- 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: Cooked sausage (patties and links) on bread in steam well at 96.3 deg F to 103 deg F. Hold all hot foods at 135 deg F or above. Note: disposed of at time of inspection.
- 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: Ham at 48 deg F to 49 deg F and turkey at 48 deg F to 51 deg F. Pepperoni at 59.3 deg F. All on ice on cooks line. Please maintain at 41 deg F or below. Foods disposed of at time of inspection. NOTE: RECOMMEND PREP TOP COOLER FOR COOK LINE TO MAINTAIN TEMPERATURES.
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Please provide one employee with food borne illness prevention training.
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: Unwrapped apples for customer self service. Please wrap or cover to protect.
|
11/10/2014 | Recheck |
- 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: Cooked sausage (patties and links) on bread in steam well at 96.3 deg F to 103 deg F. Hold all hot foods at 135 deg F or above. Note: disposed of at time of inspection.
- 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: Ham at 48 deg F to 49 deg F and turkey at 48 deg F to 51 deg F. Pepperoni at 59.3 deg F. All on ice on cooks line. Please maintain at 41 deg F or below. Foods disposed of at time of inspection. NOTE: RECOMMEND PREP TOP COOLER FOR COOK LINE TO MAINTAIN TEMPERATURES.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Please provide one employee with food borne illness prevention training.
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: Unwrapped apples for customer self service. Please wrap or cover to protect.
|
11/07/2014 | Recheck |
- 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: Cooked sausage (patties and links) on bread in steam well at 96.3 deg F to 103 deg F. Hold all hot foods at 135 deg F or above. Note: disposed of at time of inspection.
- 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: Ham at 48 deg F to 49 deg F and turkey at 48 deg F to 51 deg F. Pepperoni at 59.3 deg F. All on ice on cooks line. Please maintain at 41 deg F or below. Foods disposed of at time of inspection. NOTE: RECOMMEND PREP TOP COOLER FOR COOK LINE TO MAINTAIN TEMPERATURES.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Please provide one employee with food borne illness prevention training.
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: Unwrapped apples for customer self service. Please wrap or cover to protect.
|
10/31/2014 | Routine |
- 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: Have front exhaust hood cleaned and tagged. Hoods are due for cleaning 3-2014.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Secure threshold plate in 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: 1. Clean floor in walk in cooler.2. Clean floor below and around fryers.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Ice forming inside on top of 2 door hobart freezer and dripping onto food. Remove ice and repair. Do not store food below drip.
|
06/04/2014 | Routine |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Unlabeled spray bottle. Please label.
Location: Kitchen
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Chemical bottle hanging with clean dishes. Discontinue. Store separate from food and equipment.
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: No hand washing before putting on gloves. Always wash hands before putting on gloves.
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Cooks line hand sink is soiled. Clean.
Location: Cook line
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: No sanitizer at cooks line sanitizer bucket. Hold quat at 150-400 ppm. CORRECTED
Location: Cook line
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: One light out in walk in freezer. Provide.
Location: Walk-in freezer
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Corner molding missing and FRP loose by electrical panels and by cooks line. Secure FRP and provide/ secure corner molding.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean ceiling and walls where soiled in kitchen. CORRECTED2. Clean fan guards in walk in cooler. CORRECTED
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter. Store in approved strength sanitizer solution.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Leak at tea urn/ maker out front. Repair.
Location: Sales floor
|
01/13/2014 | Recheck |
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Unlabeled spray bottle. Please label.
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Chemical bottle hanging with clean dishes. Discontinue. Store separate from food and equipment.
- 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: No hand washing before putting on gloves. Always wash hands before putting on gloves.
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Cooks line hand sink is soiled. Clean.
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: No sanitizer at cooks line sanitizer bucket. Hold quat at 150-400 ppm. CORRECTED
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: One light out in walk in freezer. Provide.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Corner molding missing and FRP loose by electrical panels and by cooks line. Secure FRP and provide/ secure corner molding.
- Walls, floors, etc/soiled
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean ceiling and walls where soiled in kitchen. 2. Clean fan guards in walk in cooler.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter. Store in approved strength sanitizer solution.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Leak at tea urn/ maker out front. Repair.
|
01/07/2014 | Recheck |
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Unlabeled spray bottle. Please label.
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Chemical bottle hanging with clean dishes. Discontinue. Store separate from food and equipment.
- 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: No hand washing before putting on gloves. Always wash hands before putting on gloves.
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Cooks line hand sink is soiled. Clean.
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: No sanitizer at cooks line sanitizer bucket. Hold quat at 150-400 ppm. CORRECTED
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: One light out in walk in freezer. Provide.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Corner molding missing and FRP loose by electrical panels and by cooks line. Secure FRP and provide/ secure corner molding.
- Walls, floors, etc/soiled
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean ceiling and walls where soiled in kitchen. 2. Clean fan guards in walk in cooler.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter. Store in approved strength sanitizer solution.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Leak at tea urn/ maker out front. Repair.
|
12/17/2013 | Routine |
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Clean hand sink in dish area.
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one employee with food borne illness prevention training.
- 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: Clean floor-wall junctions below hand sink and below shelf where needed in dish room.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Dish machine is not working correctly. Trays are getting stuck going through and shift up when exiting and getting stuck at exit point. Repair.2. Soda unit leaking. Repair.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Plumbing on three bay in is broken, water stops. Repair. CORRECTED2. Dish machine is leaking below. Repair.
Location: Kitchen
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Plumbing on three bay in is broken, water stops. Repair. CORRECTED2. Dish machine is leaking below. Repair.
Location: Dish machine area
Equipment: Dishmachine
|
08/30/2013 | Recheck |
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Clean hand sink in dish area.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide one employee with food borne illness prevention training.
- 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 floor-wall junctions below hand sink and below shelf where needed in dish room.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Dish machine is not working correctly. Trays are getting stuck going through and shift up when exiting and getting stuck at exit point. Repair.2. Soda unit leaking. Repair.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Plumbing on three bay in is broken, water stops. Repair.2. Dish machine is leaking below. Repair.
|
08/23/2013 | Routine |
| No violation noted during this evaluation. | 03/14/2013 | Routine |
| No violation noted during this evaluation. | 10/11/2012 | Routine |
| No violation noted during this evaluation. | 05/14/2012 | Routine |
| No violation noted during this evaluation. | 01/11/2012 | Routine |
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