| No violation noted during this evaluation. | 09/04/2014 | Illness Complaint |
- 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: COOK LINE COLD TOP HOLDING PORTIONED GROUND BEEF AND IMMITATION CRAB AT 52 DEGREES F. BOTTOM INTERIOR HOLDING AT 52 DEGREES F.MAINTAIN PHF FOOD AT 41 DEGREES F OR LOWER. RECHECK: COLD TOP COOLER HOLDING FOOD AT 46 DEGREES F. REPAIR/ADJUST TO MAINTAIN FOOD AT 41 DEGREES F OR LOWER.
Location: Cook line
- 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: UNLABELED BOTTLE OF DEGREASER STORED ON DISH MACHINE.LABEL BOTTLE WITH CONTENTS.
Location: Dish machine area
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: LINE COOK HANDLING READY TO EAT FOOD WITH BARE HANDS. ENSURE GLOVES OR UTENSILS ARE USED TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOODS. CORRECTED ON SITE.
- 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: LINE COOKS PUT ON GLOVES WITHOUT WASHING HANDS PRIOR.ENSURE HANDS ARE WASHED THOROUGHLY BEFORE APPLYING GLOVES AND IN BETWEEN CHANGES.
- 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: THREE EMPLOYEE DRINKS NO LIDS OR STRAWS,PARTIALLY EATEN SANDWICH, AND OTHER HALF EATEN EMPLOYEE FOOD STORED ON TOP OF COLD TOP COOLER LOCATED ON COOK LINE.EMPLOYEE OPENED BOTTLED WATER STORED ON COOK LINE. EMPLOYEES SHOULD NEVER CONSUME FOOD IN FOOD PREPRATION AREAS TO PROTECT CONSUMER FOOD FROM CONTAMINATION. FURTHERMORE, ALL EMPLOYEE DRINK CUPS SHOULD BE SUPPLIED WITH LIDS AND STRAWS IN PREP AREAS.FOOD DISCARDED. ALL SURFACES OF COLD TOP COOLER THOROUGHY CLEANED AND SANITIZED.
Location: Cook line
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEES DID NOT USE SOAP TO WASH HANDS WHEN ORDERED BEFORE APPLYING GLOVES. USED ONLY WATER. SOAP WAS NOT AVAILABLE AT HAND SINK.FOOD EMPLOYEES MUST USE SOAP FOR PROPER HAND WASHING. SOAP AVAILABLE AT HAND SINK LOCATED ABOUT 15 FEET AWAY FROM COOK LINE.
Location: Cook line
Equipment: Hand sink
- No warewashing equipment (corrected)
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: TOWELS UTILIZED TO PLUG DRAIN TO HOLD WATER IN THREE COMPARTMENT SINK.PROVIDE APPROVED DRAIN PLUGS TO HOLD WATER.
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: WATER DRAINING FROM DISH MACHINE AND THREE BAY SINKS DRAIN PIPES BACKING UP ONTO THE FLOOR FROM FLOOR DRAIN IN DISH MACHINE AREA. HEAVY ACCUMILATION OF GRIME AND FOOD DEBRIS ON INTERIOR SURFACES OF DRAIN. TOO MANY DRAIN PIPES, FIVE TOTAL, RUNNING INTO A SINGLE DRAIN.CLEAR DRAIN LINE THOROUGHLY. ROUTE DRAIN PIPES TO ADDITONAL FLOOR DRAIN NEAR DISH MACHINE.ESTABLISHMENT CLOSED UNTIL DRAINS ARE CLEARED AND FUNCTIONING PROPERLY. RECHECK: SAME DAY (8/7): FLOOR DRAIN LINE CLEARED NEXT TO DISH MACHINE. DRAIN PIPES RUNNING FROM THREE BAY SINK AND DISH MACHINE TEMPORARILY ROUTED TO FLOOR MOUNTED MOP SINK UNTIL APPROVED BY SUPERVISOR. THREE BAY SINK AND DISH MACHINE DRAINS LINES RUN THROUGH A GREASE TRAP IN BASEMENT.RECHECK: DISH MACHINE AND 3 BAY SINK DRAIN LINES HAVE BEEN APPROVED TO DRAIN INTO MOP SINK. PROVIDE AN AIR GAP OF AT LEAST ONE INCH BETWEEN RIM OF MOP SINK AND OUTLET RIM OF DRAIN PIPE.RECHECK: NOT CORRECTED. MANAGER MISUNDERSTOOD REGARDING AIR GAP. RECHECK SCHEDULED.
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: WATER DRAINING FROM DISH MACHINE AND THREE BAY SINKS DRAIN PIPES BACKING UP ONTO THE FLOOR FROM FLOOR DRAIN IN DISH MACHINE AREA. HEAVY ACCUMILATION OF GRIME AND FOOD DEBRIS ON INTERIOR SURFACES OF DRAIN. TOO MANY DRAIN PIPES, FIVE TOTAL, RUNNING INTO A SINGLE DRAIN.CLEAR DRAIN LINE THOROUGHLY. ROUTE DRAIN PIPES TO ADDITONAL FLOOR DRAIN NEAR DISH MACHINE.ESTABLISHMENT CLOSED UNTIL DRAINS ARE CLEARED AND FUNCTIONING PROPERLY. RECHECK: SAME DAY (8/7): FLOOR DRAIN LINE CLEARED NEXT TO DISH MACHINE. DRAIN PIPES RUNNING FROM THREE BAY SINK AND DISH MACHINE TEMPORARILY ROUTED TO FLOOR MOUNTED MOP SINK UNTIL APPROVED BY SUPERVISOR. THREE BAY SINK AND DISH MACHINE DRAINS LINES RUN THROUGH A GREASE TRAP IN BASEMENT.RECHECK: DISH MACHINE AND 3 BAY SINK DRAIN LINES HAVE BEEN APPROVED TO DRAIN INTO MOP SINK. PROVIDE AN AIR GAP OF AT LEAST ONE INCH BETWEEN RIM OF MOP SINK AND OUTLET RIM OF DRAIN PIPE.RECHECK: NOT CORRECTED. MANAGER MISUNDERSTOOD REGARDING AIR GAP. RECHECK SCHEDULED.
Location: Dish machine area
Equipment: Dishmachine
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER DRAINING FROM DISH MACHINE AND THREE BAY SINKS DRAIN PIPES BACKING UP ONTO THE FLOOR FROM FLOOR DRAIN IN DISH MACHINE AREA. HEAVY ACCUMILATION OF GRIME AND FOOD DEBRIS ON INTERIOR SURFACES OF DRAIN. TOO MANY DRAIN PIPES, FIVE TOTAL, RUNNING INTO A SINGLE DRAIN.CLEAR DRAIN LINE THOROUGHLY. ROUTE DRAIN PIPES TO ADDITONAL FLOOR DRAIN NEAR DISH MACHINE.ESTABLISHMENT CLOSED UNTIL DRAINS ARE CLEARED AND FUNCTIONING PROPERLY. RECHECK: SAME DAY (8/7): FLOOR DRAIN LINE CLEARED NEXT TO DISH MACHINE. DRAIN PIPES RUNNING FROM THREE BAY SINK AND DISH MACHINE TEMPORARILY ROUTED TO FLOOR MOUNTED MOP SINK UNTIL APPROVED BY SUPERVISOR. THREE BAY SINK AND DISH MACHINE DRAINS LINES RUN THROUGH A GREASE TRAP IN BASEMENT.RECHECK: DISH MACHINE AND 3 BAY SINK DRAIN LINES HAVE BEEN APPROVED TO DRAIN INTO MOP SINK. PROVIDE AN AIR GAP OF AT LEAST ONE INCH BETWEEN RIM OF MOP SINK AND OUTLET RIM OF DRAIN PIPE.RECHECK: NOT CORRECTED. MANAGER MISUNDERSTOOD REGARDING AIR GAP. RECHECK SCHEDULED.
Location: Kitchen (back)
- 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: EMPLOYEE CUTTING LETTUCE NOT WEARING A HAIR RESTRAINT.ENSURE ALL FOOD EMPLOYEES WEAR PROPER HAIR RESTRAINTS.
- 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 SUPPRESSION SYSTEM ON HOOD NOT INSPECTED SINCE 2012.PROVIDE SERVICE ON HOOD TO HAVE ANSUL SYSTEM INSPECTED. SYSTEM SHOULD BE INSPECTED ON A BI ANNUAL BASIS.RECHECK: NOT CORRECTED. SERVICE SCHEDULED ACCORDING TO MANAGER.RECHECK: NOT CORRECTED. MANAGER STATED SERVICE SCHEDULED 8/27/14.RECHECK: NOT CORRECTED. SERVICE TECHNICIAN DID NOT SHOW UP FOR APPT. ON 8/27/14. RE-SCHEDULED ON 9/3/2014 AT 7:00 A.M. ACCORDING TO OWNER.
- 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: CUTTING BOARD STORED BEHIND WAIT STAFF HAND SINK.STORE CUTTING BOARD IN A SANITARY AREA AWAY FROM HAND SINK.
Location: Wait staff area
- 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: WATER TEMPERATURE REACHING A MAXIMUM OF 75 DEGREES AT WAIT STAFF HAND SINK.WATER TEMPERATURE SHOULD REACH A MINIMUM OF 100 DEGREES F.
Location: Wait staff area
Equipment: Hand sink
- 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: THERMOMETER NOT AVAILABLE INSIDE WALK IN COOLER.PROVIDE THERMOMETER.
Location: Walk-in cooler
- Food storage (corrected on site)
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: LARGE CONTAINERS OF SALSA AND LETTUCE STORED ON THE FLOOR INSIDE WALK IN COOLER.STORE PRODUCT UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Walk-in cooler
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP AVAILABLE AT COOK LINE HAND SINK.ENSURE SOAP IS AVAILABLE AT ALL TIMES FOR PROPER AND EFFECTIVE HAND WASHING.
Location: Cook line
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PREP AREA HAND SINK MISSING PAPER TOWELS INSIDE DISPENSER.PROVIDE TOWELS INSIDE DISPENSER.
Location: Prep area
Equipment: Hand sink
|
09/02/2014 | 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: COOK LINE COLD TOP HOLDING PORTIONED GROUND BEEF AND IMMITATION CRAB AT 52 DEGREES F. BOTTOM INTERIOR HOLDING AT 52 DEGREES F.MAINTAIN PHF FOOD AT 41 DEGREES F OR LOWER. RECHECK: COLD TOP COOLER HOLDING FOOD AT 46 DEGREES F. REPAIR/ADJUST TO MAINTAIN FOOD AT 41 DEGREES F OR LOWER.
Location: Cook line
- 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: UNLABELED BOTTLE OF DEGREASER STORED ON DISH MACHINE.LABEL BOTTLE WITH CONTENTS.
Location: Dish machine area
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: LINE COOK HANDLING READY TO EAT FOOD WITH BARE HANDS. ENSURE GLOVES OR UTENSILS ARE USED TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOODS. CORRECTED ON SITE.
- 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: LINE COOKS PUT ON GLOVES WITHOUT WASHING HANDS PRIOR.ENSURE HANDS ARE WASHED THOROUGHLY BEFORE APPLYING GLOVES AND IN BETWEEN CHANGES.
- 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: THREE EMPLOYEE DRINKS NO LIDS OR STRAWS,PARTIALLY EATEN SANDWICH, AND OTHER HALF EATEN EMPLOYEE FOOD STORED ON TOP OF COLD TOP COOLER LOCATED ON COOK LINE.EMPLOYEE OPENED BOTTLED WATER STORED ON COOK LINE. EMPLOYEES SHOULD NEVER CONSUME FOOD IN FOOD PREPRATION AREAS TO PROTECT CONSUMER FOOD FROM CONTAMINATION. FURTHERMORE, ALL EMPLOYEE DRINK CUPS SHOULD BE SUPPLIED WITH LIDS AND STRAWS IN PREP AREAS.FOOD DISCARDED. ALL SURFACES OF COLD TOP COOLER THOROUGHY CLEANED AND SANITIZED.
Location: Cook line
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEES DID NOT USE SOAP TO WASH HANDS WHEN ORDERED BEFORE APPLYING GLOVES. USED ONLY WATER. SOAP WAS NOT AVAILABLE AT HAND SINK.FOOD EMPLOYEES MUST USE SOAP FOR PROPER HAND WASHING. SOAP AVAILABLE AT HAND SINK LOCATED ABOUT 15 FEET AWAY FROM COOK LINE.
Location: Cook line
Equipment: Hand sink
- No warewashing equipment (corrected)
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: TOWELS UTILIZED TO PLUG DRAIN TO HOLD WATER IN THREE COMPARTMENT SINK.PROVIDE APPROVED DRAIN PLUGS TO HOLD WATER.
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: WATER DRAINING FROM DISH MACHINE AND THREE BAY SINKS DRAIN PIPES BACKING UP ONTO THE FLOOR FROM FLOOR DRAIN IN DISH MACHINE AREA. HEAVY ACCUMILATION OF GRIME AND FOOD DEBRIS ON INTERIOR SURFACES OF DRAIN. TOO MANY DRAIN PIPES, FIVE TOTAL, RUNNING INTO A SINGLE DRAIN.CLEAR DRAIN LINE THOROUGHLY. ROUTE DRAIN PIPES TO ADDITONAL FLOOR DRAIN NEAR DISH MACHINE.ESTABLISHMENT CLOSED UNTIL DRAINS ARE CLEARED AND FUNCTIONING PROPERLY. RECHECK: SAME DAY (8/7): FLOOR DRAIN LINE CLEARED NEXT TO DISH MACHINE. DRAIN PIPES RUNNING FROM THREE BAY SINK AND DISH MACHINE TEMPORARILY ROUTED TO FLOOR MOUNTED MOP SINK UNTIL APPROVED BY SUPERVISOR. THREE BAY SINK AND DISH MACHINE DRAINS LINES RUN THROUGH A GREASE TRAP IN BASEMENT.RECHECK: DISH MACHINE AND 3 BAY SINK DRAIN LINES HAVE BEEN APPROVED TO DRAIN INTO MOP SINK. PROVIDE AN AIR GAP OF AT LEAST ONE INCH BETWEEN RIM OF MOP SINK AND OUTLET RIM OF DRAIN PIPE.RECHECK: NOT CORRECTED. MANAGER MISUNDERSTOOD REGARDING AIR GAP. RECHECK SCHEDULED.
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: WATER DRAINING FROM DISH MACHINE AND THREE BAY SINKS DRAIN PIPES BACKING UP ONTO THE FLOOR FROM FLOOR DRAIN IN DISH MACHINE AREA. HEAVY ACCUMILATION OF GRIME AND FOOD DEBRIS ON INTERIOR SURFACES OF DRAIN. TOO MANY DRAIN PIPES, FIVE TOTAL, RUNNING INTO A SINGLE DRAIN.CLEAR DRAIN LINE THOROUGHLY. ROUTE DRAIN PIPES TO ADDITONAL FLOOR DRAIN NEAR DISH MACHINE.ESTABLISHMENT CLOSED UNTIL DRAINS ARE CLEARED AND FUNCTIONING PROPERLY. RECHECK: SAME DAY (8/7): FLOOR DRAIN LINE CLEARED NEXT TO DISH MACHINE. DRAIN PIPES RUNNING FROM THREE BAY SINK AND DISH MACHINE TEMPORARILY ROUTED TO FLOOR MOUNTED MOP SINK UNTIL APPROVED BY SUPERVISOR. THREE BAY SINK AND DISH MACHINE DRAINS LINES RUN THROUGH A GREASE TRAP IN BASEMENT.RECHECK: DISH MACHINE AND 3 BAY SINK DRAIN LINES HAVE BEEN APPROVED TO DRAIN INTO MOP SINK. PROVIDE AN AIR GAP OF AT LEAST ONE INCH BETWEEN RIM OF MOP SINK AND OUTLET RIM OF DRAIN PIPE.RECHECK: NOT CORRECTED. MANAGER MISUNDERSTOOD REGARDING AIR GAP. RECHECK SCHEDULED.
Location: Dish machine area
Equipment: Dishmachine
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER DRAINING FROM DISH MACHINE AND THREE BAY SINKS DRAIN PIPES BACKING UP ONTO THE FLOOR FROM FLOOR DRAIN IN DISH MACHINE AREA. HEAVY ACCUMILATION OF GRIME AND FOOD DEBRIS ON INTERIOR SURFACES OF DRAIN. TOO MANY DRAIN PIPES, FIVE TOTAL, RUNNING INTO A SINGLE DRAIN.CLEAR DRAIN LINE THOROUGHLY. ROUTE DRAIN PIPES TO ADDITONAL FLOOR DRAIN NEAR DISH MACHINE.ESTABLISHMENT CLOSED UNTIL DRAINS ARE CLEARED AND FUNCTIONING PROPERLY. RECHECK: SAME DAY (8/7): FLOOR DRAIN LINE CLEARED NEXT TO DISH MACHINE. DRAIN PIPES RUNNING FROM THREE BAY SINK AND DISH MACHINE TEMPORARILY ROUTED TO FLOOR MOUNTED MOP SINK UNTIL APPROVED BY SUPERVISOR. THREE BAY SINK AND DISH MACHINE DRAINS LINES RUN THROUGH A GREASE TRAP IN BASEMENT.RECHECK: DISH MACHINE AND 3 BAY SINK DRAIN LINES HAVE BEEN APPROVED TO DRAIN INTO MOP SINK. PROVIDE AN AIR GAP OF AT LEAST ONE INCH BETWEEN RIM OF MOP SINK AND OUTLET RIM OF DRAIN PIPE.RECHECK: NOT CORRECTED. MANAGER MISUNDERSTOOD REGARDING AIR GAP. RECHECK SCHEDULED.
Location: Kitchen (back)
- 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: EMPLOYEE CUTTING LETTUCE NOT WEARING A HAIR RESTRAINT.ENSURE ALL FOOD EMPLOYEES WEAR PROPER HAIR RESTRAINTS.
- 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 SUPPRESSION SYSTEM ON HOOD NOT INSPECTED SINCE 2012.PROVIDE SERVICE ON HOOD TO HAVE ANSUL SYSTEM INSPECTED. SYSTEM SHOULD BE INSPECTED ON A BI ANNUAL BASIS.RECHECK: NOT CORRECTED. SERVICE SCHEDULED ACCORDING TO MANAGER.RECHECK: NOT CORRECTED. MANAGER STATED SERVICE SCHEDULED 8/27/14.
- 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: CUTTING BOARD STORED BEHIND WAIT STAFF HAND SINK.STORE CUTTING BOARD IN A SANITARY AREA AWAY FROM HAND SINK.
Location: Wait staff area
- 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: WATER TEMPERATURE REACHING A MAXIMUM OF 75 DEGREES AT WAIT STAFF HAND SINK.WATER TEMPERATURE SHOULD REACH A MINIMUM OF 100 DEGREES F.
Location: Wait staff area
Equipment: Hand sink
- 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: THERMOMETER NOT AVAILABLE INSIDE WALK IN COOLER.PROVIDE THERMOMETER.
Location: Walk-in cooler
- Food storage (corrected on site)
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: LARGE CONTAINERS OF SALSA AND LETTUCE STORED ON THE FLOOR INSIDE WALK IN COOLER.STORE PRODUCT UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Walk-in cooler
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP AVAILABLE AT COOK LINE HAND SINK.ENSURE SOAP IS AVAILABLE AT ALL TIMES FOR PROPER AND EFFECTIVE HAND WASHING.
Location: Cook line
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PREP AREA HAND SINK MISSING PAPER TOWELS INSIDE DISPENSER.PROVIDE TOWELS INSIDE DISPENSER.
Location: Prep area
Equipment: Hand sink
|
08/26/2014 | 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: COOK LINE COLD TOP HOLDING PORTIONED GROUND BEEF AND IMMITATION CRAB AT 52 DEGREES F. BOTTOM INTERIOR HOLDING AT 52 DEGREES F.MAINTAIN PHF FOOD AT 41 DEGREES F OR LOWER. RECHECK: COLD TOP COOLER HOLDING FOOD AT 46 DEGREES F. REPAIR/ADJUST TO MAINTAIN FOOD AT 41 DEGREES F OR LOWER.
Location: Cook line
- 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: UNLABELED BOTTLE OF DEGREASER STORED ON DISH MACHINE.LABEL BOTTLE WITH CONTENTS.
Location: Dish machine area
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: LINE COOK HANDLING READY TO EAT FOOD WITH BARE HANDS. ENSURE GLOVES OR UTENSILS ARE USED TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOODS. CORRECTED ON SITE.
- 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: LINE COOKS PUT ON GLOVES WITHOUT WASHING HANDS PRIOR.ENSURE HANDS ARE WASHED THOROUGHLY BEFORE APPLYING GLOVES AND IN BETWEEN CHANGES.
- 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: THREE EMPLOYEE DRINKS NO LIDS OR STRAWS,PARTIALLY EATEN SANDWICH, AND OTHER HALF EATEN EMPLOYEE FOOD STORED ON TOP OF COLD TOP COOLER LOCATED ON COOK LINE.EMPLOYEE OPENED BOTTLED WATER STORED ON COOK LINE. EMPLOYEES SHOULD NEVER CONSUME FOOD IN FOOD PREPRATION AREAS TO PROTECT CONSUMER FOOD FROM CONTAMINATION. FURTHERMORE, ALL EMPLOYEE DRINK CUPS SHOULD BE SUPPLIED WITH LIDS AND STRAWS IN PREP AREAS.FOOD DISCARDED. ALL SURFACES OF COLD TOP COOLER THOROUGHY CLEANED AND SANITIZED.
Location: Cook line
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEES DID NOT USE SOAP TO WASH HANDS WHEN ORDERED BEFORE APPLYING GLOVES. USED ONLY WATER. SOAP WAS NOT AVAILABLE AT HAND SINK.FOOD EMPLOYEES MUST USE SOAP FOR PROPER HAND WASHING. SOAP AVAILABLE AT HAND SINK LOCATED ABOUT 15 FEET AWAY FROM COOK LINE.
Location: Cook line
Equipment: Hand sink
- No warewashing equipment (corrected)
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: TOWELS UTILIZED TO PLUG DRAIN TO HOLD WATER IN THREE COMPARTMENT SINK.PROVIDE APPROVED DRAIN PLUGS TO HOLD WATER.
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: WATER DRAINING FROM DISH MACHINE AND THREE BAY SINKS DRAIN PIPES BACKING UP ONTO THE FLOOR FROM FLOOR DRAIN IN DISH MACHINE AREA. HEAVY ACCUMILATION OF GRIME AND FOOD DEBRIS ON INTERIOR SURFACES OF DRAIN. TOO MANY DRAIN PIPES, FIVE TOTAL, RUNNING INTO A SINGLE DRAIN.CLEAR DRAIN LINE THOROUGHLY. ROUTE DRAIN PIPES TO ADDITONAL FLOOR DRAIN NEAR DISH MACHINE.ESTABLISHMENT CLOSED UNTIL DRAINS ARE CLEARED AND FUNCTIONING PROPERLY. RECHECK: SAME DAY (8/7): FLOOR DRAIN LINE CLEARED NEXT TO DISH MACHINE. DRAIN PIPES RUNNING FROM THREE BAY SINK AND DISH MACHINE TEMPORARILY ROUTED TO FLOOR MOUNTED MOP SINK UNTIL APPROVED BY SUPERVISOR. THREE BAY SINK AND DISH MACHINE DRAINS LINES RUN THROUGH A GREASE TRAP IN BASEMENT.RECHECK: DISH MACHINE AND 3 BAY SINK DRAIN LINES HAVE BEEN APPROVED TO DRAIN INTO MOP SINK. PROVIDE AN AIR GAP OF AT LEAST ONE INCH BETWEEN RIM OF MOP SINK AND OUTLET RIM OF DRAIN PIPE.
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: WATER DRAINING FROM DISH MACHINE AND THREE BAY SINKS DRAIN PIPES BACKING UP ONTO THE FLOOR FROM FLOOR DRAIN IN DISH MACHINE AREA. HEAVY ACCUMILATION OF GRIME AND FOOD DEBRIS ON INTERIOR SURFACES OF DRAIN. TOO MANY DRAIN PIPES, FIVE TOTAL, RUNNING INTO A SINGLE DRAIN.CLEAR DRAIN LINE THOROUGHLY. ROUTE DRAIN PIPES TO ADDITONAL FLOOR DRAIN NEAR DISH MACHINE.ESTABLISHMENT CLOSED UNTIL DRAINS ARE CLEARED AND FUNCTIONING PROPERLY. RECHECK: SAME DAY (8/7): FLOOR DRAIN LINE CLEARED NEXT TO DISH MACHINE. DRAIN PIPES RUNNING FROM THREE BAY SINK AND DISH MACHINE TEMPORARILY ROUTED TO FLOOR MOUNTED MOP SINK UNTIL APPROVED BY SUPERVISOR. THREE BAY SINK AND DISH MACHINE DRAINS LINES RUN THROUGH A GREASE TRAP IN BASEMENT.RECHECK: DISH MACHINE AND 3 BAY SINK DRAIN LINES HAVE BEEN APPROVED TO DRAIN INTO MOP SINK. PROVIDE AN AIR GAP OF AT LEAST ONE INCH BETWEEN RIM OF MOP SINK AND OUTLET RIM OF DRAIN PIPE.
Location: Dish machine area
Equipment: Dishmachine
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER DRAINING FROM DISH MACHINE AND THREE BAY SINKS DRAIN PIPES BACKING UP ONTO THE FLOOR FROM FLOOR DRAIN IN DISH MACHINE AREA. HEAVY ACCUMILATION OF GRIME AND FOOD DEBRIS ON INTERIOR SURFACES OF DRAIN. TOO MANY DRAIN PIPES, FIVE TOTAL, RUNNING INTO A SINGLE DRAIN.CLEAR DRAIN LINE THOROUGHLY. ROUTE DRAIN PIPES TO ADDITONAL FLOOR DRAIN NEAR DISH MACHINE.ESTABLISHMENT CLOSED UNTIL DRAINS ARE CLEARED AND FUNCTIONING PROPERLY. RECHECK: SAME DAY (8/7): FLOOR DRAIN LINE CLEARED NEXT TO DISH MACHINE. DRAIN PIPES RUNNING FROM THREE BAY SINK AND DISH MACHINE TEMPORARILY ROUTED TO FLOOR MOUNTED MOP SINK UNTIL APPROVED BY SUPERVISOR. THREE BAY SINK AND DISH MACHINE DRAINS LINES RUN THROUGH A GREASE TRAP IN BASEMENT.RECHECK: DISH MACHINE AND 3 BAY SINK DRAIN LINES HAVE BEEN APPROVED TO DRAIN INTO MOP SINK. PROVIDE AN AIR GAP OF AT LEAST ONE INCH BETWEEN RIM OF MOP SINK AND OUTLET RIM OF DRAIN PIPE.
Location: Kitchen (back)
- 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: EMPLOYEE CUTTING LETTUCE NOT WEARING A HAIR RESTRAINT.ENSURE ALL FOOD EMPLOYEES WEAR PROPER HAIR RESTRAINTS.
- 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 SUPPRESSION SYSTEM ON HOOD NOT INSPECTED SINCE 2012.PROVIDE SERVICE ON HOOD TO HAVE ANSUL SYSTEM INSPECTED. SYSTEM SHOULD BE INSPECTED ON A BI ANNUAL BASIS.RECHECK: NOT CORRECTED. SERVICE SCHEDULED ACCORDING TO MANAGER.
- 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: CUTTING BOARD STORED BEHIND WAIT STAFF HAND SINK.STORE CUTTING BOARD IN A SANITARY AREA AWAY FROM HAND SINK.
Location: Wait staff area
- 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: WATER TEMPERATURE REACHING A MAXIMUM OF 75 DEGREES AT WAIT STAFF HAND SINK.WATER TEMPERATURE SHOULD REACH A MINIMUM OF 100 DEGREES F.
Location: Wait staff area
Equipment: Hand sink
- 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: THERMOMETER NOT AVAILABLE INSIDE WALK IN COOLER.PROVIDE THERMOMETER.
Location: Walk-in cooler
- Food storage (corrected on site)
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: LARGE CONTAINERS OF SALSA AND LETTUCE STORED ON THE FLOOR INSIDE WALK IN COOLER.STORE PRODUCT UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Walk-in cooler
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP AVAILABLE AT COOK LINE HAND SINK.ENSURE SOAP IS AVAILABLE AT ALL TIMES FOR PROPER AND EFFECTIVE HAND WASHING.
Location: Cook line
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PREP AREA HAND SINK MISSING PAPER TOWELS INSIDE DISPENSER.PROVIDE TOWELS INSIDE DISPENSER.
Location: Prep area
Equipment: Hand sink
|
08/14/2014 | 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: COOK LINE COLD TOP HOLDING PORTIONED GROUND BEEF AND IMMITATION CRAB AT 52 DEGREES F. BOTTOM INTERIOR HOLDING AT 52 DEGREES F.MAINTAIN PHF FOOD AT 41 DEGREES F OR LOWER.
Location: Cook line
- 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: UNLABELED BOTTLE OF DEGREASER STORED ON DISH MACHINE.LABEL BOTTLE WITH CONTENTS.
Location: Dish machine area
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: LINE COOK HANDLING READY TO EAT FOOD WITH BARE HANDS. ENSURE GLOVES OR UTENSILS ARE USED TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOODS. CORRECTED ON SITE.
- 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: LINE COOKS PUT ON GLOVES WITHOUT WASHING HANDS PRIOR.ENSURE HANDS ARE WASHED THOROUGHLY BEFORE APPLYING GLOVES AND IN BETWEEN CHANGES.
- 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: THREE EMPLOYEE DRINKS NO LIDS OR STRAWS,PARTIALLY EATEN SANDWICH, AND OTHER HALF EATEN EMPLOYEE FOOD STORED ON TOP OF COLD TOP COOLER LOCATED ON COOK LINE.EMPLOYEE OPENED BOTTLED WATER STORED ON COOK LINE. EMPLOYEES SHOULD NEVER CONSUME FOOD IN FOOD PREPRATION AREAS TO PROTECT CONSUMER FOOD FROM CONTAMINATION. FURTHERMORE, ALL EMPLOYEE DRINK CUPS SHOULD BE SUPPLIED WITH LIDS AND STRAWS IN PREP AREAS.FOOD DISCARDED. ALL SURFACES OF COLD TOP COOLER THOROUGHY CLEANED AND SANITIZED.
Location: Cook line
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEES DID NOT USE SOAP TO WASH HANDS WHEN ORDERED BEFORE APPLYING GLOVES. USED ONLY WATER. SOAP WAS NOT AVAILABLE AT HAND SINK.FOOD EMPLOYEES MUST USE SOAP FOR PROPER HAND WASHING. SOAP AVAILABLE AT HAND SINK LOCATED ABOUT 15 FEET AWAY FROM COOK LINE.
Location: Cook line
Equipment: Hand sink
- No warewashing equipment
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: TOWELS UTILIZED TO PLUG DRAIN TO HOLD WATER IN THREE COMPARTMENT SINK.PROVIDE APPROVED DRAIN PLUGS TO HOLD WATER.
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: WATER DRAINING FROM DISH MACHINE AND THREE BAY SINKS DRAIN PIPES BACKING UP ONTO THE FLOOR FROM FLOOR DRAIN IN DISH MACHINE AREA. HEAVY ACCUMILATION OF GRIME AND FOOD DEBRIS ON INTERIOR SURFACES OF DRAIN. TOO MANY DRAIN PIPES, FIVE TOTAL, RUNNING INTO A SINGLE DRAIN.CLEAR DRAIN LINE THOROUGHLY. ROUTE DRAIN PIPES TO ADDITONAL FLOOR DRAIN NEAR DISH MACHINE.ESTABLISHMENT CLOSED UNTIL DRAINS ARE CLEARED AND FUNCTIONING PROPERLY. RECHECK: SAME DAY (8/7): FLOOR DRAIN LINE CLEARED NEXT TO DISH MACHINE. DRAIN PIPES RUNNING FROM THREE BAY SINK AND DISH MACHINE TEMPORARILY ROUTED TO FLOOR MOUNTED MOP SINK UNTIL APPROVED BY SUPERVISOR. THREE BAY SINK AND DISH MACHINE DRAINS LINES RUN THROUGH A GREASE TRAP IN BASEMENT.
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: WATER DRAINING FROM DISH MACHINE AND THREE BAY SINKS DRAIN PIPES BACKING UP ONTO THE FLOOR FROM FLOOR DRAIN IN DISH MACHINE AREA. HEAVY ACCUMILATION OF GRIME AND FOOD DEBRIS ON INTERIOR SURFACES OF DRAIN. TOO MANY DRAIN PIPES, FIVE TOTAL, RUNNING INTO A SINGLE DRAIN.CLEAR DRAIN LINE THOROUGHLY. ROUTE DRAIN PIPES TO ADDITONAL FLOOR DRAIN NEAR DISH MACHINE.ESTABLISHMENT CLOSED UNTIL DRAINS ARE CLEARED AND FUNCTIONING PROPERLY. RECHECK: SAME DAY (8/7): FLOOR DRAIN LINE CLEARED NEXT TO DISH MACHINE. DRAIN PIPES RUNNING FROM THREE BAY SINK AND DISH MACHINE TEMPORARILY ROUTED TO FLOOR MOUNTED MOP SINK UNTIL APPROVED BY SUPERVISOR. THREE BAY SINK AND DISH MACHINE DRAINS LINES RUN THROUGH A GREASE TRAP IN BASEMENT.
Location: Dish machine area
Equipment: Dishmachine
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER DRAINING FROM DISH MACHINE AND THREE BAY SINKS DRAIN PIPES BACKING UP ONTO THE FLOOR FROM FLOOR DRAIN IN DISH MACHINE AREA. HEAVY ACCUMILATION OF GRIME AND FOOD DEBRIS ON INTERIOR SURFACES OF DRAIN. TOO MANY DRAIN PIPES, FIVE TOTAL, RUNNING INTO A SINGLE DRAIN.CLEAR DRAIN LINE THOROUGHLY. ROUTE DRAIN PIPES TO ADDITONAL FLOOR DRAIN NEAR DISH MACHINE.ESTABLISHMENT CLOSED UNTIL DRAINS ARE CLEARED AND FUNCTIONING PROPERLY. RECHECK: SAME DAY (8/7): FLOOR DRAIN LINE CLEARED NEXT TO DISH MACHINE. DRAIN PIPES RUNNING FROM THREE BAY SINK AND DISH MACHINE TEMPORARILY ROUTED TO FLOOR MOUNTED MOP SINK UNTIL APPROVED BY SUPERVISOR. THREE BAY SINK AND DISH MACHINE DRAINS LINES RUN THROUGH A GREASE TRAP IN BASEMENT.
Location: Kitchen (back)
- 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: EMPLOYEE CUTTING LETTUCE NOT WEARING A HAIR RESTRAINT.ENSURE ALL FOOD EMPLOYEES WEAR PROPER HAIR RESTRAINTS.
- 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 SUPPRESSION SYSTEM ON HOOD NOT INSPECTED SINCE 2012.PROVIDE SERVICE ON HOOD TO HAVE ANSUL SYSTEM INSPECTED. SYSTEM SHOULD BE INSPECTED ON A BI ANNUAL BASIS.
- 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: CUTTING BOARD STORED BEHIND WAIT STAFF HAND SINK.STORE CUTTING BOARD IN A SANITARY AREA AWAY FROM HAND SINK.
Location: Wait staff area
- 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: WATER TEMPERATURE REACHING A MAXIMUM OF 75 DEGREES AT WAIT STAFF HAND SINK.WATER TEMPERATURE SHOULD REACH A MINIMUM OF 100 DEGREES F.
Location: Wait staff area
Equipment: Hand 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: THERMOMETER NOT AVAILABLE INSIDE WALK IN COOLER.PROVIDE THERMOMETER.
Location: Walk-in cooler
- Food storage (corrected on site)
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: LARGE CONTAINERS OF SALSA AND LETTUCE STORED ON THE FLOOR INSIDE WALK IN COOLER.STORE PRODUCT UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Walk-in cooler
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP AVAILABLE AT COOK LINE HAND SINK.ENSURE SOAP IS AVAILABLE AT ALL TIMES FOR PROPER AND EFFECTIVE HAND WASHING.
Location: Cook line
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PREP AREA HAND SINK MISSING PAPER TOWELS INSIDE DISPENSER.PROVIDE TOWELS INSIDE DISPENSER.
Location: Prep area
Equipment: Hand sink
|
08/07/2014 | 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: COOK LINE COLD TOP HOLDING PORTIONED GROUND BEEF AND IMMITATION CRAB AT 52 DEGREES F. BOTTOM INTERIOR HOLDING AT 52 DEGREES F.MAINTAIN PHF FOOD AT 41 DEGREES F OR LOWER.
Location: Cook line
- 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: UNLABELED BOTTLE OF DEGREASER STORED ON DISH MACHINE.LABEL BOTTLE WITH CONTENTS.
Location: Dish machine area
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: LINE COOK HANDLING READY TO EAT FOOD WITH BARE HANDS. ENSURE GLOVES OR UTENSILS ARE USED TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOODS. CORRECTED ON SITE.
- 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: LINE COOKS PUT ON GLOVES WITHOUT WASHING HANDS PRIOR.ENSURE HANDS ARE WASHED THOROUGHLY BEFORE APPLYING GLOVES AND IN BETWEEN CHANGES.
- 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: THREE EMPLOYEE DRINKS NO LIDS OR STRAWS,PARTIALLY EATEN SANDWICH, AND OTHER HALF EATEN EMPLOYEE FOOD STORED ON TOP OF COLD TOP COOLER LOCATED ON COOK LINE.EMPLOYEE OPENED BOTTLED WATER STORED ON COOK LINE. EMPLOYEES SHOULD NEVER CONSUME FOOD IN FOOD PREPRATION AREAS TO PROTECT CONSUMER FOOD FROM CONTAMINATION. FURTHERMORE, ALL EMPLOYEE DRINK CUPS SHOULD BE SUPPLIED WITH LIDS AND STRAWS IN PREP AREAS.FOOD DISCARDED. ALL SURFACES OF COLD TOP COOLER THOROUGHY CLEANED AND SANITIZED.
Location: Cook line
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEES DID NOT USE SOAP TO WASH HANDS WHEN ORDERED BEFORE APPLYING GLOVES. USED ONLY WATER. SOAP WAS NOT AVAILABLE AT HAND SINK.FOOD EMPLOYEES MUST USE SOAP FOR PROPER HAND WASHING. SOAP AVAILABLE AT HAND SINK LOCATED ABOUT 15 FEET AWAY FROM COOK LINE.
Location: Cook line
Equipment: Hand sink
- No warewashing equipment
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: TOWELS UTILIZED TO PLUG DRAIN TO HOLD WATER IN THREE COMPARTMENT SINK.PROVIDE APPROVED DRAIN PLUGS TO HOLD WATER.
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: WATER DRAINING FROM DISH MACHINE AND THREE BAY SINKS DRAIN PIPES BACKING UP ONTO THE FLOOR FROM FLOOR DRAIN IN DISH MACHINE AREA. HEAVY ACCUMILATION OF GRIME AND FOOD DEBRIS ON INTERIOR SURFACES OF DRAIN. TOO MANY DRAIN PIPES, FIVE TOTAL, RUNNING INTO A SINGLE DRAIN.CLEAR DRAIN LINE THOROUGHLY. ROUTE DRAIN PIPES TO ADDITONAL FLOOR DRAIN NEAR DISH MACHINE.ESTABLISHMENT CLOSED UNTIL DRAINS ARE CLEARED AND FUNCTIONING PROPERLY. RECHECK: SAME DAY (8/7): FLOOR DRAIN LINE CLEARED NEXT TO DISH MACHINE. DRAIN PIPES RUNNING FROM THREE BAY SINK AND DISH MACHINE TEMPORARILY ROUTED TO FLOOR MOUNTED MOP SINK UNTIL APPROVED BY SUPERVISOR.
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: WATER DRAINING FROM DISH MACHINE AND THREE BAY SINKS DRAIN PIPES BACKING UP ONTO THE FLOOR FROM FLOOR DRAIN IN DISH MACHINE AREA. HEAVY ACCUMILATION OF GRIME AND FOOD DEBRIS ON INTERIOR SURFACES OF DRAIN. TOO MANY DRAIN PIPES, FIVE TOTAL, RUNNING INTO A SINGLE DRAIN.CLEAR DRAIN LINE THOROUGHLY. ROUTE DRAIN PIPES TO ADDITONAL FLOOR DRAIN NEAR DISH MACHINE.ESTABLISHMENT CLOSED UNTIL DRAINS ARE CLEARED AND FUNCTIONING PROPERLY. RECHECK: SAME DAY (8/7): FLOOR DRAIN LINE CLEARED NEXT TO DISH MACHINE. DRAIN PIPES RUNNING FROM THREE BAY SINK AND DISH MACHINE TEMPORARILY ROUTED TO FLOOR MOUNTED MOP SINK UNTIL APPROVED BY SUPERVISOR.
Location: Dish machine area
Equipment: Dishmachine
- 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: EMPLOYEE CUTTING LETTUCE NOT WEARING A HAIR RESTRAINT.ENSURE ALL FOOD EMPLOYEES WEAR PROPER HAIR RESTRAINTS.
- 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 SUPPRESSION SYSTEM ON HOOD NOT INSPECTED SINCE 2012.PROVIDE SERVICE ON HOOD TO HAVE ANSUL SYSTEM INSPECTED. SYSTEM SHOULD BE INSPECTED ON A BI ANNUAL BASIS.
- 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: CUTTING BOARD STORED BEHIND WAIT STAFF HAND SINK.STORE CUTTING BOARD IN A SANITARY AREA AWAY FROM HAND SINK.
Location: Wait staff area
- 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: WATER TEMPERATURE REACHING A MAXIMUM OF 75 DEGREES AT WAIT STAFF HAND SINK.WATER TEMPERATURE SHOULD REACH A MINIMUM OF 100 DEGREES F.
Location: Wait staff area
Equipment: Hand 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: THERMOMETER NOT AVAILABLE INSIDE WALK IN COOLER.PROVIDE THERMOMETER.
Location: Walk-in cooler
- Food storage (corrected on site)
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: LARGE CONTAINERS OF SALSA AND LETTUCE STORED ON THE FLOOR INSIDE WALK IN COOLER.STORE PRODUCT UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Walk-in cooler
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP AVAILABLE AT COOK LINE HAND SINK.ENSURE SOAP IS AVAILABLE AT ALL TIMES FOR PROPER AND EFFECTIVE HAND WASHING.
Location: Cook line
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PREP AREA HAND SINK MISSING PAPER TOWELS INSIDE DISPENSER.PROVIDE TOWELS INSIDE DISPENSER.
Location: Prep area
Equipment: Hand sink
|
08/07/2014 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: DEAD ROACHES OBSERVED IN BASEMENT.EXTERMINATE ESTABLISHMENT ON A WEEKLY BASIS TO ELIMINATE ALL ROACH ACTIVITY. PEST CONTROL CURRENTLY SERVICED ON A BI-WEEKLY BASIS.
Location: Basement
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FLOOR DRAIN IN DISH MACHINE AREA CLOGGED. SERVERAL ATTEMPTS MADE TO CLEAR DRAIN LINE USING A PLUNGER, BUT WATER REMAINED ON TOP OF DRAIN.CLEAR DRAIN LINE.
Location: Dish machine area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: GREASE TRAP AND PIPES SOILED WITH BUILD UP LOCATED IN THE BASEMENT.CLEAN THOROUGHLY.
Location: Basement
- 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: SMALL GAPS AND HOLES AT THE BOTTOM OF THE BACK DOOR EXIT.SEAL ALL HOLES TO PREVENT RODENT AND INSECT ENTRY.RECHECK: A DOOR SWEEP INSTALLED AT THE BOTTOM OF BACK DOOR EXIT. A SMALL GAP REMAINS DUE TO DAMAGED TILES. SEAL GAPRECHECK: NOT CORRECTED. SEAL GAP AT THE BOTTOM OF BACK DOOR TO PREVENT RODENT ENTRY.
Location: Kitchen (back)
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: FLOOR TILES REMOVED EXPOSING RAW WOOD LOCATED NEAR ENTRANCE TO DRY STORAGE AREA. ROACH ACTIVITY OBSERVED BY MANAGER IN THIS AREA (DIRECTLY BELOW BASEMENT) . ENTIRE AREA WILL BE SEALED BY CEMENT ACCORDING TO MANAGER.
Location: Dry storage
- 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: FLOORS AND WALLS AND STAIRS SOILED WITH DIRT, TRASH, AND OTHER DEBRIS IN BASEMENT.CLEAN ENTIRE AREA THOROUGHLY.
Location: Basement
|
03/26/2014 | Non-Illness Complaint Recheck |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: DEAD ROACHES OBSERVED IN BASEMENT.EXTERMINATE ESTABLISHMENT ON A WEEKLY BASIS TO ELIMINATE ALL ROACH ACTIVITY. PEST CONTROL CURRENTLY SERVICED ON A BI-WEEKLY BASIS.
Location: Basement
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FLOOR DRAIN IN DISH MACHINE AREA CLOGGED. SERVERAL ATTEMPTS MADE TO CLEAR DRAIN LINE USING A PLUNGER, BUT WATER REMAINED ON TOP OF DRAIN.CLEAR DRAIN LINE.
Location: Dish machine area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: GREASE TRAP AND PIPES SOILED WITH BUILD UP LOCATED IN THE BASEMENT.CLEAN THOROUGHLY.
Location: Basement
- 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: SMALL GAPS AND HOLES AT THE BOTTOM OF THE BACK DOOR EXIT.SEAL ALL HOLES TO PREVENT RODENT AND INSECT ENTRY.RECHECK: A DOOR SWEEP INSTALLED AT THE BOTTOM OF BACK DOOR EXIT. A SMALL GAP REMAINS DUE TO DAMAGED TILES. SEAL GAPRECHECK: NOT CORRECTED. SEAL GAP AT THE BOTTOM OF BACK DOOR TO PREVENT RODENT ENTRY.
Location: Kitchen (back)
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: FLOOR TILES REMOVED EXPOSING RAW WOOD LOCATED NEAR ENTRANCE TO DRY STORAGE AREA. ROACH ACTIVITY OBSERVED BY MANAGER IN THIS AREA (DIRECTLY BELOW BASEMENT) . ENTIRE AREA WILL BE SEALED BY CEMENT ACCORDING TO MANAGER.
Location: Dry storage
- 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: FLOORS AND WALLS AND STAIRS SOILED WITH DIRT, TRASH, AND OTHER DEBRIS IN BASEMENT.CLEAN ENTIRE AREA THOROUGHLY.
Location: Basement
|
03/19/2014 | Non-Illness Complaint 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: UNLABELED SPRAY BOTTLE CONTAINING ORANGE CLEANING CHEMICAL STORED IN DISH MACHINE AREA.LABELCLEANING PRODUCTS REMOVED FROM ORIGINAL CONTAINER.
Location: Dish machine area
- 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: CLEANING PRODUCTS STORED ON THE SAME SHELF WITH CONDIMENTS IN WAIT STAFF AREA.STORE CLEANING PRODUCTS IN A DESIGNATED AREA AWAY FROM FOOD STORAGE.
Location: Wait staff area
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: FOAM CUP STORED INSIDE CONTAINER OF SALSA IN WAIT STAFF AREA.UTILIZE A UTENSIL WITH A HANDLE TO DISPENSE SALSA TO PREVENT BARE HAND CONTACT WITH THE FOOD.
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: FOOD SERVICE EMPLOYEE REMOVED A PORTION OF RAW BEEF TO PUT ON GRILL AND THEN REMOVED A TORTILLA FROM PACKAGE TO PREPARE A BURRITO WITH THE SAME GLOVED HAND.FOOD SERVICE GLOVES SHOULD BE REMOVED AFTER CHANGING TASKS SUCH AS HANDLING RAW THEN READY TO EAT FOODS TO PROTECT FOOD FROM CONTAMINATION.
- 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: DISH MACHINE NOT SANITIZING EQUIPMENT AFTER CYCLING. CANISTER OF CONCENTRATED CHLORINE CONNECTED TO MACHINE EMPTY.VERIFY SANITIZER CONCENTRATION BEFORE CYCLING DISHWARE THROUGH MACHINE DAILY TO ENSURE EQUIPMENT ARE PROPERLY SANITIZED AT THE CORRECT CONCENTRATION. EMPTY CANISTER REPLACED.
Location: Kitchen
Equipment: Dishmachine
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: LINE COOK PREPARED BURRITO AFTER HANDLING RAW BEEF WITHOUT CHANGING GLOVES IN BETWEEN TASKS.CONTAMINATED FOOD DISCARDED.
Location: Cook line
- 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 DOT STICKERS MISSING DISCARD DATE ON ALL PREPARED FOODS INSIDE WALK IN COOLER.PROVIDE SEVEN DAY EXPIRATION DATE ON ALL FOODS NOT USED WITHIN 24 HOURS.
Location: Walk-in cooler
- 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: FILTERS MISSING ON THE HOOD.PROVIDE MISSING FILTERS WHERE NEEDED TO FILL IN ALL GAPS.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: FOUR LIGHT BULBS MISSING ON THE HOOD.PROVIDE WORKING BULBS TO THE HOOD.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. PAINT PEELING ON SURFACE OF SHELVING LOCATED INSIDE WALK IN COOLER PRODUCE STORAGE AREA.RESURFACE OR REPLACE SHELVING.2. SCOOP CHIPPED ON END USED TO DISPENSE TORTILLA CHIPS.REPLACE OR PROVIDE A SMOOTH EDGE.
Location: Walk-in cooler
Equipment: Wire shelving
- Food storage (corrected on site)
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: TWO LARGE CONTAINERS OF SALSA STORED ON THE FLOOR IN WAIT STAFF AREA AND INSIDE WALK IN COOLER.STORE PRODUCT UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Wait staff area
- Food storage (corrected on site)
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: TWO LARGE CONTAINERS OF SALSA STORED ON THE FLOOR IN WAIT STAFF AREA AND INSIDE WALK IN COOLER.STORE PRODUCT UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Walk-in cooler
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: CAN OF WHIPPED CREAM STORED INSIDE ICE BIN DESIGNATED FOR BEVERAGES.STORE NOTHING INSIDE ICE BIN 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: 1. HEAVY DUST AND GRIME ACCUMULATION ON FAN GUARDS LOCATED INSIDE WALK IN COOLER.2. BOTTOM INTERIOR KEG COOLER HEAVILY SOILED.
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: MOLD GROWTH ON GASKET RINGS LOCATED ON MARGARITA MIX MACHINE.CLEAN AND SANITIZE THOROUGHLY.
Location: Wait staff area
|
03/19/2014 | Recheck |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: DEAD ROACHES OBSERVED IN BASEMENT.EXTERMINATE ESTABLISHMENT ON A WEEKLY BASIS TO ELIMINATE ALL ROACH ACTIVITY. PEST CONTROL CURRENTLY SERVICED ON A BI-WEEKLY BASIS.
Location: Basement
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: GREASE TRAP AND PIPES SOILED WITH BUILD UP LOCATED IN THE BASEMENT.CLEAN THOROUGHLY.
Location: Basement
- 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: SMALL GAPS AND HOLES AT THE BOTTOM OF THE BACK DOOR EXIT.SEAL ALL HOLES TO PREVENT RODENT AND INSECT ENTRY.RECHECK: A DOOR SWEEP INSTALLED AT THE BOTTOM OF BACK DOOR EXIT. A SMALL GAP REMAINS DUE TO DAMAGED TILES. SEAL GAP
Location: Kitchen (back)
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: FLOOR TILES REMOVED EXPOSING RAW WOOD LOCATED NEAR ENTRANCE TO DRY STORAGE AREA. ROACH ACTIVITY OBSERVED BY MANAGER IN THIS AREA (DIRECTLY BELOW BASEMENT) . ENTIRE AREA WILL BE SEALED BY CEMENT ACCORDING TO MANAGER.
Location: Dry storage
- 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: FLOORS AND WALLS AND STAIRS SOILED WITH DIRT, TRASH, AND OTHER DEBRIS IN BASEMENT.CLEAN ENTIRE AREA THOROUGHLY.
Location: Basement
|
03/12/2014 | Non-Illness Complaint 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: UNLABELED SPRAY BOTTLE CONTAINING ORANGE CLEANING CHEMICAL STORED IN DISH MACHINE AREA.LABELCLEANING PRODUCTS REMOVED FROM ORIGINAL CONTAINER.
Location: Dish machine area
- 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: CLEANING PRODUCTS STORED ON THE SAME SHELF WITH CONDIMENTS IN WAIT STAFF AREA.STORE CLEANING PRODUCTS IN A DESIGNATED AREA AWAY FROM FOOD STORAGE.
Location: Wait staff area
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: FOAM CUP STORED INSIDE CONTAINER OF SALSA IN WAIT STAFF AREA.UTILIZE A UTENSIL WITH A HANDLE TO DISPENSE SALSA TO PREVENT BARE HAND CONTACT WITH THE FOOD.
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: FOOD SERVICE EMPLOYEE REMOVED A PORTION OF RAW BEEF TO PUT ON GRILL AND THEN REMOVED A TORTILLA FROM PACKAGE TO PREPARE A BURRITO WITH THE SAME GLOVED HAND.FOOD SERVICE GLOVES SHOULD BE REMOVED AFTER CHANGING TASKS SUCH AS HANDLING RAW THEN READY TO EAT FOODS TO PROTECT FOOD FROM CONTAMINATION.
- 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: DISH MACHINE NOT SANITIZING EQUIPMENT AFTER CYCLING. CANISTER OF CONCENTRATED CHLORINE CONNECTED TO MACHINE EMPTY.VERIFY SANITIZER CONCENTRATION BEFORE CYCLING DISHWARE THROUGH MACHINE DAILY TO ENSURE EQUIPMENT ARE PROPERLY SANITIZED AT THE CORRECT CONCENTRATION. EMPTY CANISTER REPLACED.
Location: Kitchen
Equipment: Dishmachine
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: LINE COOK PREPARED BURRITO AFTER HANDLING RAW BEEF WITHOUT CHANGING GLOVES IN BETWEEN TASKS.CONTAMINATED FOOD DISCARDED.
Location: Cook line
- 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 DOT STICKERS MISSING DISCARD DATE ON ALL PREPARED FOODS INSIDE WALK IN COOLER.PROVIDE SEVEN DAY EXPIRATION DATE ON ALL FOODS NOT USED WITHIN 24 HOURS.
Location: Walk-in cooler
- 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: FILTERS MISSING ON THE HOOD.PROVIDE MISSING FILTERS WHERE NEEDED TO FILL IN ALL GAPS.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: FOUR LIGHT BULBS MISSING ON THE HOOD.PROVIDE WORKING BULBS TO THE HOOD.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. PAINT PEELING ON SURFACE OF SHELVING LOCATED INSIDE WALK IN COOLER PRODUCE STORAGE AREA.RESURFACE OR REPLACE SHELVING.2. SCOOP CHIPPED ON END USED TO DISPENSE TORTILLA CHIPS.REPLACE OR PROVIDE A SMOOTH EDGE.
Location: Walk-in cooler
Equipment: Wire shelving
- Food storage (corrected on site)
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: TWO LARGE CONTAINERS OF SALSA STORED ON THE FLOOR IN WAIT STAFF AREA AND INSIDE WALK IN COOLER.STORE PRODUCT UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Wait staff area
- Food storage (corrected on site)
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: TWO LARGE CONTAINERS OF SALSA STORED ON THE FLOOR IN WAIT STAFF AREA AND INSIDE WALK IN COOLER.STORE PRODUCT UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Walk-in cooler
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: CAN OF WHIPPED CREAM STORED INSIDE ICE BIN DESIGNATED FOR BEVERAGES.STORE NOTHING INSIDE ICE BIN TO PREVENT CONTAMINATION.
Location: Wait staff area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. HEAVY DUST AND GRIME ACCUMULATION ON FAN GUARDS LOCATED INSIDE WALK IN COOLER.2. BOTTOM INTERIOR KEG COOLER HEAVILY SOILED.
Location: Walk-in cooler
- 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: MOLD GROWTH ON GASKET RINGS LOCATED ON MARGARITA MIX MACHINE.CLEAN AND SANITIZE THOROUGHLY.
Location: Wait staff area
|
03/12/2014 | Routine |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: DEAD ROACHES OBSERVED IN BASEMENT.EXTERMINATE ESTABLISHMENT ON A WEEKLY BASIS TO ELIMINATE ALL ROACH ACTIVITY. PEST CONTROL CURRENTLY SERVICED ON A BI-WEEKLY BASIS.
Location: Basement
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: GREASE TRAP AND PIPES SOILED WITH BUILD UP LOCATED IN THE BASEMENT.CLEAN THOROUGHLY.
Location: Basement
- 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: SMALL GAPS AND HOLES AT THE BOTTOM OF THE BACK DOOR EXIT.SEAL ALL HOLES TO PREVENT RODENT AND INSECT ENTRY.
Location: Kitchen (back)
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: FLOOR TILES REMOVED EXPOSING RAW WOOD LOCATED NEAR ENTRANCE TO DRY STORAGE AREA. ROACH ACTIVITY OBSERVED BY MANAGER IN THIS AREA (DIRECTLY BELOW BASEMENT) . ENTIRE AREA WILL BE SEALED BY CEMENT ACCORDING TO MANAGER.
Location: Dry storage
- 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: FLOORS AND WALLS AND STAIRS SOILED WITH DIRT, TRASH, AND OTHER DEBRIS IN BASEMENT.CLEAN ENTIRE AREA THOROUGHLY.
Location: Basement
|
03/04/2014 | Non-Illness Complaint |
- 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: DISH MACHINE NOT SANITIZING AFTER CYCLING. NO MEASURABLE SANITIZER PRESENT IN CONCENTRATED CHLORINE CANISTER USED TO SANITIZE EQUIPMENT.PROVIDE SANITIZER TO PROPERLY SANITIZE DISH WARE. MANAGER CONTACTED SERVICE PROVIDER AND STATED SANITIZER SHOULD ARRIVE LATER IN THE EVENING. SANITIZE DISHES AND EQUIPMENT IN THREE COMPARTMENT SINK 50 -100 PPM CHLORINE UNTIL CHEMICALS ARRIVE.
Location: Dish machine area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: LARGE BUCKET CRACKED ON RIM USED TO STORE ICE SCOOP.REPLACE BUCKET OR SIMILAR TYPE TO STORE SCOOP.
Location: Kitchen
- 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: INTERIOR ICE MACHINE SOILED WITH CALCIUM AND LIME BUILD UP.CLEAN THOROUGHLY.
Location: Kitchen
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: NO TRASH CAN AVAILABLE AT HAND SINK LOCATED ON COOK LINE.PROVIDE TRASH CAN AT HAND SINK.
Location: Kitchen
- 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: MOST RECDENT FIRE SUPPRESSION SYSTEM ON BOTH HOODS OCCURED ON 10/17/12.ANSUL SYSTEMS SHOULD BE INSPECTED EVERY SIX MONTHS. PROVIDE SERVICE.
- 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: EXHAUST SYSTEM MOS RECENT CLEANING OCCURED ON 10/17/12.SYSTEM SHOULD BE CLEANED EVERY SIX MONTHS. PROVIDE SERVICE.RECHECK: SERVICE SCHEDULED TO HAVE HOOD SYSTEM CLEANED.
Location: Cook line
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. PAINT PEELING ON SURFACES OF WALLS LOCATED INSIDE WALK IN COOLER.RESURFACE WALLS.2. CRACKED CEILING TILE LOCATED ON COOK LINE.REPLACE DAMAGED TILE.
Location: Walk-in cooler
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: FLOOR-WALL JUNCTURES NOT COVERED ON RIGHT SIDE OF WALK IN COOLER.PROVIDE COVE MOLDING WHERE NECESSARY.
Location: Walk-in cooler
- 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: DUST BUILD UP ON CEILING, WALLS, COMPRESSOR INSIDE WALK IN COOLER.CLEAN THOROUGHLY.
Location: Walk-in cooler
|
02/10/2014 | Pre-Licensing Recheck |
- 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: DISH MACHINE NOT SANITIZING AFTER CYCLING. NO MEASURABLE SANITIZER PRESENT IN CONCENTRATED CHLORINE CANISTER USED TO SANITIZE EQUIPMENT.PROVIDE SANITIZER TO PROPERLY SANITIZE DISH WARE. MANAGER CONTACTED SERVICE PROVIDER AND STATED SANITIZER SHOULD ARRIVE LATER IN THE EVENING. SANITIZE DISHES AND EQUIPMENT IN THREE COMPARTMENT SINK 50 -100 PPM CHLORINE UNTIL CHEMICALS ARRIVE.
Location: Dish machine area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: LARGE BUCKET CRACKED ON RIM USED TO STORE ICE SCOOP.REPLACE BUCKET OR SIMILAR TYPE TO STORE SCOOP.
Location: Kitchen
- 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: INTERIOR ICE MACHINE SOILED WITH CALCIUM AND LIME BUILD UP.CLEAN THOROUGHLY.
Location: Kitchen
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: NO TRASH CAN AVAILABLE AT HAND SINK LOCATED ON COOK LINE.PROVIDE TRASH CAN AT HAND SINK.
Location: Kitchen
- 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: MOST RECDENT FIRE SUPPRESSION SYSTEM ON BOTH HOODS OCCURED ON 10/17/12.ANSUL SYSTEMS SHOULD BE INSPECTED EVERY SIX MONTHS. PROVIDE SERVICE.
- 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: EXHAUST SYSTEM MOS RECENT CLEANING OCCURED ON 10/17/12.SYSTEM SHOULD BE CLEANED EVERY SIX MONTHS. PROVIDE SERVICE.
Location: Cook line
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. PAINT PEELING ON SURFACES OF WALLS LOCATED INSIDE WALK IN COOLER.RESURFACE WALLS.2. CRACKED CEILING TILE LOCATED ON COOK LINE.REPLACE DAMAGED TILE.
Location: Walk-in cooler
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: FLOOR-WALL JUNCTURES NOT COVERED ON RIGHT SIDE OF WALK IN COOLER.PROVIDE COVE MOLDING WHERE NECESSARY.
Location: Walk-in cooler
- 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: DUST BUILD UP ON CEILING, WALLS, COMPRESSOR INSIDE WALK IN COOLER.CLEAN THOROUGHLY.
Location: Walk-in cooler
|
02/03/2014 | Pre-Licensing |
Restaurant representatives - add corrected or new information about LOS CABOS MEXICAN GRILL, 6714 E 82ND ST, Indianapolis, IN »