| No violation noted during this evaluation. | 05/14/2014 | Routine |
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CURRENT CERTIFIED FOOD HANDLER ON FILE HAS EXPIRED. PROVIDE UPDATED FOOD HANDLER CERTIFICATION INFO ON RECHECK INSPECTION DATE OR HAVE AN EMPLOYEE REGISTER FOR FOOD HANDLER CERTIFICATION CLASS/EXAM BY THE RECHECK INSPECTION DATE (PROVIDE PROOF OF REGISTRAITON DOCUMENTATION/RECEIPTS).
|
10/15/2013 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CURRENT CERTIFIED FOOD HANDLER ON FILE HAS EXPIRED. PROVIDE UPDATED FOOD HANDLER CERTIFICATION INFO ON RECHECK INSPECTION DATE OR HAVE AN EMPLOYEE REGISTER FOR FOOD HANDLER CERTIFICATION CLASS/EXAM BY THE RECHECK INSPECTION DATE (PROVIDE PROOF OF REGISTRAITON DOCUMENTATION/RECEIPTS).
|
10/03/2013 | Routine |
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HOT WATER AT SERVICE COUNTER 3-BAY SINK AT 84 F--REPAIR ENSURE HOT WATER AT 3-BAY SINK REACHES 110 F - 120 F (MAX).
Location: Service 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: SANITIZER FOR QUAT EXCEEDING 400 PPM; MAINTAIN QUAT SANITIZER AT 200 PPM FOR SANITIZER BUCKETS AND FOR SANITIZER AT 3-BAY SINK.
Location: Service counter
- 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: SANITIZER FOR QUAT EXCEEDING 400 PPM; MAINTAIN QUAT SANITIZER AT 200 PPM FOR SANITIZER BUCKETS AND FOR SANITIZER AT 3-BAY SINK.
Location: Service counter
Equipment: 3-bay
- 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: MAINTAIN HANDSINK HOT WATER TEMPERATURE 100 F - 120 F (MAX).
Location: Service counter
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: INSTALL NEW SOAP DISPENSER AT HANDSINK.
Location: Service counter
Equipment: Hand sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACES AND SHELVING OF SERVICE COUNTER CABINETS.
Location: Service counter
|
04/12/2013 | Recheck |
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HOT WATER AT SERVICE COUNTER 3-BAY SINK AT 84 F--REPAIR ENSURE HOT WATER AT 3-BAY SINK REACHES 110 F - 120 F (MAX).
Location: Service 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: SANITIZER FOR QUAT EXCEEDING 400 PPM; MAINTAIN QUAT SANITIZER AT 200 PPM FOR SANITIZER BUCKETS AND FOR SANITIZER AT 3-BAY SINK.
Location: Service counter
- 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: SANITIZER FOR QUAT EXCEEDING 400 PPM; MAINTAIN QUAT SANITIZER AT 200 PPM FOR SANITIZER BUCKETS AND FOR SANITIZER AT 3-BAY SINK.
Location: Service counter
Equipment: 3-bay
- 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: MAINTAIN HANDSINK HOT WATER TEMPERATURE 100 F - 120 F (MAX).
Location: Service counter
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: INSTALL NEW SOAP DISPENSER AT HANDSINK.
Location: Service counter
Equipment: Hand sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACES AND SHELVING OF SERVICE COUNTER CABINETS.
Location: Service counter
|
04/04/2013 | Routine |
| No violation noted during this evaluation. | 06/07/2012 | Routine |
| No violation noted during this evaluation. | 01/10/2012 | Routine |
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