- 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: SMALL TO-GO CONTAINERS OF RANCH NOT KEPT REFRIGERATED. THE ORIGINAL CONTAINER WAS NOT IN FACILITY. THE OTHER CONTAINERS OF DRESSING SAY TO REFRIGERATE AFTER OPENING. CONTAINERS WERE VOLUNTARILY DISCARDED BY EMPLOYEE.PLEASE READ LABELS ON PRODUCT AND IF THE PRODUCT REQUIRES REFRIGERATION ENSURE THAT IT IS HELD AT 41 DEGREES F OR LOWER.
Location: Service counter
- 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: FRUIT FLIES PRESENT THROUGHOUT. PLEASE CONTACT PEST CONTROL COMPANY AND IMPROVE ROUTINE CLEANING.
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: END OF EXTENSION CORD INSIDE A OPEN CONTAINER OF SEASONING. DISCARDED.
Location: Kitchen
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Sponges (corrected)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: SPONGE INSIDE OF SINK.
Location: Kitchen
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- 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: WALLS AND FLOORS SOILED IN EMPLOYEE RESTROOM. PLEASE CLEAN.
Location: Emp restroom
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWEL ON COUNTER AND INSIDE SINK.
Location: Kitchen
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Emp restroom
Equipment: Hand sink
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: CONTAINERS OF SEASONINGS, FLOUR AND SALT UNCOVERED AND THERE ARE FRUIT FLIES PRESENT.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Emp restroom
Equipment: Hand sink
- Toilet paper (corrected)
No toilet paper provided .
Correction: Provide toilet paper.
Location: Emp restroom
|
09/16/2014 | 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: SMALL TO-GO CONTAINERS OF RANCH NOT KEPT REFRIGERATED. THE ORIGINAL CONTAINER WAS NOT IN FACILITY. THE OTHER CONTAINERS OF DRESSING SAY TO REFRIGERATE AFTER OPENING. CONTAINERS WERE VOLUNTARILY DISCARDED BY EMPLOYEE.PLEASE READ LABELS ON PRODUCT AND IF THE PRODUCT REQUIRES REFRIGERATION ENSURE THAT IT IS HELD AT 41 DEGREES F OR LOWER.
Location: Service counter
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FRUIT FLIES PRESENT THROUGHOUT. PLEASE CONTACT PEST CONTROL COMPANY AND IMPROVE ROUTINE CLEANING.
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: END OF EXTENSION CORD INSIDE A OPEN CONTAINER OF SEASONING. DISCARDED.
Location: Kitchen
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Sponges (corrected on site)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: SPONGE INSIDE OF SINK.
Location: Kitchen
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- 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: WALLS AND FLOORS SOILED IN EMPLOYEE RESTROOM. PLEASE CLEAN.
Location: Emp restroom
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWEL ON COUNTER AND INSIDE SINK.
Location: Kitchen
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Emp restroom
Equipment: Hand sink
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: CONTAINERS OF SEASONINGS, FLOUR AND SALT UNCOVERED AND THERE ARE FRUIT FLIES PRESENT.
Location: Kitchen
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Emp restroom
Equipment: Hand sink
- Toilet paper (corrected on site)
No toilet paper provided .
Correction: Provide toilet paper.
Location: Emp restroom
|
09/09/2014 | Routine |
- Premises not clean (corrected)
Premise(s) not maintained in clean and sanitary condition – GREASE ON SIDEWALK AT N.W. CORNER OF THE BUILDING. CLEAN AS NEEDED.
Correction: Occupant must keep premise(s) that the occupant inhabits in a clean and sanitary condition.
Comments: 6/23/2014: CLEAN AND SANITIZE NORTHWEST CORNER OF BUILDING. GREASE ON SIDEWALK AT NORTHWEST CORNER BELOW GREASE TANK DRAIN CONNECTION. MONITOR AND MAINTAIN. 7/2/2014: SIDEWALK IS STAINED.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 6/23/2014: GREASE TANK DRAIN CONNECTION ON OUTSIDE OF BUILDING IS SOILED WITH GREASE. CLEAN, SANITIZE, MONITOR AND MAINTAIN.
|
07/02/2014 | Recheck |
- Premises not clean
Premise(s) not maintained in clean and sanitary condition – GREASE ON SIDEWALK AT N.W. CORNER OF THE BUILDING. CLEAN AS NEEDED.
Correction: Occupant must keep premise(s) that the occupant inhabits in a clean and sanitary condition.
Comments: 6/23/2014: CLEAN AND SANITIZE NORTHWEST CORNER OF BUILDING. GREASE ON SIDEWALK AT NORTHWEST CORNER BELOW GREASE TANK DRAIN CONNECTION. MONITOR AND MAINTAIN.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 6/23/2014: GREASE TANK DRAIN CONNECTION ON OUTSIDE OF BUILDING IS SOILED WITH GREASE. CLEAN, SANITIZE, MONITOR AND MAINTAIN.
|
06/23/2014 | Recheck |
- Premises not clean
Premise(s) not maintained in clean and sanitary condition – GREASE ON SIDEWALK AT N.W. CORNER OF THE BUILDING. CLEAN AS NEEDED.
Correction: Occupant must keep premise(s) that the occupant inhabits in a clean and sanitary condition.
|
06/13/2014 | Recheck |
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: The only kitchen hand sink is not functioning. Repair hand sink immediately and use the dump sink temporarily as a hand sink until repairs are completed.
Location: Kitchen
Equipment: Hand sink
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Employee observed washing hands without using soap. Follow proper hand washing proceedures at all times.
Location: Kitchen
- No warewashing equipment (corrected)
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: No drain stoppers provided for the 3-bay sink and no alternative means for warewashing provided. Maintain a functioning 3-bay sink or dishmachine at all times.
Location: Kitchen
Equipment: 3-bay
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Drain line for the kitchen hand sink is cut away from the sink and not functioning. Repair drain line to good working condition.
Location: Kitchen
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 chemical sanitizer bucket was not at the proper concentration. Ensure sanitizer is at the proper concentration and available for use at all times.
Location: Kitchen
- Utensils - poor repair - calibration (corrected)
Utensils not maintained in good repair or calibration.
Correction: Maintain all utensils in good repair and calibration.
Comments: Knife stored on the knife rack with a large chip in the blade. Discard knives when they are chipped beyond the capacity to resharpen.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Light bulbs and/or fixtures in the exhaust hood are not functioning. Replace light bulbs or repair fixtures to good working condition.
Location: Cook line
- Sponges (corrected)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: Yellow sponge being used improperly in the kitchen. Discontinue use of sponges on food contact surfaces.
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.
Comments: exhaust hood above the grill and the fryers is soiled and has not been serviced since 2012. Hire a service professional to clean the exhaust hood.
Location: Cook line
|
03/05/2014 | Recheck |
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: The only kitchen hand sink is not functioning. Repair hand sink immediately and use the dump sink temporarily as a hand sink until repairs are completed.
Location: Kitchen
Equipment: Hand sink
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Employee observed washing hands without using soap. Follow proper hand washing proceedures at all times.
Location: Kitchen
- No warewashing equipment (corrected on site)
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: No drain stoppers provided for the 3-bay sink and no alternative means for warewashing provided. Maintain a functioning 3-bay sink or dishmachine at all times.
Location: Kitchen
Equipment: 3-bay
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Drain line for the kitchen hand sink is cut away from the sink and not functioning. Repair drain line to good working condition.
Location: Kitchen
Equipment: Hand sink
- 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.
Comments: In place chemical sanitizer bucket was not at the proper concentration. Ensure sanitizer is at the proper concentration and available for use at all times.
Location: Kitchen
- Utensils - poor repair - calibration (corrected on site)
Utensils not maintained in good repair or calibration.
Correction: Maintain all utensils in good repair and calibration.
Comments: Knife stored on the knife rack with a large chip in the blade. Discard knives when they are chipped beyond the capacity to resharpen.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Light bulbs and/or fixtures in the exhaust hood are not functioning. Replace light bulbs or repair fixtures to good working condition.
Location: Cook line
- Sponges (corrected on site)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: Yellow sponge being used improperly in the kitchen. Discontinue use of sponges on food contact surfaces.
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.
Comments: exhaust hood above the grill and the fryers is soiled and has not been serviced since 2012. Hire a service professional to clean the exhaust hood.
Location: Cook line
|
02/25/2014 | Routine |
- 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: Flies present throughout the kitchen.
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: Floor observed soiled behind the cookline.
Location: Cook line
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 3-bay sink is not secured to the wall and sealed. Reattach sink to the wall and reseal.
Location: Kitchen
Equipment: 3-bay
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Microwave oven soiled.
Location: Kitchen
Equipment: Microwave oven
|
08/15/2013 | 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: Flies present throughout the kitchen.
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: Floor observed soiled behind the cookline.
Location: Cook line
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 3-bay sink is not secured to the wall and sealed. Reattach sink to the wall and reseal.
Location: Kitchen
Equipment: 3-bay
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Microwave oven soiled.
Location: Kitchen
Equipment: Microwave oven
|
08/06/2013 | Routine |
- 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) Open containers of barbeque sauce observed stored in the non functioning reach in cooler. Refridgerate barbeque sauce after opening. 2) Open container of ranch dressing stored on the prep table. Refridgerate ranch dressing after opening.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: Spray bottle of home use pesticide observed in the kitchen. Only use approved commercial pesticides.
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: Fruit flies observed throughout the kitchen. Hire a licensed pest control operator for regular pest removal.
Location: Kitchen
- 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 chicken stored over lettuce in the walk in cooler. Store raw chicken below all ready to eat foods.
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: Container of cooked chicken fingers observed with out a date mark. Provide a date mark on all prepared foods.
Location: Walk-in cooler
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: No certified food handler.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Reach in cooler in the kitchen is not functioning. Repair cooler or remove.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Table mounted equipment (corrected)
Improper installation of table mounted equipment for cleanability.
Correction: Table mounted equipment shall be installed to allow access for cleaning. Mounted equipment shall be sealed to the table or elevated on legs.
Comments: legs are missing from the steel flat grill stand. Replace legs to allow for easy cleaning.
Location: Kitchen
Equipment: Flat grill
- 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: Containers of raw chicken stored on the floor in the walk in cooler. Store all food items at least 6 inches above the floor.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Sides of the deep fryer and the flat grill observed soiled.
Location: Kitchen
Equipment: Deep fryer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Sides of the deep fryer and the flat grill observed soiled.
Location: Kitchen
Equipment: Flat grill
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: No soap provided at the restroom hand sink.
Location: Restroom
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1) No paper towels provided at the restroom hand sink.2) No paper towels provided at the kitchen hand sink.
Location: Restroom
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1) No paper towels provided at the restroom hand sink.2) No paper towels provided at the kitchen hand sink.
Location: Kitchen
- 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.
Comments: Mop observed drying in the mop bucket. hang mops over the mop sink to dry after use.
Location: Kitchen (back)
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Raw fish observed thawing in the 2-bay sink. Thaw fish under running water or under refridgeration.
Location: Kitchen
Equipment: 2-bay
|
07/22/2013 | Pre-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: 1) Open containers of barbeque sauce observed stored in the non functioning reach in cooler. Refridgerate barbeque sauce after opening. 2) Open container of ranch dressing stored on the prep table. Refridgerate ranch dressing after opening.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Restricted use pesticides
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: Spray bottle of home use pesticide observed in the kitchen. Only use approved commercial pesticides.
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: Fruit flies observed throughout the kitchen. Hire a licensed pest control operator for regular pest removal.
Location: Kitchen
- Cross-contamination
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 chicken stored over lettuce in the walk in cooler. Store raw chicken below all ready to eat foods.
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: Container of cooked chicken fingers observed with out a date mark. Provide a date mark on all prepared foods.
Location: Walk-in cooler
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: No certified food handler.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Reach in cooler in the kitchen is not functioning. Repair cooler or remove.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Table mounted equipment
Improper installation of table mounted equipment for cleanability.
Correction: Table mounted equipment shall be installed to allow access for cleaning. Mounted equipment shall be sealed to the table or elevated on legs.
Comments: legs are missing from the steel flat grill stand. Replace legs to allow for easy cleaning.
Location: Kitchen
Equipment: Flat grill
- 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: Containers of raw chicken stored on the floor in the walk in cooler. Store all food items at least 6 inches above the floor.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Sides of the deep fryer and the flat grill observed soiled.
Location: Kitchen
Equipment: Deep fryer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Sides of the deep fryer and the flat grill observed soiled.
Location: Kitchen
Equipment: Flat grill
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: No soap provided at the restroom hand sink.
Location: Restroom
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1) No paper towels provided at the restroom hand sink.2) No paper towels provided at the kitchen hand sink.
Location: Restroom
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1) No paper towels provided at the restroom hand sink.2) No paper towels provided at the kitchen hand sink.
Location: Kitchen
- 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.
Comments: Mop observed drying in the mop bucket. hang mops over the mop sink to dry after use.
Location: Kitchen (back)
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Raw fish observed thawing in the 2-bay sink. Thaw fish under running water or under refridgeration.
Location: Kitchen
Equipment: 2-bay
|
07/11/2013 | Pre-Licensing |
Restaurant representatives - add corrected or new information about FISHER FISH & CHICKEN, 5620 MICHIGAN RD, Indianapolis, IN »