- 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: 1. BUCKET OF DISHES STORED ON FLOOR UNDER HANDSINK. 2. BOXES OF SUPPLIES STORED DIRECTLY ON THE FLOOR OUTSIDE OF MANAGERS OFFICE.
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: 1. BUCKET OF DISHES STORED ON FLOOR UNDER HANDSINK. 2. BOXES OF SUPPLIES STORED DIRECTLY ON THE FLOOR OUTSIDE OF MANAGERS OFFICE.
Location: Kitchen (front)
- 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.
Comments: MOPS DRYING DOWN ON SIDE OF MOPSINK.
Location: Kitchen (back)
- Data plate (corrected)
No data plate provided.
Correction: Provide data plate.
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: CONDENSATION PRESENT IN FREEZER. PLEASE HAVE SERVICED.
Location: Walk-in freezer
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: STEADY FLOW STREAM OF WATER STILL COMING FROM FAUCET WHEN THE WATER IS TURNED OFF. PLEASE HAVE REPAIRED.
Location: Dish machine area
Equipment: Hand sink
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07/24/2014 | Recheck |
- Single Service/Equipment storage (corrected on site)
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: 1. BUCKET OF DISHES STORED ON FLOOR UNDER HANDSINK. 2. BOXES OF SUPPLIES STORED DIRECTLY ON THE FLOOR OUTSIDE OF MANAGERS OFFICE.
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: 1. BUCKET OF DISHES STORED ON FLOOR UNDER HANDSINK. 2. BOXES OF SUPPLIES STORED DIRECTLY ON THE FLOOR OUTSIDE OF MANAGERS OFFICE.
Location: Kitchen (front)
- Drying mop(s) (corrected on site)
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: MOPS DRYING DOWN ON SIDE OF MOPSINK.
Location: Kitchen (back)
- Data plate
No data plate provided.
Correction: Provide data plate.
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: CONDENSATION PRESENT IN FREEZER. PLEASE HAVE SERVICED.
Location: Walk-in freezer
- 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: INSIDE OF ICE MACHINE SOILED. PLEASE DRAIN, WASH RINSE AND SANITIZE.
Location: Dish machine area
Equipment: Ice machine
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPERTOWELS AT HANDSINK.
Location: Cook line
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: STEADY FLOW STREAM OF WATER STILL COMING FROM FAUCET WHEN THE WATER IS TURNED OFF. PLEASE HAVE REPAIRED.
Location: Dish machine area
Equipment: Hand sink
|
07/15/2014 | Routine |
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Back kitchen hand sink being used as a dump sink.
Location: Kitchen (back)
Equipment: Hand sink
|
12/11/2013 | Routine |
- 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 eggs stored over cheese and other ready to eat foods in the walk in cooler. Store raw eggs below all ready to eat foods.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak observed in the drain line of the dump sink. Repair sink drain to good working condition.
Location: Kitchen
Equipment: Dump sink
|
08/08/2013 | Routine |
- CO2 tanks unrestrained (corrected on site)
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: SMALL CO2 TANK OBSERVED UNRESTRAINED. SECURE TANK TO A PERMANENT STRUCTURE WITH CHAIN, BUNGEE CORD, ETC.
- 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 DEGREASER OBSERVED LABELED GLASS CLEANER UNDER THE DISH MACHINE. PROPERLY LABEL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Dish machine area
- 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: ANSUL SYSTEM LAST SERVICED IN MARCH 2012 PER TAG. ANSUL SYSTEMS MUST BE SERVICED EVERY 6 MONTHS. NOTE: SERVICE COMPANY CONTACTED BY MANAGER DURING INSPECTION TODAY.
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04/22/2013 | Routine |
- 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: THERE IS TURKEY OUT OF THE ORIGINAL PACKAGING, WITH NO DATE MARKING. PLEASE DATE MARK.ALL PHF WAS DATE MARKED IN THE WALK-IN COOLER.
Location: Walk-in cooler
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: THERE IS AN EMPLOYEE PREPPING FOOD WITH NO HAIR RESTRAINT. PLEASE HAVE EMPLOYEE WEAR A HAIR RESTRAINT.EMPLOYEES ON FOOD LINE WERE ALL WEARING HATS.
|
12/24/2012 | Recheck |
- Date marking (corrected on site)
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: THERE IS TURKEY OUT OF THE ORIGINAL PACKAGING, WITH NO DATE MARKING. PLEASE DATE MARK.
Location: Walk-in cooler
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: THERE IS AN EMPLOYEE PREPPING FOOD WITH NO HAIR RESTRAINT. PLEASE HAVE EMPLOYEE WEAR A HAIR RESTRAINT.
|
12/17/2012 | Routine |
- 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: UNCOVERED EMPLOYEE DRINK CUP OBSERVED ON THE COOK LINE. DRINKS MUST HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Cook line
- 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 TURKEY BURGERS OBSERVED STORED BEHIND SALSA ON THE COLD TOP OF THE PREP COOLER ON THE COOK LINE. STORE RAW ANIMAL PRODUCTS IN FRONT OF READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION FROM DRIPPAGE WHEN REMOVING PRODUCT FROM THE COLD TOP.
Location: Cook line
Equipment: Cold top
- 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: CONTAINERS OF COOKED SAUSAGE LINKS AND COOKED GRILLED CHICKEN OBSERVED IN THE WALK-IN COOLER WITH NO DATES.
Location: Walk-in cooler
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: TWO CONTAINERS OF COOKED DICED SAUSAGE LINKS OBSERVED IN THE PREP TOP COOLER ON THE COOK LINE WITH A DATE OF 8/14. PRODUCTS DISCARDED.
Location: Cook line
Equipment: Prep Top Cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOOD DEBRIS OBSERVED ON THE FOOD CONTACT SURFACES OF THE TOMATO DICER, LEMON WEDGER, AND VEGETABLE SLICER STORED AS CLEAN UNDER THE BACK AREA PREP TABLE. PROPERLY CLEAN AND SANITIZE EQUIPMENT PRIOR TO STORAGE.
Location: Prep area
- 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: OPEN COFFEE FILTERS OBSERVED ON TOP OF THE COFFEE MAKER AT THE SERVER STATION. STORE OPEN SINGLE-SERVICE ITEMS IN A COVERED CONTAINER OR KEEP IN ORIGINAL PACKAGE TO PREVENT CONTAMINATION.
Location: Wait staff area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ENCRUSTED FOOD DEBRIS OBSERVED ON THE ARM OF THE MIXER IN THE BACK PREP AREA. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Prep area
Equipment: Mixer
|
08/29/2012 | Recheck |
- Eating, drinking, smoking (corrected on site)
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: UNCOVERED EMPLOYEE DRINK CUP OBSERVED ON THE COOK LINE. DRINKS MUST HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Cook line
- 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 TURKEY BURGERS OBSERVED STORED BEHIND SALSA ON THE COLD TOP OF THE PREP COOLER ON THE COOK LINE. STORE RAW ANIMAL PRODUCTS IN FRONT OF READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION FROM DRIPPAGE WHEN REMOVING PRODUCT FROM THE COLD TOP.
Location: Cook line
Equipment: Cold top
- Date marking (corrected on site)
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: CONTAINERS OF COOKED SAUSAGE LINKS AND COOKED GRILLED CHICKEN OBSERVED IN THE WALK-IN COOLER WITH NO DATES.
Location: Walk-in cooler
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: TWO CONTAINERS OF COOKED DICED SAUSAGE LINKS OBSERVED IN THE PREP TOP COOLER ON THE COOK LINE WITH A DATE OF 8/14. PRODUCTS DISCARDED.
Location: Cook line
Equipment: Prep Top Cooler
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOOD DEBRIS OBSERVED ON THE FOOD CONTACT SURFACES OF THE TOMATO DICER, LEMON WEDGER, AND VEGETABLE SLICER STORED AS CLEAN UNDER THE BACK AREA PREP TABLE. PROPERLY CLEAN AND SANITIZE EQUIPMENT PRIOR TO STORAGE.
Location: Prep area
- 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: OPEN COFFEE FILTERS OBSERVED ON TOP OF THE COFFEE MAKER AT THE SERVER STATION. STORE OPEN SINGLE-SERVICE ITEMS IN A COVERED CONTAINER OR KEEP IN ORIGINAL PACKAGE TO PREVENT CONTAMINATION.
Location: Wait staff area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ENCRUSTED FOOD DEBRIS OBSERVED ON THE ARM OF THE MIXER IN THE BACK PREP AREA. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Prep area
Equipment: Mixer
|
08/22/2012 | 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: Some cold top foods are 45-51 F.
Location: Cook line
- 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: Chemicals are stored over gloves on the dry store shelf by the office.
Location: Dry storage
- 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: Employee changed his gloves without washing his hands. Always wash your hands before putting on gloves & at each glove change.
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: There was a pitcher of water in the hand sink.
Location: Cook line
|
05/09/2012 | Recheck |
- 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: Some cold top foods are 45-51 F.
Location: Cook line
- 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: Chemicals are stored over gloves on the dry store shelf by the office.
Location: Dry storage
- 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: Employee changed his gloves without washing his hands. Always wash your hands before putting on gloves & at each glove change.
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: There was a pitcher of water in the hand sink.
Location: Cook line
|
04/30/2012 | Recheck |
- 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: Some cold top foods ore 45-51 F.
Location: Cook line
- Toxic material(s) separation (corrected on site)
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: Chemicals are stored over gloves on the dry store shelf by the office.
Location: Dry storage
- No hand washing (when) (corrected on site)
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: Employee changed his gloves without washing his hands. Always wash your hands before putting on gloves & at each glove change.
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: There was a pitcher of water in the hand sink.
Location: Cook line
|
04/23/2012 | Routine |
| No violation noted during this evaluation. | 03/19/2012 | Pre-Licensing |
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