- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: No signage for "no smoking within 8 feet" present on any doors. Owner states that he will obtain and post signage.
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Spray bottle of blue degreaser stored next to 3 bay sink was unlabeled. Manager added label.
Location: Back room
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Downstairs men's room has a non-functioning door lock. Repair or replace lock.
Location: Restroom
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Urinal in downstairs men's room leaks onto ground when flushed. Repair or replace.
Location: Restroom
Equipment: -
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: Restroom doors for Men's and Women's restrooms are not self-closing or self-closing mechanism needs repair. Repair mechanism or replace.
Location: Restroom
Equipment: -
|
11/05/2014 | Routine |
- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Please provide no smoking within 8 ft of entrance way signs for all entrances. CORRECTED
- 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: Clean air duct grate over exhaust hood.
Location: Kitchen
|
02/20/2014 | Routine |
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: SMOKE DAMAGE FROM FIREIN ELECTRICAL CLOSET
Location: Upstairs storage
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: SMOKE DAMAGE FROM FIREIN ELECTRICAL CLOSET
Location: Kitchen (back)
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: SMOKE DAMAGE FROM FIREIN ELECTRICAL CLOSET
Location: Kitchen (front)
|
08/16/2013 | Recheck |
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. One heat bulb lamp out. Replace. Note: part ordered.2. Ice build up in walk in freezer on cooling unit and on boxes of food. Repair, remove ice and do not store food below ice build up.3. Front counter laminate loose. Secure.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: One heat lamp soiled. Clean.
- 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 kick plate soiled. Clean.
|
07/15/2013 | Routine |
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice build up in walk in freezer. Remove ice and repair. Do not store food below drain line drip.2. Duct tape in old reach in freezer at front counter. Remove duct tape and repair with smooth, non absorbent, easily cleanable material .
Location: Walk-in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice build up in walk in freezer. Remove ice and repair. Do not store food below drain line drip.2. Duct tape in old reach in freezer at front counter. Remove duct tape and repair with smooth, non absorbent, easily cleanable material .
Location: Kitchen (front)
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Secure with silicone caulk back kitchen hand sink, men's bathroom hand sink and women's bathroom hand sink to the wall.
Location: Kitchen (back)
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Secure with silicone caulk back kitchen hand sink, men's bathroom hand sink and women's bathroom hand sink to the wall.
Location: Restroom
|
01/29/2013 | Routine |
- CO2 tanks unrestrained (corrected)
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: UPSTAIRS
- 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: IN PROGRESS: PENDING PEST CONTROL INSPECTION REPORTS VIA EMAIL OR FAX.FLIES PRESENT IN ESTABLISHMENT.PROVIDE PEST CONTROL REPORTS ON RECHECK INSPECTION DATE.HAVE PROFESSIONAL PEST CONTROL SERVICE PROVIDER INSPECT ESTABLISHMENT BEFORE RECHECK INSPECTION DATE.SANITIATION AND PEST CONTROL WORK HAND-AND-HAND.
Location: Kitchen
- 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: IN PROGRESS: PENDING PEST CONTROL INSPECTION REPORTS VIA EMAIL OR FAX.FLIES PRESENT IN ESTABLISHMENT.PROVIDE PEST CONTROL REPORTS ON RECHECK INSPECTION DATE.HAVE PROFESSIONAL PEST CONTROL SERVICE PROVIDER INSPECT ESTABLISHMENT BEFORE RECHECK INSPECTION DATE.SANITIATION AND PEST CONTROL WORK HAND-AND-HAND.
Location: Dining room
- 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: IN PROGRESS: SERVICE TECH CALLED OUT ON-SITE DURING RECHECK INSPECTION. KITCHEN DISHMACHINE NOT SANITIZING FOR CHLORINE (CURRENTLY AT 0 PPM); REPAIR TO ENSURE THAT KITCHEN DISHMACHINE IS AT 50 - 100 PPM FOR CHLORINE. TEST WITH TEST STRIPS DAILY. DISCONTINUE USE OF DISHMACHINE UNTIL REPAIRS HAVE BEEN COMPLETED AND USE MANUAL WAREWASHING WASH/RINSE/SANITIZE METHOD AT KITCHEN 3-BAY SINK TO WASH DISHES PROPERLY.
Location: Kitchen
Equipment: Dishmachine
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINKS.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE ALL KITCHEN EQUIPMENT ROUTINELY. IMPROVEMENTS NEEDED. DETAILED! SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN AND FRONT SERVICE COUNTER COLD-TOP, COOLER AND FREEZER UNITS (INCLUDING DOOR GASKETS/SEALS, FANGUARDS).
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE ALL KITCHEN EQUIPMENT ROUTINELY. IMPROVEMENTS NEEDED. DETAILED! SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN AND FRONT SERVICE COUNTER COLD-TOP, COOLER AND FREEZER UNITS (INCLUDING DOOR GASKETS/SEALS, FANGUARDS).
Location: Kitchen
Equipment: Deep fryer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE ALL KITCHEN EQUIPMENT ROUTINELY. IMPROVEMENTS NEEDED. DETAILED! SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN AND FRONT SERVICE COUNTER COLD-TOP, COOLER AND FREEZER UNITS (INCLUDING DOOR GASKETS/SEALS, FANGUARDS).
Location: Kitchen
Equipment: Cold top
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE ALL KITCHEN EQUIPMENT ROUTINELY. IMPROVEMENTS NEEDED. DETAILED! SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN AND FRONT SERVICE COUNTER COLD-TOP, COOLER AND FREEZER UNITS (INCLUDING DOOR GASKETS/SEALS, FANGUARDS).
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE ALL KITCHEN EQUIPMENT ROUTINELY. IMPROVEMENTS NEEDED. DETAILED! SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN AND FRONT SERVICE COUNTER COLD-TOP, COOLER AND FREEZER UNITS (INCLUDING DOOR GASKETS/SEALS, FANGUARDS).
Location: Kitchen
Equipment: reach in freezer
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND FRONT SERVICE AREA COUNTER-TOPS AND PREP TABLES.
Location: Kitchen
Equipment: Prep table
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND FRONT SERVICE AREA COUNTER-TOPS AND PREP TABLES.
Location: Service counter
Equipment: Prep table
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND FRONT SERVICE AREA COUNTER-TOPS AND PREP TABLES.
Location: Kitchen
Equipment: Knife/utensil rack
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND FRONT SERVICE AREA COUNTER-TOPS AND PREP TABLES.
Location: Kitchen
Equipment: Microwave oven
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HOT WATER AT HANDSINK TOO HOT (CURRENTLY AT 127 F); REPAIR AND/OR ADJUST TO MAINTAIN HOT WATER AT HANDSINKS AT 100 F - 120 F.
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen (back)
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKETS FOR QUAT BELOW 200 PPM; MAINTAIN SANITIZER CONCENTRATION FOR QUAT AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS. USE TEST STRIPS TO MEASURE AND CHECK.
Location: Kitchen
- 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: PERSONAL EMPLOYEE DRINKS STORED IN WALK-IN-COOLER; DISCONTINUE THIS BEHAVIOR.
Location: Walk-in cooler
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP OPEN/EXPOSED SINGLE-SERVICE ITEMS STORED ON CLEAN SANITARY SURFACES AND NOT BARE SOILED COUNTER-TOPS OR SHELVING.KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP OPEN/EXPOSED SINGLE-SERVICE ITEMS STORED ON CLEAN SANITARY SURFACES AND NOT BARE SOILED COUNTER-TOPS OR SHELVING.KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Service counter
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Kitchen (back)
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: SEAL ALL OPENINGS AROUND UPSTAIRS STORAGE DOOR ON SIDE OF BUILDING THAT LEADS TO OUTSIDE.(YOU SHOULD NOT BE ABLE TO SEE OUTSIDE)
Location: Upstairs storage
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: CURRENTLY ESTABLISHMENT FIRE SUPPRESSION SYSTEM IS RED-TAGGED AS A DEFICIENCY BY KOORSEN IN MARCH OF 2012.HAVE ALL FIRE-EXTINGUISHERS AND FIRE SUPPRESSION SYSTEM SERVICED, INSPECTED, AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER TO CORRECT DEFICIENCY.
Location: Kitchen
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED/MISSING CEILING TILES WHERE NEEDED AT PUBLIC MENS RESTROOM.
Location: Mens restroom
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS AND FLOOR DRAINS.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS AND FLOOR DRAINS.
Location: Service counter
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS AND FLOOR DRAINS.
Location: Dining room
- 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 INTERIOR VISIBLE WORKING THEREMOMETERS AT FRONT SERVICE COUNTER CASHIER LOCATION TOPPINGS STORAGE COOLER AND AT REACH-IN SPECIALTY FREEZER WHERE MISSING.
Location: Service counter
Equipment: Reach in cooler
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THEREMOMETERS AT FRONT SERVICE COUNTER CASHIER LOCATION TOPPINGS STORAGE COOLER AND AT REACH-IN SPECIALTY FREEZER WHERE MISSING.
Location: Service counter
Equipment: reach in freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER.
Location: Walk-in cooler
Equipment: Metal shelving
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER.
Location: Kitchen (back)
Equipment: Hand sink
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: REPAIR INTERIOR CONDENSATION LEAKS AT COOK-LINE REACH-IN-COOLER AND AT KITCHEN WALK-IN-FREEZER.REPAIR WALK-IN-FREEZER TO ELIMINATE HEAVY ICE BUILD-UP IN FREEZER AND ON FOOD PRODUCT AND PACKAGING (EX. HEAVY ICE CRYSTALS).DO NOT STORE FOOD PRODUCT UNDER WALK-IN-FREEZER PIPING AND CONDENTATION LEAKS TO PREVENT CROSS-CONTAMINATION. STORE AWAY.
Location: Kitchen
Equipment: Reach in cooler
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: REPAIR INTERIOR CONDENSATION LEAKS AT COOK-LINE REACH-IN-COOLER AND AT KITCHEN WALK-IN-FREEZER.REPAIR WALK-IN-FREEZER TO ELIMINATE HEAVY ICE BUILD-UP IN FREEZER AND ON FOOD PRODUCT AND PACKAGING (EX. HEAVY ICE CRYSTALS).DO NOT STORE FOOD PRODUCT UNDER WALK-IN-FREEZER PIPING AND CONDENTATION LEAKS TO PREVENT CROSS-CONTAMINATION. STORE AWAY.
Location: Walk-in freezer
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOODS COVERED PROPERLY AT WALK-IN-FREEZER.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN SHELVING, PREP TABLE SHELVING AND SHELVING ABOVE 3-BAY SINK; CLEAN DISHES/TRAYS MUST BE STORED ON CLEAN SHELVING.-SOILED KITCHEN FANS; FANS MUST BE CLEANED BEFORE USED.-SOILED WALK-IN-COOLER FANGUARDS.-SOILED ROLLING RACKS CARTS.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN SHELVING, PREP TABLE SHELVING AND SHELVING ABOVE 3-BAY SINK; CLEAN DISHES/TRAYS MUST BE STORED ON CLEAN SHELVING.-SOILED KITCHEN FANS; FANS MUST BE CLEANED BEFORE USED.-SOILED WALK-IN-COOLER FANGUARDS.-SOILED ROLLING RACKS CARTS.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN SHELVING, PREP TABLE SHELVING AND SHELVING ABOVE 3-BAY SINK; CLEAN DISHES/TRAYS MUST BE STORED ON CLEAN SHELVING.-SOILED KITCHEN FANS; FANS MUST BE CLEANED BEFORE USED.-SOILED WALK-IN-COOLER FANGUARDS.-SOILED ROLLING RACKS CARTS.
Location: Kitchen
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN SHELVING, PREP TABLE SHELVING AND SHELVING ABOVE 3-BAY SINK; CLEAN DISHES/TRAYS MUST BE STORED ON CLEAN SHELVING.-SOILED KITCHEN FANS; FANS MUST BE CLEANED BEFORE USED.-SOILED WALK-IN-COOLER FANGUARDS.-SOILED ROLLING RACKS CARTS.
Location: Kitchen
Equipment: Rolling cart
- 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: IN PROGRESS: CONTINUE TO WORK ON ICE MACHINE DOOR CLEANING.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ICE MACHINE (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: Ice machine
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE DAMAGED/CRACKED LIGHT GUARD SHIELDS AT KITCHEN CEILING WHERE NEEDED AT FRONT SERVICE COUNTER LOCATION.
Location: Service counter
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: PROVIDE SELF-CLOSING DEVICES ON DOORS OF UPSTAIRS EMPLOYEE MEN AND WOMENS RESTROOMS.
Location: Emp restroom mens
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: PROVIDE SELF-CLOSING DEVICES ON DOORS OF UPSTAIRS EMPLOYEE MEN AND WOMENS RESTROOMS.
Location: Emp restroom women
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE FOR KITCHEN DISHMACHINE.
Location: Kitchen
Equipment: Dishmachine
|
08/20/2012 | Recheck |
- 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: IN PROGRESS: AWAITING PEST CONTROL INSPECTION REPORT BY TERMINIX OR ORKIN VIA FAX OR EMAIL.FLIES PRESENT IN FACILITY.PROVIDE PEST CONTROL REPORTS ON RECHECK INSPECTION DATE. IF ESTABLISHMENT DOES NOT RECEIVE ROUTINE PEST CONTROL INSPECTIONS, CONTACT A PROFESSIONAL PEST CONTROL PROVIDER TO HAVE ESTABLISHMENT CONTRACTED AND INSPECTED ROUTINELY. PROVIDE DOCUMENTATION ON RECHECK INSPECTION DATE.SANITIATION AND PEST CONTROL WORK HAND-AND-HAND.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND DINING ROOM LOCATION FLOORS.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND DINING ROOM LOCATION FLOORS.
Location: Dining room
|
08/20/2012 | Non-Illness Complaint Recheck |
- CO2 tanks unrestrained (corrected)
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: UPSTAIRS
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: IN PROGRESS: PENDING PEST CONTROL INSPECTION REPORTS VIA EMAIL OR FAX.FLIES PRESENT IN ESTABLISHMENT.PROVIDE PEST CONTROL REPORTS ON RECHECK INSPECTION DATE.HAVE PROFESSIONAL PEST CONTROL SERVICE PROVIDER INSPECT ESTABLISHMENT BEFORE RECHECK INSPECTION DATE.SANITIATION AND PEST CONTROL WORK HAND-AND-HAND.
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: IN PROGRESS: PENDING PEST CONTROL INSPECTION REPORTS VIA EMAIL OR FAX.FLIES PRESENT IN ESTABLISHMENT.PROVIDE PEST CONTROL REPORTS ON RECHECK INSPECTION DATE.HAVE PROFESSIONAL PEST CONTROL SERVICE PROVIDER INSPECT ESTABLISHMENT BEFORE RECHECK INSPECTION DATE.SANITIATION AND PEST CONTROL WORK HAND-AND-HAND.
Location: Dining room
- 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: IN PROGRESS: SERVICE TECH CALLED OUT ON-SITE DURING RECHECK INSPECTION. KITCHEN DISHMACHINE NOT SANITIZING FOR CHLORINE (CURRENTLY AT 0 PPM); REPAIR TO ENSURE THAT KITCHEN DISHMACHINE IS AT 50 - 100 PPM FOR CHLORINE. TEST WITH TEST STRIPS DAILY. DISCONTINUE USE OF DISHMACHINE UNTIL REPAIRS HAVE BEEN COMPLETED AND USE MANUAL WAREWASHING WASH/RINSE/SANITIZE METHOD AT KITCHEN 3-BAY SINK TO WASH DISHES PROPERLY.
Location: Kitchen
Equipment: Dishmachine
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINKS.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE ALL KITCHEN EQUIPMENT ROUTINELY. IMPROVEMENTS NEEDED. DETAILED! SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN AND FRONT SERVICE COUNTER COLD-TOP, COOLER AND FREEZER UNITS (INCLUDING DOOR GASKETS/SEALS, FANGUARDS).
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE ALL KITCHEN EQUIPMENT ROUTINELY. IMPROVEMENTS NEEDED. DETAILED! SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN AND FRONT SERVICE COUNTER COLD-TOP, COOLER AND FREEZER UNITS (INCLUDING DOOR GASKETS/SEALS, FANGUARDS).
Location: Kitchen
Equipment: Deep fryer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE ALL KITCHEN EQUIPMENT ROUTINELY. IMPROVEMENTS NEEDED. DETAILED! SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN AND FRONT SERVICE COUNTER COLD-TOP, COOLER AND FREEZER UNITS (INCLUDING DOOR GASKETS/SEALS, FANGUARDS).
Location: Kitchen
Equipment: Cold top
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE ALL KITCHEN EQUIPMENT ROUTINELY. IMPROVEMENTS NEEDED. DETAILED! SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN AND FRONT SERVICE COUNTER COLD-TOP, COOLER AND FREEZER UNITS (INCLUDING DOOR GASKETS/SEALS, FANGUARDS).
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE ALL KITCHEN EQUIPMENT ROUTINELY. IMPROVEMENTS NEEDED. DETAILED! SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN AND FRONT SERVICE COUNTER COLD-TOP, COOLER AND FREEZER UNITS (INCLUDING DOOR GASKETS/SEALS, FANGUARDS).
Location: Kitchen
Equipment: reach in freezer
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND FRONT SERVICE AREA COUNTER-TOPS AND PREP TABLES.
Location: Kitchen
Equipment: Prep table
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND FRONT SERVICE AREA COUNTER-TOPS AND PREP TABLES.
Location: Service counter
Equipment: Prep table
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND FRONT SERVICE AREA COUNTER-TOPS AND PREP TABLES.
Location: Kitchen
Equipment: Knife/utensil rack
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND FRONT SERVICE AREA COUNTER-TOPS AND PREP TABLES.
Location: Kitchen
Equipment: Microwave oven
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HOT WATER AT HANDSINK TOO HOT (CURRENTLY AT 127 F); REPAIR AND/OR ADJUST TO MAINTAIN HOT WATER AT HANDSINKS AT 100 F - 120 F.
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen (back)
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKETS FOR QUAT BELOW 200 PPM; MAINTAIN SANITIZER CONCENTRATION FOR QUAT AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS. USE TEST STRIPS TO MEASURE AND CHECK.
Location: Kitchen
- 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: PERSONAL EMPLOYEE DRINKS STORED IN WALK-IN-COOLER; DISCONTINUE THIS BEHAVIOR.
Location: Walk-in cooler
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP OPEN/EXPOSED SINGLE-SERVICE ITEMS STORED ON CLEAN SANITARY SURFACES AND NOT BARE SOILED COUNTER-TOPS OR SHELVING.KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP OPEN/EXPOSED SINGLE-SERVICE ITEMS STORED ON CLEAN SANITARY SURFACES AND NOT BARE SOILED COUNTER-TOPS OR SHELVING.KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Service counter
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Kitchen (back)
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: SEAL ALL OPENINGS AROUND UPSTAIRS STORAGE DOOR ON SIDE OF BUILDING THAT LEADS TO OUTSIDE.(YOU SHOULD NOT BE ABLE TO SEE OUTSIDE)
Location: Upstairs storage
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: CURRENTLY ESTABLISHMENT FIRE SUPPRESSION SYSTEM IS RED-TAGGED AS A DEFICIENCY BY KOORSEN IN MARCH OF 2012.HAVE ALL FIRE-EXTINGUISHERS AND FIRE SUPPRESSION SYSTEM SERVICED, INSPECTED, AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER TO CORRECT DEFICIENCY.
Location: Kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED/MISSING CEILING TILES WHERE NEEDED AT PUBLIC MENS RESTROOM.
Location: Mens restroom
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS AND FLOOR DRAINS.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS AND FLOOR DRAINS.
Location: Service counter
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS AND FLOOR DRAINS.
Location: Dining room
- 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 INTERIOR VISIBLE WORKING THEREMOMETERS AT FRONT SERVICE COUNTER CASHIER LOCATION TOPPINGS STORAGE COOLER AND AT REACH-IN SPECIALTY FREEZER WHERE MISSING.
Location: Service counter
Equipment: Reach in cooler
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THEREMOMETERS AT FRONT SERVICE COUNTER CASHIER LOCATION TOPPINGS STORAGE COOLER AND AT REACH-IN SPECIALTY FREEZER WHERE MISSING.
Location: Service counter
Equipment: reach in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER.
Location: Walk-in cooler
Equipment: Metal shelving
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER.
Location: Kitchen (back)
Equipment: Hand sink
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: REPAIR INTERIOR CONDENSATION LEAKS AT COOK-LINE REACH-IN-COOLER AND AT KITCHEN WALK-IN-FREEZER.REPAIR WALK-IN-FREEZER TO ELIMINATE HEAVY ICE BUILD-UP IN FREEZER AND ON FOOD PRODUCT AND PACKAGING (EX. HEAVY ICE CRYSTALS).DO NOT STORE FOOD PRODUCT UNDER WALK-IN-FREEZER PIPING AND CONDENTATION LEAKS TO PREVENT CROSS-CONTAMINATION. STORE AWAY.
Location: Kitchen
Equipment: Reach in cooler
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: REPAIR INTERIOR CONDENSATION LEAKS AT COOK-LINE REACH-IN-COOLER AND AT KITCHEN WALK-IN-FREEZER.REPAIR WALK-IN-FREEZER TO ELIMINATE HEAVY ICE BUILD-UP IN FREEZER AND ON FOOD PRODUCT AND PACKAGING (EX. HEAVY ICE CRYSTALS).DO NOT STORE FOOD PRODUCT UNDER WALK-IN-FREEZER PIPING AND CONDENTATION LEAKS TO PREVENT CROSS-CONTAMINATION. STORE AWAY.
Location: Walk-in freezer
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOODS COVERED PROPERLY AT WALK-IN-FREEZER.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN SHELVING, PREP TABLE SHELVING AND SHELVING ABOVE 3-BAY SINK; CLEAN DISHES/TRAYS MUST BE STORED ON CLEAN SHELVING.-SOILED KITCHEN FANS; FANS MUST BE CLEANED BEFORE USED.-SOILED WALK-IN-COOLER FANGUARDS.-SOILED ROLLING RACKS CARTS.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN SHELVING, PREP TABLE SHELVING AND SHELVING ABOVE 3-BAY SINK; CLEAN DISHES/TRAYS MUST BE STORED ON CLEAN SHELVING.-SOILED KITCHEN FANS; FANS MUST BE CLEANED BEFORE USED.-SOILED WALK-IN-COOLER FANGUARDS.-SOILED ROLLING RACKS CARTS.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN SHELVING, PREP TABLE SHELVING AND SHELVING ABOVE 3-BAY SINK; CLEAN DISHES/TRAYS MUST BE STORED ON CLEAN SHELVING.-SOILED KITCHEN FANS; FANS MUST BE CLEANED BEFORE USED.-SOILED WALK-IN-COOLER FANGUARDS.-SOILED ROLLING RACKS CARTS.
Location: Kitchen
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN SHELVING, PREP TABLE SHELVING AND SHELVING ABOVE 3-BAY SINK; CLEAN DISHES/TRAYS MUST BE STORED ON CLEAN SHELVING.-SOILED KITCHEN FANS; FANS MUST BE CLEANED BEFORE USED.-SOILED WALK-IN-COOLER FANGUARDS.-SOILED ROLLING RACKS CARTS.
Location: Kitchen
Equipment: Rolling cart
- 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: IN PROGRESS: CONTINUE TO WORK ON ICE MACHINE DOOR CLEANING.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ICE MACHINE (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: Ice machine
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE DAMAGED/CRACKED LIGHT GUARD SHIELDS AT KITCHEN CEILING WHERE NEEDED.
Location: Kitchen
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: PROVIDE SELF-CLOSING DEVICES ON DOORS OF UPSTAIRS EMPLOYEE MEN AND WOMENS RESTROOMS.
Location: Emp restroom mens
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: PROVIDE SELF-CLOSING DEVICES ON DOORS OF UPSTAIRS EMPLOYEE MEN AND WOMENS RESTROOMS.
Location: Emp restroom women
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE FOR KITCHEN DISHMACHINE.
Location: Kitchen
Equipment: Dishmachine
|
07/17/2012 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: IN PROGRESS: AWAITING PEST CONTROL INSPECTION REPORT BY TERMINIX OR ORKIN VIA FAX OR EMAIL.FLIES PRESENT IN FACILITY.PROVIDE PEST CONTROL REPORTS ON RECHECK INSPECTION DATE. IF ESTABLISHMENT DOES NOT RECEIVE ROUTINE PEST CONTROL INSPECTIONS, CONTACT A PROFESSIONAL PEST CONTROL PROVIDER TO HAVE ESTABLISHMENT CONTRACTED AND INSPECTED ROUTINELY. PROVIDE DOCUMENTATION ON RECHECK INSPECTION DATE.SANITIATION AND PEST CONTROL WORK HAND-AND-HAND.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND DINING ROOM LOCATION FLOORS.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND DINING ROOM LOCATION FLOORS.
Location: Dining room
|
07/17/2012 | Non-Illness Complaint Recheck |
- 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: UPSTAIRS
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FLIES PRESENT IN ESTABLISHMENT.PROVIDE PEST CONTROL REPORTS ON RECHECK INSPECTION DATE.HAVE PROFESSIONAL PEST CONTROL SERVICE PROVIDER INSPECT ESTABLISHMENT BEFORE RECHECK INSPECTION DATE.SANITIATION AND PEST CONTROL WORK HAND-AND-HAND.
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FLIES PRESENT IN ESTABLISHMENT.PROVIDE PEST CONTROL REPORTS ON RECHECK INSPECTION DATE.HAVE PROFESSIONAL PEST CONTROL SERVICE PROVIDER INSPECT ESTABLISHMENT BEFORE RECHECK INSPECTION DATE.SANITIATION AND PEST CONTROL WORK HAND-AND-HAND.
Location: Dining room
- 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: KITCHEN DISHMACHINE NOT SANITIZING FOR CHLORINE (CURRENTLY AT 0 PPM); REPAIR TO ENSURE THAT KITCHEN DISHMACHINE IS AT 50 - 100 PPM FOR CHLORINE. TEST WITH TEST STRIPS DAILY. DISCONTINUE USE OF DISHMACHINE UNTIL REPAIRS HAVE BEEN COMPLETED AND USE MANUAL WAREWASHING WASH/RINSE/SANITIZE METHOD AT KITCHEN 3-BAY SINK TO WASH DISHES PROPERLY.
Location: Kitchen
Equipment: Dishmachine
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINKS.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE ALL KITCHEN EQUIPMENT ROUTINELY. IMPROVEMENTS NEEDED. DETAILED! SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN AND FRONT SERVICE COUNTER COLD-TOP, COOLER AND FREEZER UNITS (INCLUDING DOOR GASKETS/SEALS, FANGUARDS).
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE ALL KITCHEN EQUIPMENT ROUTINELY. IMPROVEMENTS NEEDED. DETAILED! SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN AND FRONT SERVICE COUNTER COLD-TOP, COOLER AND FREEZER UNITS (INCLUDING DOOR GASKETS/SEALS, FANGUARDS).
Location: Kitchen
Equipment: Deep fryer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE ALL KITCHEN EQUIPMENT ROUTINELY. IMPROVEMENTS NEEDED. DETAILED! SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN AND FRONT SERVICE COUNTER COLD-TOP, COOLER AND FREEZER UNITS (INCLUDING DOOR GASKETS/SEALS, FANGUARDS).
Location: Kitchen
Equipment: Cold top
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE ALL KITCHEN EQUIPMENT ROUTINELY. IMPROVEMENTS NEEDED. DETAILED! SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN AND FRONT SERVICE COUNTER COLD-TOP, COOLER AND FREEZER UNITS (INCLUDING DOOR GASKETS/SEALS, FANGUARDS).
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE ALL KITCHEN EQUIPMENT ROUTINELY. IMPROVEMENTS NEEDED. DETAILED! SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN AND FRONT SERVICE COUNTER COLD-TOP, COOLER AND FREEZER UNITS (INCLUDING DOOR GASKETS/SEALS, FANGUARDS).
Location: Kitchen
Equipment: reach in freezer
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND FRONT SERVICE AREA COUNTER-TOPS AND PREP TABLES.
Location: Kitchen
Equipment: Prep table
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND FRONT SERVICE AREA COUNTER-TOPS AND PREP TABLES.
Location: Service counter
Equipment: Prep table
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND FRONT SERVICE AREA COUNTER-TOPS AND PREP TABLES.
Location: Kitchen
Equipment: Knife/utensil rack
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND FRONT SERVICE AREA COUNTER-TOPS AND PREP TABLES.
Location: Kitchen
Equipment: Microwave oven
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HOT WATER AT HANDSINK TOO HOT (CURRENTLY AT 127 F); REPAIR AND/OR ADJUST TO MAINTAIN HOT WATER AT HANDSINKS AT 100 F - 120 F.
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen (back)
Equipment: Hand sink
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKETS FOR QUAT BELOW 200 PPM; MAINTAIN SANITIZER CONCENTRATION FOR QUAT AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS. USE TEST STRIPS TO MEASURE AND CHECK.
Location: Kitchen
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL EMPLOYEE DRINKS STORED IN WALK-IN-COOLER; DISCONTINUE THIS BEHAVIOR.
Location: Walk-in cooler
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP OPEN/EXPOSED SINGLE-SERVICE ITEMS STORED ON CLEAN SANITARY SURFACES AND NOT BARE SOILED COUNTER-TOPS OR SHELVING.KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP OPEN/EXPOSED SINGLE-SERVICE ITEMS STORED ON CLEAN SANITARY SURFACES AND NOT BARE SOILED COUNTER-TOPS OR SHELVING.KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Service counter
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Kitchen (back)
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: SEAL ALL OPENINGS AROUND UPSTAIRS STORAGE DOOR ON SIDE OF BUILDING THAT LEADS TO OUTSIDE.(YOU SHOULD NOT BE ABLE TO SEE OUTSIDE)
Location: Upstairs storage
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: CURRENTLY ESTABLISHMENT FIRE SUPPRESSION SYSTEM IS RED-TAGGED AS A DEFICIENCY BY KOORSEN IN MARCH OF 2012.HAVE ALL FIRE-EXTINGUISHERS AND FIRE SUPPRESSION SYSTEM SERVICED, INSPECTED, AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER TO CORRECT DEFICIENCY.
Location: Kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED/MISSING CEILING TILES WHERE NEEDED AT PUBLIC MENS RESTROOM.
Location: Mens restroom
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS AND FLOOR DRAINS.
Location: Kitchen
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS AND FLOOR DRAINS.
Location: Service counter
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS AND FLOOR DRAINS.
Location: Dining room
- 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 INTERIOR VISIBLE WORKING THEREMOMETERS AT FRONT SERVICE COUNTER CASHIER LOCATION TOPPINGS STORAGE COOLER AND AT REACH-IN SPECIALTY FREEZER WHERE MISSING.
Location: Service counter
Equipment: Reach in cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THEREMOMETERS AT FRONT SERVICE COUNTER CASHIER LOCATION TOPPINGS STORAGE COOLER AND AT REACH-IN SPECIALTY FREEZER WHERE MISSING.
Location: Service counter
Equipment: reach in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER.REPAIR BACK KITCHEN HANDSINK SOAP DISPENSER.
Location: Walk-in cooler
Equipment: Metal shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER.REPAIR BACK KITCHEN HANDSINK SOAP DISPENSER.
Location: Kitchen (back)
Equipment: Hand sink
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: REPAIR INTERIOR CONDENSATION LEAKS AT COOK-LINE REACH-IN-COOLER AND AT KITCHEN WALK-IN-FREEZER.REPAIR WALK-IN-FREEZER TO ELIMINATE HEAVY ICE BUILD-UP IN FREEZER AND ON FOOD PRODUCT AND PACKAGING (EX. HEAVY ICE CRYSTALS).DO NOT STORE FOOD PRODUCT UNDER WALK-IN-FREEZER PIPING AND CONDENTATION LEAKS TO PREVENT CROSS-CONTAMINATION. STORE AWAY.
Location: Kitchen
Equipment: Reach in cooler
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: REPAIR INTERIOR CONDENSATION LEAKS AT COOK-LINE REACH-IN-COOLER AND AT KITCHEN WALK-IN-FREEZER.REPAIR WALK-IN-FREEZER TO ELIMINATE HEAVY ICE BUILD-UP IN FREEZER AND ON FOOD PRODUCT AND PACKAGING (EX. HEAVY ICE CRYSTALS).DO NOT STORE FOOD PRODUCT UNDER WALK-IN-FREEZER PIPING AND CONDENTATION LEAKS TO PREVENT CROSS-CONTAMINATION. STORE AWAY.
Location: Walk-in freezer
- 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: KEEP FOODS COVERED PROPERLY AT WALK-IN-FREEZER.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN SHELVING, PREP TABLE SHELVING AND SHELVING ABOVE 3-BAY SINK; CLEAN DISHES/TRAYS MUST BE STORED ON CLEAN SHELVING.-SOILED KITCHEN FANS; FANS MUST BE CLEANED BEFORE USED.-SOILED WALK-IN-COOLER FANGUARDS.-SOILED ROLLING RACKS CARTS.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN SHELVING, PREP TABLE SHELVING AND SHELVING ABOVE 3-BAY SINK; CLEAN DISHES/TRAYS MUST BE STORED ON CLEAN SHELVING.-SOILED KITCHEN FANS; FANS MUST BE CLEANED BEFORE USED.-SOILED WALK-IN-COOLER FANGUARDS.-SOILED ROLLING RACKS CARTS.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN SHELVING, PREP TABLE SHELVING AND SHELVING ABOVE 3-BAY SINK; CLEAN DISHES/TRAYS MUST BE STORED ON CLEAN SHELVING.-SOILED KITCHEN FANS; FANS MUST BE CLEANED BEFORE USED.-SOILED WALK-IN-COOLER FANGUARDS.-SOILED ROLLING RACKS CARTS.
Location: Kitchen
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN SHELVING, PREP TABLE SHELVING AND SHELVING ABOVE 3-BAY SINK; CLEAN DISHES/TRAYS MUST BE STORED ON CLEAN SHELVING.-SOILED KITCHEN FANS; FANS MUST BE CLEANED BEFORE USED.-SOILED WALK-IN-COOLER FANGUARDS.-SOILED ROLLING RACKS CARTS.
Location: Kitchen
Equipment: Rolling cart
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ICE MACHINE (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: Ice machine
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BUBLS WHERE MISSING AT KITCHEN CEILING.
Location: Kitchen
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: PROVIDE SELF-CLOSING DEVICES ON DOORS OF UPSTAIRS EMPLOYEE MEN AND WOMENS RESTROOMS.
Location: Emp restroom mens
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: PROVIDE SELF-CLOSING DEVICES ON DOORS OF UPSTAIRS EMPLOYEE MEN AND WOMENS RESTROOMS.
Location: Emp restroom women
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE FOR KITCHEN DISHMACHINE.
Location: Kitchen
Equipment: Dishmachine
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07/03/2012 | Routine |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FLIES PRESENT IN FACILITY.PROVIDE PEST CONTROL REPORTS ON RECHECK INSPECTION DATE. IF ESTABLISHMENT DOES NOT RECEIVE ROUTINE PEST CONTROL INSPECTIONS, CONTACT A PROFESSIONAL PEST CONTROL PROVIDER TO HAVE ESTABLISHMENT CONTRACTED AND INSPECTED ROUTINELY. PROVIDE DOCUMENTATION ON RECHECK INSPECTION DATE.SANITIATION AND PEST CONTROL WORK HAND-AND-HAND.
Location: Kitchen
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND DINING ROOM LOCATION FLOORS.
Location: Kitchen
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND DINING ROOM LOCATION FLOORS.
Location: Dining room
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07/03/2012 | Non-Illness Complaint |
- Mops and brooms (corrected on site)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: Hang mops to dry when not in use.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1.Water in bottom of small reach in cooler at cook's line. Eliminate/repair.2. Duct-taped door handle- upright freezer on cook's line.
Location: Cook line
Equipment: Reach 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.
Location: Prep area
Equipment: Soda machine
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Equipment: Deep fryer
- Restroom doors open (corrected on site)
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
Comments: Keep closed, provide self closing device.
Location: Upstairs storage
- 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: Knife stored beneath cutting board. Store on cleaned and sanitized surface.
Location: Cook line
Equipment: -
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12/20/2011 | Routine |
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