- 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: 1. MOPS STORED ON FLOOR IN MOP ROOM.STORE MOPS ON MOP RACK OR IN A WAY THAT FACILITATES DRYING.
Location: Back room
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. ONE LIGHT SHIELD CRACKED AND BROKEN IN WALK IN FREEZER IN BACK ROOM AREA.REPLACE.
Location: Walk-in freezer
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. WIPING CLOTHS STORED ON PREP SURFACES AND TABLES WHEN NOT IN USE.STORE ALL WIPING CLOTHS IN SANITIZER BUCKET WHEN NOT IN USE.
Location: Prep area
|
10/01/2014 | Routine |
- 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: CHEMICAL DETERGENT AND SANITIZER SYSTEM NOT YET SET UP.
Location: Bakery area
Equipment: 3-bay
- 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: CHEMICAL DETERGENT AND SANITIZER SYSTEM NOT YET SET UP.
Location: Meat counter
Equipment: 3-bay
- 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: CHEMICAL DETERGENT AND SANITIZER SYSTEM NOT YET SET UP.
Location: Produce room
Equipment: 3-bay
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. ENSURE THAT ALL SINKS ARE SEALED TO THE WALL2. SEAL THE GAP BETWEEN THE MEAT COOLER AND THE WALL .3. SEAL THE FRP TO THE COOLER WALLS - REFRIGERATED WORK ROOM4. SEAL THE GROCERY DAIRY COOLER AND GROCERY FREEZER TO THE WALL.5. SEAL THE GAP BETWEEN THE CONCRETE CURB AND THE WALK IN COOLER - BACK ROOM
Location: Bakery area
Equipment: 3-bay
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. ENSURE THAT ALL SINKS ARE SEALED TO THE WALL2. SEAL THE GAP BETWEEN THE MEAT COOLER AND THE WALL .3. SEAL THE FRP TO THE COOLER WALLS - REFRIGERATED WORK ROOM4. SEAL THE GROCERY DAIRY COOLER AND GROCERY FREEZER TO THE WALL.5. SEAL THE GAP BETWEEN THE CONCRETE CURB AND THE WALK IN COOLER - BACK ROOM
Location: Bakery area
Equipment: 2-bay
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. ENSURE THAT ALL SINKS ARE SEALED TO THE WALL2. SEAL THE GAP BETWEEN THE MEAT COOLER AND THE WALL .3. SEAL THE FRP TO THE COOLER WALLS - REFRIGERATED WORK ROOM4. SEAL THE GROCERY DAIRY COOLER AND GROCERY FREEZER TO THE WALL.5. SEAL THE GAP BETWEEN THE CONCRETE CURB AND THE WALK IN COOLER - BACK ROOM
Location: Meat room
Equipment: 3-bay
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. ENSURE THAT ALL SINKS ARE SEALED TO THE WALL2. SEAL THE GAP BETWEEN THE MEAT COOLER AND THE WALL .3. SEAL THE FRP TO THE COOLER WALLS - REFRIGERATED WORK ROOM4. SEAL THE GROCERY DAIRY COOLER AND GROCERY FREEZER TO THE WALL.5. SEAL THE GAP BETWEEN THE CONCRETE CURB AND THE WALK IN COOLER - BACK ROOM
Location: Meat room
Equipment: Meat sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. ENSURE THAT ALL SINKS ARE SEALED TO THE WALL2. SEAL THE GAP BETWEEN THE MEAT COOLER AND THE WALL .3. SEAL THE FRP TO THE COOLER WALLS - REFRIGERATED WORK ROOM4. SEAL THE GROCERY DAIRY COOLER AND GROCERY FREEZER TO THE WALL.5. SEAL THE GAP BETWEEN THE CONCRETE CURB AND THE WALK IN COOLER - BACK ROOM
Location: Produce room
Equipment: 3-bay
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. ENSURE THAT ALL SINKS ARE SEALED TO THE WALL2. SEAL THE GAP BETWEEN THE MEAT COOLER AND THE WALL .3. SEAL THE FRP TO THE COOLER WALLS - REFRIGERATED WORK ROOM4. SEAL THE GROCERY DAIRY COOLER AND GROCERY FREEZER TO THE WALL.5. SEAL THE GAP BETWEEN THE CONCRETE CURB AND THE WALK IN COOLER - BACK ROOM
Location: Back room
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: SNEEZEGUARD NOT ADEQUATE FOR UNWRAPPED BREAD
Location: Bakery area
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bakery area
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Deli area
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Meat room
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Produce room
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bakery area
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Deli area
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Meat room
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Produce room
Equipment: Hand sink
- 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. REPAIR LEAK ON PEDAL OF HAND SINK.2. REPAIR LEAK ON CONDENSATE - PRODUCE WALK IN COOLER.
Location: Produce room
Equipment: Hand sink
- 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. REPAIR LEAK ON PEDAL OF HAND SINK.2. REPAIR LEAK ON CONDENSATE - PRODUCE WALK IN COOLER.
Location: Produce room
- 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.
Location: Bakery area
Equipment: 3-bay
- 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.
Location: Meat room
Equipment: 3-bay
- 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.
Location: Produce room
Equipment: 3-bay
- Hoods inadequate or unapproved (corrected)
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: HOOD TEST BY FIRE MARSHAL/BUILDING INSPECTOR IS SCHEDULED FOR TOMORROW.
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. SEAL EXPANSION CRACK2. SEAL THE CONCRETE CURB TO THE FLOOR WHERE THERE IS A GAP THAT WATER COULD GET INTO IN THE WALK IN COOLERS.
Location: Back room
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. SEAL EXPANSION CRACK2. SEAL THE CONCRETE CURB TO THE FLOOR WHERE THERE IS A GAP THAT WATER COULD GET INTO IN THE WALK IN COOLERS.
Location: Walk-in cooler
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: FINISH THE WALL NEXT TO THE MEAT DISPLAY COOLER WITH FRP OR STAINLESS STEEL.FINISH PAINTING THE DRYWALL WITH A WASHABLE PAINT (MINIMUM) IN THE BACK ROOM
Location: Meat counter
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: FINISH THE WALL NEXT TO THE MEAT DISPLAY COOLER WITH FRP OR STAINLESS STEEL.FINISH PAINTING THE DRYWALL WITH A WASHABLE PAINT (MINIMUM) IN THE BACK ROOM
Location: Back room
- 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: ENSURE THAT EXTERIOR DOORS DO NOT HAVE GAPS. INSTALL DOORSWEEP.
Location: Back room
- 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.
Comments: WOMEN'S RESTROOM RIGHT SIDE HAND SINK NOT GETTING WARM.
Location: Womens restroom
Equipment: Hand sink
|
10/01/2014 | Pre-Licensing Recheck |
- 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: CHEMICAL DETERGENT AND SANITIZER SYSTEM NOT YET SET UP.
Location: Bakery area
Equipment: 3-bay
- 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: CHEMICAL DETERGENT AND SANITIZER SYSTEM NOT YET SET UP.
Location: Meat counter
Equipment: 3-bay
- 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: CHEMICAL DETERGENT AND SANITIZER SYSTEM NOT YET SET UP.
Location: Produce room
Equipment: 3-bay
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. ENSURE THAT ALL SINKS ARE SEALED TO THE WALL2. SEAL THE GAP BETWEEN THE MEAT COOLER AND THE WALL .3. SEAL THE FRP TO THE COOLER WALLS - REFRIGERATED WORK ROOM4. SEAL THE GROCERY DAIRY COOLER AND GROCERY FREEZER TO THE WALL.5. SEAL THE GAP BETWEEN THE CONCRETE CURB AND THE WALK IN COOLER - BACK ROOM
Location: Bakery area
Equipment: 3-bay
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. ENSURE THAT ALL SINKS ARE SEALED TO THE WALL2. SEAL THE GAP BETWEEN THE MEAT COOLER AND THE WALL .3. SEAL THE FRP TO THE COOLER WALLS - REFRIGERATED WORK ROOM4. SEAL THE GROCERY DAIRY COOLER AND GROCERY FREEZER TO THE WALL.5. SEAL THE GAP BETWEEN THE CONCRETE CURB AND THE WALK IN COOLER - BACK ROOM
Location: Bakery area
Equipment: 2-bay
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. ENSURE THAT ALL SINKS ARE SEALED TO THE WALL2. SEAL THE GAP BETWEEN THE MEAT COOLER AND THE WALL .3. SEAL THE FRP TO THE COOLER WALLS - REFRIGERATED WORK ROOM4. SEAL THE GROCERY DAIRY COOLER AND GROCERY FREEZER TO THE WALL.5. SEAL THE GAP BETWEEN THE CONCRETE CURB AND THE WALK IN COOLER - BACK ROOM
Location: Meat room
Equipment: 3-bay
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. ENSURE THAT ALL SINKS ARE SEALED TO THE WALL2. SEAL THE GAP BETWEEN THE MEAT COOLER AND THE WALL .3. SEAL THE FRP TO THE COOLER WALLS - REFRIGERATED WORK ROOM4. SEAL THE GROCERY DAIRY COOLER AND GROCERY FREEZER TO THE WALL.5. SEAL THE GAP BETWEEN THE CONCRETE CURB AND THE WALK IN COOLER - BACK ROOM
Location: Meat room
Equipment: Meat sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. ENSURE THAT ALL SINKS ARE SEALED TO THE WALL2. SEAL THE GAP BETWEEN THE MEAT COOLER AND THE WALL .3. SEAL THE FRP TO THE COOLER WALLS - REFRIGERATED WORK ROOM4. SEAL THE GROCERY DAIRY COOLER AND GROCERY FREEZER TO THE WALL.5. SEAL THE GAP BETWEEN THE CONCRETE CURB AND THE WALK IN COOLER - BACK ROOM
Location: Produce room
Equipment: 3-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. ENSURE THAT ALL SINKS ARE SEALED TO THE WALL2. SEAL THE GAP BETWEEN THE MEAT COOLER AND THE WALL .3. SEAL THE FRP TO THE COOLER WALLS - REFRIGERATED WORK ROOM4. SEAL THE GROCERY DAIRY COOLER AND GROCERY FREEZER TO THE WALL.5. SEAL THE GAP BETWEEN THE CONCRETE CURB AND THE WALK IN COOLER - BACK ROOM
Location: Back room
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: SNEEZEGUARD NOT ADEQUATE FOR UNWRAPPED BREAD
Location: Bakery area
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bakery area
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Deli area
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Meat room
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Produce room
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bakery area
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Deli area
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Meat room
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Produce room
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. REPAIR LEAK ON PEDAL OF HAND SINK.2. REPAIR LEAK ON CONDENSATE - PRODUCE WALK IN COOLER.
Location: Produce room
Equipment: Hand sink
- 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. REPAIR LEAK ON PEDAL OF HAND SINK.2. REPAIR LEAK ON CONDENSATE - PRODUCE WALK IN COOLER.
Location: Produce room
- 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.
Location: Bakery area
Equipment: 3-bay
- 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.
Location: Meat room
Equipment: 3-bay
- 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.
Location: Produce room
Equipment: 3-bay
- Hoods inadequate or unapproved (corrected)
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: HOOD TEST BY FIRE MARSHAL/BUILDING INSPECTOR IS SCHEDULED FOR TOMORROW.
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. SEAL EXPANSION CRACK2. SEAL THE CONCRETE CURB TO THE FLOOR WHERE THERE IS A GAP THAT WATER COULD GET INTO IN THE WALK IN COOLERS.
Location: Back room
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. SEAL EXPANSION CRACK2. SEAL THE CONCRETE CURB TO THE FLOOR WHERE THERE IS A GAP THAT WATER COULD GET INTO IN THE WALK IN COOLERS.
Location: Walk-in cooler
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: FINISH THE WALL NEXT TO THE MEAT DISPLAY COOLER WITH FRP OR STAINLESS STEEL.FINISH PAINTING THE DRYWALL WITH A WASHABLE PAINT (MINIMUM) IN THE BACK ROOM
Location: Meat counter
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: FINISH THE WALL NEXT TO THE MEAT DISPLAY COOLER WITH FRP OR STAINLESS STEEL.FINISH PAINTING THE DRYWALL WITH A WASHABLE PAINT (MINIMUM) IN THE BACK ROOM
Location: Back room
- 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: ENSURE THAT EXTERIOR DOORS DO NOT HAVE GAPS. INSTALL DOORSWEEP.
Location: Back room
- 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.
Comments: WOMEN'S RESTROOM RIGHT SIDE HAND SINK NOT GETTING WARM.
Location: Womens restroom
Equipment: Hand sink
|
09/18/2014 | Pre-Licensing Recheck |
- 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: CHEMICAL DETERGENT AND SANITIZER SYSTEM NOT YET SET UP.
Location: Bakery area
Equipment: 3-bay
- 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: CHEMICAL DETERGENT AND SANITIZER SYSTEM NOT YET SET UP.
Location: Meat counter
Equipment: 3-bay
- 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: CHEMICAL DETERGENT AND SANITIZER SYSTEM NOT YET SET UP.
Location: Produce room
Equipment: 3-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. ENSURE THAT ALL SINKS ARE SEALED TO THE WALL2. SEAL THE GAP BETWEEN THE MEAT COOLER AND THE WALL .3. SEAL THE FRP TO THE COOLER WALLS - REFRIGERATED WORK ROOM4. SEAL THE GROCERY DAIRY COOLER TO THE WALL.5. SEAL THE GAP BETWEEN THE CONCRETE CURB AND THE WALK IN COOLER - BACK ROOM
Location: Bakery area
Equipment: 3-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. ENSURE THAT ALL SINKS ARE SEALED TO THE WALL2. SEAL THE GAP BETWEEN THE MEAT COOLER AND THE WALL .3. SEAL THE FRP TO THE COOLER WALLS - REFRIGERATED WORK ROOM4. SEAL THE GROCERY DAIRY COOLER TO THE WALL.5. SEAL THE GAP BETWEEN THE CONCRETE CURB AND THE WALK IN COOLER - BACK ROOM
Location: Bakery area
Equipment: 2-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. ENSURE THAT ALL SINKS ARE SEALED TO THE WALL2. SEAL THE GAP BETWEEN THE MEAT COOLER AND THE WALL .3. SEAL THE FRP TO THE COOLER WALLS - REFRIGERATED WORK ROOM4. SEAL THE GROCERY DAIRY COOLER TO THE WALL.5. SEAL THE GAP BETWEEN THE CONCRETE CURB AND THE WALK IN COOLER - BACK ROOM
Location: Meat room
Equipment: 3-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. ENSURE THAT ALL SINKS ARE SEALED TO THE WALL2. SEAL THE GAP BETWEEN THE MEAT COOLER AND THE WALL .3. SEAL THE FRP TO THE COOLER WALLS - REFRIGERATED WORK ROOM4. SEAL THE GROCERY DAIRY COOLER TO THE WALL.5. SEAL THE GAP BETWEEN THE CONCRETE CURB AND THE WALK IN COOLER - BACK ROOM
Location: Meat room
Equipment: Meat sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. ENSURE THAT ALL SINKS ARE SEALED TO THE WALL2. SEAL THE GAP BETWEEN THE MEAT COOLER AND THE WALL .3. SEAL THE FRP TO THE COOLER WALLS - REFRIGERATED WORK ROOM4. SEAL THE GROCERY DAIRY COOLER TO THE WALL.5. SEAL THE GAP BETWEEN THE CONCRETE CURB AND THE WALK IN COOLER - BACK ROOM
Location: Produce room
Equipment: 3-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. ENSURE THAT ALL SINKS ARE SEALED TO THE WALL2. SEAL THE GAP BETWEEN THE MEAT COOLER AND THE WALL .3. SEAL THE FRP TO THE COOLER WALLS - REFRIGERATED WORK ROOM4. SEAL THE GROCERY DAIRY COOLER TO THE WALL.5. SEAL THE GAP BETWEEN THE CONCRETE CURB AND THE WALK IN COOLER - BACK ROOM
Location: Back room
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bakery area
Equipment: Hand sink
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Deli area
Equipment: Hand sink
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Meat room
Equipment: Hand sink
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Produce room
Equipment: Hand sink
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bakery area
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Deli area
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Meat room
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Produce room
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. REPAIR LEAK ON PEDAL OF HAND SINK.2. REPAIR LEAK ON CONDENSATE - PRODUCE WALK IN COOLER.
Location: Produce room
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. REPAIR LEAK ON PEDAL OF HAND SINK.2. REPAIR LEAK ON CONDENSATE - PRODUCE WALK IN COOLER.
Location: Produce room
- 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.
Location: Bakery area
Equipment: 3-bay
- 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.
Location: Meat room
Equipment: 3-bay
- 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.
Location: Produce room
Equipment: 3-bay
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: HOOD TEST BY FIRE MARSHAL/BUILDING INSPECTOR IS SCHEDULED FOR TOMORROW.
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. SEAL EXPANSION CRACK2. SEAL THE CONCRETE CURB TO THE FLOOR WHERE THERE IS A GAP THAT WATER COULD GET INTO IN THE WALK IN COOLERS.
Location: Back room
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. SEAL EXPANSION CRACK2. SEAL THE CONCRETE CURB TO THE FLOOR WHERE THERE IS A GAP THAT WATER COULD GET INTO IN THE WALK IN COOLERS.
Location: Walk-in cooler
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: FINISH THE WALL NEXT TO THE MEAT DISPLAY COOLER WITH FRP OR STAINLESS STEEL.FINISH PAINTING THE DRYWALL WITH A WASHABLE PAINT (MINIMUM) IN THE BACK ROOM
Location: Meat counter
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: FINISH THE WALL NEXT TO THE MEAT DISPLAY COOLER WITH FRP OR STAINLESS STEEL.FINISH PAINTING THE DRYWALL WITH A WASHABLE PAINT (MINIMUM) IN THE BACK ROOM
Location: Back room
- 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: ENSURE THAT EXTERIOR DOORS DO NOT HAVE GAPS. INSTALL DOORSWEEP.
Location: Back room
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09/04/2014 | Pre-Licensing |
Restaurant representatives - add corrected or new information about FRESH THYME FARMERS MARKET, 4225 E 82ND ST, Indianapolis, IN »