| No violation noted during this evaluation. | 06/12/2014 | Non-Illness Complaint |
- 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: Provide no smoking within 8 ft of door way signs per state law. Note: signs given
|
06/04/2014 | Routine |
- Improper reheating (corrected)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: Reheat chicken to 165 deg F and hold at 135 deg F or above. Hold in oven between pulling.
- Hoods inadequate or unapproved (corrected on site)
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: Fryer exhaust set up is not approved. Discontinue with set up. CORRECTED
|
10/24/2013 | Recheck |
- Improper reheating
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: Reheat chicken to 165 deg F and hold at 135 deg F or above. Hold in oven between pulling.
|
10/17/2013 | Routine |
- Cooling time (corrected on site)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Ribs at room temperature at 118-120 deg F. Move to refrigeration. Make sure to cool properly.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Repair seam in ceiling to be smooth, non absorbent and easily cleanable. 2. Replace broken floor tiles by hand sink.
Location: Kitchen
|
04/11/2013 | Routine |
| No violation noted during this evaluation. | 09/28/2012 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Pulled pork at room temperature at 106 deg F. Make sure to hold hot foods at 135 deg F or above OR hold cold foods at 41 deg F or below. Do not leave at room temperature for long periods of time to prepare foods.
Location: Kitchen
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Location: Kitchen
- 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: Make sure to wash hands before putting on gloves.
- 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: Raw meat over cooked pulled pork. Please store raw meat below ready to eat foods. CORRECTED
Location: Kitchen
|
04/04/2012 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Pulled pork at room temperature at 106 deg F. Make sure to hold hot foods at 135 deg F or above OR hold cold foods at 41 deg F or below. Do not leave at room temperature for long periods of time to prepare foods.
Location: Kitchen
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Location: Kitchen
- 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: Make sure to wash hands before putting on gloves.
- 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: Raw meat over cooked pulled pork. Please store raw meat below ready to eat foods. CORRECTED
Location: Kitchen
|
03/28/2012 | Routine |
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