- 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: 1. Salad bar: Cubed ham at 55, rotisserie chicken at 53, fried chicken at 63, all discarded. Cubed chicken at 47, cubed pepper jack at 48, diced egg at 48. Sour cream OK at 38, salad bar ambient temp 38. Cart may have been left out of temp too long; also recommend that all potentially hazardous salad bar items (meats, cheeses, egg) be prepped at night and left in walk-in until next days set up, to ensure that hasty last-minute prep does not cause unsafe holding temps.2. Deli walk-in: ambient temp at 38, chilled salmon at 38, however salad bar prep cart had several items out of temp. Diced chicken at 63, diced ham at 58, grated cheddar at 53, previously frozen corn and black bean mix at 52, blue cheese at 54; all discarded. Also, cottage cheese at 47, chopped egg at 48. Again, ensure this cart is out at room temp as little as possible, and I recommend that prep work be done the night before.
Location: Deli area
Equipment: -
- 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: 1. Salad bar: Cubed ham at 55, rotisserie chicken at 53, fried chicken at 63, all discarded. Cubed chicken at 47, cubed pepper jack at 48, diced egg at 48. Sour cream OK at 38, salad bar ambient temp 38. Cart may have been left out of temp too long; also recommend that all potentially hazardous salad bar items (meats, cheeses, egg) be prepped at night and left in walk-in until next days set up, to ensure that hasty last-minute prep does not cause unsafe holding temps.2. Deli walk-in: ambient temp at 38, chilled salmon at 38, however salad bar prep cart had several items out of temp. Diced chicken at 63, diced ham at 58, grated cheddar at 53, previously frozen corn and black bean mix at 52, blue cheese at 54; all discarded. Also, cottage cheese at 47, chopped egg at 48. Again, ensure this cart is out at room temp as little as possible, and I recommend that prep work be done the night before.
Location: Deli area
Equipment: Walk in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Soiled knife in knife rack at service meat counter. Only place clean knives in rack. Corrected on site, thanks.2. Accumulated soil on cutting surface of can opener in hot foods prep kitchen. Corrected on site, thanks. Schedule daily cleaning.
Location: Meat counter
Equipment: Knife/utensil rack
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Soiled knife in knife rack at service meat counter. Only place clean knives in rack. Corrected on site, thanks.2. Accumulated soil on cutting surface of can opener in hot foods prep kitchen. Corrected on site, thanks. Schedule daily cleaning.
Location: Kitchen
Equipment: Can opener
- 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: 1. Hand sink in cheese shop prep area had slicer in it. Please move soiled utensils to dish area immediately, and do not place in hand sink. Corrected on site, thanks.2. Bakery prep area hand sink had knife and cheese shaker in it. Corrected on site, thanks.
Location: Sales floor
Equipment: Hand sink
- 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: 1. Hand sink in cheese shop prep area had slicer in it. Please move soiled utensils to dish area immediately, and do not place in hand sink. Corrected on site, thanks.2. Bakery prep area hand sink had knife and cheese shaker in it. Corrected on site, thanks.
Location: Bakery area
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot side of deli hand sink has very low pressure, and water is not reaching 100 F. Repair to good pressure and consistant 100F temp. 2. Floor pedal broken on hot foods prep kitchen hand sink. Repair to good working order.***RECHECK 10/10/14: DELI HAND SINK HAS BEEN LOOKED AT, BUT IS STILL NOT REPAIRED TO GOOD WORKING ORDER. THERE IS ANOTHER HAND SINK IN GOOD WORKING ORDER ABOUT 15 FEET AWAY, SO NOT DOING CRITICAL RECHECK IN ONE WEEK; HOWEVER A MONETARY FINE WILL BE ISSUED IF THIS SINK IF NOT DISPENSING HOT WATER UNDER PRESSURE AT NEXT ROUTINE INSPECTION. HAVE MAINTANANCE CALL INSPECTOR AT 221-5837 WITH ANY QUESTIONS ABOUT THE IMPORTANCE OF WORKING HAND SINKS IN THE INDIANA FOOD CODE***
Location: Deli area
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot side of deli hand sink has very low pressure, and water is not reaching 100 F. Repair to good pressure and consistant 100F temp. 2. Floor pedal broken on hot foods prep kitchen hand sink. Repair to good working order.***RECHECK 10/10/14: DELI HAND SINK HAS BEEN LOOKED AT, BUT IS STILL NOT REPAIRED TO GOOD WORKING ORDER. THERE IS ANOTHER HAND SINK IN GOOD WORKING ORDER ABOUT 15 FEET AWAY, SO NOT DOING CRITICAL RECHECK IN ONE WEEK; HOWEVER A MONETARY FINE WILL BE ISSUED IF THIS SINK IF NOT DISPENSING HOT WATER UNDER PRESSURE AT NEXT ROUTINE INSPECTION. HAVE MAINTANANCE CALL INSPECTOR AT 221-5837 WITH ANY QUESTIONS ABOUT THE IMPORTANCE OF WORKING HAND SINKS IN THE INDIANA FOOD CODE***
Location: Kitchen
Equipment: Hand sink
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Excessive soil built up on hood filters in hot foods prep kitchen; remove and clean. Cleaning started while I was on site.
Location: Kitchen
- 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: Prep sink in hot foods prep kitchen: hot water pedal broken. Repair to dispense water at 100 F.
Location: Kitchen
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: Dairy display cooler: thermometer above sour cream is broken, replace. Cooler temp is OK at 40 F.RECHECK 10/10/14: NEW THERMOMETER ON ORDER
Location: Sales floor
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: 1. Two boxes chips on floor in back room. Corrected on site, thanks.2. Two storage "lockers" with uncovered baked goods had doors standing open. Please always close these doors when uncovered goods are inside to prevent contamination. Corrected on site.
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: 1. Two boxes chips on floor in back room. Corrected on site, thanks.2. Two storage "lockers" with uncovered baked goods had doors standing open. Please always close these doors when uncovered goods are inside to prevent contamination. Corrected on site.
Location: Bakery area
Equipment: Walk in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Grease build-up on top of doughnut fryer; clean; schedule regular cleaning so grease doesn't accumulate.
Location: Bakery area
Equipment: Deep fryer
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: No soap at hand sink in hot foods prep kitchen. Corrected on site, thanks.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. Bakery prep area hand sink, no towels: corrected on site, thanks.2. Grill counter hand sink, no towels, corrected on site.
Location: Bakery area
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. Bakery prep area hand sink, no towels: corrected on site, thanks.2. Grill counter hand sink, no towels, corrected on site.
Location: Service counter
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Floor drain under deli prep sink draining slow and holding some water. Repair to free-flowing operation.RECHECK 10/10/14: HAVE ATTEMPTED REPAIR, HAVING PROBLEMS REMOVING INTERIOR BASKET IN DRAIN. KEEP WORKING ON IT, WILL LOOK AT THIS AT NEXT ROUTINE INSPECTION.
Location: Deli area
Equipment: Prep sink
|
10/10/2014 | 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: 1. Salad bar: Cubed ham at 55, rotisserie chicken at 53, fried chicken at 63, all discarded. Cubed chicken at 47, cubed pepper jack at 48, diced egg at 48. Sour cream OK at 38, salad bar ambient temp 38. Cart may have been left out of temp too long; also recommend that all potentially hazardous salad bar items (meats, cheeses, egg) be prepped at night and left in walk-in until next days set up, to ensure that hasty last-minute prep does not cause unsafe holding temps.2. Deli walk-in: ambient temp at 38, chilled salmon at 38, however salad bar prep cart had several items out of temp. Diced chicken at 63, diced ham at 58, grated cheddar at 53, previously frozen corn and black bean mix at 52, blue cheese at 54; all discarded. Also, cottage cheese at 47, chopped egg at 48. Again, ensure this cart is out at room temp as little as possible, and I recommend that prep work be done the night before.
Location: Deli area
Equipment: -
- 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: 1. Salad bar: Cubed ham at 55, rotisserie chicken at 53, fried chicken at 63, all discarded. Cubed chicken at 47, cubed pepper jack at 48, diced egg at 48. Sour cream OK at 38, salad bar ambient temp 38. Cart may have been left out of temp too long; also recommend that all potentially hazardous salad bar items (meats, cheeses, egg) be prepped at night and left in walk-in until next days set up, to ensure that hasty last-minute prep does not cause unsafe holding temps.2. Deli walk-in: ambient temp at 38, chilled salmon at 38, however salad bar prep cart had several items out of temp. Diced chicken at 63, diced ham at 58, grated cheddar at 53, previously frozen corn and black bean mix at 52, blue cheese at 54; all discarded. Also, cottage cheese at 47, chopped egg at 48. Again, ensure this cart is out at room temp as little as possible, and I recommend that prep work be done the night before.
Location: Deli area
Equipment: Walk in cooler
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Soiled knife in knife rack at service meat counter. Only place clean knives in rack. Corrected on site, thanks.2. Accumulated soil on cutting surface of can opener in hot foods prep kitchen. Corrected on site, thanks. Schedule daily cleaning.
Location: Meat counter
Equipment: Knife/utensil rack
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Soiled knife in knife rack at service meat counter. Only place clean knives in rack. Corrected on site, thanks.2. Accumulated soil on cutting surface of can opener in hot foods prep kitchen. Corrected on site, thanks. Schedule daily cleaning.
Location: Kitchen
Equipment: Can opener
- 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: 1. Hand sink in cheese shop prep area had slicer in it. Please move soiled utensils to dish area immediately, and do not place in hand sink. Corrected on site, thanks.2. Bakery prep area hand sink had knife and cheese shaker in it. Corrected on site, thanks.
Location: Sales floor
Equipment: Hand sink
- 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: 1. Hand sink in cheese shop prep area had slicer in it. Please move soiled utensils to dish area immediately, and do not place in hand sink. Corrected on site, thanks.2. Bakery prep area hand sink had knife and cheese shaker in it. Corrected on site, thanks.
Location: Bakery area
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot side of deli hand sink has very low pressure, and water is not reaching 100 F. Repair to good pressure and consistant 100F temp. 2. Floor pedal broken on hot foods prep kitchen hand sink. Repair to good working order.
Location: Deli area
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot side of deli hand sink has very low pressure, and water is not reaching 100 F. Repair to good pressure and consistant 100F temp. 2. Floor pedal broken on hot foods prep kitchen hand sink. Repair to good working order.
Location: Kitchen
Equipment: Hand sink
- 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: Excessive soil built up on hood filters in hot foods prep kitchen; remove and clean. Cleaning started while I was on site.
Location: Kitchen
- 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: Prep sink in hot foods prep kitchen: hot water pedal broken. Repair to dispense water at 100 F.
Location: Kitchen
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: Dairy display cooler: thermometer above sour cream is broken, replace. Cooler temp is OK at 40 F.
Location: Sales floor
Equipment: Reach 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: 1. Two boxes chips on floor in back room. Corrected on site, thanks.2. Two storage "lockers" with uncovered baked goods had doors standing open. Please always close these doors when uncovered goods are inside to prevent contamination. Corrected on site.
Location: Back room
- 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: 1. Two boxes chips on floor in back room. Corrected on site, thanks.2. Two storage "lockers" with uncovered baked goods had doors standing open. Please always close these doors when uncovered goods are inside to prevent contamination. Corrected on site.
Location: Bakery area
Equipment: Walk in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Grease build-up on top of doughnut fryer; clean; schedule regular cleaning so grease doesn't accumulate.
Location: Bakery area
Equipment: Deep fryer
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: No soap at hand sink in hot foods prep kitchen. Corrected on site, thanks.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. Bakery prep area hand sink, no towels: corrected on site, thanks.2. Grill counter hand sink, no towels, corrected on site.
Location: Bakery area
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. Bakery prep area hand sink, no towels: corrected on site, thanks.2. Grill counter hand sink, no towels, corrected on site.
Location: Service counter
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Floor drain under deli prep sink draining slow and holding some water. Repair to free-flowing operation.
Location: Deli area
Equipment: Prep sink
|
10/03/2014 | Routine |
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL ALL SINKS TO THE WALL AND SEAL ALL STATIONARY EQUIPMENT TO THE WALL SUCH AS COUNTERTOPS.INSTALL A SPLASHGUARD BETWEEN THE 2-BAY SINK AND THE HAND SINK IN THE HAMBURGER GRILL AREA SINCE THERE IS NOT ADEQUATE SPACE BETWEEN THE SINKS.5/8/14 some areas still need to be sealed in the grill area
Location: Meat room
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 ALL SINKS TO THE WALL AND SEAL ALL STATIONARY EQUIPMENT TO THE WALL SUCH AS COUNTERTOPS.INSTALL A SPLASHGUARD BETWEEN THE 2-BAY SINK AND THE HAND SINK IN THE HAMBURGER GRILL AREA SINCE THERE IS NOT ADEQUATE SPACE BETWEEN THE SINKS.5/8/14 some areas still need to be sealed in the grill area
Location: Produce room
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 ALL SINKS TO THE WALL AND SEAL ALL STATIONARY EQUIPMENT TO THE WALL SUCH AS COUNTERTOPS.INSTALL A SPLASHGUARD BETWEEN THE 2-BAY SINK AND THE HAND SINK IN THE HAMBURGER GRILL AREA SINCE THERE IS NOT ADEQUATE SPACE BETWEEN THE SINKS.5/8/14 some areas still need to be sealed in the grill area
Location: Deli area
Equipment: 2-bay
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL ALL SINKS TO THE WALL AND SEAL ALL STATIONARY EQUIPMENT TO THE WALL SUCH AS COUNTERTOPS.INSTALL A SPLASHGUARD BETWEEN THE 2-BAY SINK AND THE HAND SINK IN THE HAMBURGER GRILL AREA SINCE THERE IS NOT ADEQUATE SPACE BETWEEN THE SINKS.5/8/14 some areas still need to be sealed in the grill area
Location: Deli area
Equipment: -
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL ALL SINKS TO THE WALL AND SEAL ALL STATIONARY EQUIPMENT TO THE WALL SUCH AS COUNTERTOPS.INSTALL A SPLASHGUARD BETWEEN THE 2-BAY SINK AND THE HAND SINK IN THE HAMBURGER GRILL AREA SINCE THERE IS NOT ADEQUATE SPACE BETWEEN THE SINKS.5/8/14 some areas still need to be sealed in the grill area
Location: Cook line
Equipment: 2-bay
- Floor mounted installation (corrected)
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: ENSURE AT LEAST 6" CLEARANCE UNDER THE LOWEST SHELF FOR EASE OF CLEANING.
Location: Kitchen
Equipment: Wire shelving
- Utility lines installed (corrected)
Utility service lines obstruct proper cleaning.
Correction: Ensure lines do not obstruct cleaning of floor wall and ceilings.
Comments: RAISE THE CONDENSATE DRAIN UP OFF THE FLOOR AT LEAST 6" ABOVE THE FLOOR. RUN IT DIRECTLY UNDER THE 3 BAY SINK OR ALONG THE BACK WALL AND THEN BRING IT OUT TO THE FLOOR SINK.
Location: Meat room
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: 1. CEILING TILE MISSING MEAT AREA2. ENSURE THAT CONCRETE POSTS NEAR FOOD PREP ARE SEALED SO THAT THEY ARE EASY CLEANABLE.3. ENSURE THAT CONCRETE POST AT SOUP SERVICE AREA IS SEALED WITH A SEALANT SO IT IS EASILY CLEANBLE. ALSO SEAL THE GAPS BETWEEN THE COUNTER AND THE POST.
Location: Meat room
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: 1. CEILING TILE MISSING MEAT AREA2. ENSURE THAT CONCRETE POSTS NEAR FOOD PREP ARE SEALED SO THAT THEY ARE EASY CLEANABLE.3. ENSURE THAT CONCRETE POST AT SOUP SERVICE AREA IS SEALED WITH A SEALANT SO IT IS EASILY CLEANBLE. ALSO SEAL THE GAPS BETWEEN THE COUNTER AND THE POST.
Location: Deli area
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: 1. CEILING TILE MISSING MEAT AREA2. ENSURE THAT CONCRETE POSTS NEAR FOOD PREP ARE SEALED SO THAT THEY ARE EASY CLEANABLE.3. ENSURE THAT CONCRETE POST AT SOUP SERVICE AREA IS SEALED WITH A SEALANT SO IT IS EASILY CLEANBLE. ALSO SEAL THE GAPS BETWEEN THE COUNTER AND THE POST.
Location: Service counter
|
05/09/2014 | Pre-Licensing Recheck |
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL ALL SINKS TO THE WALL AND SEAL ALL STATIONARY EQUIPMENT TO THE WALL SUCH AS COUNTERTOPS.INSTALL A SPLASHGUARD BETWEEN THE 2-BAY SINK AND THE HAND SINK IN THE HAMBURGER GRILL AREA SINCE THERE IS NOT ADEQUATE SPACE BETWEEN THE SINKS.5/8/14 some areas still need to be sealed in the grill area
Location: Meat room
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 ALL SINKS TO THE WALL AND SEAL ALL STATIONARY EQUIPMENT TO THE WALL SUCH AS COUNTERTOPS.INSTALL A SPLASHGUARD BETWEEN THE 2-BAY SINK AND THE HAND SINK IN THE HAMBURGER GRILL AREA SINCE THERE IS NOT ADEQUATE SPACE BETWEEN THE SINKS.5/8/14 some areas still need to be sealed in the grill area
Location: Produce room
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 ALL SINKS TO THE WALL AND SEAL ALL STATIONARY EQUIPMENT TO THE WALL SUCH AS COUNTERTOPS.INSTALL A SPLASHGUARD BETWEEN THE 2-BAY SINK AND THE HAND SINK IN THE HAMBURGER GRILL AREA SINCE THERE IS NOT ADEQUATE SPACE BETWEEN THE SINKS.5/8/14 some areas still need to be sealed in the grill area
Location: Deli area
Equipment: 2-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL ALL SINKS TO THE WALL AND SEAL ALL STATIONARY EQUIPMENT TO THE WALL SUCH AS COUNTERTOPS.INSTALL A SPLASHGUARD BETWEEN THE 2-BAY SINK AND THE HAND SINK IN THE HAMBURGER GRILL AREA SINCE THERE IS NOT ADEQUATE SPACE BETWEEN THE SINKS.5/8/14 some areas still need to be sealed in the grill area
Location: Deli area
Equipment: -
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL ALL SINKS TO THE WALL AND SEAL ALL STATIONARY EQUIPMENT TO THE WALL SUCH AS COUNTERTOPS.INSTALL A SPLASHGUARD BETWEEN THE 2-BAY SINK AND THE HAND SINK IN THE HAMBURGER GRILL AREA SINCE THERE IS NOT ADEQUATE SPACE BETWEEN THE SINKS.5/8/14 some areas still need to be sealed in the grill area
Location: Cook line
Equipment: 2-bay
- Floor mounted installation (corrected)
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: ENSURE AT LEAST 6" CLEARANCE UNDER THE LOWEST SHELF FOR EASE OF CLEANING.
Location: Kitchen
Equipment: Wire shelving
- Utility lines installed (corrected)
Utility service lines obstruct proper cleaning.
Correction: Ensure lines do not obstruct cleaning of floor wall and ceilings.
Comments: RAISE THE CONDENSATE DRAIN UP OFF THE FLOOR AT LEAST 6" ABOVE THE FLOOR. RUN IT DIRECTLY UNDER THE 3 BAY SINK OR ALONG THE BACK WALL AND THEN BRING IT OUT TO THE FLOOR SINK.
Location: Meat room
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: 1. CEILING TILE MISSING MEAT AREA2. ENSURE THAT CONCRETE POSTS NEAR FOOD PREP ARE SEALED SO THAT THEY ARE EASY CLEANABLE.3. ENSURE THAT CONCRETE POST AT SOUP SERVICE AREA IS SEALED WITH A SEALANT SO IT IS EASILY CLEANBLE. ALSO SEAL THE GAPS BETWEEN THE COUNTER AND THE POST.
Location: Meat room
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: 1. CEILING TILE MISSING MEAT AREA2. ENSURE THAT CONCRETE POSTS NEAR FOOD PREP ARE SEALED SO THAT THEY ARE EASY CLEANABLE.3. ENSURE THAT CONCRETE POST AT SOUP SERVICE AREA IS SEALED WITH A SEALANT SO IT IS EASILY CLEANBLE. ALSO SEAL THE GAPS BETWEEN THE COUNTER AND THE POST.
Location: Deli area
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: 1. CEILING TILE MISSING MEAT AREA2. ENSURE THAT CONCRETE POSTS NEAR FOOD PREP ARE SEALED SO THAT THEY ARE EASY CLEANABLE.3. ENSURE THAT CONCRETE POST AT SOUP SERVICE AREA IS SEALED WITH A SEALANT SO IT IS EASILY CLEANBLE. ALSO SEAL THE GAPS BETWEEN THE COUNTER AND THE POST.
Location: Service counter
|
05/08/2014 | Pre-Licensing Recheck |
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL ALL SINKS TO THE WALL AND SEAL ALL STATIONARY EQUIPMENT TO THE WALL SUCH AS COUNTERTOPS.INSTALL A SPLASHGUARD BETWEEN THE 2-BAY SINK AND THE HAND SINK IN THE HAMBURGER GRILL AREA SINCE THERE IS NOT ADEQUATE SPACE BETWEEN THE SINKS.
Location: Meat room
Equipment: 3-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL ALL SINKS TO THE WALL AND SEAL ALL STATIONARY EQUIPMENT TO THE WALL SUCH AS COUNTERTOPS.INSTALL A SPLASHGUARD BETWEEN THE 2-BAY SINK AND THE HAND SINK IN THE HAMBURGER GRILL AREA SINCE THERE IS NOT ADEQUATE SPACE BETWEEN THE SINKS.
Location: Produce room
Equipment: 3-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL ALL SINKS TO THE WALL AND SEAL ALL STATIONARY EQUIPMENT TO THE WALL SUCH AS COUNTERTOPS.INSTALL A SPLASHGUARD BETWEEN THE 2-BAY SINK AND THE HAND SINK IN THE HAMBURGER GRILL AREA SINCE THERE IS NOT ADEQUATE SPACE BETWEEN THE SINKS.
Location: Deli area
Equipment: 2-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL ALL SINKS TO THE WALL AND SEAL ALL STATIONARY EQUIPMENT TO THE WALL SUCH AS COUNTERTOPS.INSTALL A SPLASHGUARD BETWEEN THE 2-BAY SINK AND THE HAND SINK IN THE HAMBURGER GRILL AREA SINCE THERE IS NOT ADEQUATE SPACE BETWEEN THE SINKS.
Location: Deli area
Equipment: -
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL ALL SINKS TO THE WALL AND SEAL ALL STATIONARY EQUIPMENT TO THE WALL SUCH AS COUNTERTOPS.INSTALL A SPLASHGUARD BETWEEN THE 2-BAY SINK AND THE HAND SINK IN THE HAMBURGER GRILL AREA SINCE THERE IS NOT ADEQUATE SPACE BETWEEN THE SINKS.
Location: Cook line
Equipment: 2-bay
- Floor mounted installation
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: ENSURE AT LEAST 6" CLEARANCE UNDER THE LOWEST SHELF FOR EASE OF CLEANING.
Location: Kitchen
Equipment: Wire shelving
- Utility lines installed
Utility service lines obstruct proper cleaning.
Correction: Ensure lines do not obstruct cleaning of floor wall and ceilings.
Comments: RAISE THE CONDENSATE DRAIN UP OFF THE FLOOR AT LEAST 6" ABOVE THE FLOOR. RUN IT DIRECTLY UNDER THE 3 BAY SINK OR ALONG THE BACK WALL AND THEN BRING IT OUT TO THE FLOOR SINK.
Location: Meat room
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: 1. CEILING TILE MISSING MEAT AREA2. ENSURE THAT CONCRETE POSTS NEAR FOOD PREP ARE SEALED SO THAT THEY ARE EASY CLEANABLE.3. ENSURE THAT CONCRETE POST AT SOUP SERVICE AREA IS SEALED WITH A SEALANT SO IT IS EASILY CLEANBLE. ALSO SEAL THE GAPS BETWEEN THE COUNTER AND THE POST.
Location: Meat room
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: 1. CEILING TILE MISSING MEAT AREA2. ENSURE THAT CONCRETE POSTS NEAR FOOD PREP ARE SEALED SO THAT THEY ARE EASY CLEANABLE.3. ENSURE THAT CONCRETE POST AT SOUP SERVICE AREA IS SEALED WITH A SEALANT SO IT IS EASILY CLEANBLE. ALSO SEAL THE GAPS BETWEEN THE COUNTER AND THE POST.
Location: Deli area
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: 1. CEILING TILE MISSING MEAT AREA2. ENSURE THAT CONCRETE POSTS NEAR FOOD PREP ARE SEALED SO THAT THEY ARE EASY CLEANABLE.3. ENSURE THAT CONCRETE POST AT SOUP SERVICE AREA IS SEALED WITH A SEALANT SO IT IS EASILY CLEANBLE. ALSO SEAL THE GAPS BETWEEN THE COUNTER AND THE POST.
Location: Service counter
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05/02/2014 | Pre-Licensing |
Restaurant representatives - add corrected or new information about MARSH #109, 227 W MICHIGAN ST, Indianapolis, IN »