- 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: 1. SPRAY BOTTLE WITH PINK/RED LIQUID NOT LABELED. SPRAY BOTTLE WITH ORANGE LIQUID NOT LABELED.LABEL ALL SPRAY BOTTLES AND CHEMICALS AS TO CONTENTS.
Location: Kitchen
- Food unsafe (Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 1. SEVERAL MOLDY LEMONS IN PRODUCE WALK IN COOLER.DISCARD. ENSURE FOOD IS WHOLESOME.
Location: Walk-in cooler
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. RAW GROUND BEEF STORED OVER FISH IN PROTEIN WALK IN COOLER.STORE ALL RAW ANIMAL PRODUCTS IN THE PROPER ORDER ACCORDING TO MINIMUM INTERNAL COOKING TEMPERATURE.CORRECTED.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. LIQUID ON BOTTOM INTERIOR OF 6 DOOR REACH IN COOLER.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Reach in cooler
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. HAND SINK BY CHEF'S OFFICE BLOCKED BY CRATES AND MISC ITEMS.ENSURE HAND SINK IS EASILY ACCESSIBLE FOR HANDWASHING AT ALL TIMES.CORRECTED.
Location: Kitchen
Equipment: Hand sink
- Thermometer accuracy
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: 1. THERMOMETER IN PROTEIN COOLER READ OVER 100 DEGREES F. PROVIDE AN ACCURATE THERMOMETER.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. EMPLOYEE BEVERAGES STORED IN 3-DOOR REACH IN COOLER WITH CUSTOMER FOODS IN AREA NEAR PRODUCE WALK IN COOLER.STORE ALL EMPLOYEE BEVERAGES AWAY FROM CUSTOMER FOOD AND FOOD CONTACT SURFACES.
Location: Kitchen
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 1. MOP STORED IN MOP BUCKET WHEN NOT IN USE.HANG MOP ON MOP RACK OR STORE IN A WAY THAT FACILITATES DRYING.
Location: Kitchen
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: 1. LABEL ALL BULK STORAGE CONTAINERS AS TO CONTENTS.
Location: Kitchen
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: 1. LABEL ALL BULK STORAGE CONTAINERS AS TO CONTENTS.
Location: Prep area
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. LIGHT IS OUT IN WALK IN FREEZER.REPLACE TO PROVIDE ADEQUATE LIGHTING.
Location: Walk-in freezer
- Dumpster drain plugs
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: 1. PROVIDE DUMPSTER DRAIN PLUGS FOR THE SECOND AND THIRD DUMPSTERS.
Location: Dumpster area
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: 1. DUMPSTER LIDS OPEN ON ALL THREE DUMPSTERS.KEEP LIDS CLOSED.
Location: Dumpster area
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: 1. WALL IN BETWEEN KITCHEN AND TRAY STORAGE IS MISSING SEVERAL PIECES OF TILE COVE MOLDING.REPLACE.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. DRY WALL IS MISSING IN LINEN CLOSET.REPLACE TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.2. FLOOR DRAIN NOT COVERED AND COLLECTING DEBRIS IN AREA NEAR DRY STORAGE.REMOVE DEBRIS AND REPLACE FLOOR DRAIN COVER.3. WALL IN BETWEEN KITCHEN AND TRAY STORAGE IS IN POOR REPAIR.REPAIR ACCORDINGLY TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.4. LIGHT SHIELD CRACKED IN DISHMACHINE AREA.REPLACE.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. DRY WALL IS MISSING IN LINEN CLOSET.REPLACE TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.2. FLOOR DRAIN NOT COVERED AND COLLECTING DEBRIS IN AREA NEAR DRY STORAGE.REMOVE DEBRIS AND REPLACE FLOOR DRAIN COVER.3. WALL IN BETWEEN KITCHEN AND TRAY STORAGE IS IN POOR REPAIR.REPAIR ACCORDINGLY TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.4. LIGHT SHIELD CRACKED IN DISHMACHINE AREA.REPLACE.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. DRY WALL IS MISSING IN LINEN CLOSET.REPLACE TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.2. FLOOR DRAIN NOT COVERED AND COLLECTING DEBRIS IN AREA NEAR DRY STORAGE.REMOVE DEBRIS AND REPLACE FLOOR DRAIN COVER.3. WALL IN BETWEEN KITCHEN AND TRAY STORAGE IS IN POOR REPAIR.REPAIR ACCORDINGLY TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.4. LIGHT SHIELD CRACKED IN DISHMACHINE AREA.REPLACE.
Location: Kitchen
- 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: 1. FLOOR SOILED UNDERNEATH CRATES IN SODA ROOM, BEER WALK IN COOLER, AND WALK IN FREEZER.IMPROVE ROUTINE CLEANING AND SANITIZING OF FLOOR UNDERNEATH CRATES.
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. PROVIDE THERMOMETERS IN PRODUCE WALK IN COOLER, PREP WALK IN COOLER, AND WALK IN FREEZER.
Location: Walk-in cooler
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. OVEN RESTING ON BRICKS IN KITCHEN,REMOVE BRICKS BECAUSE THEY ARE NOT APPROVED.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN EXTERIOR OF BULK STORAGE CONTAINERS.2. CLEAN FAN GUARDS IN PRODUCE WALK IN COOLER.
Location: Kitchen
Equipment: Bulk food containers
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN EXTERIOR OF BULK STORAGE CONTAINERS.2. CLEAN FAN GUARDS IN PRODUCE WALK IN COOLER.
Location: Walk-in cooler
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. PROVIDE PAPER TOWELS AT HAND SINK IN PREP AREA ACROSS FROM OVENS/COOK LINE.CORRECTED.
Location: Kitchen
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. PROVIDE A LIGHT SHIELD OR SHATTER RESISTANT BULBS IN DRY STORAGE.
Location: Dry storage
|
11/12/2014 | Routine |
- No hand washing (when) (corrected)
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: OBSERVED FOOD SERVICE EMPLOYEE APPLY GLOVES WITHOUT WASHING HANDS PRIOR.ENSURE HANDS ARE WASHED BEFORE APPLYING GLOVES AND IN BETWEEN GLOVE USE.
- Eating, drinking, smoking (corrected)
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: EMPLOYEE BOTTLED WATER AND COFFEE CUPS STORED ON COUNTER TOPS ON COOK LINE AND PREP AREAS.EMPLOYEE SHOULD DRINK IN DESIGNATED AREAS AWAY FROM FOOD AND FOOD RELATED SUPPLIES.EMPLOYEE DRINKS SHOULD BE STORED INSIDE CONTAINERS WITH LIDS AND STRAWS IN FOOD PREP AREAS.
Location: Cook line
- Eating, drinking, smoking (corrected)
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: EMPLOYEE BOTTLED WATER AND COFFEE CUPS STORED ON COUNTER TOPS ON COOK LINE AND PREP AREAS.EMPLOYEE SHOULD DRINK IN DESIGNATED AREAS AWAY FROM FOOD AND FOOD RELATED SUPPLIES.EMPLOYEE DRINKS SHOULD BE STORED INSIDE CONTAINERS WITH LIDS AND STRAWS IN FOOD PREP AREAS.
Location: Prep area
- 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: LARGE CONTAINER OF COOKED PASTA AND MARINARA SAUCE NOT DATE MARKED WITH DISCARD DATE.ENSURE ALL PREPARED FOODS ARE PROPERLY MARKED WITH SEVEN DAY EXPIRATION DATE IF NOT USED WITHIN 24 HOURS.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: INTERIOR ICE MACHINE BIN HEAVILY SOILED WITH MOLD GROWTH.CLEAN AND SANITIZE THOROUGHLY. INCREASE FREQUENCY OF CLEANING TO PREVENT MOLD GROWTH AND CONTAMINATION OF FOOD AND BEVERAGE ICE.
Location: Prep area
Equipment: Ice bin
- 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 UNABLE TO WASH HANDS WITH WATER AT LEAST 100 DEGREES IN RESTROOMS FOR PROPER HAND WASHING.
Location: Emp restroom women
Equipment: Hand sink
- 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 UNABLE TO WASH HANDS WITH WATER AT LEAST 100 DEGREES IN RESTROOMS FOR PROPER HAND WASHING.
Location: Emp restroom mens
Equipment: Hand sink
- 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: ANSUL FIRE SUPPRESSION SERVICE TICKET RED TAGGED BY SERVICE TECHNICIAN IN JAN 2014. GRIDDLE UNPROTECTED AND WRONG NOZZLES DOCUMENTED BY TECHNICIAN DOCUMENTATION ON THE BACK OF THE TAG.PROVIDE SERVICE TO BRING ANSUL SYSTEM APPROVED AND UP TO CODE REQUIREMENTS.RECHECK: SYSTEM IS CURRENTLY OUTDATED. NOZZLES CAPPED AND SYSTEM RED TAGGED BY TECHNICIAN. UPDATE SYSTEM ASAP TO ENSURE FIRE SUPPRESSION IS AVAILABLE IN CASE OF FIRE. A WORK ORDER IS IN PROGRESS TO HAVE SYSTEM UPDATED ACCORDING TO EXECUTIVE CHEF.
- Improper storage location (corrected on site)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: CLEAN AND SANITIZED FOOD STORAGE LIDS STORED ON THE FLOOR IN DISH MACHINE AREA.STORE CLEAN AND SANITIZED EQUIPMENT IN AN APPROVED LOCATION.
Location: Dish machine area
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: DISH MACHINE WASH TEMPERATURE REACHING A MAXIMUM OF 135 DEGREES.REPAIR MACHINE TO WASH AT A MINIMUM TEMPERATURE OF 160 DEGREES ACCORDING TO DATA PLATE SPECIFICATIONS.
Location: Dish machine area
Equipment: Dishmachine
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: NO HOT WATER AVAILABLE AT EMPLOYEE MENS AND WOMENS HAND SINKS.PROVIDE HOT WATER AT A MINIMUM OF 100 DEGREES.
Location: Emp restroom mens
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: NO HOT WATER AVAILABLE AT EMPLOYEE MENS AND WOMENS HAND SINKS.PROVIDE HOT WATER AT A MINIMUM OF 100 DEGREES.
Location: Emp restroom women
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PASTA STORED IN A CRACKED LEXAN INSIDE WALK IN COOLER.DISCONTINUE USE. PROVIDE A STORAGE CONTAINER IN GOOD CONDITION.RECHECK: DISH MACHINE GUAGE NOT CALIBRATED PROPERLY. DISPLAYING INACCURATE TEMPERATURE. PROVIDE REPAIR.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PASTA STORED IN A CRACKED LEXAN INSIDE WALK IN COOLER.DISCONTINUE USE. PROVIDE A STORAGE CONTAINER IN GOOD CONDITION.RECHECK: DISH MACHINE GUAGE NOT CALIBRATED PROPERLY. DISPLAYING INACCURATE TEMPERATURE. PROVIDE REPAIR.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CUTTING BOARD STORAGE SHELF SOILED WITH RUST.REMOVE RUST BUILD UP. REPLACE OR RESURFACE SHELF IF RUST CANNOT BE REMOVED.
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER LEAKING FROM DRAIN PIPE BELOW DISH MACHINE.PROVIDE REPAIR.
Location: Dish machine area
Equipment: Dishmachine
|
06/19/2014 | Recheck |
- No hand washing (when)
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: OBSERVED FOOD SERVICE EMPLOYEE APPLY GLOVES WITHOUT WASHING HANDS PRIOR.ENSURE HANDS ARE WASHED BEFORE APPLYING GLOVES AND IN BETWEEN GLOVE USE.
- Eating, drinking, smoking
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: EMPLOYEE BOTTLED WATER AND COFFEE CUPS STORED ON COUNTER TOPS ON COOK LINE AND PREP AREAS.EMPLOYEE SHOULD DRINK IN DESIGNATED AREAS AWAY FROM FOOD AND FOOD RELATED SUPPLIES.EMPLOYEE DRINKS SHOULD BE STORED INSIDE CONTAINERS WITH LIDS AND STRAWS IN FOOD PREP AREAS.
Location: Cook line
- Eating, drinking, smoking
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: EMPLOYEE BOTTLED WATER AND COFFEE CUPS STORED ON COUNTER TOPS ON COOK LINE AND PREP AREAS.EMPLOYEE SHOULD DRINK IN DESIGNATED AREAS AWAY FROM FOOD AND FOOD RELATED SUPPLIES.EMPLOYEE DRINKS SHOULD BE STORED INSIDE CONTAINERS WITH LIDS AND STRAWS IN FOOD PREP AREAS.
Location: Prep area
- 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: LARGE CONTAINER OF COOKED PASTA AND MARINARA SAUCE NOT DATE MARKED WITH DISCARD DATE.ENSURE ALL PREPARED FOODS ARE PROPERLY MARKED WITH SEVEN DAY EXPIRATION DATE IF NOT USED WITHIN 24 HOURS.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: INTERIOR ICE MACHINE BIN HEAVILY SOILED WITH MOLD GROWTH.CLEAN AND SANITIZE THOROUGHLY. INCREASE FREQUENCY OF CLEANING TO PREVENT MOLD GROWTH AND CONTAMINATION OF FOOD AND BEVERAGE ICE.
Location: Prep area
Equipment: Ice bin
- 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 UNABLE TO WASH HANDS WITH WATER AT LEAST 100 DEGREES IN RESTROOMS FOR PROPER HAND WASHING.
Location: Emp restroom women
Equipment: Hand sink
- 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 UNABLE TO WASH HANDS WITH WATER AT LEAST 100 DEGREES IN RESTROOMS FOR PROPER HAND WASHING.
Location: Emp restroom mens
Equipment: Hand sink
- 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: ANSUL FIRE SUPPRESSION SERVICE TICKET RED TAGGED BY SERVICE TECHNICIAN IN JAN 2014. GRIDDLE UNPROTECTED AND WRONG NOZZLES DOCUMENTED BY TECHNICIAN DOCUMENTATION ON THE BACK OF THE TAG.PROVIDE SERVICE TO BRING ANSUL SYSTEM APPROVED AND UP TO CODE REQUIREMENTS.
- Improper storage location (corrected on site)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: CLEAN AND SANITIZED FOOD STORAGE LIDS STORED ON THE FLOOR IN DISH MACHINE AREA.STORE CLEAN AND SANITIZED EQUIPMENT IN AN APPROVED LOCATION.
Location: Dish machine area
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: DISH MACHINE WASH TEMPERATURE REACHING A MAXIMUM OF 135 DEGREES.REPAIR MACHINE TO WASH AT A MINIMUM TEMPERATURE OF 160 DEGREES ACCORDING TO DATA PLATE SPECIFICATIONS.
Location: Dish machine area
Equipment: Dishmachine
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: NO HOT WATER AVAILABLE AT EMPLOYEE MENS AND WOMENS HAND SINKS.PROVIDE HOT WATER AT A MINIMUM OF 100 DEGREES.
Location: Emp restroom mens
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: NO HOT WATER AVAILABLE AT EMPLOYEE MENS AND WOMENS HAND SINKS.PROVIDE HOT WATER AT A MINIMUM OF 100 DEGREES.
Location: Emp restroom women
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PASTA STORED IN A CRACKED LEXAN INSIDE WALK IN COOLER.DISCONTINUE USE. PROVIDE A STORAGE CONTAINER IN GOOD CONDITION.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CUTTING BOARD STORAGE SHELF SOILED WITH RUST.REMOVE RUST BUILD UP. REPLACE OR RESURFACE SHELF IF RUST CANNOT BE REMOVED.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER LEAKING FROM DRAIN PIPE BELOW DISH MACHINE.PROVIDE REPAIR.
Location: Dish machine area
Equipment: Dishmachine
|
06/12/2014 | Routine |
- 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: 2 EMPLOYEE'S DUMPED THEIR COFFEE DOWN THE HAND SINK. PLEASE DON'T USE THE HAND SINK FOR ANY PURPOSE OTHER THAN HAND WASHING . NO DUMPING OR GETTING WATER FROM THE HAND SINK TO FILL A PITCHER ETC.
Location: Kitchen
Equipment: Hand sink
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: SEVERAL HOOD LIGHTS WERE OUT. PLEASE REPLACE THE LIGHTS.
Location: Kitchen
|
12/30/2013 | Routine |
- 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: OBSERVED EMPLOYEE'S REMOVING THEIR GLOVES AN NOT WASHING THEIR HANDS BEFORE GRABBING A NEW PAIR OF GLOVES FROM THE CONTAINER.
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: THE HAND SINK MUST BE ACCESSIBLE AT ALLTIMES .
Location: Kitchen
Equipment: Hand sink
- Bulk labeling (corrected on site)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: BULK STORAGE CONTAINER FILLED WITH PACO CRUBS WAS NOT LABELED. FOLLOW THE ABOVE CORRECTIVE ACTION.
Location: Kitchen
|
08/02/2013 | Routine |
- 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: CLEANED EQUIPMENT STORED ON THE FLOOR THROUGHT OUT THE KITCHEN
Location: Kitchen
|
03/25/2013 | Routine |
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW MEAT STORED ABOVE READY TO EAT FOODS INTHE WALK IN COOLER. COS
Location: Walk-in cooler
Equipment: Metal shelving
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
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: EMPLOYEE USED HAND SINK TO RINSE OFF A KNIFE . HAND SINK SHALL BE USED FOR HAND WASHING ONLY. COS
Location: Dish machine area
Equipment: Hand sink
- 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: REPLACE DAMAMGED VENTS IN HOOD SYSTEM
- 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: CLEANED PLASTIC CONTAINER STORED ON THE FLOOR. FOLLOW THE ABOVE CORRECTIVE ACTION.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHT OUT OR MISSING ON THE HOOD SYSTEM. REPLACE LIGHTING ongoing lighting on order
Location: Kitchen
- 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: HOOD VENT SOILED ON COOK LINE.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: FLOOR TILE MISSING. REPLACE DAMAGED FLOOR TILE. Ongoing
Location: Kitchen (back)
- 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: SEVERAL BUCKETS OF FOOD STORED ON THE FLOOR IN THE WALK IN FREEZER.
Location: Kitchen
Equipment: Walk in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ATTACHED METAL SHELVING WHERE THE SEASONING ARE STORED WAS SOILED. PLESASE CLEAN THE SHELVES MORE FREQUENTLY.
Location: Kitchen
Equipment: Metal shelving
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
|
12/07/2012 | Recheck |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW MEAT STORED ABOVE READY TO EAT FOODS INTHE WALK IN COOLER. COS
Location: Walk-in cooler
Equipment: Metal shelving
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
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: EMPLOYEE USED HAND SINK TO RINSE OFF A KNIFE . HAND SINK SHALL BE USED FOR HAND WASHING ONLY. COS
Location: Dish machine area
Equipment: Hand sink
- 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: REPLACE DAMAMGED VENTS IN HOOD SYSTEM
- Single Service/Equipment storage (corrected on site)
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: CLEANED PLASTIC CONTAINER STORED ON THE FLOOR. FOLLOW THE ABOVE CORRECTIVE ACTION.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHT OUT OR MISSING ON THE HOOD SYSTEM. REPLACE LIGHTING
Location: Kitchen
- 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: OOD VENT SOILED ON COOK LINE.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: FLOOR TILE MISSING. REPLACE DAMAGED FLOOR TILE.
Location: Kitchen (back)
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: SEVERAL BUCKETS OF FOOD STORED ON THE FLOOR IN THE WALK IN FREEZER.
Location: Kitchen
Equipment: Walk in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ATTACHED METAL SHELVING WHERE THE SEASONING ARE STORED WAS SOILED. PLESASE CLEAN THE SHELVES MORE FREQUENTLY.
Location: Kitchen
Equipment: Metal shelving
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
|
11/30/2012 | Routine |
| No violation noted during this evaluation. | 07/03/2012 | Routine |
| No violation noted during this evaluation. | 03/05/2012 | Routine |
| No violation noted during this evaluation. | 01/31/2012 | Super Bowl Routine |
| No violation noted during this evaluation. | 01/23/2012 | Super Bowl Routine |
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: CLEAN PLASTIC CONTAINERS STORED ON THE FLOOR.
Location: Kitchen (back)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: WATER LEAKING FROM CEIL NEAR THE WALK IN FREEZER AND COOLER. PLEASE HAVE REPAIRED.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZER THE GASKIT ON THE BACK SIDE OF THE ICE MACHINE DOOR LID.
Location: Kitchen (back)
Equipment: Ice machine
- 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: CAN OPENER SOILED ON THE LEFTSIDE AT THE END OF THE COOLINE.
Location: Cook line
Equipment: Can opener
|
11/29/2011 | Routine |
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