sanitizer buckets regularly to ensure proper concentration.**RECHECK 10/7/13**No sanitizer buckets present at stir-fry atation, pizza/grill area, cook line. Service counter closest to kitchen: detergent in sanitizer bucket, sanitizer in detergent bucket but test strip could not read any concentration. ENSURE SANITIZER IS PRESENT AT ALL WORKSTATIONS.ENSURE SANITIZER IS IN PROPERLY MARKED BUCKETS.ENSURE SANITIZER IS AT PROPER CONCENTRATION AT ALL TIMES.
    Location: Service counter
  • 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 buckets throughout establishment not at proper concentration. Dispenser at 3 bay sink was working correctly. Change sanitizer buckets regularly to ensure proper concentration.**RECHECK 10/7/13**No sanitizer buckets present at stir-fry atation, pizza/grill area, cook line. Service counter closest to kitchen: detergent in sanitizer bucket, sanitizer in detergent bucket but test strip could not read any concentration. ENSURE SANITIZER IS PRESENT AT ALL WORKSTATIONS.ENSURE SANITIZER IS IN PROPERLY MARKED BUCKETS.ENSURE SANITIZER IS AT PROPER CONCENTRATION AT ALL TIMES.
    Location: Cook line
  • Extension cords/utility lines exposed (corrected)
    Utility service line(s) and pipe(s) exposed.
    Correction: Utility lines and pipes may not be exposed.
    Comments: Ceiling tiles missing in dry storage, equipment storage, prep areas, exposing plumbing lines. Replace tiles.
    Location: Dry storage
  • Extension cords/utility lines exposed (corrected)
    Utility service line(s) and pipe(s) exposed.
    Correction: Utility lines and pipes may not be exposed.
    Comments: Ceiling tiles missing in dry storage, equipment storage, prep areas, exposing plumbing lines. Replace tiles.
    Location: Prep area
  • Wiping cloths / clean (corrected)
    Wet / Dry wiping clothes soiled.
    Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
    Comments: Used wiping clothes found on various prep surfaces. Used wiping clothes should be stored in sanitizer, or placed with dirty linens if excessively soiled.
  • 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: Thermometer broken in reach-in cooler under pizza prep top. Replace.
    Location: Service counter
    Equipment: Reach in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Reach-in cooler near produce prep area holding potentially hazerdous food at 60. **10/7 FOOD HAS BEEN REMOVED** 2. "Middle" prep-top cooler on cook line holding chicken at 52, pasta at 60, mayo at 54. **10/7 PASTA HOLDING AT 48** ** 10/21 FOOD HAS BEEN REMOVED**3. Walk-in freezer next to produce prep area has ice build-up. Repair to good working condition.
    Location: Prep area
    Equipment: Reach in cooler (2 door)
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Reach-in cooler near produce prep area holding potentially hazerdous food at 60. **10/7 FOOD HAS BEEN REMOVED** 2. "Middle" prep-top cooler on cook line holding chicken at 52, pasta at 60, mayo at 54. **10/7 PASTA HOLDING AT 48** ** 10/21 FOOD HAS BEEN REMOVED**3. Walk-in freezer next to produce prep area has ice build-up. Repair to good working condition.
    Location: Cook line
    Equipment: Prep Top Cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Reach-in cooler near produce prep area holding potentially hazerdous food at 60. **10/7 FOOD HAS BEEN REMOVED** 2. "Middle" prep-top cooler on cook line holding chicken at 52, pasta at 60, mayo at 54. **10/7 PASTA HOLDING AT 48** ** 10/21 FOOD HAS BEEN REMOVED**3. Walk-in freezer next to produce prep area has ice build-up. Repair to good working condition.
    Location: Kitchen
    Equipment: Walk in freezer
  • 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: Ice machine shows mold build-up. Clean.
    Location: Kitchen
    Equipment: Ice machine
  • 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 scoops stored on top of ice machine. Store in easily cleanable container.
    Location: Kitchen
    Equipment: Ice machine
 10/30/2013Recheck
  • 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. Reach-in cooler near produce prep area holding potentially hazerdous food at 60. **CORRECTED 10/7, NO FOOD PRESENT**2. "Middle" prep-top cooler on cook line holding chicken at 52, pasta at 60, mayo at 54. **10/7 PASTA STILL HOLDING AT 48 EVEN WITH LID CLOSED.** **10/21 FOOD HAS BEEN REMOVED FROM UNIT**3. Hard boiled egg in "front" prep top cooler holding at 46. **CORRECTED 10/7**4. Yogurt in breakfast area holding at 62. Cream cheese at 58. Chef discarded both and turned on cooler. **10/7 UNIT TURNED ON, CREAM CHEESE NOW AT 41, BUT YOGURT AT 48** **10/21 YOGURT STILL AT 48, CREAM CHEESE AT 50. STRONGLY RECOMMEND PROFESSIONAL REPAIR FOR THIS UNIT. USE ICE OR USE OTHER COLD UNIT IN BREAKFAST BAR FOR COLD HOLDING UNTIL REPAIRED. REPEAT VIOLATION. WARNING TICKET WILL BE ISSUED TODAY AND CITATION WILL BE ISSUED AT RECHECK IF COLD HOLDING PROBLEM WITH POTENTIALLY HAZARDOUS FOODS AT BREAKFAST BAR IS NOT CORRECTED.
    Location: Prep area
    Equipment: Reach in cooler (2 door)
  • 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. Reach-in cooler near produce prep area holding potentially hazerdous food at 60. **CORRECTED 10/7, NO FOOD PRESENT**2. "Middle" prep-top cooler on cook line holding chicken at 52, pasta at 60, mayo at 54. **10/7 PASTA STILL HOLDING AT 48 EVEN WITH LID CLOSED.** **10/21 FOOD HAS BEEN REMOVED FROM UNIT**3. Hard boiled egg in "front" prep top cooler holding at 46. **CORRECTED 10/7**4. Yogurt in breakfast area holding at 62. Cream cheese at 58. Chef discarded both and turned on cooler. **10/7 UNIT TURNED ON, CREAM CHEESE NOW AT 41, BUT YOGURT AT 48** **10/21 YOGURT STILL AT 48, CREAM CHEESE AT 50. STRONGLY RECOMMEND PROFESSIONAL REPAIR FOR THIS UNIT. USE ICE OR USE OTHER COLD UNIT IN BREAKFAST BAR FOR COLD HOLDING UNTIL REPAIRED. REPEAT VIOLATION. WARNING TICKET WILL BE ISSUED TODAY AND CITATION WILL BE ISSUED AT RECHECK IF COLD HOLDING PROBLEM WITH POTENTIALLY HAZARDOUS FOODS AT BREAKFAST BAR IS NOT CORRECTED.
    Location: Cook line
    Equipment: Prep Top Cooler
  • 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. Reach-in cooler near produce prep area holding potentially hazerdous food at 60. **CORRECTED 10/7, NO FOOD PRESENT**2. "Middle" prep-top cooler on cook line holding chicken at 52, pasta at 60, mayo at 54. **10/7 PASTA STILL HOLDING AT 48 EVEN WITH LID CLOSED.** **10/21 FOOD HAS BEEN REMOVED FROM UNIT**3. Hard boiled egg in "front" prep top cooler holding at 46. **CORRECTED 10/7**4. Yogurt in breakfast area holding at 62. Cream cheese at 58. Chef discarded both and turned on cooler. **10/7 UNIT TURNED ON, CREAM CHEESE NOW AT 41, BUT YOGURT AT 48** **10/21 YOGURT STILL AT 48, CREAM CHEESE AT 50. STRONGLY RECOMMEND PROFESSIONAL REPAIR FOR THIS UNIT. USE ICE OR USE OTHER COLD UNIT IN BREAKFAST BAR FOR COLD HOLDING UNTIL REPAIRED. REPEAT VIOLATION. WARNING TICKET WILL BE ISSUED TODAY AND CITATION WILL BE ISSUED AT RECHECK IF COLD HOLDING PROBLEM WITH POTENTIALLY HAZARDOUS FOODS AT BREAKFAST BAR IS NOT CORRECTED.
    Location: Sales floor
  • Time vs. temperature
    Time used as a public health control improperly implemented.
    Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
    Comments: 1. Pasta for reheating at pasta bar not temp controlled.2. Pizzas for hot holding not temp controlled.3. Rice for stir-fry bar holding at 110. Due to volume of rice prepared/used, time vs temp control is needed.Establish procedure for clearly marking discard times.** RECHECK 10/7: CHEF STATES HE IS STILL WORKING ON ESTABLISHING A SYSTEM FOR TIME VS TEMP CONTROLS****RECHECK 10/21: CHEF STATES NO TIME V TEMP CONTROL SET UP FOR RICE AT STIR-FRY STATION YET. STATES PASTA STATION WILL BE USED AS PHO BAR TODAY, BUT NO TIME V TEMP CONTROL IS SET UP FOR RICE NOODLES, WHICH WILL BE HELD WARM WITHOUT TIME MARKING UNTIL REHEATED FOR PHO. STATES COOKED PIZZAS ARE NOW TIME MARKED, HOWEVER DISCUSSION WITH PIZZA/BAKERY AREA EMPLOYEES SHOWS THAT AN ATTEMPT TO MAKE A LIST OF WHEN PIZZAS WERE COOKED HAD PREVIOUSLY BEEN MADE, BUT THEY ARE NOT SET UP TO DO SO TODAY, AND THIS IS NOT AN ADEQUATE CONTROL. DISCUSSED SITUATION WITH PIZZA AREA SUPERVISOR. ADVISED THAT TIME MARKING NEEDS TO OCCUR WHEN PIZZAS ARE TOPPED WITH CHEESE, ETC, AND BAKED FOR SERVING, AS PRE-BAKED PIZZA CRUSTS ALONE CAN BE HELD AS ANY OTHER BAKED GOOD. SUGGESTED USE OF STICKERS OR GREASE PENCILS TO MARK EACH INDIVIDUAL PIZZA WITH TIME TOPPED AND BAKED, SO THAT THEY MAY BE DISCARDED IF NOT CONSUMED AFTER 4 HOURS.***INSPECTOR CANNOT EMPHASIZE ENOUGH THAT TIME VS TEMPERATURE PROCEDURES MUST BE PUT INTO PLACE IMMEDIATELY. WARNING TICKET WILL BE ISSUED TODAY AND CITATION WILL BE ISSUED AT RECHECK IF *ANY* TIME/TEMP VIOLATIONS REMAIN AT RECHECK.***
    Location: Service counter
  • 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 buckets throughout establishment not at proper concentration. Dispenser at 3 bay sink was working correctly. Change sanitizer buckets regularly to ensure proper concentration.**RECHECK 10/7/13**No sanitizer buckets present at stir-fry atation, pizza/grill area, cook line. Service counter closest to kitchen: detergent in sanitizer bucket, sanitizer in detergent bucket but test strip could not read any concentration. ENSURE SANITIZER IS PRESENT AT ALL WORKSTATIONS.ENSURE SANITIZER IS IN PROPERLY MARKED BUCKETS.ENSURE SANITIZER IS AT PROPER CONCENTRATION AT ALL TIMES.
    Location: Dish machine area
  • 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 buckets throughout establishment not at proper concentration. Dispenser at 3 bay sink was working correctly. Change sanitizer buckets regularly to ensure proper concentration.**RECHECK 10/7/13**No sanitizer buckets present at stir-fry atation, pizza/grill area, cook line. Service counter closest to kitchen: detergent in sanitizer bucket, sanitizer in detergent bucket but test strip could not read any concentration. ENSURE SANITIZER IS PRESENT AT ALL WORKSTATIONS.ENSURE SANITIZER IS IN PROPERLY MARKED BUCKETS.ENSURE SANITIZER IS AT PROPER CONCENTRATION AT ALL TIMES.
    Location: Service counter
  • 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 buckets throughout establishment not at proper concentration. Dispenser at 3 bay sink was working correctly. Change sanitizer buckets regularly to ensure proper concentration.**RECHECK 10/7/13**No sanitizer buckets present at stir-fry atation, pizza/grill area, cook line. Service counter closest to kitchen: detergent in sanitizer bucket, sanitizer in detergent bucket but test strip could not read any concentration. ENSURE SANITIZER IS PRESENT AT ALL WORKSTATIONS.ENSURE SANITIZER IS IN PROPERLY MARKED BUCKETS.ENSURE SANITIZER IS AT PROPER CONCENTRATION AT ALL TIMES.
    Location: Cook line
  • Extension cords/utility lines exposed (corrected)
    Utility service line(s) and pipe(s) exposed.
    Correction: Utility lines and pipes may not be exposed.
    Comments: Ceiling tiles missing in dry storage, equipment storage, prep areas, exposing plumbing lines. Replace tiles.
    Location: Dry storage
  • Extension cords/utility lines exposed (corrected)
    Utility service line(s) and pipe(s) exposed.
    Correction: Utility lines and pipes may not be exposed.
    Comments: Ceiling tiles missing in dry storage, equipment storage, prep areas, exposing plumbing lines. Replace tiles.
    Location: Prep area
  • Wiping cloths / clean (corrected)
    Wet / Dry wiping clothes soiled.
    Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
    Comments: Used wiping clothes found on various prep surfaces. Used wiping clothes should be stored in sanitizer, or placed with dirty linens if excessively soiled.
  • 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: Thermometer broken in reach-in cooler under pizza prep top. Replace.
    Location: Service counter
    Equipment: Reach in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Reach-in cooler near produce prep area holding potentially hazerdous food at 60. **10/7 FOOD HAS BEEN REMOVED** 2. "Middle" prep-top cooler on cook line holding chicken at 52, pasta at 60, mayo at 54. **10/7 PASTA HOLDING AT 48** ** 10/21 FOOD HAS BEEN REMOVED**3. Walk-in freezer next to produce prep area has ice build-up. Repair to good working condition.
    Location: Prep area
    Equipment: Reach in cooler (2 door)
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Reach-in cooler near produce prep area holding potentially hazerdous food at 60. **10/7 FOOD HAS BEEN REMOVED** 2. "Middle" prep-top cooler on cook line holding chicken at 52, pasta at 60, mayo at 54. **10/7 PASTA HOLDING AT 48** ** 10/21 FOOD HAS BEEN REMOVED**3. Walk-in freezer next to produce prep area has ice build-up. Repair to good working condition.
    Location: Cook line
    Equipment: Prep Top Cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Reach-in cooler near produce prep area holding potentially hazerdous food at 60. **10/7 FOOD HAS BEEN REMOVED** 2. "Middle" prep-top cooler on cook line holding chicken at 52, pasta at 60, mayo at 54. **10/7 PASTA HOLDING AT 48** ** 10/21 FOOD HAS BEEN REMOVED**3. Walk-in freezer next to produce prep area has ice build-up. Repair to good working condition.
    Location: Kitchen
    Equipment: Walk in freezer
  • 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: Ice machine shows mold build-up. Clean.
    Location: Kitchen
    Equipment: Ice machine
  • 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 scoops stored on top of ice machine. Store in easily cleanable container.
    Location: Kitchen
    Equipment: Ice machine
 10/21/2013Recheck
  • 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. Reach-in cooler near produce prep area holding potentially hazerdous food at 60. **CORRECTED 10/7, NO FOOD PRESENT**2. "Middle" prep-top cooler on cook line holding chicken at 52, pasta at 60, mayo at 54. **10/7 PASTA STILL HOLDING AT 48 EVEN WITH LID CLOSED.** 3. Hard boiled egg in "front" prep top cooler holding at 46. **CORRECTED 10/7**4. Yogurt in breakfast area holding at 62. Cream cheese at 58. Chef discarded both and turned on cooler. **10/7 UNIT TURNED ON, CREAM CHEESE NOW AT 41, BUT YOGURT AT 48**
    Location: Prep area
    Equipment: Reach in cooler (2 door)
  • 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. Reach-in cooler near produce prep area holding potentially hazerdous food at 60. **CORRECTED 10/7, NO FOOD PRESENT**2. "Middle" prep-top cooler on cook line holding chicken at 52, pasta at 60, mayo at 54. **10/7 PASTA STILL HOLDING AT 48 EVEN WITH LID CLOSED.** 3. Hard boiled egg in "front" prep top cooler holding at 46. **CORRECTED 10/7**4. Yogurt in breakfast area holding at 62. Cream cheese at 58. Chef discarded both and turned on cooler. **10/7 UNIT TURNED ON, CREAM CHEESE NOW AT 41, BUT YOGURT AT 48**
    Location: Cook line
    Equipment: Prep Top Cooler
  • 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. Reach-in cooler near produce prep area holding potentially hazerdous food at 60. **CORRECTED 10/7, NO FOOD PRESENT**2. "Middle" prep-top cooler on cook line holding chicken at 52, pasta at 60, mayo at 54. **10/7 PASTA STILL HOLDING AT 48 EVEN WITH LID CLOSED.** 3. Hard boiled egg in "front" prep top cooler holding at 46. **CORRECTED 10/7**4. Yogurt in breakfast area holding at 62. Cream cheese at 58. Chef discarded both and turned on cooler. **10/7 UNIT TURNED ON, CREAM CHEESE NOW AT 41, BUT YOGURT AT 48**
    Location: Sales floor
  • Time vs. temperature
    Time used as a public health control improperly implemented.
    Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
    Comments: 1. Pasta for reheating at pasta bar not temp controlled.2. Pizzas for hot holding not temp controlled.3. Rice for stir-fry bar holding at 110. Due to volume of rice prepared/used, time vs temp control is needed.Establish procedure for clearly marking discard times.** RECHECK 10/7: CHEF STATES HE IS STILL WORKING ON ESTABLISHING A SYSTEM FOR TIME VS TEMP CONTROLS**
    Location: Service counter
  • 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 buckets throughout establishment not at proper concentration. Dispenser at 3 bay sink was working correctly. Change sanitizer buckets regularly to ensure proper concentration.**RECHECK 10/7/13**No sanitizer buckets present at stir-fry atation, pizza/grill area, cook line. Service counter closest to kitchen: detergent in sanitizer bucket, sanitizer in detergent bucket but test strip could not read any concentration. ENSURE SANITIZER IS PRESENT AT ALL WORKSTATIONS.ENSURE SANITIZER IS IN PROPERLY MARKED BUCKETS.ENSURE SANITIZER IS AT PROPER CONCENTRATION AT ALL TIMES.
    Location: Dish machine area
  • 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 buckets throughout establishment not at proper concentration. Dispenser at 3 bay sink was working correctly. Change sanitizer buckets regularly to ensure proper concentration.**RECHECK 10/7/13**No sanitizer buckets present at stir-fry atation, pizza/grill area, cook line. Service counter closest to kitchen: detergent in sanitizer bucket, sanitizer in detergent bucket but test strip could not read any concentration. ENSURE SANITIZER IS PRESENT AT ALL WORKSTATIONS.ENSURE SANITIZER IS IN PROPERLY MARKED BUCKETS.ENSURE SANITIZER IS AT PROPER CONCENTRATION AT ALL TIMES.
    Location: Service counter
  • 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 buckets throughout establishment not at proper concentration. Dispenser at 3 bay sink was working correctly. Change sanitizer buckets regularly to ensure proper concentration.**RECHECK 10/7/13**No sanitizer buckets present at stir-fry atation, pizza/grill area, cook line. Service counter closest to kitchen: detergent in sanitizer bucket, sanitizer in detergent bucket but test strip could not read any concentration. ENSURE SANITIZER IS PRESENT AT ALL WORKSTATIONS.ENSURE SANITIZER IS IN PROPERLY MARKED BUCKETS.ENSURE SANITIZER IS AT PROPER CONCENTRATION AT ALL TIMES.
    Location: Cook line
  • Extension cords/utility lines exposed
    Utility service line(s) and pipe(s) exposed.
    Correction: Utility lines and pipes may not be exposed.
    Comments: Ceiling tiles missing in dry storage, equipment storage, prep areas, exposing plumbing lines. Replace tiles.
    Location: Dry storage
  • Extension cords/utility lines exposed
    Utility service line(s) and pipe(s) exposed.
    Correction: Utility lines and pipes may not be exposed.
    Comments: Ceiling tiles missing in dry storage, equipment storage, prep areas, exposing plumbing lines. Replace tiles.
    Location: Prep area
  • Wiping cloths / clean (corrected)
    Wet / Dry wiping clothes soiled.
    Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
    Comments: Used wiping clothes found on various prep surfaces. Used wiping clothes should be stored in sanitizer, or placed with dirty linens if excessively soiled.
  • 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: Thermometer broken in reach-in cooler under pizza prep top. Replace.
    Location: Service counter
    Equipment: Reach in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Reach-in cooler near produce prep area holding potentially hazerdous food at 60. **10/7 FOOD HAS BEEN REMOVED** 2. "Middle" prep-top cooler on cook line holding chicken at 52, pasta at 60, mayo at 54. **10/7 PASTA HOLDING AT 48**3. Walk-in freezer next to produce prep area has ice build-up. Repair to good working condition.
    Location: Prep area
    Equipment: Reach in cooler (2 door)
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Reach-in cooler near produce prep area holding potentially hazerdous food at 60. **10/7 FOOD HAS BEEN REMOVED** 2. "Middle" prep-top cooler on cook line holding chicken at 52, pasta at 60, mayo at 54. **10/7 PASTA HOLDING AT 48**3. Walk-in freezer next to produce prep area has ice build-up. Repair to good working condition.
    Location: Cook line
    Equipment: Prep Top Cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Reach-in cooler near produce prep area holding potentially hazerdous food at 60. **10/7 FOOD HAS BEEN REMOVED** 2. "Middle" prep-top cooler on cook line holding chicken at 52, pasta at 60, mayo at 54. **10/7 PASTA HOLDING AT 48**3. Walk-in freezer next to produce prep area has ice build-up. Repair to good working condition.
    Location: Kitchen
    Equipment: Walk in freezer
  • 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: Ice machine shows mold build-up. Clean.
    Location: Kitchen
    Equipment: Ice machine
  • 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: Ice scoops stored on top of ice machine. Store in easily cleanable container.
    Location: Kitchen
    Equipment: Ice machine
 10/07/2013Recheck
  • 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. Reach-in cooler near produce prep area holding potentially hazerdous food at 60.2. "Middle" prep-top cooler on cook line holding chicken at 52, pasta at 60, mayo at 54.3. Hard boiled egg in "front" prep top cooler holding at 46.4. Yogurt in breakfast area holding at 62. Cream cheese at 58. Chef discarded both and turned on cooler.
    Location: Prep area
    Equipment: Reach in cooler (2 door)
  • 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. Reach-in cooler near produce prep area holding potentially hazerdous food at 60.2. "Middle" prep-top cooler on cook line holding chicken at 52, pasta at 60, mayo at 54.3. Hard boiled egg in "front" prep top cooler holding at 46.4. Yogurt in breakfast area holding at 62. Cream cheese at 58. Chef discarded both and turned on cooler.
    Location: Cook line
    Equipment: Prep Top Cooler
  • 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: 1. Reach-in cooler near produce prep area holding potentially hazerdous food at 60.2. "Middle" prep-top cooler on cook line holding chicken at 52, pasta at 60, mayo at 54.3. Hard boiled egg in "front" prep top cooler holding at 46.4. Yogurt in breakfast area holding at 62. Cream cheese at 58. Chef discarded both and turned on cooler.
    Location: Sales floor
  • Time vs. temperature
    Time used as a public health control improperly implemented.
    Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
    Comments: 1. Pasta for reheating at pasta bar not temp controlled.2. Pizzas for hot holding not temp controlled.3. Rice for stir-fry bar holding at 110. Due to volume of rice prepared/used, time vs temp control is needed.Establish procedure for clearly marking discard times.
    Location: Service counter
  • 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 buckets throughout establishment not at proper concentration. Dispenser at 3 bay sink was working correctly. Change sanitizer buckets regularly to ensure proper concentration.
    Location: Dish machine area
  • 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 buckets throughout establishment not at proper concentration. Dispenser at 3 bay sink was working correctly. Change sanitizer buckets regularly to ensure proper concentration.
    Location: Service counter
  • Extension cords/utility lines exposed
    Utility service line(s) and pipe(s) exposed.
    Correction: Utility lines and pipes may not be exposed.
    Comments: Ceiling tiles missing in dry storage, equipment storage, prep areas, exposing plumbing lines. Replace tiles.
    Location: Dry storage
  • Extension cords/utility lines exposed
    Utility service line(s) and pipe(s) exposed.
    Correction: Utility lines and pipes may not be exposed.
    Comments: Ceiling tiles missing in dry storage, equipment storage, prep areas, exposing plumbing lines. Replace tiles.
    Location: Prep area
  • Wiping cloths / clean
    Wet / Dry wiping clothes soiled.
    Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
    Comments: Used wiping clothes found on various prep surfaces. Used wiping clothes should be stored in sanitizer, or placed with dirty linens if excessively soiled.
  • 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: Thermometer broken in reach-in cooler under pizza prep top. Replace.
    Location: Service counter
    Equipment: Reach in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Reach-in cooler near produce prep area holding potentially hazerdous food at 60.2. "Middle" prep-top cooler on cook line holding chicken at 52, pasta at 60, mayo at 54.3. Walk-in freezer next to produce prep area has ice build-up. Repair to good working condition.
    Location: Prep area
    Equipment: Reach in cooler (2 door)
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Reach-in cooler near produce prep area holding potentially hazerdous food at 60.2. "Middle" prep-top cooler on cook line holding chicken at 52, pasta at 60, mayo at 54.3. Walk-in freezer next to produce prep area has ice build-up. Repair to good working condition.
    Location: Cook line
    Equipment: Prep Top Cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Reach-in cooler near produce prep area holding potentially hazerdous food at 60.2. "Middle" prep-top cooler on cook line holding chicken at 52, pasta at 60, mayo at 54.3. Walk-in freezer next to produce prep area has ice build-up. Repair to good working condition.
    Location: Kitchen
    Equipment: Walk in freezer
  • 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: Ice machine shows mold build-up. Clean.
    Location: Kitchen
    Equipment: Ice machine
  • 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 scoops stored on top of ice machine. Store in easily cleanable container.
    Location: Kitchen
    Equipment: Ice machine
 09/30/2013Routine
  • 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: FOOD ITEMS (RANCH DRESSING) IN THE TRUE 2 DOOR REACH IN COOLER WERE AT 49 DEGREES F. DO NOT USE UNTIL IT CAN HOLD FOODS AT 41 DEGREES F OR LESS.FOOD ITEMS WERE REMOVED FROM THIS COOLER AND TRANSFERRED TO THE WALK IN COOLER.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 6/3/13 CLEAN THE INSIDE OF THE REACH IN COOLER CLEAN THE BLUE WIRE RACK SHELVING CLEAN THE DRAWERS COOK LINE
    Location: Kitchen
    Equipment: Reach in cooler (3 door)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 6/3/13 CLEAN THE INSIDE OF THE REACH IN COOLER CLEAN THE BLUE WIRE RACK SHELVING CLEAN THE DRAWERS COOK LINE
    Location: Kitchen
    Equipment: Wire shelving
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 6/3/13 CLEAN THE INSIDE OF THE REACH IN COOLER CLEAN THE BLUE WIRE RACK SHELVING CLEAN THE DRAWERS COOK LINE
    Location: Kitchen
    Equipment: Cooler drawers
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Location: Dish machine area
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Both dish machines on the first and second floor were observed not functioning. Repair machines to good working condition. 6/3/13 DOOR SEALS ARE TORN AND HANGING ON 3-DOOR TRUE REACH IN COOLER (ON ORDER ACCORDING TO CHEF)9/4/13 DOOR SEALS HAVE NOT YET BEEN REPLACED ON TRUE 3 DOOR COOLER
    Location: Main kitchen
    Equipment: Dishmachine
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Both dish machines on the first and second floor were observed not functioning. Repair machines to good working condition. 6/3/13 DOOR SEALS ARE TORN AND HANGING ON 3-DOOR TRUE REACH IN COOLER (ON ORDER ACCORDING TO CHEF)9/4/13 DOOR SEALS HAVE NOT YET BEEN REPLACED ON TRUE 3 DOOR COOLER
    Location: Second kitchen
    Equipment: Dishmachine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Both dish machines on the first and second floor were observed not functioning. Repair machines to good working condition. 6/3/13 DOOR SEALS ARE TORN AND HANGING ON 3-DOOR TRUE REACH IN COOLER (ON ORDER ACCORDING TO CHEF)9/4/13 DOOR SEALS HAVE NOT YET BEEN REPLACED ON TRUE 3 DOOR COOLER
    Location: Kitchen
    Equipment: Reach in cooler (3 door)
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. SEAL AROUND THE DRAIN LINE WHERE IT RUNS THROUGH THE WALL (ACTION KITCHEN)2. SEAL THE HAND SINK TO THE WALL (DISH ROOM)
    Location: Kitchen
    Equipment: Hand sink
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. SEAL AROUND THE DRAIN LINE WHERE IT RUNS THROUGH THE WALL (ACTION KITCHEN)2. SEAL THE HAND SINK TO THE WALL (DISH ROOM)
    Location: Dish machine area
    Equipment: Hand sink
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 6/3/13 PROVIDE SOAP IN DISPENSERS AT EACH HAND SINK IN THE AREAS THAT WILL BE USED BEFORE OPERATING TOMORROW INCLUDING ACTION KITCHEN, BAR, DISH ROOM, WOMENS RESTROOM AND MEN'S RESTROOM IN THE BAR
    Location: Bar
    Equipment: Hand sink
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 6/3/13 PROVIDE SOAP IN DISPENSERS AT EACH HAND SINK IN THE AREAS THAT WILL BE USED BEFORE OPERATING TOMORROW INCLUDING ACTION KITCHEN, BAR, DISH ROOM, WOMENS RESTROOM AND MEN'S RESTROOM IN THE BAR
    Location: Bakery area
    Equipment: Hand sink
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 6/3/13 PROVIDE SOAP IN DISPENSERS AT EACH HAND SINK IN THE AREAS THAT WILL BE USED BEFORE OPERATING TOMORROW INCLUDING ACTION KITCHEN, BAR, DISH ROOM, WOMENS RESTROOM AND MEN'S RESTROOM IN THE BAR
    Location: Cook line
    Equipment: Hand sink
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 6/3/13 PROVIDE SOAP IN DISPENSERS AT EACH HAND SINK IN THE AREAS THAT WILL BE USED BEFORE OPERATING TOMORROW INCLUDING ACTION KITCHEN, BAR, DISH ROOM, WOMENS RESTROOM AND MEN'S RESTROOM IN THE BAR
    Location: Womens restroom
    Equipment: Hand sink
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 6/3/13 PROVIDE SOAP IN DISPENSERS AT EACH HAND SINK IN THE AREAS THAT WILL BE USED BEFORE OPERATING TOMORROW INCLUDING ACTION KITCHEN, BAR, DISH ROOM, WOMENS RESTROOM AND MEN'S RESTROOM IN THE BAR
    Location: Mens restroom
    Equipment: Hand sink
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 6/3/13 PROVIDE SOAP IN DISPENSERS AT EACH HAND SINK IN THE AREAS THAT WILL BE USED BEFORE OPERATING TOMORROW INCLUDING ACTION KITCHEN, BAR, DISH ROOM, WOMENS RESTROOM AND MEN'S RESTROOM IN THE BAR
    Location: Dish machine area
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 6/3/13 PROVIDE PAPER TOWELS AT EACH HAND SINK BEFORE OPERATING THE AREAS THAT WILL BE OPEN TOMORROW.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 6/3/13 PROVIDE PAPER TOWELS AT EACH HAND SINK BEFORE OPERATING THE AREAS THAT WILL BE OPEN TOMORROW.
    Location: Bar
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 6/3/13 PROVIDE PAPER TOWELS AT EACH HAND SINK BEFORE OPERATING THE AREAS THAT WILL BE OPEN TOMORROW.
    Location: Bakery area
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 6/3/13 PROVIDE PAPER TOWELS AT EACH HAND SINK BEFORE OPERATING THE AREAS THAT WILL BE OPEN TOMORROW.
    Location: Cook line
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 6/3/13 PROVIDE PAPER TOWELS AT EACH HAND SINK BEFORE OPERATING THE AREAS THAT WILL BE OPEN TOMORROW.
    Location: Dish machine area
    Equipment: Hand sink
  • Improper labeling of packaged food (Non-Critical)
    Food package improperly labeled.
    Correction: Packaged food shall be labeled as specified by law.
    Comments: Label information shall include the following:PREPACKAGED SANDWICHES AND SALADS AVAILABLE FOR GRAB AND GO DO NOT HAVE ADEQUATE LABELING.(1) The common name of the food or, absent a common name, an adequately descriptive identity statement.(2) If made from two (2) or more ingredients, a list of ingredients in descending order of predominance byweight, including a declaration of artificial color or flavor and chemical preservatives if contained in the food.(3) An accurate declaration of the quantity of contents.(4) The name and place of business of the manufacturer, packer, or distributor.(5) For any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin. 32
    Location: Sales floor
    Equipment: Reach in cooler
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: MONGOLIAN GRILL, BAKERY, MY PANTRY
    Location: Cook line
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: MONGOLIAN GRILL, BAKERY, MY PANTRY
    Location: Bakery area
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: MONGOLIAN GRILL, BAKERY, MY PANTRY
    Location: Service counter
  • Hoods inadequate or unapproved (corrected)
    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: ENSURE THAT THE EXHAUST HOODS AND FIRE SUPPRESSION SYSTEM HAVE BEEN TESTED, APPROVED AND TAGGED BY THE FIRE MARSHAL.
  • Food in prohibited areas
    Food stored in unapproved location.
    Correction: Store only in approved manner and location.
    Comments: IT APPEARS THAT THERE IS AN UNPROTECTED SEWER LINE OVER THE OPEN REFRIGERATED CONDIMENT STATION. IF IT IS A SEWER LINE, A CATCH PAN CAN BE INSTALLED UNDER IT OR A TOP WILL BE NEEDED ON THE CONDIMENT STATION.
    Location: Buffet
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: ENSURE THAT ALL BULK FOOD BINS ARE LABELED. 6/16/13 BAKERY AREA NOT YET BEING USED BUT ENSURE THAT BULK FOODS IN THE OLD KITCHEN ARE LABELED (SUGAR)
    Location: Bakery area
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: ENSURE THAT ALL BULK FOOD BINS ARE LABELED. 6/16/13 BAKERY AREA NOT YET BEING USED BUT ENSURE THAT BULK FOODS IN THE OLD KITCHEN ARE LABELED (SUGAR)
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: ENSURE THAT LIGHT BULBS ARE IN ALL THE EXHAUST HOODS
    Location: Cook line
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: ENSURE THAT LIGHT BULBS ARE IN ALL THE EXHAUST HOODS
    Location: Bakery area
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: ENSURE THAT LIGHT BULBS ARE IN ALL THE EXHAUST HOODS
    Location: Cook line
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE ANY NONFUNCTIONAL EQUIPMENT SUCH AS ICE MACHINE, REACH IN COOLERS, OVENS, FILE CABINETS
    Location: Kitchen
  • Walls finished or sealed (corrected)
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: FINISH TRIMWORK IN BAKERY IN CORNER WHERE THE WALLS MEET BEHIND HAND SINK.FINISH TRIMWORK WHERE FRP DOESN'T MEET THE STAINLESS STEEL BEHIND THE FLAT GRILL BAKERY.
    Location: Bakery area
  • 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 THERMOMETERS IN EVERY COOLER, FREEZER OR REFRIGERATED DRAWER UNIT. (OLD KITCHEN)
    Location: Kitchen
 09/04/2013Pre-Licensing Recheck
  • 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: FOOD ITEMS (RANCH DRESSING) IN THE TRUE 2 DOOR REACH IN COOLER WERE AT 49 DEGREES F. DO NOT USE UNTIL IT CAN HOLD FOODS AT 41 DEGREES F OR LESS.FOOD ITEMS WERE REMOVED FROM THIS COOLER AND TRANSFERRED TO THE WALK IN COOLER.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 6/3/13 CLEAN THE INSIDE OF THE REACH IN COOLER CLEAN THE BLUE WIRE RACK SHELVING CLEAN THE DRAWERS COOK LINE
    Location: Kitchen
    Equipment: Reach in cooler (3 door)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 6/3/13 CLEAN THE INSIDE OF THE REACH IN COOLER CLEAN THE BLUE WIRE RACK SHELVING CLEAN THE DRAWERS COOK LINE
    Location: Kitchen
    Equipment: Wire shelving
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 6/3/13 CLEAN THE INSIDE OF THE REACH IN COOLER CLEAN THE BLUE WIRE RACK SHELVING CLEAN THE DRAWERS COOK LINE
    Location: Kitchen
    Equipment: Cooler drawers
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Location: Dish machine area
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Both dish machines on the first and second floor were observed not functioning. Repair machines to good working condition. 6/3/13 DOOR SEALS ARE TORN AND HANGING ON 3-DOOR TRUE REACH IN COOLER (ON ORDER ACCORDING TO CHEF)
    Location: Main kitchen
    Equipment: Dishmachine
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Both dish machines on the first and second floor were observed not functioning. Repair machines to good working condition. 6/3/13 DOOR SEALS ARE TORN AND HANGING ON 3-DOOR TRUE REACH IN COOLER (ON ORDER ACCORDING TO CHEF)
    Location: Second kitchen
    Equipment: Dishmachine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Both dish machines on the first and second floor were observed not functioning. Repair machines to good working condition. 6/3/13 DOOR SEALS ARE TORN AND HANGING ON 3-DOOR TRUE REACH IN COOLER (ON ORDER ACCORDING TO CHEF)
    Location: Kitchen
    Equipment: Reach in cooler (3 door)
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. SEAL AROUND THE DRAIN LINE WHERE IT RUNS THROUGH THE WALL (ACTION KITCHEN)2. SEAL THE HAND SINK TO THE WALL (DISH ROOM)
    Location: Kitchen
    Equipment: Hand sink
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. SEAL AROUND THE DRAIN LINE WHERE IT RUNS THROUGH THE WALL (ACTION KITCHEN)2. SEAL THE HAND SINK TO THE WALL (DISH ROOM)
    Location: Dish machine area
    Equipment: Hand sink
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 6/3/13 PROVIDE SOAP IN DISPENSERS AT EACH HAND SINK IN THE AREAS THAT WILL BE USED BEFORE OPERATING TOMORROW INCLUDING ACTION KITCHEN, BAR, DISH ROOM, WOMENS RESTROOM AND MEN'S RESTROOM IN THE BAR
    Location: Bar
    Equipment: Hand sink
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 6/3/13 PROVIDE SOAP IN DISPENSERS AT EACH HAND SINK IN THE AREAS THAT WILL BE USED BEFORE OPERATING TOMORROW INCLUDING ACTION KITCHEN, BAR, DISH ROOM, WOMENS RESTROOM AND MEN'S RESTROOM IN THE BAR
    Location: Bakery area
    Equipment: Hand sink
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 6/3/13 PROVIDE SOAP IN DISPENSERS AT EACH HAND SINK IN THE AREAS THAT WILL BE USED BEFORE OPERATING TOMORROW INCLUDING ACTION KITCHEN, BAR, DISH ROOM, WOMENS RESTROOM AND MEN'S RESTROOM IN THE BAR
    Location: Cook line
    Equipment: Hand sink
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 6/3/13 PROVIDE SOAP IN DISPENSERS AT EACH HAND SINK IN THE AREAS THAT WILL BE USED BEFORE OPERATING TOMORROW INCLUDING ACTION KITCHEN, BAR, DISH ROOM, WOMENS RESTROOM AND MEN'S RESTROOM IN THE BAR
    Location: Womens restroom
    Equipment: Hand sink
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 6/3/13 PROVIDE SOAP IN DISPENSERS AT EACH HAND SINK IN THE AREAS THAT WILL BE USED BEFORE OPERATING TOMORROW INCLUDING ACTION KITCHEN, BAR, DISH ROOM, WOMENS RESTROOM AND MEN'S RESTROOM IN THE BAR
    Location: Mens restroom
    Equipment: Hand sink
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 6/3/13 PROVIDE SOAP IN DISPENSERS AT EACH HAND SINK IN THE AREAS THAT WILL BE USED BEFORE OPERATING TOMORROW INCLUDING ACTION KITCHEN, BAR, DISH ROOM, WOMENS RESTROOM AND MEN'S RESTROOM IN THE BAR
    Location: Dish machine area
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 6/3/13 PROVIDE PAPER TOWELS AT EACH HAND SINK BEFORE OPERATING THE AREAS THAT WILL BE OPEN TOMORROW.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 6/3/13 PROVIDE PAPER TOWELS AT EACH HAND SINK BEFORE OPERATING THE AREAS THAT WILL BE OPEN TOMORROW.
    Location: Bar
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 6/3/13 PROVIDE PAPER TOWELS AT EACH HAND SINK BEFORE OPERATING THE AREAS THAT WILL BE OPEN TOMORROW.
    Location: Bakery area
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 6/3/13 PROVIDE PAPER TOWELS AT EACH HAND SINK BEFORE OPERATING THE AREAS THAT WILL BE OPEN TOMORROW.
    Location: Cook line
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 6/3/13 PROVIDE PAPER TOWELS AT EACH HAND SINK BEFORE OPERATING THE AREAS THAT WILL BE OPEN TOMORROW.
    Location: Dish machine area
    Equipment: Hand sink
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: MONGOLIAN GRILL, BAKERY, MY PANTRY
    Location: Cook line
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: MONGOLIAN GRILL, BAKERY, MY PANTRY
    Location: Bakery area
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: MONGOLIAN GRILL, BAKERY, MY PANTRY
    Location: Service counter
  • Hoods inadequate or unapproved (corrected)
    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: ENSURE THAT THE EXHAUST HOODS AND FIRE SUPPRESSION SYSTEM HAVE BEEN TESTED, APPROVED AND TAGGED BY THE FIRE MARSHAL.
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: ENSURE THAT ALL BULK FOOD BINS ARE LABELED. 6/16/13 BAKERY AREA NOT YET BEING USED BUT ENSURE THAT BULK FOODS IN THE OLD KITCHEN ARE LABELED (SUGAR)
    Location: Bakery area
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: ENSURE THAT ALL BULK FOOD BINS ARE LABELED. 6/16/13 BAKERY AREA NOT YET BEING USED BUT ENSURE THAT BULK FOODS IN THE OLD KITCHEN ARE LABELED (SUGAR)
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: ENSURE THAT LIGHT BULBS ARE IN ALL THE EXHAUST HOODS
    Location: Cook line
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: ENSURE THAT LIGHT BULBS ARE IN ALL THE EXHAUST HOODS
    Location: Bakery area
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: ENSURE THAT LIGHT BULBS ARE IN ALL THE EXHAUST HOODS
    Location: Cook line
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE ANY NONFUNCTIONAL EQUIPMENT SUCH AS ICE MACHINE, REACH IN COOLERS, OVENS, FILE CABINETS
    Location: Kitchen
  • Walls finished or sealed
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: FINISH TRIMWORK IN BAKERY IN CORNER WHERE THE WALLS MEET BEHIND HAND SINK.FINISH TRIMWORK WHERE FRP DOESN'T MEET THE STAINLESS STEEL BEHIND THE FLAT GRILL BAKERY.
    Location: Bakery area
  • 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 THERMOMETERS IN EVERY COOLER, FREEZER OR REFRIGERATED DRAWER UNIT. (OLD KITCHEN)
    Location: Kitchen
 06/18/2013Pre-Licensing Recheck
  • 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: FOOD ITEMS (RANCH DRESSING) IN THE TRUE 2 DOOR REACH IN COOLER WERE AT 49 DEGREES F. DO NOT USE UNTIL IT CAN HOLD FOODS AT 41 DEGREES F OR LESS.FOOD ITEMS WERE REMOVED FROM THIS COOLER AND TRANSFERRED TO THE WALK IN COOLER.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 6/3/13 CLEAN THE INSIDE OF THE REACH IN COOLER CLEAN THE BLUE WIRE RACK SHELVING CLEAN THE DRAWERS COOK LINE
    Location: Kitchen
    Equipment: Reach in cooler (3 door)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 6/3/13 CLEAN THE INSIDE OF THE REACH IN COOLER CLEAN THE BLUE WIRE RACK SHELVING CLEAN THE DRAWERS COOK LINE
    Location: Kitchen
    Equipment: Wire shelving
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 6/3/13 CLEAN THE INSIDE OF THE REACH IN COOLER CLEAN THE BLUE WIRE RACK SHELVING CLEAN THE DRAWERS COOK LINE
    Location: Kitchen
    Equipment: Cooler drawers
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Location: Dish machine area
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Both dish machines on the first and second floor were observed not functioning. Repair machines to good working condition. 6/3/13 DOOR SEALS ARE TORN AND HANGING ON 3-DOOR TRUE REACH IN COOLER (ON ORDER ACCORDING TO CHEF)
    Location: Main kitchen
    Equipment: Dishmachine
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Both dish machines on the first and second floor were observed not functioning. Repair machines to good working condition. 6/3/13 DOOR SEALS ARE TORN AND HANGING ON 3-DOOR TRUE REACH IN COOLER (ON ORDER ACCORDING TO CHEF)
    Location: Second kitchen
    Equipment: Dishmachine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Both dish machines on the first and second floor were observed not functioning. Repair machines to good working condition. 6/3/13 DOOR SEALS ARE TORN AND HANGING ON 3-DOOR TRUE REACH IN COOLER (ON ORDER ACCORDING TO CHEF)
    Location: Kitchen
    Equipment: Reach in cooler (3 door)
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. SEAL AROUND THE DRAIN LINE WHERE IT RUNS THROUGH THE WALL (ACTION KITCHEN)2. SEAL THE HAND SINK TO THE WALL (DISH ROOM)
    Location: Kitchen
    Equipment: Hand sink
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. SEAL AROUND THE DRAIN LINE WHERE IT RUNS THROUGH THE WALL (ACTION KITCHEN)2. SEAL THE HAND SINK TO THE WALL (DISH ROOM)
    Location: Dish machine area
    Equipment: Hand sink
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 6/3/13 PROVIDE SOAP IN DISPENSERS AT EACH HAND SINK IN THE AREAS THAT WILL BE USED BEFORE OPERATING TOMORROW INCLUDING ACTION KITCHEN, BAR, DISH ROOM, WOMENS RESTROOM AND MEN'S RESTROOM IN THE BAR
    Location: Bar
    Equipment: Hand sink
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 6/3/13 PROVIDE SOAP IN DISPENSERS AT EACH HAND SINK IN THE AREAS THAT WILL BE USED BEFORE OPERATING TOMORROW INCLUDING ACTION KITCHEN, BAR, DISH ROOM, WOMENS RESTROOM AND MEN'S RESTROOM IN THE BAR
    Location: Bakery area
    Equipment: Hand sink
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 6/3/13 PROVIDE SOAP IN DISPENSERS AT EACH HAND SINK IN THE AREAS THAT WILL BE USED BEFORE OPERATING TOMORROW INCLUDING ACTION KITCHEN, BAR, DISH ROOM, WOMENS RESTROOM AND MEN'S RESTROOM IN THE BAR
    Location: Cook line
    Equipment: Hand sink
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 6/3/13 PROVIDE SOAP IN DISPENSERS AT EACH HAND SINK IN THE AREAS THAT WILL BE USED BEFORE OPERATING TOMORROW INCLUDING ACTION KITCHEN, BAR, DISH ROOM, WOMENS RESTROOM AND MEN'S RESTROOM IN THE BAR
    Location: Womens restroom
    Equipment: Hand sink
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 6/3/13 PROVIDE SOAP IN DISPENSERS AT EACH HAND SINK IN THE AREAS THAT WILL BE USED BEFORE OPERATING TOMORROW INCLUDING ACTION KITCHEN, BAR, DISH ROOM, WOMENS RESTROOM AND MEN'S RESTROOM IN THE BAR
    Location: Mens restroom
    Equipment: Hand sink
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 6/3/13 PROVIDE SOAP IN DISPENSERS AT EACH HAND SINK IN THE AREAS THAT WILL BE USED BEFORE OPERATING TOMORROW INCLUDING ACTION KITCHEN, BAR, DISH ROOM, WOMENS RESTROOM AND MEN'S RESTROOM IN THE BAR
    Location: Dish machine area
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 6/3/13 PROVIDE PAPER TOWELS AT EACH HAND SINK BEFORE OPERATING THE AREAS THAT WILL BE OPEN TOMORROW.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 6/3/13 PROVIDE PAPER TOWELS AT EACH HAND SINK BEFORE OPERATING THE AREAS THAT WILL BE OPEN TOMORROW.
    Location: Bar
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 6/3/13 PROVIDE PAPER TOWELS AT EACH HAND SINK BEFORE OPERATING THE AREAS THAT WILL BE OPEN TOMORROW.
    Location: Bakery area
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 6/3/13 PROVIDE PAPER TOWELS AT EACH HAND SINK BEFORE OPERATING THE AREAS THAT WILL BE OPEN TOMORROW.
    Location: Cook line
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 6/3/13 PROVIDE PAPER TOWELS AT EACH HAND SINK BEFORE OPERATING THE AREAS THAT WILL BE OPEN TOMORROW.
    Location: Dish machine area
    Equipment: Hand sink
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: MONGOLIAN GRILL, BAKERY, MY PANTRY
    Location: Cook line
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: MONGOLIAN GRILL, BAKERY, MY PANTRY
    Location: Bakery area
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: MONGOLIAN GRILL, BAKERY, MY PANTRY
    Location: Service counter
  • Hoods inadequate or unapproved (corrected)
    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: ENSURE THAT THE EXHAUST HOODS AND FIRE SUPPRESSION SYSTEM HAVE BEEN TESTED, APPROVED AND TAGGED BY THE FIRE MARSHAL.
  • Bulk labeling
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: ENSURE THAT ALL BULK FOOD BINS ARE LABELED. 6/16/13 BAKERY AREA NOT YET BEING USED BUT ENSURE THAT BULK FOODS IN THE OLD KITCHEN ARE LABELED (SUGAR)
    Location: Bakery area
  • Bulk labeling
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: ENSURE THAT ALL BULK FOOD BINS ARE LABELED. 6/16/13 BAKERY AREA NOT YET BEING USED BUT ENSURE THAT BULK FOODS IN THE OLD KITCHEN ARE LABELED (SUGAR)
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: ENSURE THAT LIGHT BULBS ARE IN ALL THE EXHAUST HOODS
    Location: Cook line
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: ENSURE THAT LIGHT BULBS ARE IN ALL THE EXHAUST HOODS
    Location: Bakery area
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: ENSURE THAT LIGHT BULBS ARE IN ALL THE EXHAUST HOODS
    Location: Cook line
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE ANY NONFUNCTIONAL EQUIPMENT SUCH AS ICE MACHINE, REACH IN COOLERS, OVENS, FILE CABINETS
    Location: Kitchen
  • Walls finished or sealed
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: FINISH TRIMWORK IN BAKERY IN CORNER WHERE THE WALLS MEET BEHIND HAND SINK.FINISH TRIMWORK WHERE FRP DOESN'T MEET THE STAINLESS STEEL BEHIND THE FLAT GRILL BAKERY.
    Location: Bakery area
  • 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 THERMOMETERS IN EVERY COOLER, FREEZER OR REFRIGERATED DRAWER UNIT. (OLD KITCHEN)
    Location: Kitchen
 06/05/2013Pre-Licensing Recheck
  • 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: FOOD ITEMS (RANCH DRESSING) IN THE TRUE 2 DOOR REACH IN COOLER WERE AT 49 DEGREES F. DO NOT USE UNTIL IT CAN HOLD FOODS AT 41 DEGREES F OR LESS.FOOD ITEMS WERE REMOVED FROM THIS COOLER AND TRANSFERRED TO THE WALK IN COOLER.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 6/3/13 CLEAN THE INSIDE OF THE REACH IN COOLER CLEAN THE BLUE WIRE RACK SHELVING CLEAN THE DRAWERS COOK LINE
    Location: Kitchen
    Equipment: Reach in cooler (3 door)
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 6/3/13 CLEAN THE INSIDE OF THE REACH IN COOLER CLEAN THE BLUE WIRE RACK SHELVING CLEAN THE DRAWERS COOK LINE
    Location: Kitchen
    Equipment: Wire shelving
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 6/3/13 CLEAN THE INSIDE OF THE REACH IN COOLER CLEAN THE BLUE WIRE RACK SHELVING CLEAN THE DRAWERS COOK LINE
    Location: Kitchen
    Equipment: Cooler drawers
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Location: Dish machine area
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Both dish machines on the first and second floor were observed not functioning. Repair machines to good working condition. 6/3/13 DOOR SEALS ARE TORN AND HANGING ON 3-DOOR TRUE REACH IN COOLER (ON ORDER ACCORDING TO CHEF)
    Location: Main kitchen
    Equipment: Dishmachine
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Both dish machines on the first and second floor were observed not functioning. Repair machines to good working condition. 6/3/13 DOOR SEALS ARE TORN AND HANGING ON 3-DOOR TRUE REACH IN COOLER (ON ORDER ACCORDING TO CHEF)
    Location: Second kitchen
    Equipment: Dishmachine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Both dish machines on the first and second floor were observed not functioning. Repair machines to good working condition. 6/3/13 DOOR SEALS ARE TORN AND HANGING ON 3-DOOR TRUE REACH IN COOLER (ON ORDER ACCORDING TO CHEF)
    Location: Kitchen
    Equipment: Reach in cooler (3 door)
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. SEAL AROUND THE DRAIN LINE WHERE IT RUNS THROUGH THE WALL (ACTION KITCHEN)2. SEAL THE HAND SINK TO THE WALL (DISH ROOM)
    Location: Kitchen
    Equipment: Hand sink
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. SEAL AROUND THE DRAIN LINE WHERE IT RUNS THROUGH THE WALL (ACTION KITCHEN)2. SEAL THE HAND SINK TO THE WALL (DISH ROOM)
    Location: Dish machine area
    Equipment: Hand sink
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 6/3/13 PROVIDE SOAP IN DISPENSERS AT EACH HAND SINK IN THE AREAS THAT WILL BE USED BEFORE OPERATING TOMORROW INCLUDING ACTION KITCHEN, BAR, DISH ROOM, WOMENS RESTROOM AND MEN'S RESTROOM IN THE BAR
    Location: Bar
    Equipment: Hand sink
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 6/3/13 PROVIDE SOAP IN DISPENSERS AT EACH HAND SINK IN THE AREAS THAT WILL BE USED BEFORE OPERATING TOMORROW INCLUDING ACTION KITCHEN, BAR, DISH ROOM, WOMENS RESTROOM AND MEN'S RESTROOM IN THE BAR
    Location: Bakery area
    Equipment: Hand sink
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 6/3/13 PROVIDE SOAP IN DISPENSERS AT EACH HAND SINK IN THE AREAS THAT WILL BE USED BEFORE OPERATING TOMORROW INCLUDING ACTION KITCHEN, BAR, DISH ROOM, WOMENS RESTROOM AND MEN'S RESTROOM IN THE BAR
    Location: Cook line
    Equipment: Hand sink
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 6/3/13 PROVIDE SOAP IN DISPENSERS AT EACH HAND SINK IN THE AREAS THAT WILL BE USED BEFORE OPERATING TOMORROW INCLUDING ACTION KITCHEN, BAR, DISH ROOM, WOMENS RESTROOM AND MEN'S RESTROOM IN THE BAR
    Location: Womens restroom
    Equipment: Hand sink
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 6/3/13 PROVIDE SOAP IN DISPENSERS AT EACH HAND SINK IN THE AREAS THAT WILL BE USED BEFORE OPERATING TOMORROW INCLUDING ACTION KITCHEN, BAR, DISH ROOM, WOMENS RESTROOM AND MEN'S RESTROOM IN THE BAR
    Location: Mens restroom
    Equipment: Hand sink
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 6/3/13 PROVIDE SOAP IN DISPENSERS AT EACH HAND SINK IN THE AREAS THAT WILL BE USED BEFORE OPERATING TOMORROW INCLUDING ACTION KITCHEN, BAR, DISH ROOM, WOMENS RESTROOM AND MEN'S RESTROOM IN THE BAR
    Location: Dish machine area
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 6/3/13 PROVIDE PAPER TOWELS AT EACH HAND SINK BEFORE OPERATING THE AREAS THAT WILL BE OPEN TOMORROW.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 6/3/13 PROVIDE PAPER TOWELS AT EACH HAND SINK BEFORE OPERATING THE AREAS THAT WILL BE OPEN TOMORROW.
    Location: Bar
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 6/3/13 PROVIDE PAPER TOWELS AT EACH HAND SINK BEFORE OPERATING THE AREAS THAT WILL BE OPEN TOMORROW.
    Location: Bakery area
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 6/3/13 PROVIDE PAPER TOWELS AT EACH HAND SINK BEFORE OPERATING THE AREAS THAT WILL BE OPEN TOMORROW.
    Location: Cook line
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 6/3/13 PROVIDE PAPER TOWELS AT EACH HAND SINK BEFORE OPERATING THE AREAS THAT WILL BE OPEN TOMORROW.
    Location: Dish machine area
    Equipment: Hand sink
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: MONGOLIAN GRILL, BAKERY, MY PANTRY
    Location: Cook line
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: MONGOLIAN GRILL, BAKERY, MY PANTRY
    Location: Bakery area
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: MONGOLIAN GRILL, BAKERY, MY PANTRY
    Location: Service counter
  • Hoods inadequate or unapproved (corrected)
    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: ENSURE THAT THE EXHAUST HOODS AND FIRE SUPPRESSION SYSTEM HAVE BEEN TESTED, APPROVED AND TAGGED BY THE FIRE MARSHAL.
  • Bulk labeling
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: ENSURE THAT ALL BULK FOOD BINS ARE LABELED. 6/16/13 BAKERY AREA NOT YET BEING USED BUT ENSURE THAT BULK FOODS IN THE OLD KITCHEN ARE LABELED (SUGAR)
    Location: Bakery area
  • Bulk labeling
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: ENSURE THAT ALL BULK FOOD BINS ARE LABELED. 6/16/13 BAKERY AREA NOT YET BEING USED BUT ENSURE THAT BULK FOODS IN THE OLD KITCHEN ARE LABELED (SUGAR)
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: ENSURE THAT LIGHT BULBS ARE IN ALL THE EXHAUST HOODS
    Location: Cook line
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: ENSURE THAT LIGHT BULBS ARE IN ALL THE EXHAUST HOODS
    Location: Bakery area
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: ENSURE THAT LIGHT BULBS ARE IN ALL THE EXHAUST HOODS
    Location: Cook line
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE ANY NONFUNCTIONAL EQUIPMENT SUCH AS ICE MACHINE, REACH IN COOLERS, OVENS, FILE CABINETS
    Location: Kitchen
  • Walls finished or sealed
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: FINISH TRIMWORK IN BAKERY IN CORNER WHERE THE WALLS MEET BEHIND HAND SINK.FINISH TRIMWORK WHERE FRP DOESN'T MEET THE STAINLESS STEEL BEHIND THE FLAT GRILL BAKERY.
    Location: Bakery area
  • 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 THERMOMETERS IN EVERY COOLER, FREEZER OR REFRIGERATED DRAWER UNIT. (OLD KITCHEN)
    Location: Kitchen
 06/03/2013Pre-Licensing Recheck
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Location: Dish machine area
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Both dish machines on the first and second floor were observed not functioning. Repair machines to good working condition.
    Location: Main kitchen
    Equipment: Dishmachine
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Both dish machines on the first and second floor were observed not functioning. Repair machines to good working condition.
    Location: Second kitchen
    Equipment: Dishmachine
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: PROVIDE PAPER TOWELS AT EACH HAND SINK
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: PROVIDE PAPER TOWELS AT EACH HAND SINK
    Location: Bar
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: PROVIDE PAPER TOWELS AT EACH HAND SINK
    Location: Bakery area
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: PROVIDE PAPER TOWELS AT EACH HAND SINK
    Location: Cook line
    Equipment: Hand sink
  • Soap and towels at wrong sink
    Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
    Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
    Comments: PROVIDE SOAP IN DISPENSERS AT EACH HAND SINK.
    Location: Bar
    Equipment: Hand sink
  • Soap and towels at wrong sink
    Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
    Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
    Comments: PROVIDE SOAP IN DISPENSERS AT EACH HAND SINK.
    Location: Bakery area
    Equipment: Hand sink
  • Soap and towels at wrong sink
    Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
    Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
    Comments: PROVIDE SOAP IN DISPENSERS AT EACH HAND SINK.
    Location: Cook line
    Equipment: Hand sink
  • 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: ENSURE THAT THE EXHAUST HOODS AND FIRE SUPPRESSION SYSTEM HAVE BEEN TESTED, APPROVED AND TAGGED BY THE FIRE MARSHAL.
  • Bulk labeling
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: ENSURE THAT ALL BULK FOOD BINS ARE LABELED.
    Location: Bakery area
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE ANY NONFUNCTIONAL EQUIPMENT SUCH AS ICE MACHINE, REACH IN COOLERS, OVENS, FILE CABINETS
    Location: Kitchen
 05/30/2013Pre-Licensing Recheck
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Location: Dish machine area
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Both dish machines on the first and second floor were observed not functioning. Repair machines to good working condition.
    Location: Main kitchen
    Equipment: Dishmachine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Both dish machines on the first and second floor were observed not functioning. Repair machines to good working condition.
    Location: Second kitchen
    Equipment: Dishmachine
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: No paper towels were provided at the kitchen hand sink.
    Location: Kitchen
    Equipment: Hand sink
 05/28/2013Pre-Licensing Recheck
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Location: Dish machine area
 05/22/2013Pre-Licensing
No violation noted during this evaluation. 12/11/2012Routine
  • 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: FRONT HANDSINK / TEA STATIONS
  • 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. PTC X 2 SHOULD BE ABLE TO MAINTAIN TEMPERATURE IN HOT KITCHENS2. MAINTAIN FOODS THAT ARE ICED FROM BREAKFAST-LUNCH-DINNER. TEMPS RISING
    Location: Cook line
    Equipment: Prep Top Cooler
  • 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. PTC X 2 SHOULD BE ABLE TO MAINTAIN TEMPERATURE IN HOT KITCHENS2. MAINTAIN FOODS THAT ARE ICED FROM BREAKFAST-LUNCH-DINNER. TEMPS RISING
    Location: Cook line
    Equipment: Make table cooler
  • 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: MUST WASH HANDS EVERY TIME YOU PUT ON A NEW PAIR OF GLOVES / USE UTENSILS TO HANDLE FOODS
  • 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: WAITSTAFF EATING OFF OF COOKLINE - STOP EATING OFF COOKLINEOPEN CUP X 1
    Location: Cook line
    Equipment: ------------ Miscellaneous -----------
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: SOILED TOMATO SLICER
    Location: Kitchen
    Equipment: Slicer
  • 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: NO HAT X 1
  • 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: 4-DOOR REACH IN COOLER PERSONAL LEMONADE
    Location: Kitchen
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: NEXT TO CAN OPENER / TILT SKILLETS
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PRODUCTION WIC : LIGHT X 1
    Location: Walk-in cooler
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: PRODUCTION WIC FAN X 1
    Location: Walk-in cooler
  • 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: BEHIND COOKING EQUIPMENT, SOILED WALL AND OLD EXTENSION CORD
    Location: Kitchen
  • 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.
    Comments: SALAD STATION YESPTC NEXT TO FLAT GRILL NO
    Location: Cook line
    Equipment: Prep Top Cooler
  • 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: SALMON ON FLOOR
    Location: Kitchen
    Equipment: Walk in cooler
  • 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: CAN OPENER X 2 SOILED AT BLADE THAT CUTS INTO CANS
    Location: Kitchen
    Equipment: Can opener
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Location: Cook line
    Equipment: -------- Sinks / Warewash ---------
  • 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: KNIVES STORED IN WATER. STORE DRY / KNIFE RACK/BOX / OR HOT
    Location: Kitchen
 08/30/2012Recheck
  • CO2 tanks unrestrained
    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: FRONT HANDSINK / TEA STATIONS
  • 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. PTC X 2 SHOULD BE ABLE TO MAINTAIN TEMPERATURE IN HOT KITCHENS2. MAINTAIN FOODS THAT ARE ICED FROM BREAKFAST-LUNCH-DINNER. TEMPS RISING
    Location: Cook line
    Equipment: Prep Top Cooler
  • 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. PTC X 2 SHOULD BE ABLE TO MAINTAIN TEMPERATURE IN HOT KITCHENS2. MAINTAIN FOODS THAT ARE ICED FROM BREAKFAST-LUNCH-DINNER. TEMPS RISING
    Location: Cook line
    Equipment: Make table cooler
  • 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: MUST WASH HANDS EVERY TIME YOU PUT ON A NEW PAIR OF GLOVES / USE UTENSILS TO HANDLE FOODS
  • 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: WAITSTAFF EATING OFF OF COOKLINE - STOP EATING OFF COOKLINEOPEN CUP X 1
    Location: Cook line
    Equipment: ------------ Miscellaneous -----------
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: SOILED TOMATO SLICER
    Location: Kitchen
    Equipment: Slicer
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: NO HAT X 1
  • 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: 4-DOOR REACH IN COOLER PERSONAL LEMONADE
    Location: Kitchen
  • Bulk labeling
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: NEXT TO CAN OPENER / TILT SKILLETS
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PRODUCTION WIC : LIGHT X 1
    Location: Walk-in cooler
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: PRODUCTION WIC FAN X 1
    Location: Walk-in cooler
  • 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: BEHIND COOKING EQUIPMENT, SOILED WALL AND OLD EXTENSION CORD
    Location: Kitchen
  • 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.
    Comments: SALAD STATION YESPTC NEXT TO FLAT GRILL NO
    Location: Cook line
    Equipment: Prep Top Cooler
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: SALMON ON FLOOR
    Location: Kitchen
    Equipment: Walk in cooler
  • 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: CAN OPENER X 2 SOILED AT BLADE THAT CUTS INTO CANS
    Location: Kitchen
    Equipment: Can opener
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Location: Cook line
    Equipment: -------- Sinks / Warewash ---------
  • 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: KNIVES STORED IN WATER. STORE DRY / KNIFE RACK/BOX / OR HOT
    Location: Kitchen
 08/21/2012Routine
  • 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.
    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.
    Location: Dry storage
  • 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 food debris from floor in walk in cooler,
    Location: Walk-in cooler
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: Box of sweet potatoe french fries are stored on the floor in walk in freezer.
    Location: Walk-in freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Bottom of Delfield reach in cooler soiled. Please clean and sanitize bottom of cooler.
    Location: Kitchen
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: Grill soiled on exterior. Please clean.
    Location: Kitchen
 03/06/2012Routine
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: Can opener soiled in produce area. Please clean.
    Location: Produce room
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: Label flour container in back of kitchen
    Location: Kitchen (back)
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. Replace light bulb in walk in freezer2. Replace light bulb under hood system.
    Location: Walk-in freezer
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. Replace light bulb in walk in freezer2. Replace light bulb under hood system.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    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: Please provide thermometers in all coolers or refrigeration units.
    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: Please provide thermometers in all coolers or refrigeration units.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Bottom of delfield cooler soiled at the bottom. Please clean.2. Handle to delfield cooler soiled. Please clean.3. Handle to cold top refrigeration unit soiled. Please clean.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Bottom of delfield cooler soiled at the bottom. Please clean.2. Handle to delfield cooler soiled. Please clean.3. Handle to cold top refrigeration unit soiled. Please clean.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Bottom of delfield cooler soiled at the bottom. Please clean.2. Handle to delfield cooler soiled. Please clean.3. Handle to cold top refrigeration unit soiled. Please clean.
    Location: Kitchen
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Microwave soiled. Please clean2, Shelf under grill soiled. Please clean.
    Location: Kitchen
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Microwave soiled. Please clean2, Shelf under grill soiled. Please clean.
    Location: Kitchen
 12/07/2011Recheck
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: Can opener soiled in produce area. Please clean.
    Location: Produce room
  • Bulk labeling
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: Label flour container in back of kitchen
    Location: Kitchen (back)
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. Replace light bulb in walk in freezer2. Replace light bulb under hood system.
    Location: Walk-in freezer
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. Replace light bulb in walk in freezer2. Replace light bulb under hood system.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    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: Please provide thermometers in all coolers or refrigeration units.
    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: Please provide thermometers in all coolers or refrigeration units.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Bottom of delfield cooler soiled at the bottom. Please clean.2. Handle to delfield cooler soiled. Please clean.3. Handle to cold top refrigeration unit soiled. Please clean.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Bottom of delfield cooler soiled at the bottom. Please clean.2. Handle to delfield cooler soiled. Please clean.3. Handle to cold top refrigeration unit soiled. Please clean.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Bottom of delfield cooler soiled at the bottom. Please clean.2. Handle to delfield cooler soiled. Please clean.3. Handle to cold top refrigeration unit soiled. Please clean.
    Location: Kitchen
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Microwave soiled. Please clean2, Shelf under grill soiled. Please clean.
    Location: Kitchen
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Microwave soiled. Please clean2, Shelf under grill soiled. Please clean.
    Location: Kitchen
 11/30/2011Routine

Do you have any questions you'd like to ask about Chancellor's Restaurant Univ? Post them here so others can see them and respond.

×
Chancellor's Restaurant Univ respresentatives - respond and add information

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review


Would you recommend Chancellor's Restaurant Univ to others? (optional)
  
Add photo of Chancellor's Restaurant Univ (optional)
Add more info about the restaurant »

About You

Your nickname:

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

Log in»  |   Register - it's free and very quick!
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
Leave your signature»

Recently added reviews

Name City Users' Rating
Mr. FrostyIndianapolis, IN
DOMINO'S PIZZA #2568Indianapolis, IN
*
STEAK N SHAKE #255Indianapolis, IN
BURGER KING #5631Indianapolis, IN
**
PIZZA HUTIndianapolis, IN
*****
LA FURIAIndianapolis, IN
*****
INDYO FROZEN YOGURTIndianapolis, IN
*****
CENTRAL CATHOLIC SCHOOLIndianapolis, IN
*
SPEEDWAY #6135Indianapolis, IN
*•
CHIN HILL ASIAN GROCERYIndianapolis, IN

Restaurants in neighborhood

Name
JAG CONNECTION/CHARTWELLS
JAG JAVA CAFE/CHARTWELLS (UNIVERSITY LIBRARY)
BARNES & NOBLE STARBUCKS Cafe #631
HISSHO SUSHI AT IUPUI CAMPUS CENTER
IUPUI Campus Center Food Court & Outtakes 1stFloor
IUPUI Mondo Subs & Caribou Coffee 2nd Floor
THE CAMPUS KITCHEN AT IUPUI
NATATORIUM/CHARTWELLS

Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Search for:  near:   

  1. All Cities
  2. IN small cities
  3. IN smaller cities
  4. Indiana
  5. Marion County, IN Restaurants