| No violation noted during this evaluation. | 10/22/2014 | Non-Illness Complaint |
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: CLEAN KNIVES STORED ON WIRE RACKS WITH FOOD CONTAINERS. KNIVES SHOULD BE STORED ON A KNIFE RACK.
Location: Kitchen
- Dumpster lids / missing
Outside dumpster has no lids and/or doors.
Correction: Provide lids and/or doors.
Comments: RECYCLING DUMPSTER MISSING LID. PLEASE HAVE YOUR TRASH SERVICE PROVIDER BRING YOU A DUMPSTER WITH A TIGHT FITTING LID.
Location: Dumpster area
- 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: AIR GRATES AT FRONT OF EXHAUST HOOD ARE SOILED. CLEAN AIR GRATES AND HOOD.
Location: Cook line
- 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: WALL IN RESTROOM BY SOAP DISPENSER IS SOILED AND COVERED IN MASKING TAPE. REMOVE TAPE AND CLEAN WALL.
Location: Restroom
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: TWO CHEST FREEZERS IN KITCHEN ARE MISSING THERMOMETERS. PROVIDE THERMOMETERS FOR ALL COLD HOLDING EQUIPMENT THAT HAS POTENTIALLY HAZARDOUS FOODS IN THEM.THERMOMETERS REPLACED CORRECTED ON SITE.
Location: Kitchen
Equipment: Chest freezer
|
10/01/2014 | Routine |
- 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: 1. EMPLOYEE PUT ON GLOVES WITHOUT WASHING HANDS FIRST.HANDS MUST BE WASHED BEFORE PUTTING ON GLOVES AND WHEN CHANGING GLOVES.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BLADE OF TABLE MOUNTED CAN OPEN IS SOILED.CLEAN AND SANITIZE.
Location: Cook line
Equipment: Can opener
- Single-service reuse (corrected)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: 1. REUSING WHITE CONTAINERS FOR CULTURED SOUR DRESSING TO STORE FOOD.DO NOT REUSE SINGLE USE ITEMS. USE ONLY FOOD GRADE CONTAINERS AND BAGS.
- 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: 1. FIRE SUPPRESSION SYSTEM LAST INSPECTED AND TAGGED IN NOVEMBER 2012.SCHEDULE. SHOULD BE INSPECTED AND RETAGGED EVERY 6 MONTHS.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. EMPLOYEE JACKET AND APRONS STORED HANGING ON SHELVING HOLDING CLEAN EQUIPMENT.STORE ALL EMPLOYEE BELONGINGS IN A LOCATION AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Three bay area
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. PROVIDE THERMOMETER FOR UPRIGHT COOLER NEXT TO HAND SINK.
Location: Kitchen
Equipment: Upright cooler
- Readable thermometer (corrected)
Thermometer not designed to be easily readable.
Correction: Provide easily readable thermometer.
Comments: 1. THERMOMETER IN UPRIGHT SLIDING DOOR COOLER IS BROKEN.REPLACE.
Location: Kitchen
Equipment: Upright cooler
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. CARDBOARD LOCATED IN BETWEEN MICROWAVES THAT ARE STACKED ON TOP OF EACHOTHER.REMOVE. CARDBOARD IS NOT AN APPROVED NON FOOD CONTACT SURFACE. DO NOT STACK MICROWAVES FOR SAFETY.
Location: Kitchen
Equipment: Microwave oven
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SPRAYER ARM AT THREE BAY SINK IS HEAVILY SOILED.CLEAN.
Location: Three bay area
Equipment: 3-bay
|
03/12/2014 | Recheck |
- 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: 1. EMPLOYEE PUT ON GLOVES WITHOUT WASHING HANDS FIRST.HANDS MUST BE WASHED BEFORE PUTTING ON GLOVES AND WHEN CHANGING GLOVES.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BLADE OF TABLE MOUNTED CAN OPEN IS SOILED.CLEAN AND SANITIZE.
Location: Cook line
Equipment: Can opener
- Single-service reuse
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: 1. REUSING WHITE CONTAINERS FOR CULTURED SOUR DRESSING TO STORE FOOD.DO NOT REUSE SINGLE USE ITEMS. USE ONLY FOOD GRADE CONTAINERS AND BAGS.
- 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: 1. FIRE SUPPRESSION SYSTEM LAST INSPECTED AND TAGGED IN NOVEMBER 2012.SCHEDULE. SHOULD BE INSPECTED AND RETAGGED EVERY 6 MONTHS.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. EMPLOYEE JACKET AND APRONS STORED HANGING ON SHELVING HOLDING CLEAN EQUIPMENT.STORE ALL EMPLOYEE BELONGINGS IN A LOCATION AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Three bay area
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. PROVIDE THERMOMETER FOR UPRIGHT COOLER NEXT TO HAND SINK.
Location: Kitchen
Equipment: Upright cooler
- Readable thermometer
Thermometer not designed to be easily readable.
Correction: Provide easily readable thermometer.
Comments: 1. THERMOMETER IN UPRIGHT SLIDING DOOR COOLER IS BROKEN.REPLACE.
Location: Kitchen
Equipment: Upright cooler
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. CARDBOARD LOCATED IN BETWEEN MICROWAVES THAT ARE STACKED ON TOP OF EACHOTHER.REMOVE. CARDBOARD IS NOT AN APPROVED NON FOOD CONTACT SURFACE. DO NOT STACK MICROWAVES FOR SAFETY.
Location: Kitchen
Equipment: Microwave oven
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SPRAYER ARM AT THREE BAY SINK IS HEAVILY SOILED.CLEAN.
Location: Three bay area
Equipment: 3-bay
|
03/05/2014 | Routine |
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. SEVERAL LIGHTS OUT IN KITCHEN AREA. VERY DIMLY LIT.REPLACE LIGHT BULBS TO PROVIDE ADDITIONAL LIGHT.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EXTERIOR OF MICROWAVE OVENS HEAVILY SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
Equipment: Microwave oven
|
08/23/2013 | 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: SPRAY BOTTLE WITH CLEAR LIQUID ON SHELVING NEAR MOP SINK NOT LABELED.PLEASE LABEL ALL SPRAY BOTTLES AT TO THEIR CONTENT. CORRECTED ON SITE.
Location: Kitchen
- 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: 1. BLEACH IN PLACE SANITIZER MEASURING AT OVER 200 PPM.2. BLEACH SANITIZER IN 3 BAY SINK MEASURING AT OVER 200 PPM.1-14-13: BLEACH SANITIZER IN 3 BAY MEASURING 10 PPM. BLEACH IN PLACE SANITIZER MEASURING OVER 200 PPM.PLEASE ENSURE BLEACH SANITIZER IS AT A CONCENTRATION OF 50 PPM.
Location: Kitchen
Equipment: 3-bay
- Eating utensils presentation (corrected)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: PLASTIC DISPOSABLE FORKS NEAR SODA MACHINE IN DINING ROOM PRESENTED WITH FORK PART UPWARDS AND HANDLE DOWNWARDS.PLEASE PRESENT CONSUMER EATING UTENSILS VERTICALLY WITH HANDLES UPWARD.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHT BULB IN OUT IN BOTH UPRIGHT COOLERS IN KITCHEN.PLEASE REPLACE.
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: EXCESSIVE GREASE BUILD UP ON FLOORS UNDERNEATH DEEP FRYERS AND COOK LINE IN KITCHEN AREA.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
|
01/22/2013 | Recheck |
- 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: SPRAY BOTTLE WITH CLEAR LIQUID ON SHELVING NEAR MOP SINK NOT LABELED.PLEASE LABEL ALL SPRAY BOTTLES AT TO THEIR CONTENT. CORRECTED ON SITE.
Location: Kitchen
- 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: 1. BLEACH IN PLACE SANITIZER MEASURING AT OVER 200 PPM.2. BLEACH SANITIZER IN 3 BAY SINK MEASURING AT OVER 200 PPM.1-14-13: BLEACH SANITIZER IN 3 BAY MEASURING 10 PPM. BLEACH IN PLACE SANITIZER MEASURING OVER 200 PPM.PLEASE ENSURE BLEACH SANITIZER IS AT A CONCENTRATION OF 50 PPM.
Location: Kitchen
Equipment: 3-bay
- Eating utensils presentation (corrected)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: PLASTIC DISPOSABLE FORKS NEAR SODA MACHINE IN DINING ROOM PRESENTED WITH FORK PART UPWARDS AND HANDLE DOWNWARDS.PLEASE PRESENT CONSUMER EATING UTENSILS VERTICALLY WITH HANDLES UPWARD.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHT BULB IN OUT IN BOTH UPRIGHT COOLERS IN KITCHEN.PLEASE REPLACE.
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: EXCESSIVE GREASE BUILD UP ON FLOORS UNDERNEATH DEEP FRYERS AND COOK LINE IN KITCHEN AREA.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
|
01/14/2013 | Recheck |
- 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 WITH CLEAR LIQUID ON SHELVING NEAR MOP SINK NOT LABELED.PLEASE LABEL ALL SPRAY BOTTLES AT TO THEIR CONTENT. CORRECTED ON SITE.
Location: Kitchen
- 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: 1. BLEACH IN PLACE SANITIZER MEASURING AT OVER 200 PPM.2. BLEACH SANITIZER IN 3 BAY SINK MEASURING AT OVER 200 PPM.PLEASE ENSURE BLEACH SANITIZER IS AT A CONCENTRATION OF 50 PPM.
Location: Kitchen
Equipment: 3-bay
- Eating utensils presentation
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: PLASTIC DISPOSABLE FORKS NEAR SODA MACHINE IN DINING ROOM PRESENTED WITH FORK PART UPWARDS AND HANDLE DOWNWARDS.PLEASE PRESENT CONSUMER EATING UTENSILS VERTICALLY WITH HANDLES UPWARD.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHT BULB IN OUT IN BOTH UPRIGHT COOLERS IN KITCHEN.PLEASE REPLACE.
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: EXCESSIVE GREASE BUILD UP ON FLOORS UNDERNEATH DEEP FRYERS AND COOK LINE IN KITCHEN AREA.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
|
01/04/2013 | Routine |
- Unapproved food contact materials (corrected on site)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Cardboard used to store frozen chicken wings - Cardboard is not smooth and cleanable. Changed to an approved food container
Location: Kitchen
Equipment: reach in freezer
- 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: Fire extinguisher tagged 01/2011 - Update
- 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: Bottom of screen door is open and loose. Repair
Location: Kitchen (back)
|
11/20/2012 | Pre-Licensing |
| No violation noted during this evaluation. | 11/05/2012 | Non-Illness Complaint |
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