| No violation noted during this evaluation. | 08/22/2014 | Routine |
- Date marking (corrected on site)
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: Ensure food boxes prepared in bistro are dated
Location: Service counter
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Continue repairs on service counter particle board shelvingshelf with water purifier is in need of repair or replace
Location: Service counter
|
01/02/2014 | Routine |
- 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: Milks and Half and half for customer use is too warmmilks must stay below 41 degrees while out of refrigertationunlesan SOP for time vs temperature is approvedConatiners should never be out for more than four hourstypically they hold cold for approx. 2 hours
Location: Sales floor
|
06/27/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Milks and Half and half for customer use is too warmmilks must stay below 41 degrees while out of refrigertationunlesan SOP for time vs temperature is approvedConatiners should never be out for more than four hourstypically they hold cold for approx. 2 hours
Location: Sales floor
|
06/20/2013 | Routine |
- 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: THE CHEMICAL CONCENTRATION IS NOT CORRECT FOR THE DISH MACHINE, IT IS READING 0. MANGER IS ALREADY AWARE OF THE SITUATION AND HAS SCHEDULED FOR MAINTENANCE TO FIX. PLEASE USE 3-BAY AND WASH BY HAND UNTIL DISH MACHINE IS FIXED.SANATIZER HAS BEEN RESTORED TO THE DISHWASHER.
Location: Dish machine area
Equipment: Dishmachine
|
12/17/2012 | 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: THE CHEMICAL CONCENTRATION IS NOT CORRECT FOR THE DISH MACHINE, IT IS READING 0. MANGER IS ALREADY AWARE OF THE SITUATION AND HAS SCHEDULED FOR MAINTENANCE TO FIX. PLEASE USE 3-BAY AND WASH BY HAND UNTIL DISH MACHINE IS FIXED.
Location: Dish machine area
Equipment: Dishmachine
|
12/10/2012 | Routine |
- 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: items left in back hand sinkstore nothing in or on hand sink
Location: Back room
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Taking test in july
- 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: defrost ice cream freezer
Location: Service counter
Equipment: Ice cream freezer
|
05/04/2012 | Routine |
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