- 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: TWO (2) CHEMICAL CONTAINERS ON PREP TABLE STORED OVER FOOD. MANAGER MOVED IN CHEMICAL AREA
Location: Kitchen (back)
- Plumbing system design/capacity (corrected)
Plumbing system not designed, constructed, or installed in accordance with plumbing code.
Correction: A plumbing system shall be designed, constructed, and installed according to applicable Indiana plumbing code and meet the capacity needs of the retail food establishment.
Comments: DISHMACHINE DISCHARGE DRAINS INTO SANITIZER BAY OF 3-BAY. WORK ORDER PLACED TO BE SERVICED TO DRAIN INTO FLOOR DRAIN. TEMPORARILY NOT USING THE SANITIZER BAY TO WASH DISHES. DISHMACHINE IS AVAILABLE TO WASH, RINSE, AND SANITIZE.
Location: Dish machine area
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: BUCKET COLLECTING WATER UNDER THE SANITIZER BAY LEAKS BELOW, REPAIR
Location: Dish machine area
Equipment: 3-bay
- 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: SINGLE SERVICE ITEMS ARE BEHIND EQUIPMENT, OLD FOOD DEBRIS (CHICKEN BITS AND POTATO WEDGES). CLEAN BEHIND.
Location: Cook line
- 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: NO HOT WATER AVAILABLE IN REAR KITCHEN HANDSINK, FRONT HANDSINK WITH 100 F WATER AVAILABLE FOR HANDWASHING. REPAIR AS SOON AS POSSIBLE
Location: Kitchen (back)
Equipment: Hand sink
- Warewashing No detergent (corrected)
Warewashing equipment used without a cleaning agent.
Correction: Provided approved cleaning agent.
Comments: NO SOAP AVAILABLE FOR WAREWASHING IN THE DISPENSER
Location: Dish machine area
Equipment: 3-bay
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: CHICKEN SPATULA STORED INBETWEEN PREP TABLES IN HARD TO CLEAN AREAS. DO NOT STORE INBETWEEN TABLES. MANAGER MOVED DURING INSPECTION
Location: Service counter
Equipment: Prep table
|
09/29/2014 | Recheck |
- 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: TWO (2) CHEMICAL CONTAINERS ON PREP TABLE STORED OVER FOOD. MANAGER MOVED IN CHEMICAL AREA
Location: Kitchen (back)
- Plumbing system design/capacity
Plumbing system not designed, constructed, or installed in accordance with plumbing code.
Correction: A plumbing system shall be designed, constructed, and installed according to applicable Indiana plumbing code and meet the capacity needs of the retail food establishment.
Comments: DISHMACHINE DISCHARGE DRAINS INTO SANITIZER BAY OF 3-BAY. WORK ORDER PLACED TO BE SERVICED TO DRAIN INTO FLOOR DRAIN. TEMPORARILY NOT USING THE SANITIZER BAY TO WASH DISHES. DISHMACHINE IS AVAILABLE TO WASH, RINSE, AND SANITIZE.
Location: Dish machine area
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: BUCKET COLLECTING WATER UNDER THE SANITIZER BAY LEAKS BELOW, REPAIR
Location: Dish machine area
Equipment: 3-bay
- 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: SINGLE SERVICE ITEMS ARE BEHIND EQUIPMENT, OLD FOOD DEBRIS (CHICKEN BITS AND POTATO WEDGES). CLEAN BEHIND.
Location: Cook line
- 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: NO HOT WATER AVAILABLE IN REAR KITCHEN HANDSINK, FRONT HANDSINK WITH 100 F WATER AVAILABLE FOR HANDWASHING. REPAIR AS SOON AS POSSIBLE
Location: Kitchen (back)
Equipment: Hand sink
- Warewashing No detergent
Warewashing equipment used without a cleaning agent.
Correction: Provided approved cleaning agent.
Comments: NO SOAP AVAILABLE FOR WAREWASHING IN THE DISPENSER
Location: Dish machine area
Equipment: 3-bay
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: CHICKEN SPATULA STORED INBETWEEN PREP TABLES IN HARD TO CLEAN AREAS. DO NOT STORE INBETWEEN TABLES. MANAGER MOVED DURING INSPECTION
Location: Service counter
Equipment: Prep table
|
09/18/2014 | Recheck |
- 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: TWO (2) CHEMICAL CONTAINERS ON PREP TABLE STORED OVER FOOD. MANAGER MOVED IN CHEMICAL AREA
Location: Kitchen (back)
- Plumbing system design/capacity
Plumbing system not designed, constructed, or installed in accordance with plumbing code.
Correction: A plumbing system shall be designed, constructed, and installed according to applicable Indiana plumbing code and meet the capacity needs of the retail food establishment.
Comments: DISHMACHINE DISCHARGE DRAINS INTO SANITIZER BAY OF 3-BAY. WORK ORDER PLACED TO BE SERVICED TO DRAIN INTO FLOOR DRAIN. TEMPORARILY NOT USING THE SANITIZER BAY TO WASH DISHES. DISHMACHINE IS AVAILABLE TO WASH, RINSE, AND SANITIZE.
Location: Dish machine area
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: BUCKET COLLECTING WATER UNDER THE SANITIZER BAY LEAKS BELOW, REPAIR
Location: Dish machine area
Equipment: 3-bay
- 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: SINGLE SERVICE ITEMS ARE BEHIND EQUIPMENT, OLD FOOD DEBRIS (CHICKEN BITS AND POTATO WEDGES). CLEAN BEHIND.
Location: Cook line
- 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: NO HOT WATER AVAILABLE IN REAR KITCHEN HANDSINK, FRONT HANDSINK WITH 100 F WATER AVAILABLE FOR HANDWASHING. REPAIR AS SOON AS POSSIBLE
Location: Kitchen (back)
Equipment: Hand sink
- Warewashing No detergent
Warewashing equipment used without a cleaning agent.
Correction: Provided approved cleaning agent.
Comments: NO SOAP AVAILABLE FOR WAREWASHING IN THE DISPENSER
Location: Dish machine area
Equipment: 3-bay
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: CHICKEN SPATULA STORED INBETWEEN PREP TABLES IN HARD TO CLEAN AREAS. DO NOT STORE INBETWEEN TABLES. MANAGER MOVED DURING INSPECTION
Location: Service counter
Equipment: Prep table
|
09/16/2014 | Routine |
| No violation noted during this evaluation. | 01/21/2014 | Routine |
| No violation noted during this evaluation. | 09/27/2013 | Routine |
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. EMPLOYEE IS STORED THE LIDS FOR THE BULK CONTAINERS OF FLOUR ON THE FLOOR. PLEASE DO NOT STORE THE LIDS FOR THE FLOUR CONTAINERS ON THE FLOOR. STORE ALL FOOD AND FOOD EQUIPMENT 6 INCHES ABOVE THE FLOOR.
Location: Kitchen (back)
- 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: 1. FLOOR WAS SOILED FROM FOOD DEBRIS IN WALK IN COOLER /FREEZER COMBO( IN THE FREEZER).2. FLOOR SOILED IN CHICKEN WALK IN PLEASE CLEAN MORE FREQUENTLY WHEN CONTAMINATION OCCURS.
Location: Walk-in freezer
- 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: 1. FLOOR WAS SOILED FROM FOOD DEBRIS IN WALK IN COOLER /FREEZER COMBO( IN THE FREEZER).2. FLOOR SOILED IN CHICKEN WALK IN PLEASE CLEAN MORE FREQUENTLY WHEN CONTAMINATION OCCURS.
Location: Walk-in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
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: PLEASE CLEAN THE DOOR HANDLE ON THE CHICKEN WALK IN COOLER. CLEAN DOOR HANDLES MORE FREQUENTLY.
Location: Kitchen (back)
Equipment: Walk in cooler
|
05/02/2013 | Routine |
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: PREP TABLES ARE SOILED AT THE BATTER STATION IN THE BACK KITCHEN AREA. FOLLOW THE ABOVE CORRECTIVE ACTION.
Location: Kitchen (back)
Equipment: Prep table
- 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 SOILED FROM SPILLED FLOUR .
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. HENNY PENNY HOT HOLDING EQUIPMENT IS LEAKING WATER ON THE FLOOR. 2. PIPE IN THE CEILING IS LEAKING WATER ON THE FLOOR.
Location: Kitchen
Equipment: Warming drawers
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. HENNY PENNY HOT HOLDING EQUIPMENT IS LEAKING WATER ON THE FLOOR. 2. PIPE IN THE CEILING IS LEAKING WATER ON THE FLOOR.
Location: Kitchen
|
01/11/2013 | Recheck |
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: PREP TABLES ARE SOILED AT THE BATTER STATION IN THE BACK KITCHEN AREA. FOLLOW THE ABOVE CORRECTIVE ACTION.
Location: Kitchen (back)
Equipment: Prep table
- 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 SOILED FROM SPILLED FLOUR .
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. HENNY PENNY HOT HOLDING EQUIPMENT IS LEAKING WATER ON THE FLOOR. 2. PIPE IN THE CEILING IS LEAKING WATER ON THE FLOOR.
Location: Kitchen
Equipment: Warming drawers
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. HENNY PENNY HOT HOLDING EQUIPMENT IS LEAKING WATER ON THE FLOOR. 2. PIPE IN THE CEILING IS LEAKING WATER ON THE FLOOR.
Location: Kitchen
|
01/03/2013 | Routine |
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
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: CHICKEN WALK IN COOLER WAS SOILED. CLEAN DOOR AND HANDLE WHEN CONTAMINATION OCCURRS
Location: Kitchen
Equipment: Walk in cooler
|
08/20/2012 | Routine |
- Hand sanitizers (corrected on site)
Hand sanitizer is being used improperly.
Correction: Hand sanitizer shall be FDA approved, shall not be used in place of hand washing and shall be used only after hands have been properly washed.
Comments: Follow the above corrective action.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Recaulk mop sink to prevent moldy from forming.
Location: Kitchen (back)
Equipment: Mop sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Metal table top rolling cart was soiled with grease and food debris.
Location: Cook line
Equipment: Rolling cart
|
04/11/2012 | Routine |
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Location: Kitchen
Equipment: 3-bay
|
12/13/2011 | Routine |
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