- 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: LABEL CHEMICAL SPRAY BOTTLES.
Location: Kitchen
- 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: EX. ONCE YOU CUT FRUITS AND VEGETABLES.
Location: Service counter
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITZING OF SERVICE COUNTER DISPLAY CASE COOLER (INTERIOR AND EXTERIOR SURFACES).
Location: Service counter
Equipment: Reach in cooler
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: DO NOT BLOCK RESTROOM HANDSINK AND MOPSINK. DO NOT USE SINKS FOR STORAGE; KEEP SINKS FREE AND ACCESSIBLE.
Location: Restroom
Equipment: Hand sink
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: DO NOT BLOCK RESTROOM HANDSINK AND MOPSINK. DO NOT USE SINKS FOR STORAGE; KEEP SINKS FREE AND ACCESSIBLE.
Location: Restroom
Equipment: Mop sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Restroom
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Restroom
Equipment: Mop sink
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ESTABLISHMENT COOLERS AND FREEZERS WHERE MISSING.
Location: Service counter
Equipment: Reach in cooler
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ESTABLISHMENT COOLERS AND FREEZERS WHERE MISSING.
Location: Service counter
Equipment: reach in freezer
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOODS COVERED PROPERLY AT COOLER AND FREEZER UNITS.
Location: Service counter
Equipment: Reach in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOODS COVERED PROPERLY AT COOLER AND FREEZER UNITS.
Location: Service counter
Equipment: reach in freezer
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Restroom
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Restroom
Equipment: Hand sink
|
06/10/2014 | Recheck |
- Toxic labeling
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: LABEL CHEMICAL SPRAY BOTTLES.
Location: Kitchen
- Date marking
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: EX. ONCE YOU CUT FRUITS AND VEGETABLES.
Location: Service counter
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITZING OF SERVICE COUNTER DISPLAY CASE COOLER (INTERIOR AND EXTERIOR SURFACES).
Location: Service counter
Equipment: Reach in cooler
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: DO NOT BLOCK RESTROOM HANDSINK AND MOPSINK. DO NOT USE SINKS FOR STORAGE; KEEP SINKS FREE AND ACCESSIBLE.
Location: Restroom
Equipment: Hand sink
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: DO NOT BLOCK RESTROOM HANDSINK AND MOPSINK. DO NOT USE SINKS FOR STORAGE; KEEP SINKS FREE AND ACCESSIBLE.
Location: Restroom
Equipment: Mop sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Restroom
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Restroom
Equipment: Mop sink
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ESTABLISHMENT COOLERS AND FREEZERS WHERE MISSING.
Location: Service counter
Equipment: Reach in cooler
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ESTABLISHMENT COOLERS AND FREEZERS WHERE MISSING.
Location: Service counter
Equipment: reach in freezer
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOODS COVERED PROPERLY AT COOLER AND FREEZER UNITS.
Location: Service counter
Equipment: Reach in cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOODS COVERED PROPERLY AT COOLER AND FREEZER UNITS.
Location: Service counter
Equipment: reach in freezer
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Restroom
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Restroom
Equipment: Hand sink
|
05/27/2014 | Routine |
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: IN PROGRESS: PENDING EXAM RESULTS. MANAGEMENT PROVIDED PROOF THAT PARTICIPANTS TOOK CLASS/EXAM ON 11/9/13.PLEASE CONTACT ME ONCE YOU RECEIVE YOUR RESULTS FOR YOUR CERTIFIED FOOD HANDLER CERTIFICATION. YOU MAY FAX OR EMAIL ME A COPY OF THE ACTUAL CERTIFICATE WITH PROPER COVER SHEET TO (317) 221-3070MANAGER STATED THAT FOOD HANDLER CERTIFICATION CLASS/EXAM WAS COMPLETED.
|
01/09/2014 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: IN PROGRESS: PENDING EXAM RESULTS. MANAGEMENT PROVIDED PROOF THAT PARTICIPANTS TOOK CLASS/EXAM ON 11/9/13.PLEASE CONTACT ME ONCE YOU RECEIVE YOUR RESULTS FOR YOUR CERTIFIED FOOD HANDLER CERTIFICATION. YOU MAY FAX OR EMAIL ME A COPY OF THE ACTUAL CERTIFICATE WITH PROPER COVER SHEET TO (317) 221-3070MANAGER STATED THAT FOOD HANDLER CERTIFICATION CLASS/EXAM WAS COMPLETED.
|
12/02/2013 | Recheck |
- 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: CAKE DISPLAY COOLER AT 47 F--REPAIR TO ENSURE COOLER IS MAINTAINED AT 41 F OR BELOW.
Location: Service counter
Equipment: Reach in cooler
- 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: DATE-MARK ALL CUT FRUIT OR POTENTIALLY HAZARDOUS FOODS PROPERLY.
Location: Service counter
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) DEFROST, CLEAN AND SANITIZE ALL FREEZERS.2) CLEAN AND SANITIZER INTERIOR AND EXTERIOR SURFACES OF DISPLAY REACH-IN-COOLER WHERE CAKES AND FRUIT IS STORED.
Location: Service counter
Equipment: Ice cream freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) DEFROST, CLEAN AND SANITIZE ALL FREEZERS.2) CLEAN AND SANITIZER INTERIOR AND EXTERIOR SURFACES OF DISPLAY REACH-IN-COOLER WHERE CAKES AND FRUIT IS STORED.
Location: Service counter
Equipment: Chest freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) DEFROST, CLEAN AND SANITIZE ALL FREEZERS.2) CLEAN AND SANITIZER INTERIOR AND EXTERIOR SURFACES OF DISPLAY REACH-IN-COOLER WHERE CAKES AND FRUIT IS STORED.
Location: Service counter
Equipment: Reach in cooler
- 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: DO NOT STORE ANY ITEMS (EX. TOWEL) IN HANDSINK.
Location: Service counter
Equipment: Hand sink
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: INVERT ALL UNTENSILS PROPERLY; STORE UTENSILS WITH HANDLES UP.
Location: Service counter
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Location: Restroom
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT SERVICE COUNTER:1) MINI RED BULL COOLER.2) REACH-IN LIPTON TEA COOLER.3) CHEST FREEZER4) ICE CREAM FREEZERS.
Location: Service counter
Equipment: Ice cream freezer
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT SERVICE COUNTER:1) MINI RED BULL COOLER.2) REACH-IN LIPTON TEA COOLER.3) CHEST FREEZER4) ICE CREAM FREEZERS.
Location: Service counter
Equipment: Chest freezer
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT SERVICE COUNTER:1) MINI RED BULL COOLER.2) REACH-IN LIPTON TEA COOLER.3) CHEST FREEZER4) ICE CREAM FREEZERS.
Location: Service counter
Equipment: Mini-fridge
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT SERVICE COUNTER:1) MINI RED BULL COOLER.2) REACH-IN LIPTON TEA COOLER.3) CHEST FREEZER4) ICE CREAM FREEZERS.
Location: Service counter
Equipment: Reach in cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Restroom
Equipment: Hand sink
- Three bay : inappropriate use (corrected)
Inappropriate use of warewashing sink.
Correction: A warewashing sink shall not be used for hand washing or as service sink.
Comments: ENSURE THAT 3-BAY SINK IS PROPERLY SET-UP FOR WASHING DISHES IN THE APPROVED WASH/RINSE/SANITIZE METHOD ORDER.
Location: Service counter
Equipment: 3-bay
|
12/02/2013 | 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: CAKE DISPLAY COOLER AT 47 F--REPAIR TO ENSURE COOLER IS MAINTAINED AT 41 F OR BELOW.
Location: Service counter
Equipment: Reach in cooler
- 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: DATE-MARK ALL CUT FRUIT OR POTENTIALLY HAZARDOUS FOODS PROPERLY.
Location: Service counter
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) DEFROST, CLEAN AND SANITIZE ALL FREEZERS.2) CLEAN AND SANITIZER INTERIOR AND EXTERIOR SURFACES OF DISPLAY REACH-IN-COOLER WHERE CAKES AND FRUIT IS STORED.
Location: Service counter
Equipment: Ice cream freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) DEFROST, CLEAN AND SANITIZE ALL FREEZERS.2) CLEAN AND SANITIZER INTERIOR AND EXTERIOR SURFACES OF DISPLAY REACH-IN-COOLER WHERE CAKES AND FRUIT IS STORED.
Location: Service counter
Equipment: Chest freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) DEFROST, CLEAN AND SANITIZE ALL FREEZERS.2) CLEAN AND SANITIZER INTERIOR AND EXTERIOR SURFACES OF DISPLAY REACH-IN-COOLER WHERE CAKES AND FRUIT IS STORED.
Location: Service counter
Equipment: Reach in cooler
- 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: DO NOT STORE ANY ITEMS (EX. TOWEL) IN HANDSINK.
Location: Service counter
Equipment: Hand sink
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: INVERT ALL UNTENSILS PROPERLY; STORE UTENSILS WITH HANDLES UP.
Location: Service counter
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Location: Restroom
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT SERVICE COUNTER:1) MINI RED BULL COOLER.2) REACH-IN LIPTON TEA COOLER.3) CHEST FREEZER4) ICE CREAM FREEZERS.
Location: Service counter
Equipment: Ice cream freezer
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT SERVICE COUNTER:1) MINI RED BULL COOLER.2) REACH-IN LIPTON TEA COOLER.3) CHEST FREEZER4) ICE CREAM FREEZERS.
Location: Service counter
Equipment: Chest freezer
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT SERVICE COUNTER:1) MINI RED BULL COOLER.2) REACH-IN LIPTON TEA COOLER.3) CHEST FREEZER4) ICE CREAM FREEZERS.
Location: Service counter
Equipment: Mini-fridge
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT SERVICE COUNTER:1) MINI RED BULL COOLER.2) REACH-IN LIPTON TEA COOLER.3) CHEST FREEZER4) ICE CREAM FREEZERS.
Location: Service counter
Equipment: Reach in cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Restroom
Equipment: Hand sink
- Three bay : inappropriate use (corrected)
Inappropriate use of warewashing sink.
Correction: A warewashing sink shall not be used for hand washing or as service sink.
Comments: ENSURE THAT 3-BAY SINK IS PROPERLY SET-UP FOR WASHING DISHES IN THE APPROVED WASH/RINSE/SANITIZE METHOD ORDER.
Location: Service counter
Equipment: 3-bay
|
11/20/2013 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: IN PROGRESS: PENDING EXAM RESULTS. MANAGEMENT PROVIDED PROOF THAT PARTICIPANTS TOOK CLASS/EXAM ON 11/9/13.PLEASE CONTACT ME ONCE YOU RECEIVE YOUR RESULTS FOR YOUR CERTIFIED FOOD HANDLER CERTIFICATION. YOU MAY FAX OR EMAIL ME A COPY OF THE ACTUAL CERTIFICATE WITH PROPER COVER SHEET TO (317) 221-3070MANAGER STATED THAT FOOD HANDLER CERTIFICATION CLASS/EXAM WAS COMPLETED.
|
11/20/2013 | Recheck |
- Date marking
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: DATE-MARK ALL CUT FRUIT OR POTENTIALLY HAZARDOUS FOODS PROPERLY.
Location: Service counter
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) DEFROST, CLEAN AND SANITIZE ALL FREEZERS.2) CLEAN AND SANITIZER INTERIOR AND EXTERIOR SURFACES OF DISPLAY REACH-IN-COOLER WHERE CAKES AND FRUIT IS STORED.
Location: Service counter
Equipment: Ice cream freezer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) DEFROST, CLEAN AND SANITIZE ALL FREEZERS.2) CLEAN AND SANITIZER INTERIOR AND EXTERIOR SURFACES OF DISPLAY REACH-IN-COOLER WHERE CAKES AND FRUIT IS STORED.
Location: Service counter
Equipment: Chest freezer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) DEFROST, CLEAN AND SANITIZE ALL FREEZERS.2) CLEAN AND SANITIZER INTERIOR AND EXTERIOR SURFACES OF DISPLAY REACH-IN-COOLER WHERE CAKES AND FRUIT IS STORED.
Location: Service counter
Equipment: Reach in cooler
- 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: DO NOT STORE ANY ITEMS (EX. TOWEL) IN HANDSINK.
Location: Service counter
Equipment: Hand sink
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: INVERT ALL UNTENSILS PROPERLY; STORE UTENSILS WITH HANDLES UP.
Location: Service counter
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Location: Restroom
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT SERVICE COUNTER:1) MINI RED BULL COOLER.2) REACH-IN LIPTON TEA COOLER.3) CHEST FREEZER4) ICE CREAM FREEZERS.
Location: Service counter
Equipment: Ice cream freezer
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT SERVICE COUNTER:1) MINI RED BULL COOLER.2) REACH-IN LIPTON TEA COOLER.3) CHEST FREEZER4) ICE CREAM FREEZERS.
Location: Service counter
Equipment: Chest freezer
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT SERVICE COUNTER:1) MINI RED BULL COOLER.2) REACH-IN LIPTON TEA COOLER.3) CHEST FREEZER4) ICE CREAM FREEZERS.
Location: Service counter
Equipment: Mini-fridge
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT SERVICE COUNTER:1) MINI RED BULL COOLER.2) REACH-IN LIPTON TEA COOLER.3) CHEST FREEZER4) ICE CREAM FREEZERS.
Location: Service counter
Equipment: Reach in cooler
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Restroom
Equipment: Hand sink
- Three bay : inappropriate use
Inappropriate use of warewashing sink.
Correction: A warewashing sink shall not be used for hand washing or as service sink.
Comments: ENSURE THAT 3-BAY SINK IS PROPERLY SET-UP FOR WASHING DISHES IN THE APPROVED WASH/RINSE/SANITIZE METHOD ORDER.
Location: Service counter
Equipment: 3-bay
|
11/12/2013 | Routine |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: MANAGER STATED THAT FOOD HANDLER CERTIFICATION CLASS/EXAM WAS COMPLETED.HOWEVER ESTABLISHMENT NEEDS TO PROVIDE INSPECTOR PROOF OF PASSING EXAM AND PROVIDE ACTUAL CERTIFICATE.PROVIDE ALL INFORMATION ON THE FOLLOW-UP INSPECTION.
|
11/12/2013 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: MANAGER STATED THAT FOOD HANDLER CERTIFICATION CLASS/EXAM WAS COMPLETED.HOWEVER ESTABLISHMENT NEEDS TO PROVIDE INSPECTOR PROOF OF PASSING EXAM AND PROVIDE ACTUAL CERTIFICATE.PROVIDE ALL INFORMATION ON THE FOLLOW-UP INSPECTION.
|
11/05/2013 | 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: LABEL CHEMICAL SPRAY BOTTLES THAT ARE NOT LABELED.
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: IN-PLACE SANITIZER BUCKET AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Unapproved food contact materials (corrected)
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: DISCONTINUE USE OF NON-FOOD GRADE FOOD STORAGE CONTAINERS. STORE ALL FOODS IN APPROVED FOOD GRADE CONTAINERS/WRAPPINGS (EX. NSF APPROVED).
Location: Service counter
Equipment: Reach in cooler
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: INVERT ALL UTENSILS AND PLASTIC SILVERWARE WITH HANDLES UP TO PREVENT CROSS-CONTAMINATION.
Location: Kitchen
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL ESTABLISHMENT REFRIGERATION AND FREEZER UNITS.
Equipment: ----------------- Coolers ----------------
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL ESTABLISHMENT REFRIGERATION AND FREEZER UNITS.
Equipment: ---------------- Freezers ---------------
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Back room
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Dry storage
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Restroom
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Restroom
Equipment: Hand sink
- 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.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Kitchen
|
06/11/2013 | Recheck |
- Toxic labeling
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: LABEL CHEMICAL SPRAY BOTTLES THAT ARE NOT LABELED.
Location: Kitchen
- Chemical sanitizer concentration (corrected on site)
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: IN-PLACE SANITIZER BUCKET AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Unapproved food contact materials
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: DISCONTINUE USE OF NON-FOOD GRADE FOOD STORAGE CONTAINERS. STORE ALL FOODS IN APPROVED FOOD GRADE CONTAINERS/WRAPPINGS (EX. NSF APPROVED).
Location: Service counter
Equipment: Reach in cooler
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: INVERT ALL UTENSILS AND PLASTIC SILVERWARE WITH HANDLES UP TO PREVENT CROSS-CONTAMINATION.
Location: Kitchen
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL ESTABLISHMENT REFRIGERATION AND FREEZER UNITS.
Equipment: ----------------- Coolers ----------------
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT ALL ESTABLISHMENT REFRIGERATION AND FREEZER UNITS.
Equipment: ---------------- Freezers ---------------
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Back room
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Dry storage
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Restroom
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Restroom
Equipment: Hand sink
- 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.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Kitchen
|
05/30/2013 | Routine |
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
- Electrical service (corrected)
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: ELECTRICAL WIRING IS NOT UP TO CODE PER THE BUILDING INSPECTOR. ELECTRIC PANELS ARE NOT LABELED, EXTENSION CORDS ARE BEING USED, OUTLETS ARE NOT GROUNDED, ETC. ALL ELECTRIC WORK MUST BE APPROVED BY THE BUILDING INSPECTOR AND FIRE MARSHAL.
- 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: THE REACH IN DISPLAY COOLER WAS NOT TURNED ON. ENSURE THAT IT WILL HOLD AT 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Reach in cooler
- Hot water/capacity (corrected)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: THE WATER HEATER IS NOT TURNED ON. IT IS IN THE BASEMENT AND THE WIRING TO THE WATER HEATER IS IMPROPER ACCORDING TO THE BUILDING INSPECTOR.PROVIDE HOT WATER TO ALL SINKS. CORRECT ALL BUILDING OR ELECTRICAL CODE VIOLATIONS.
Location: Kitchen
- Hot water/capacity (corrected)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: THE WATER HEATER IS NOT TURNED ON. IT IS IN THE BASEMENT AND THE WIRING TO THE WATER HEATER IS IMPROPER ACCORDING TO THE BUILDING INSPECTOR.PROVIDE HOT WATER TO ALL SINKS. CORRECT ALL BUILDING OR ELECTRICAL CODE VIOLATIONS.
Location: Restroom
- Nonfood contact surface design (corrected)
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: ON THE BACK WALL, THERE IS AN ORANGE ENCLOSURE THAT IS PAINTED AND THE JUICER IS SITTING ON. REPLACE THIS WITH A STAINLESS STEEL PREP TABLE. THERE WILL BE A LOT OF CUTTING OF FRUIT AND STICKY MATERIAL. THE SURFACE WILL NEED TO BE SANITIZED OVER AND OVER AND THE PAINTED ORANGE WOOD ENCLOSURE IS NOT APPROVED FOR THIS.PROVIDE AN ACCESS PANEL UNDER THE HAND SINK FOR PLUMBING AND FOR PEST CONTROL.THE MICROWAVE IS ON A WOODEN TABLE THAT IS NOT MEANT FOR RESTAURANT EQUIPMENT. PROVIDE A COMMERCIAL FOODSERVICE EQUIPMENT STAND OR STAINLESS STEEL PREP TABLE.
Location: Kitchen
- Nonfood contact surface design (corrected)
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: ON THE BACK WALL, THERE IS AN ORANGE ENCLOSURE THAT IS PAINTED AND THE JUICER IS SITTING ON. REPLACE THIS WITH A STAINLESS STEEL PREP TABLE. THERE WILL BE A LOT OF CUTTING OF FRUIT AND STICKY MATERIAL. THE SURFACE WILL NEED TO BE SANITIZED OVER AND OVER AND THE PAINTED ORANGE WOOD ENCLOSURE IS NOT APPROVED FOR THIS.PROVIDE AN ACCESS PANEL UNDER THE HAND SINK FOR PLUMBING AND FOR PEST CONTROL.THE MICROWAVE IS ON A WOODEN TABLE THAT IS NOT MEANT FOR RESTAURANT EQUIPMENT. PROVIDE A COMMERCIAL FOODSERVICE EQUIPMENT STAND OR STAINLESS STEEL PREP TABLE.
Location: Kitchen
- Nonfood contact surface design (corrected)
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: ON THE BACK WALL, THERE IS AN ORANGE ENCLOSURE THAT IS PAINTED AND THE JUICER IS SITTING ON. REPLACE THIS WITH A STAINLESS STEEL PREP TABLE. THERE WILL BE A LOT OF CUTTING OF FRUIT AND STICKY MATERIAL. THE SURFACE WILL NEED TO BE SANITIZED OVER AND OVER AND THE PAINTED ORANGE WOOD ENCLOSURE IS NOT APPROVED FOR THIS.PROVIDE AN ACCESS PANEL UNDER THE HAND SINK FOR PLUMBING AND FOR PEST CONTROL.THE MICROWAVE IS ON A WOODEN TABLE THAT IS NOT MEANT FOR RESTAURANT EQUIPMENT. PROVIDE A COMMERCIAL FOODSERVICE EQUIPMENT STAND OR STAINLESS STEEL PREP TABLE.
Location: Kitchen
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL SINKS TO THE WALL. DO NOT USE WOOD. IF THE GAP BETWEEN THE SINK AND THE WALL IS TOO BIG TO CAULK, YOU CAN USE METAL TRIM.
Location: Kitchen
Equipment: 3-bay
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL SINKS TO THE WALL. DO NOT USE WOOD. IF THE GAP BETWEEN THE SINK AND THE WALL IS TOO BIG TO CAULK, YOU CAN USE METAL TRIM.
Location: Emp restroom
Equipment: Mop sink
- Fruit and/or vegetable washing (corrected)
Fruit(s) and/or vegetable(s) not washed thoroughly.
Correction: Raw fruit(s) and/or vegetable(s) shall be thoroughly washed in water to remove soil and other contaminates before being cut, combined with other ingredients, cooked, or served.
Comments: INSTALL A 1 OR 2 COMPARTMENT STAINLESS STEEL FRUIT PREP SINK IF YOU WILL BE RINSING FRESH PRODUCE. DO NOT ENCLOSE THE AREA UNDER THE SINK. IT MUST BE OPEN FOR EASY CLEANING AND ACCESS TO THE PLUMBING UNDERNEATH.
Location: Kitchen
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: INSTALL A SELF CLOSURE ON THE EMPLOYEE RESTROOM DOOR.
Location: Emp restroom
- Toilet paper (corrected)
No toilet paper provided .
Correction: Provide toilet paper.
Location: Emp restroom
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: INSTALL A RACK TO HANG UP ALL MOPS AND BROOMS.
Location: Emp restroom
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: THERE IS NO FAN (MECHANICAL VENTILATION) IN THE RESTROOM.
Location: Emp restroom
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Location: Kitchen
- Studs, joists and rafters (corrected)
Studs, joists, and rafters exposed to moisture.
Correction: Studs, joist, and rafters may not be exposed in areas subject to moisture.
Comments: THE INSIDE WALL OF THE JUICE BAR MUST BE FINISHED AND PAINTED WITH A WASHABLE PAINT. DO NOT USE WOOD. PAINTED DRYWALL OR FRP IS APPROVED. THERE CANNOT BE EXPOSED STUDS AND WOOD. ALSO REMOVE PLYWOOD SHELVING, IT IS NOT APPROVED.
Location: Kitchen
- 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: PROVIDE A THERMOMETER IN THE REACH IN DISPLAY COOLER AND IN THE CHEST FREEZER.
Location: Kitchen
Equipment: Reach in cooler
- 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: PROVIDE A THERMOMETER IN THE REACH IN DISPLAY COOLER AND IN THE CHEST FREEZER.
Location: Kitchen
Equipment: Chest freezer
|
05/07/2013 | Pre-Licensing Recheck |
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: ELECTRICAL WIRING IS NOT UP TO CODE PER THE BUILDING INSPECTOR. ELECTRIC PANELS ARE NOT LABELED, EXTENSION CORDS ARE BEING USED, OUTLETS ARE NOT GROUNDED, ETC. ALL ELECTRIC WORK MUST BE APPROVED BY THE BUILDING INSPECTOR AND FIRE MARSHAL.
- 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: THE REACH IN DISPLAY COOLER WAS NOT TURNED ON. ENSURE THAT IT WILL HOLD AT 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Reach in cooler
- Hot water/capacity
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: THE WATER HEATER IS NOT TURNED ON. IT IS IN THE BASEMENT AND THE WIRING TO THE WATER HEATER IS IMPROPER ACCORDING TO THE BUILDING INSPECTOR.PROVIDE HOT WATER TO ALL SINKS. CORRECT ALL BUILDING OR ELECTRICAL CODE VIOLATIONS.
Location: Kitchen
- Hot water/capacity
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: THE WATER HEATER IS NOT TURNED ON. IT IS IN THE BASEMENT AND THE WIRING TO THE WATER HEATER IS IMPROPER ACCORDING TO THE BUILDING INSPECTOR.PROVIDE HOT WATER TO ALL SINKS. CORRECT ALL BUILDING OR ELECTRICAL CODE VIOLATIONS.
Location: Restroom
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: ON THE BACK WALL, THERE IS AN ORANGE ENCLOSURE THAT IS PAINTED AND THE JUICER IS SITTING ON. REPLACE THIS WITH A STAINLESS STEEL PREP TABLE. THERE WILL BE A LOT OF CUTTING OF FRUIT AND STICKY MATERIAL. THE SURFACE WILL NEED TO BE SANITIZED OVER AND OVER AND THE PAINTED ORANGE WOOD ENCLOSURE IS NOT APPROVED FOR THIS.PROVIDE AN ACCESS PANEL UNDER THE HAND SINK FOR PLUMBING AND FOR PEST CONTROL.THE MICROWAVE IS ON A WOODEN TABLE THAT IS NOT MEANT FOR RESTAURANT EQUIPMENT. PROVIDE A COMMERCIAL FOODSERVICE EQUIPMENT STAND OR STAINLESS STEEL PREP TABLE.
Location: Kitchen
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: ON THE BACK WALL, THERE IS AN ORANGE ENCLOSURE THAT IS PAINTED AND THE JUICER IS SITTING ON. REPLACE THIS WITH A STAINLESS STEEL PREP TABLE. THERE WILL BE A LOT OF CUTTING OF FRUIT AND STICKY MATERIAL. THE SURFACE WILL NEED TO BE SANITIZED OVER AND OVER AND THE PAINTED ORANGE WOOD ENCLOSURE IS NOT APPROVED FOR THIS.PROVIDE AN ACCESS PANEL UNDER THE HAND SINK FOR PLUMBING AND FOR PEST CONTROL.THE MICROWAVE IS ON A WOODEN TABLE THAT IS NOT MEANT FOR RESTAURANT EQUIPMENT. PROVIDE A COMMERCIAL FOODSERVICE EQUIPMENT STAND OR STAINLESS STEEL PREP TABLE.
Location: Kitchen
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: ON THE BACK WALL, THERE IS AN ORANGE ENCLOSURE THAT IS PAINTED AND THE JUICER IS SITTING ON. REPLACE THIS WITH A STAINLESS STEEL PREP TABLE. THERE WILL BE A LOT OF CUTTING OF FRUIT AND STICKY MATERIAL. THE SURFACE WILL NEED TO BE SANITIZED OVER AND OVER AND THE PAINTED ORANGE WOOD ENCLOSURE IS NOT APPROVED FOR THIS.PROVIDE AN ACCESS PANEL UNDER THE HAND SINK FOR PLUMBING AND FOR PEST CONTROL.THE MICROWAVE IS ON A WOODEN TABLE THAT IS NOT MEANT FOR RESTAURANT EQUIPMENT. PROVIDE A COMMERCIAL FOODSERVICE EQUIPMENT STAND OR STAINLESS STEEL PREP TABLE.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL SINKS TO THE WALL. DO NOT USE WOOD. IF THE GAP BETWEEN THE SINK AND THE WALL IS TOO BIG TO CAULK, YOU CAN USE METAL TRIM.
Location: Kitchen
Equipment: 3-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL SINKS TO THE WALL. DO NOT USE WOOD. IF THE GAP BETWEEN THE SINK AND THE WALL IS TOO BIG TO CAULK, YOU CAN USE METAL TRIM.
Location: Emp restroom
Equipment: Mop sink
- Fruit and/or vegetable washing
Fruit(s) and/or vegetable(s) not washed thoroughly.
Correction: Raw fruit(s) and/or vegetable(s) shall be thoroughly washed in water to remove soil and other contaminates before being cut, combined with other ingredients, cooked, or served.
Comments: INSTALL A 1 OR 2 COMPARTMENT STAINLESS STEEL FRUIT PREP SINK IF YOU WILL BE RINSING FRESH PRODUCE. DO NOT ENCLOSE THE AREA UNDER THE SINK. IT MUST BE OPEN FOR EASY CLEANING AND ACCESS TO THE PLUMBING UNDERNEATH.
Location: Kitchen
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: INSTALL A SELF CLOSURE ON THE EMPLOYEE RESTROOM DOOR.
Location: Emp restroom
- Toilet paper
No toilet paper provided .
Correction: Provide toilet paper.
Location: Emp restroom
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: INSTALL A RACK TO HANG UP ALL MOPS AND BROOMS.
Location: Emp restroom
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: THERE IS NO FAN (MECHANICAL VENTILATION) IN THE RESTROOM.
Location: Emp restroom
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Location: Kitchen
- Studs, joists and rafters
Studs, joists, and rafters exposed to moisture.
Correction: Studs, joist, and rafters may not be exposed in areas subject to moisture.
Comments: THE INSIDE WALL OF THE JUICE BAR MUST BE FINISHED AND PAINTED WITH A WASHABLE PAINT. DO NOT USE WOOD. PAINTED DRYWALL OR FRP IS APPROVED. THERE CANNOT BE EXPOSED STUDS AND WOOD. ALSO REMOVE PLYWOOD SHELVING, IT IS NOT APPROVED.
Location: Kitchen
- 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: PROVIDE A THERMOMETER IN THE REACH IN DISPLAY COOLER AND IN THE CHEST FREEZER.
Location: Kitchen
Equipment: Reach in cooler
- 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: PROVIDE A THERMOMETER IN THE REACH IN DISPLAY COOLER AND IN THE CHEST FREEZER.
Location: Kitchen
Equipment: Chest freezer
|
11/07/2012 | Pre-Licensing |
Restaurant representatives - add corrected or new information about Kokos Locos Bionikno, 2945 W WASHINGTON ST, Indianapolis, IN »