PHO 54, 7280 MICHIGAN RD, Indianapolis, IN - Restaurant inspection findings and violations

Inspection findings	Inspection Date	Type
Electrical service (corrected) Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained. Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition. Comments: Bare wires and open splices hanging out of ceiling in kitchen. Properly splice wires and contain them inside a junction box or remove bare wires, Hot holding (corrected) Potentially hazardous food(s) not held at proper temperatures. Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. Comments: Cooked rice hot holding at 118 degrees F.Potentially hazardous food(s) shall be held at 135 degrees F or higher. Location: Cook line Equipment: Rice cooker 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: Prep top cooler holding the following foods out of temperature. raw shrimp 52.8, raw beef 55, cut beef 44.9, vegetable/chicken roll 48.9, chicken below holding trays 55 degrees F.Cooler ambient temperature measured at 46 degrees F. Service or adjust cooler to hold all foods at 41 degrees F or below. Location: Cook line Equipment: Prep Top Cooler Toxic restrictions (corrected) Unapproved toxic materials in food establishment. Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment. Comments: Hot shot wasp spray in cabinet at wait staff area. Use only food grade approved pesticides inside establishment. Location: Wait staff area 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: Fruit flies inside establishment. seek professional assistance to exterminate pests. Keep area as clean and dry as possible. Location: Kitchen 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: Improper glove use.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. 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: Food handler not washing hands.Food employees shall wash their hands and exposed portions of their arms after contamination occurs. Chemical sanitizing exposure time and concentration (corrected) Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations. Correction: Use approved exposure time and/or chemical concentration. Comments: 1. Dish machine not sanitizing at final rinse. Repair dish machine to a sound working condition so as to sanitize at final rinse. Location: Dish machine area Equipment: Dishmachine 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: 1. Employee drinks misisng lids and straws. Provide. Location: Kitchen (back) 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: 1. Raw meat thawing out at room tempearture inside of two bay sink. Do not thaw raw meats, seafood, chicken, fish at two bay vegetable prep sink. Thaw all frozen meats, seafood, chicken, fish using approved methods at three bay sink that has been cleaned and sanitized with no soiled utensils or dishes or ware washing operations occuring while food prep is going on. 2. Raw meat stored above eggs inside of walk in cooler. Store all raw meat below eggs. Location: Kitchen Equipment: Veg. Sink Food contact surface(s) soiled (corrected) Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. Tall white reach in freezer needs defrosted. Clean and defrost freezer. 2 Can opener blade soiled. Clean and sanitize. 3. Soiled knife on prep table. Clean ands sanitize.4. Meat slicer soiled. Clean and sanitize.5. Food processor soiled. Clean and sanitize. Location: Kitchen Equipment: reach in freezer Food contact surface(s) soiled (corrected) Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. Tall white reach in freezer needs defrosted. Clean and defrost freezer. 2 Can opener blade soiled. Clean and sanitize. 3. Soiled knife on prep table. Clean ands sanitize.4. Meat slicer soiled. Clean and sanitize.5. Food processor soiled. Clean and sanitize. Location: Kitchen Equipment: Can opener Food contact surface(s) soiled (corrected) Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. Tall white reach in freezer needs defrosted. Clean and defrost freezer. 2 Can opener blade soiled. Clean and sanitize. 3. Soiled knife on prep table. Clean ands sanitize.4. Meat slicer soiled. Clean and sanitize.5. Food processor soiled. Clean and sanitize. Location: Kitchen Equipment: Prep table Food contact surface(s) soiled (corrected) Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. Tall white reach in freezer needs defrosted. Clean and defrost freezer. 2 Can opener blade soiled. Clean and sanitize. 3. Soiled knife on prep table. Clean ands sanitize.4. Meat slicer soiled. Clean and sanitize.5. Food processor soiled. Clean and sanitize. Location: Kitchen Equipment: Slicer Food contact surface(s) soiled (corrected) Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. Tall white reach in freezer needs defrosted. Clean and defrost freezer. 2 Can opener blade soiled. Clean and sanitize. 3. Soiled knife on prep table. Clean ands sanitize.4. Meat slicer soiled. Clean and sanitize.5. Food processor soiled. Clean and sanitize. Location: Kitchen Equipment: - Hand sink capacity (corrected) Inadequate number of hand washing sinks. Correction: Provide adequate number of hand washing sinks. Comments: 1. Hand sink is mising in kitchen area, sink is sitting on floor and not in proper working condition. Repair sink to a sound working conditon, supply with hot and cold running water, soap and towels. Location: Kitchen 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. Hand sink is mising in kitchen area, sink is sitting on floor and not in proper working condition. Repair sink to a sound working conditon, supply with hot and cold running water, soap and towels. 2. Wate drain pipe leaking at bottom of pipe in back room. Repair to sound working condition. Location: Kitchen 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. Hand sink is mising in kitchen area, sink is sitting on floor and not in proper working condition. Repair sink to a sound working conditon, supply with hot and cold running water, soap and towels. 2. Wate drain pipe leaking at bottom of pipe in back room. Repair to sound working condition. Location: Back room Improper sanitizing of utensil(s) and equipment (corrected) Utensil(s) and food-contact surface(s) not properly sanitized after cleaning. Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning. Comments: 1. Food handler used soiled wet wiping towel to clean slicer after use. Slicer must be cleaned using only clean wiping towle with soap and water then sanitized using a clean towel with approved sanitizer then air dryed. Location: Kitchen Equipment: Slicer Unapproved food contact materials (corrected) Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment. Correction: Use approved materials for utensils and food contact surface(s). Comments: 1. To go grocery bags used to store food inside of walk in cooler and inside of chest freezer. To go bags are not food grade and not approved for direct contact with food. Use only food grade bags, wraps , containers to store food items in. 2. Home made food strainer made from cheese cloth and wire. Remove from store. Do not use any home made utensils. Use only NSF approved utensils. Location: Walk-in cooler Unapproved food contact materials (corrected) Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment. Correction: Use approved materials for utensils and food contact surface(s). Comments: 1. To go grocery bags used to store food inside of walk in cooler and inside of chest freezer. To go bags are not food grade and not approved for direct contact with food. Use only food grade bags, wraps , containers to store food items in. 2. Home made food strainer made from cheese cloth and wire. Remove from store. Do not use any home made utensils. Use only NSF approved utensils. Location: Kitchen Equipment: Chest freezer Unapproved food contact materials (corrected) Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment. Correction: Use approved materials for utensils and food contact surface(s). Comments: 1. To go grocery bags used to store food inside of walk in cooler and inside of chest freezer. To go bags are not food grade and not approved for direct contact with food. Use only food grade bags, wraps , containers to store food items in. 2. Home made food strainer made from cheese cloth and wire. Remove from store. Do not use any home made utensils. Use only NSF approved utensils. Location: Kitchen Single-service reuse (corrected) Single service and single use articles reused. Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers. Comments: Bottles of siracha hot sauce re-used for other spices, water and oil etc. Discontinue re-use of single service items. Storage of Personal Items (corrected) 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: Soiled chemical gloves stored over clean utensils. Keep soiled items away from clean utensils. Location: Back room Improper storage of clean equipment (corrected) Clean equipment and/or utensils stored incorrectly. Correction: Store covered or inverted in a self-draining position that allows for air drying. Comments: 1. Attachment to large food processor on floor in back stock room. Remove, Clean and sanitize and store in approved manner. 2. Clean knives stored between prep tables. Do not store clean knives between equipment. Remove, Clean and sanitize and store in approved manner. Location: Back room Improper storage of clean equipment (corrected) Clean equipment and/or utensils stored incorrectly. Correction: Store covered or inverted in a self-draining position that allows for air drying. Comments: 1. Attachment to large food processor on floor in back stock room. Remove, Clean and sanitize and store in approved manner. 2. Clean knives stored between prep tables. Do not store clean knives between equipment. Remove, Clean and sanitize and store in approved manner. Location: Kitchen Unnecessary litter (corrected) Premises not free of unnecessary items or litter. Correction: Remove litter, unnecessary items, and nonfunctional equipment. Comments: 1. Extra sheet metal material for ventilation stored in back room. Remove all unnecessary items. Location: Back room Drying mop(s) (corrected) 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. Wet mop not hung up to dry. After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies. Location: Kitchen Open doors and windows (corrected) Window(s) and/or door(s) open. Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry. Comments: 1. Screen door open in back kitchen area. Keep door closed at all times. Location: Kitchen (back) Pests/rodents removed (corrected) Dead pests not removed. Correction: Remove dead pests at frequent intervals to avoid accumulation. Comments: 1. Dead roach on floor in back stock room area. Remove all dead pests. Location: Back room 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. Drain plug misisng in dumpster. Replace plug. 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: Vent hood and air ducts heavily soiled. Clean and service ventilation system. Location: Cook line Physical facility repair (corrected) Physical facility not maintained in good repair. Correction: The physical facility shall be maintained in good repair. Comments: 1. Screen door in poor repair. Repair door to a sound working condtion so as to prevent rodent entry. Door shoud be tight fitting with no gaps, Screen material needs to be in good repair. 2. Floor rusted and soiled inside of walk in cooler. Repair or repalce floor so as to provide a surface that is smooth and easily cleanable. Do not paint floor. 3. Large hole in ceiling above cook line. Repair ceiling to a sound condition Location: Kitchen (back) Physical facility repair (corrected) Physical facility not maintained in good repair. Correction: The physical facility shall be maintained in good repair. Comments: 1. Screen door in poor repair. Repair door to a sound working condtion so as to prevent rodent entry. Door shoud be tight fitting with no gaps, Screen material needs to be in good repair. 2. Floor rusted and soiled inside of walk in cooler. Repair or repalce floor so as to provide a surface that is smooth and easily cleanable. Do not paint floor. 3. Large hole in ceiling above cook line. Repair ceiling to a sound condition Location: Walk-in cooler Physical facility repair Physical facility not maintained in good repair. Correction: The physical facility shall be maintained in good repair. Comments: 1. Screen door in poor repair. Repair door to a sound working condtion so as to prevent rodent entry. Door shoud be tight fitting with no gaps, Screen material needs to be in good repair. 2. Floor rusted and soiled inside of walk in cooler. Repair or repalce floor so as to provide a surface that is smooth and easily cleanable. Do not paint floor. 3. Large hole in ceiling above cook line. Repair ceiling to a sound condition Location: Cook line 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: 1. Floor space soiled in following areas. a. Back stock room area. b. Under all cooking equipment. c. Under main prep line equipment. NOTE > CLEAN ALL SOILED FLOOR SPACE LISTED ABOVE. Location: Back room Wiping cloths / no other purpose (corrected) Wiping cloth(s) used improperly. Correction: Cloths used for wiping food spills shall be used for no other purpose. Comments: 1. Cloth wiping towel used to cover food items inside of bottom section of cold top / reach in cooler. Do not use towels to cover food. Cloths used for wiping food spills shall be used for no other purpose. Location: Kitchen Wiping cloths / storage Wiping cloth(s) stored improperly. Correction: Wet towels shall be stored in sanitizer when not in use. Comments: 1. Wet wiping towels sitting out in kitchen area. Wet towels shall be stored in sanitizer when not in use. Location: Kitchen (back) Wiping cloths / clean (corrected) Wet / Dry wiping clothes soiled. Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris. Comments: 1. Cloth wiping towels soied throughout kitchen area. Keep all wiping towels clean and stored in approved manner. Location: Kitchen Thawing (corrected) Potentially hazardous food(s) thawing improperly. Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. Comments: 1. Raw beef thawing at room temperature inside of two bay sink. Do not thaw any frozen items out at room temperature. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. Location: Kitchen (back) Equipment: 2-bay Equipment repair (corrected) Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: 1. Two drain stops mising at three bay sink. Provide. SET THREE BAY SINK UP USING ALL THREE COMPARTMENTS OF SINK 1, WASH ............ 2 RINSE ............... 3. SANITIZE............ AIR DRY. Location: Kitchen Equipment: 3-bay 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. Several food items on floor of walk in cooler and not covered. Cover all food items and remove all food items from floor and store in approved manner. Location: Walk-in cooler Non food contact surface cleaning frequency (corrected) Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. Dish machine soield inside and out. Clean and santize dish machine. 2. Top of tall white reach in freezer soiled. Clean. 3. Clean pots and cooking wok stored on floor .Remove and clean and sanitize. Store in aporoved manner. 4. ice dispensing platform soiled. Clean and sanitize.5. Microwave oven soiled. Clean and sanirtize.4. Weigh scale is soiled. Clean.5.Soda dispenser is soiled. Clean. Location: Dish machine area Equipment: Dishmachine Non food contact surface cleaning frequency (corrected) Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. Dish machine soield inside and out. Clean and santize dish machine. 2. Top of tall white reach in freezer soiled. Clean. 3. Clean pots and cooking wok stored on floor .Remove and clean and sanitize. Store in aporoved manner. 4. ice dispensing platform soiled. Clean and sanitize.5. Microwave oven soiled. Clean and sanirtize.4. Weigh scale is soiled. Clean.5.Soda dispenser is soiled. Clean. Location: Kitchen Equipment: reach in freezer Non food contact surface cleaning frequency (corrected) Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. Dish machine soield inside and out. Clean and santize dish machine. 2. Top of tall white reach in freezer soiled. Clean. 3. Clean pots and cooking wok stored on floor .Remove and clean and sanitize. Store in aporoved manner. 4. ice dispensing platform soiled. Clean and sanitize.5. Microwave oven soiled. Clean and sanirtize.4. Weigh scale is soiled. Clean.5.Soda dispenser is soiled. Clean. Location: Cook line Non food contact surface cleaning frequency (corrected) Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. Dish machine soield inside and out. Clean and santize dish machine. 2. Top of tall white reach in freezer soiled. Clean. 3. Clean pots and cooking wok stored on floor .Remove and clean and sanitize. Store in aporoved manner. 4. ice dispensing platform soiled. Clean and sanitize.5. Microwave oven soiled. Clean and sanirtize.4. Weigh scale is soiled. Clean.5.Soda dispenser is soiled. Clean. Location: Kitchen Non food contact surface cleaning frequency (corrected) Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. Dish machine soield inside and out. Clean and santize dish machine. 2. Top of tall white reach in freezer soiled. Clean. 3. Clean pots and cooking wok stored on floor .Remove and clean and sanitize. Store in aporoved manner. 4. ice dispensing platform soiled. Clean and sanitize.5. Microwave oven soiled. Clean and sanirtize.4. Weigh scale is soiled. Clean.5.Soda dispenser is soiled. Clean. Location: Sales floor Non food contact surface cleaning frequency (corrected) Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. Dish machine soield inside and out. Clean and santize dish machine. 2. Top of tall white reach in freezer soiled. Clean. 3. Clean pots and cooking wok stored on floor .Remove and clean and sanitize. Store in aporoved manner. 4. ice dispensing platform soiled. Clean and sanitize.5. Microwave oven soiled. Clean and sanirtize.4. Weigh scale is soiled. Clean.5.Soda dispenser is soiled. Clean. Location: Wait staff area Equipment: Ice bin Non food contact surface cleaning frequency (corrected) Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. Dish machine soield inside and out. Clean and santize dish machine. 2. Top of tall white reach in freezer soiled. Clean. 3. Clean pots and cooking wok stored on floor .Remove and clean and sanitize. Store in aporoved manner. 4. ice dispensing platform soiled. Clean and sanitize.5. Microwave oven soiled. Clean and sanirtize.4. Weigh scale is soiled. Clean.5.Soda dispenser is soiled. Clean. Location: Wait staff area Equipment: Microwave oven Soap and towels at wrong sink (corrected) Unapproved sink(s) provided with hand soap and/ or hand drying provisions. Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices. Comments: 1. Hand soap at three bay sink. Remove hand soap. A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices. Location: Kitchen Equipment: 3-bay Light shields Light bulbs not shielded, coated, or otherwise shatter resistant. Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant. Comments: 1. Light guards and end caps for light guards misisng on several lights. Provide light guads with end caps for all lights. Location: Cook line Plumbing system/ repair (Non-Critical) Plumbing system(s) not maintained in good repair. Correction: Plumbing system(s) shall be repaired and maintained. Comments: 1. Faucent leaking at mop sink in back room. Repair. 2. Floor drain not backed up on end of cooks line. Repair. 3. Drain clogged at dump sink in wait staff area. Clear drain. Location: Back room Equipment: Mop sink Plumbing system/ repair (Non-Critical) (corrected) Plumbing system(s) not maintained in good repair. Correction: Plumbing system(s) shall be repaired and maintained. Comments: 1. Faucent leaking at mop sink in back room. Repair. 2. Floor drain not backed up on end of cooks line. Repair. 3. Drain clogged at dump sink in wait staff area. Clear drain. Location: Cook line Plumbing system/ repair (Non-Critical) (corrected) Plumbing system(s) not maintained in good repair. Correction: Plumbing system(s) shall be repaired and maintained. Comments: 1. Faucent leaking at mop sink in back room. Repair. 2. Floor drain not backed up on end of cooks line. Repair. 3. Drain clogged at dump sink in wait staff area. Clear drain. Location: Wait staff area Equipment: Dump sink	07/25/2014	Recheck
Electrical service Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained. Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition. Comments: Bare wires and open splices hanging out of ceiling in kitchen. Properly splice wires and contain them inside a junction box or remove bare wires, Hot holding Potentially hazardous food(s) not held at proper temperatures. Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. Comments: Cooked rice hot holding at 118 degrees F.Potentially hazardous food(s) shall be held at 135 degrees F or higher. Location: Cook line Equipment: Rice cooker 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: Prep top cooler holding the following foods out of temperature. raw shrimp 52.8, raw beef 55, cut beef 44.9, vegetable/chicken roll 48.9, chicken below holding trays 55 degrees F.Cooler ambient temperature measured at 46 degrees F. Service or adjust cooler to hold all foods at 41 degrees F or below. Location: Cook line Equipment: Prep Top Cooler Toxic restrictions Unapproved toxic materials in food establishment. Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment. Comments: Hot shot wasp spray in cabinet at wait staff area. Use only food grade approved pesticides inside establishment. Location: Wait staff area Pests/rodents Presence of pests and/or rodents in facility. Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions. Comments: Fruit flies inside establishment. seek professional assistance to exterminate pests. Keep area as clean and dry as possible. Location: Kitchen 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: Improper glove use.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. 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: Food handler not washing hands.Food employees shall wash their hands and exposed portions of their arms after contamination occurs. Chemical sanitizing exposure time and concentration Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations. Correction: Use approved exposure time and/or chemical concentration. Comments: 1. Dish machine not sanitizing at final rinse. Repair dish machine to a sound working condition so as to sanitize at final rinse. Location: Dish machine area Equipment: Dishmachine 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: 1. Employee drinks misisng lids and straws. Provide. Location: Kitchen (back) Cross-contamination 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 meat thawing out at room tempearture inside of two bay sink. Do not thaw raw meats, seafood, chicken, fish at two bay vegetable prep sink. Thaw all frozen meats, seafood, chicken, fish using approved methods at three bay sink that has been cleaned and sanitized with no soiled utensils or dishes or ware washing operations occuring while food prep is going on. 2. Raw meat stored above eggs inside of walk in cooler. Store all raw meat below eggs. Location: Kitchen Equipment: Veg. Sink Food contact surface(s) soiled Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. Tall white reach in freezer needs defrosted. Clean and defrost freezer. 2 Can opener blade soiled. Clean and sanitize. 3. Soiled knife on prep table. Clean ands sanitize.4. Meat slicer soiled. Clean and sanitize.5. Food processor soiled. Clean and sanitize. Location: Kitchen Equipment: reach in freezer Food contact surface(s) soiled Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. Tall white reach in freezer needs defrosted. Clean and defrost freezer. 2 Can opener blade soiled. Clean and sanitize. 3. Soiled knife on prep table. Clean ands sanitize.4. Meat slicer soiled. Clean and sanitize.5. Food processor soiled. Clean and sanitize. Location: Kitchen Equipment: Can opener Food contact surface(s) soiled Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. Tall white reach in freezer needs defrosted. Clean and defrost freezer. 2 Can opener blade soiled. Clean and sanitize. 3. Soiled knife on prep table. Clean ands sanitize.4. Meat slicer soiled. Clean and sanitize.5. Food processor soiled. Clean and sanitize. Location: Kitchen Equipment: Prep table Food contact surface(s) soiled Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. Tall white reach in freezer needs defrosted. Clean and defrost freezer. 2 Can opener blade soiled. Clean and sanitize. 3. Soiled knife on prep table. Clean ands sanitize.4. Meat slicer soiled. Clean and sanitize.5. Food processor soiled. Clean and sanitize. Location: Kitchen Equipment: Slicer Food contact surface(s) soiled Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. Tall white reach in freezer needs defrosted. Clean and defrost freezer. 2 Can opener blade soiled. Clean and sanitize. 3. Soiled knife on prep table. Clean ands sanitize.4. Meat slicer soiled. Clean and sanitize.5. Food processor soiled. Clean and sanitize. Location: Kitchen Equipment: - Hand sink capacity Inadequate number of hand washing sinks. Correction: Provide adequate number of hand washing sinks. Comments: 1. Hand sink is mising in kitchen area, sink is sitting on floor and not in proper working condition. Repair sink to a sound working conditon, supply with hot and cold running water, soap and towels. Location: Kitchen 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. Hand sink is mising in kitchen area, sink is sitting on floor and not in proper working condition. Repair sink to a sound working conditon, supply with hot and cold running water, soap and towels. 2. Wate drain pipe leaking at bottom of pipe in back room. Repair to sound working condition. Location: Kitchen 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. Hand sink is mising in kitchen area, sink is sitting on floor and not in proper working condition. Repair sink to a sound working conditon, supply with hot and cold running water, soap and towels. 2. Wate drain pipe leaking at bottom of pipe in back room. Repair to sound working condition. Location: Back room Improper sanitizing of utensil(s) and equipment Utensil(s) and food-contact surface(s) not properly sanitized after cleaning. Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning. Comments: 1. Food handler used soiled wet wiping towel to clean slicer after use. Slicer must be cleaned using only clean wiping towle with soap and water then sanitized using a clean towel with approved sanitizer then air dryed. Location: Kitchen Equipment: Slicer Unapproved food contact materials Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment. Correction: Use approved materials for utensils and food contact surface(s). Comments: 1. To go grocery bags used to store food inside of walk in cooler and inside of chest freezer. To go bags are not food grade and not approved for direct contact with food. Use only food grade bags, wraps , containers to store food items in. 2. Home made food strainer made from cheese cloth and wire. Remove from store. Do not use any home made utensils. Use only NSF approved utensils. Location: Walk-in cooler Unapproved food contact materials Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment. Correction: Use approved materials for utensils and food contact surface(s). Comments: 1. To go grocery bags used to store food inside of walk in cooler and inside of chest freezer. To go bags are not food grade and not approved for direct contact with food. Use only food grade bags, wraps , containers to store food items in. 2. Home made food strainer made from cheese cloth and wire. Remove from store. Do not use any home made utensils. Use only NSF approved utensils. Location: Kitchen Equipment: Chest freezer Unapproved food contact materials Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment. Correction: Use approved materials for utensils and food contact surface(s). Comments: 1. To go grocery bags used to store food inside of walk in cooler and inside of chest freezer. To go bags are not food grade and not approved for direct contact with food. Use only food grade bags, wraps , containers to store food items in. 2. Home made food strainer made from cheese cloth and wire. Remove from store. Do not use any home made utensils. Use only NSF approved utensils. Location: Kitchen Single-service reuse Single service and single use articles reused. Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers. Comments: Bottles of siracha hot sauce re-used for other spices, water and oil etc. Discontinue re-use of single service items. 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: Soiled chemical gloves stored over clean utensils. Keep soiled items away from clean utensils. Location: Back room Improper storage of clean equipment Clean equipment and/or utensils stored incorrectly. Correction: Store covered or inverted in a self-draining position that allows for air drying. Comments: 1. Attachment to large food processor on floor in back stock room. Remove, Clean and sanitize and store in approved manner. 2. Clean knives stored between prep tables. Do not store clean knives between equipment. Remove, Clean and sanitize and store in approved manner. Location: Back room Improper storage of clean equipment Clean equipment and/or utensils stored incorrectly. Correction: Store covered or inverted in a self-draining position that allows for air drying. Comments: 1. Attachment to large food processor on floor in back stock room. Remove, Clean and sanitize and store in approved manner. 2. Clean knives stored between prep tables. Do not store clean knives between equipment. Remove, Clean and sanitize and store in approved manner. Location: Kitchen Unnecessary litter Premises not free of unnecessary items or litter. Correction: Remove litter, unnecessary items, and nonfunctional equipment. Comments: 1. Extra sheet metal material for ventilation stored in back room. Remove all unnecessary items. Location: Back room 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. Wet mop not hung up to dry. After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies. Location: Kitchen Open doors and windows Window(s) and/or door(s) open. Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry. Comments: 1. Screen door open in back kitchen area. Keep door closed at all times. Location: Kitchen (back) Pests/rodents removed Dead pests not removed. Correction: Remove dead pests at frequent intervals to avoid accumulation. Comments: 1. Dead roach on floor in back stock room area. Remove all dead pests. Location: Back room 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. Drain plug misisng in dumpster. Replace plug. 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: Vent hood and air ducts heavily soiled. Clean and service ventilation system. Location: Cook line Physical facility repair Physical facility not maintained in good repair. Correction: The physical facility shall be maintained in good repair. Comments: 1. Screen door in poor repair. Repair door to a sound working condtion so as to prevent rodent entry. Door shoud be tight fitting with no gaps, Screen material needs to be in good repair. 2. Floor rusted and soiled inside of walk in cooler. Repair or repalce floor so as to provide a surface that is smooth and easily cleanable. Do not paint floor. 3. Large hole in ceiling above cook line. Repair ceiling to a sound condition Location: Kitchen (back) Physical facility repair Physical facility not maintained in good repair. Correction: The physical facility shall be maintained in good repair. Comments: 1. Screen door in poor repair. Repair door to a sound working condtion so as to prevent rodent entry. Door shoud be tight fitting with no gaps, Screen material needs to be in good repair. 2. Floor rusted and soiled inside of walk in cooler. Repair or repalce floor so as to provide a surface that is smooth and easily cleanable. Do not paint floor. 3. Large hole in ceiling above cook line. Repair ceiling to a sound condition Location: Walk-in cooler Physical facility repair Physical facility not maintained in good repair. Correction: The physical facility shall be maintained in good repair. Comments: 1. Screen door in poor repair. Repair door to a sound working condtion so as to prevent rodent entry. Door shoud be tight fitting with no gaps, Screen material needs to be in good repair. 2. Floor rusted and soiled inside of walk in cooler. Repair or repalce floor so as to provide a surface that is smooth and easily cleanable. Do not paint floor. 3. Large hole in ceiling above cook line. Repair ceiling to a sound condition Location: Cook line 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 space soiled in following areas. a. Back stock room area. b. Under all cooking equipment. c. Under main prep line equipment. NOTE > CLEAN ALL SOILED FLOOR SPACE LISTED ABOVE. Location: Back room Wiping cloths / no other purpose Wiping cloth(s) used improperly. Correction: Cloths used for wiping food spills shall be used for no other purpose. Comments: 1. Cloth wiping towel used to cover food items inside of bottom section of cold top / reach in cooler. Do not use towels to cover food. Cloths used for wiping food spills shall be used for no other purpose. Location: Kitchen Wiping cloths / storage Wiping cloth(s) stored improperly. Correction: Wet towels shall be stored in sanitizer when not in use. Comments: 1. Wet wiping towels sitting out in kitchen area. Wet towels shall be stored in sanitizer when not in use. Location: Kitchen (back) Wiping cloths / clean Wet / Dry wiping clothes soiled. Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris. Comments: 1. Cloth wiping towels soied throughout kitchen area. Keep all wiping towels clean and stored in approved manner. Location: Kitchen Thawing Potentially hazardous food(s) thawing improperly. Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. Comments: 1. Raw beef thawing at room temperature inside of two bay sink. Do not thaw any frozen items out at room temperature. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. Location: Kitchen (back) Equipment: 2-bay Equipment repair Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: 1. Two drain stops mising at three bay sink. Provide. SET THREE BAY SINK UP USING ALL THREE COMPARTMENTS OF SINK 1, WASH ............ 2 RINSE ............... 3. SANITIZE............ AIR DRY. Location: Kitchen Equipment: 3-bay 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: 1. Several food items on floor of walk in cooler and not covered. Cover all food items and remove all food items from floor and store in approved manner. Location: Walk-in cooler Non food contact surface cleaning frequency Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. Dish machine soield inside and out. Clean and santize dish machine. 2. Top of tall white reach in freezer soiled. Clean. 3. Clean pots and cooking wok stored on floor .Remove and clean and sanitize. Store in aporoved manner. 4. ice dispensing platform soiled. Clean and sanitize.5. Microwave oven soiled. Clean and sanirtize.4. Weigh scale is soiled. Clean.5.Soda dispenser is soiled. Clean. Location: Dish machine area Equipment: Dishmachine Non food contact surface cleaning frequency Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. Dish machine soield inside and out. Clean and santize dish machine. 2. Top of tall white reach in freezer soiled. Clean. 3. Clean pots and cooking wok stored on floor .Remove and clean and sanitize. Store in aporoved manner. 4. ice dispensing platform soiled. Clean and sanitize.5. Microwave oven soiled. Clean and sanirtize.4. Weigh scale is soiled. Clean.5.Soda dispenser is soiled. Clean. Location: Kitchen Equipment: reach in freezer Non food contact surface cleaning frequency Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. Dish machine soield inside and out. Clean and santize dish machine. 2. Top of tall white reach in freezer soiled. Clean. 3. Clean pots and cooking wok stored on floor .Remove and clean and sanitize. Store in aporoved manner. 4. ice dispensing platform soiled. Clean and sanitize.5. Microwave oven soiled. Clean and sanirtize.4. Weigh scale is soiled. Clean.5.Soda dispenser is soiled. Clean. Location: Cook line Non food contact surface cleaning frequency Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. Dish machine soield inside and out. Clean and santize dish machine. 2. Top of tall white reach in freezer soiled. Clean. 3. Clean pots and cooking wok stored on floor .Remove and clean and sanitize. Store in aporoved manner. 4. ice dispensing platform soiled. Clean and sanitize.5. Microwave oven soiled. Clean and sanirtize.4. Weigh scale is soiled. Clean.5.Soda dispenser is soiled. Clean. Location: Kitchen Non food contact surface cleaning frequency Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. Dish machine soield inside and out. Clean and santize dish machine. 2. Top of tall white reach in freezer soiled. Clean. 3. Clean pots and cooking wok stored on floor .Remove and clean and sanitize. Store in aporoved manner. 4. ice dispensing platform soiled. Clean and sanitize.5. Microwave oven soiled. Clean and sanirtize.4. Weigh scale is soiled. Clean.5.Soda dispenser is soiled. Clean. Location: Sales floor Non food contact surface cleaning frequency Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. Dish machine soield inside and out. Clean and santize dish machine. 2. Top of tall white reach in freezer soiled. Clean. 3. Clean pots and cooking wok stored on floor .Remove and clean and sanitize. Store in aporoved manner. 4. ice dispensing platform soiled. Clean and sanitize.5. Microwave oven soiled. Clean and sanirtize.4. Weigh scale is soiled. Clean.5.Soda dispenser is soiled. Clean. Location: Wait staff area Equipment: Ice bin Non food contact surface cleaning frequency Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. Dish machine soield inside and out. Clean and santize dish machine. 2. Top of tall white reach in freezer soiled. Clean. 3. Clean pots and cooking wok stored on floor .Remove and clean and sanitize. Store in aporoved manner. 4. ice dispensing platform soiled. Clean and sanitize.5. Microwave oven soiled. Clean and sanirtize.4. Weigh scale is soiled. Clean.5.Soda dispenser is soiled. Clean. Location: Wait staff area Equipment: Microwave oven Soap and towels at wrong sink Unapproved sink(s) provided with hand soap and/ or hand drying provisions. Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices. Comments: 1. Hand soap at three bay sink. Remove hand soap. A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices. Location: Kitchen Equipment: 3-bay Light shields Light bulbs not shielded, coated, or otherwise shatter resistant. Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant. Comments: 1. Light guards and end caps for light guards misisng on several lights. Provide light guads with end caps for all lights. Plumbing system/ repair (Non-Critical) Plumbing system(s) not maintained in good repair. Correction: Plumbing system(s) shall be repaired and maintained. Comments: 1. Faucent leaking at mop sink in back room. Repair. 2. Floor drain not backed up on end of cooks line. Repair. 3. Drain clogged at dump sink in wait staff area. Clear drain. Location: Back room 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: 1. Faucent leaking at mop sink in back room. Repair. 2. Floor drain not backed up on end of cooks line. Repair. 3. Drain clogged at dump sink in wait staff area. Clear drain. Location: Cook line Plumbing system/ repair (Non-Critical) Plumbing system(s) not maintained in good repair. Correction: Plumbing system(s) shall be repaired and maintained. Comments: 1. Faucent leaking at mop sink in back room. Repair. 2. Floor drain not backed up on end of cooks line. Repair. 3. Drain clogged at dump sink in wait staff area. Clear drain. Location: Wait staff area Equipment: Dump sink	07/22/2014	Routine
CO2 tanks unrestrained (corrected) Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained. Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ... Hot holding (corrected) Potentially hazardous food(s) not held at proper temperatures. Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. Comments: 1. BROTH FOR PHO MEASURED 117 DEGREES F. DO NOT KEEP HOT AT ALL TIMES. REHEAT WHEN THERE IS AN ORDER.MUST KEEP ALL POTENTIALLY HAZARDOUS FOODS BEING HELD HOT AT 135 DEGREES F OR ABOVE. Location: Cook line 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: 1. TWO DEAD ROACHES FOUND ON LEDGE OVER TWO BAY PREP SINK NEAR 3 BAY SINK.2. DEAD PESTS IN LIGHT SHIELD IN DINING ROOM.REMOVE. CLEAN AND SANITIZE.*REPEAT VIOLATION* Location: Kitchen Holding tank/sewage disposal (corrected) Holding tank used as a method of sewage disposal. Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system. Comments: 1. MOP SINK IS NOT BEING USED FOR MOP WATER DISPOSAL.MUST USE MOP SINK TO DISPOSE OF MOP WATER. DUMPING OUTSIDE IS NOT APPROVED. 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: 1. EMPLOYEE PUT ON GLOVES TO GET STRAWBERRIES FROM CHEST FREEZER. DID NOT WASH HANDS BEFORE PUTTING ON GLOVES.HANDS MUST BE WASHED BEFORE PUTTING ON GLOVES AND WHEN CHANGING GLOVES.*REPEAT VIOLATION2. EMPLOYEE HANDLED FISH AND THEN WIPED HANDS ON CLOTH TOWEL. DID NOT WASH HANDS.MUST WASH HANDS AFTER HANDLING RAW ANIMAL PRODUCTS. Ceasing operations (corrected)* Facility did not cease operations during emergency health hazard as outlined in 410 IAC 7-24-109. Correction: Facility shall cease operations during emergency as outlined in section 109. Comments: 1. ESTABLISHMENT IS CLOSED AND LICENSE IS SUSPENDED UNTIL CEILING/ROOF IS REPAIRED TO ELIMINATE LEAKING ONTO PREP SURFACES. THIS IS A REPEAT VIOLATION. CALL WHEN READY TO REOPEN TO SET UP RECHECK INSPECTION. MUST RECEIVE PERMISSION FROM MARION COUNTY PUBLIC HEALTH DEPARTMENT BEFORE REOPENING. OPERATING WITHOUT A LICENSE WILL RESULT IN CITATIONS. 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: 1. EMPLOYEE BEVERAGE WITHOUT LID OR STRAW.2. EMPLOYEE EATING IN THE KITCHEN.3. PERSONAL EMPLOYEE FOOD IN WALK IN COOLER.DO NOT EAT IN THE KITCHEN. MUST EAT IN A DESIGNATED AREA AWAY FROM FOOD AND FOOD PREP. ALL EMPLOYEE BEVERAGES MUST HAVE A LID AND STRAW AND BE STORED AWAY FROM FOOD AND FOOD CONTACT SURFACES. EMPLOYEE FOOD CANNOT BE STORED WITH CUSTOMER FOOD. Location: Kitchen Food unsafe (Critical) (corrected) Food is unsafe and/or in unsound condition. Correction: Food shall be safe, unadulterated, not misbranded and honestly presented. Comments: SOILED WATER LEAKING FROM ROOF ONTO OPEN PREP AREA OF KITCHENKITCHEN IS CLOSED Location: Kitchen 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: 1. RAW SHELL EGGS STORED ON TOP OF CONTAINER OF SAUCE IN WALK IN COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS AND PRODUCE. Location: Kitchen Equipment: Walk in cooler 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: 1. RAW SHELL EGGS STORED ON TOP OF CONTAINER OF SAUCE IN WALK IN COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS AND PRODUCE. Location: Kitchen Equipment: Prep Top Cooler Food contact surface(s) soiled (corrected) Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. EXCESSIVE ICE BUILD UP ON SHELVING IN UPRIGHT FREEZER.REMOVE ICE. CLEAN AND SANITIZE.2. SLICER SOILED.CLEAN AND SANITIZE. Location: Kitchen Equipment: Upright freezer Food contact surface(s) soiled (corrected) Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. EXCESSIVE ICE BUILD UP ON SHELVING IN UPRIGHT FREEZER.REMOVE ICE. CLEAN AND SANITIZE.2. SLICER SOILED.CLEAN AND SANITIZE. Location: Kitchen Equipment: Slicer Hand sink capacity (corrected) Inadequate number of hand washing sinks. Correction: Provide adequate number of hand washing sinks. Comments: 1. HAND SINK IS LOCATED IN VERY BACK CORNER OF KITCHEN NEAR DRY GOODS STORAGE. DOES NOT APPEAR TO BE BEING USED BECAUSE NOT STOCKED WITH SOAP AND PAPER TOWELS, HEAVILY SOILED, AND STORING ITEMS INSIDE SINK. NOT CONVENIENTLY LOCATED.PROVIDE A HAND SINK IN CLOSE PROXIMETY TO COOK LINE AND PREP AREA. *PHOTOS TAKEN* Location: Kitchen Hand sink soiled (corrected) Hand washing facility is soiled. Correction: A hand washing facility shall be maintained clean at all times. Comments: 1. HAND SINK IN KITCHEN IS HEAVILY SOILED.KEEP CLEAN AT ALL TIMES. Location: Kitchen (back) 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. ITEMS STORED IN HAND SINK IN KITCHEN.DO NOT STORE ANY ITEMS IN HAND SINK. MUST BE USED FOR HAND WASHING ONLY. Location: Kitchen (back) Equipment: Hand sink 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: 1. ALL FOODS BEING HELD MORE THAN 24 HOURS MUST HAVE A DISCARD DATE OF NO LATER THAN 7 DAYS. (EX. STOCK POTS OF FOOD) Location: Walk-in cooler 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 AND COLD WATER NOT AVAILABLE AT 2 BAY PREP SINK NEAR COOK LINE.REPAIR TO PROVIDE RUNNING HOT AND COLD WATER.2. PIPE FROM HAND SINK IN DRY STORAGE AREA IS LEAKING ONTO THE FLOOR. NOT BEING FUNNELED INTO DRAIN.REPAIR. Location: Kitchen Equipment: 2-bay 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: 1. DISHMACHINE CHLORINE SANITIZER MEASURED 0 PPM. DOES NOT APPREAR TO BE DISPENSING EVEN WHEN PRIMED.ENSURE A PROPER CONCENTRATION OF 50-100 PPM.MUST USE THREE BAY SINK FOR ALL WAREWASHING UNTIL DISHMACHINE IS REPAIRED.*REPEAT VIOLATION* Location: Dish machine area Unapproved food contact materials (corrected) Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment. Correction: Use approved materials for utensils and food contact surface(s). Comments: 1. GROCERY BAGS USED TO STORE FOOD IN CHEST FREEZER.DISCONTINUE. PROVIDE FOOD GRADE BAGS AND CONTAINERS.*REPEAT VIOLATION* Location: Kitchen Equipment: Chest freezer Hair restraints (corrected) Food employees not wearing proper hair restraint. Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets. Comments: 1. ONLY ONE FOOD EMPLOYEE WEARING A HAIR RESTRAINT. ALL FOOD EMPLOYEES MUST WEAR HAIR RESTRAINTS. Eating utensils presentation (corrected) Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service. Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers. Comments: 1. SINGLE SERVICE EATING UTENSILS STORED IMPROPERLY.STORE WITH HANDLES ALL IN GOING IN ONE DIRECTION TO AVOID TOUCHING FOOD CONTACT PORTION. Storage of Personal Items (corrected) 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 JACKETS AND PURSES STORED HANGING ON SHELVING HOLDING CLEAN EQUIPMENT AND DRY GOODS.STORE ALL EMPLOYEE BELONGINGS IN A DESIGNATED LOCATION AWAY FROM FOOD OR FOOD CONTACT SURFACES. Location: Kitchen (back) Cutting surface(s) (corrected) Cutting surface(s) in poor condition. Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Comments: 1. CUTTING BOARD REQUIRES RESURFACING OR REPLACEMENT. Location: Kitchen Drying mop(s) (corrected) 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. DAMP MOP STORED IN MOP BUCKET.STORE HANGING OR IN A WAY THAT FACILITATES DRYING. Lighting intensity (corrected) Inadequate lighting intensity. Correction: Provide adequate lighting. Comments: 1. LIGHTS MISSING IN FRONT OF WALK IN COOLER2. IN DISHMACHINE AREA3. BY CHEST FREEZERS IN FRONT KITCHEN.PROVIDE. Location: Walk-in cooler Lighting intensity (corrected) Inadequate lighting intensity. Correction: Provide adequate lighting. Comments: 1. LIGHTS MISSING IN FRONT OF WALK IN COOLER2. IN DISHMACHINE AREA3. BY CHEST FREEZERS IN FRONT KITCHEN.PROVIDE. Location: Dish machine area Lighting intensity (corrected) Inadequate lighting intensity. Correction: Provide adequate lighting. Comments: 1. LIGHTS MISSING IN FRONT OF WALK IN COOLER2. IN DISHMACHINE AREA3. BY CHEST FREEZERS IN FRONT KITCHEN.PROVIDE. Location: Kitchen Self service utensils (corrected) Utensil(s) for ready to eat food(s) at self service operation not provided. Correction: Provide suitable utensil(s) or other effective dispensing method(s). Comments: 1. UTENSILS NOT AVAILABLE TO HANDLE READY TO EAT FOODS (EX. LETTUCE, SPROUTS).PROVIDE UTENSILS WITH HANDLES. 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: 1. CLEAN POTS STORED ON FLOOR IN PREP AREA.STORE ALL CLEAN EQUIPMENT AT LEAST 6 INCHES ABOVE THE FLOOR. Physical facility repair (corrected) Physical facility not maintained in good repair. Correction: The physical facility shall be maintained in good repair. Comments: 1. ROOF/CEILING LEAKING DIRTY WATER FROM MULTIPLE LOCATIONS ONTO PREP TABLE AND TOP OF PREP TOP COOLER.REPAIR ROOF/CEILING TO PREVENT LEAKING. CLEAN AND SANITIZE PREP TABLE AND PREP TOP COOLER.*REPEAT VIOLATION* PHOTOS TAKEN * ESTABLISHMENT IS CLOSED UNTIL REPAIR WORK IS DONE AND ROOF/CEILING IS NO LONGER LEAKING Location: Kitchen 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: 1. WALLS, FLOORS, AND ATTACHED EQUIPMENT IN COOKLINE AND TWO BAY PREP SINK AREA ARE HEAVILY SOILED.CLEAN AND SANITIZE.REPEAT VIOLATION Location: Cook line Wiping cloths / storage (corrected) Wiping cloth(s) stored improperly. Correction: Wet towels shall be stored in sanitizer when not in use. Comments: 1. DAMP WIPING CLOTHS STORED ON SURFACES THROUGHOUT KITCHEN.STORE IN SANITIZER BUCKET WHEN NOT IN USE.REPEAT VIOLATION Location: Kitchen Thawing (corrected) Potentially hazardous food(s) thawing improperly. Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. Comments: 1. FROZEN SHRIMP AND CHICKEN THAWING OUT AT ROOM TEMPERATURE ON PREP SINK DRAIN BOARD.SEE ABOVE FOR APPROVED THAWING METHODS.REPEAT VIOLATION** Location: Kitchen Equipment: Prep sink 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. SPRING ROLLS AND EGGROLLS IN CHEST FREEZER STORED ON TRAY UNPROTECTED.STORE IN A PROTECTED MANNER (EX. WRAPPED IN PLASTIC WRAP, IN FOOD GRADE BAG OR CONTAINER)2. CONTAINERS OF COOKED RICE STORED ON FLOOR IN WALK IN COOLER.STORE ALL FOODS AT LEAST 6 INCHES ABOVE THE FLOOR. Location: Kitchen Equipment: Chest freezer Food storage (corrected) Food stored in unprotected manner. Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings. Comments: 1. SPRING ROLLS AND EGGROLLS IN CHEST FREEZER STORED ON TRAY UNPROTECTED.STORE IN A PROTECTED MANNER (EX. WRAPPED IN PLASTIC WRAP, IN FOOD GRADE BAG OR CONTAINER)2. CONTAINERS OF COOKED RICE STORED ON FLOOR IN WALK IN COOLER.STORE ALL FOODS AT LEAST 6 INCHES ABOVE THE FLOOR. Location: Walk-in cooler Non food contact surface cleaning frequency (corrected) Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. FAUCET OF TWO BAY PREP SINK NEAR COOK LINE IS HEAVILY SOILED. 2. SPRAYER ARM FOR DISHMACHINE IS HEAVILY SOILED WITH GREASE AND OIL.3. SHELVING FOR PREP TABLE SOILED.CLEAN AND SANITIZE. Location: Cook line Equipment: 2-bay Non food contact surface cleaning frequency (corrected) Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. FAUCET OF TWO BAY PREP SINK NEAR COOK LINE IS HEAVILY SOILED. 2. SPRAYER ARM FOR DISHMACHINE IS HEAVILY SOILED WITH GREASE AND OIL.3. SHELVING FOR PREP TABLE SOILED.CLEAN AND SANITIZE. Location: Dish machine area Non food contact surface cleaning frequency (corrected) Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. FAUCET OF TWO BAY PREP SINK NEAR COOK LINE IS HEAVILY SOILED. 2. SPRAYER ARM FOR DISHMACHINE IS HEAVILY SOILED WITH GREASE AND OIL.3. SHELVING FOR PREP TABLE SOILED.CLEAN AND SANITIZE. Location: Prep area 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: DISH CART IS SOILED WITH CLEAN DISHES ON IT. CLEAN DISH CART Location: Kitchen Hand sink/soap (corrected) No hand soap provided at hand sink. Correction: Provide soap. Comments: 1. PROVIDE SOAP AT HAND SINK.*REPEAT VIOLATION* Location: Kitchen (back) Equipment: Hand sink Hand sink/towels (corrected) No hand drying provisions at hand sink. Correction: Provide approved hand drying provisions. Comments: 1. PROVIDE PAPER TOWELS AT HAND SINK.*REPEAT VIOLATION* Location: Kitchen Equipment: Hand sink Unapproved use of two bay (corrected) Unapproved use of 2 compartment sink for warewashing. Correction: Use 2 bay sinks for approved uses only. Comments: 1. WASHING SLICER PARTS IN TWO BAY PREP SINK.DO ALL MANUAL WAREWASHING IN THREE BAY SINK. Location: Kitchen Equipment: 2-bay Plumbing system/ repair (Non-Critical) (corrected) Plumbing system(s) not maintained in good repair. Correction: Plumbing system(s) shall be repaired and maintained. Comments: 1. COLD WATER NOT AVAILABLE AT 2 BAY PREP SINK BY 3 BAY SINK.PROVIDE HOT AND COLD RUNNING WATER AT ALL PREP SINKS. Location: Kitchen Equipment: 2-bay In use utensil storage (corrected) In use utensil(s) stored improperly. Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner. Comments: 1. UTENSILS STORED IN CUP OF WATER IN FRONT OF RICE COOKERS.NOT AN APPROVED STORAGE MANNER. CAN STORE IN HOT OR AGGITATED WATER OR ON A CLEAN AND SANITIZED SURFACE.*REPEAT VIOLATION2. KNIFE BEING STORED IN BETWEEN PREP TABLES.STORE IN AN APPROVED MANNER. Location: Cook line Equipment: Rice cooker In use utensil storage (corrected) In use utensil(s) stored improperly. Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner. Comments: 1. UTENSILS STORED IN CUP OF WATER IN FRONT OF RICE COOKERS.NOT AN APPROVED STORAGE MANNER. CAN STORE IN HOT OR AGGITATED WATER OR ON A CLEAN AND SANITIZED SURFACE.REPEAT VIOLATION*2. KNIFE BEING STORED IN BETWEEN PREP TABLES.STORE IN AN APPROVED MANNER. Location: Kitchen	04/14/2014	Recheck
CO2 tanks unrestrained (corrected) Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained. Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ... Hot holding (corrected) Potentially hazardous food(s) not held at proper temperatures. Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. Comments: 1. BROTH FOR PHO MEASURED 117 DEGREES F. DO NOT KEEP HOT AT ALL TIMES. REHEAT WHEN THERE IS AN ORDER.MUST KEEP ALL POTENTIALLY HAZARDOUS FOODS BEING HELD HOT AT 135 DEGREES F OR ABOVE. Location: Cook line 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: 1. TWO DEAD ROACHES FOUND ON LEDGE OVER TWO BAY PREP SINK NEAR 3 BAY SINK.2. DEAD PESTS IN LIGHT SHIELD IN DINING ROOM.REMOVE. CLEAN AND SANITIZE.*REPEAT VIOLATION* Location: Kitchen Holding tank/sewage disposal (corrected) Holding tank used as a method of sewage disposal. Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system. Comments: 1. MOP SINK IS NOT BEING USED FOR MOP WATER DISPOSAL.MUST USE MOP SINK TO DISPOSE OF MOP WATER. DUMPING OUTSIDE IS NOT APPROVED. 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: 1. EMPLOYEE PUT ON GLOVES TO GET STRAWBERRIES FROM CHEST FREEZER. DID NOT WASH HANDS BEFORE PUTTING ON GLOVES.HANDS MUST BE WASHED BEFORE PUTTING ON GLOVES AND WHEN CHANGING GLOVES.*REPEAT VIOLATION2. EMPLOYEE HANDLED FISH AND THEN WIPED HANDS ON CLOTH TOWEL. DID NOT WASH HANDS.MUST WASH HANDS AFTER HANDLING RAW ANIMAL PRODUCTS. Ceasing operations (corrected)* Facility did not cease operations during emergency health hazard as outlined in 410 IAC 7-24-109. Correction: Facility shall cease operations during emergency as outlined in section 109. Comments: 1. ESTABLISHMENT IS CLOSED AND LICENSE IS SUSPENDED UNTIL CEILING/ROOF IS REPAIRED TO ELIMINATE LEAKING ONTO PREP SURFACES. THIS IS A REPEAT VIOLATION. CALL WHEN READY TO REOPEN TO SET UP RECHECK INSPECTION. MUST RECEIVE PERMISSION FROM MARION COUNTY PUBLIC HEALTH DEPARTMENT BEFORE REOPENING. OPERATING WITHOUT A LICENSE WILL RESULT IN CITATIONS. 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: 1. EMPLOYEE BEVERAGE WITHOUT LID OR STRAW.2. EMPLOYEE EATING IN THE KITCHEN.3. PERSONAL EMPLOYEE FOOD IN WALK IN COOLER.DO NOT EAT IN THE KITCHEN. MUST EAT IN A DESIGNATED AREA AWAY FROM FOOD AND FOOD PREP. ALL EMPLOYEE BEVERAGES MUST HAVE A LID AND STRAW AND BE STORED AWAY FROM FOOD AND FOOD CONTACT SURFACES. EMPLOYEE FOOD CANNOT BE STORED WITH CUSTOMER FOOD. Location: Kitchen Food unsafe (Critical) (corrected) Food is unsafe and/or in unsound condition. Correction: Food shall be safe, unadulterated, not misbranded and honestly presented. Comments: SOILED WATER LEAKING FROM ROOF ONTO OPEN PREP AREA OF KITCHENKITCHEN IS CLOSED Location: Kitchen 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: 1. RAW SHELL EGGS STORED ON TOP OF CONTAINER OF SAUCE IN WALK IN COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS AND PRODUCE. Location: Kitchen Equipment: Walk in cooler 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: 1. RAW SHELL EGGS STORED ON TOP OF CONTAINER OF SAUCE IN WALK IN COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS AND PRODUCE. Location: Kitchen Equipment: Prep Top Cooler Food contact surface(s) soiled (corrected) Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. EXCESSIVE ICE BUILD UP ON SHELVING IN UPRIGHT FREEZER.REMOVE ICE. CLEAN AND SANITIZE.2. SLICER SOILED.CLEAN AND SANITIZE. Location: Kitchen Equipment: Upright freezer Food contact surface(s) soiled (corrected) Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. EXCESSIVE ICE BUILD UP ON SHELVING IN UPRIGHT FREEZER.REMOVE ICE. CLEAN AND SANITIZE.2. SLICER SOILED.CLEAN AND SANITIZE. Location: Kitchen Equipment: Slicer Hand sink capacity Inadequate number of hand washing sinks. Correction: Provide adequate number of hand washing sinks. Comments: 1. HAND SINK IS LOCATED IN VERY BACK CORNER OF KITCHEN NEAR DRY GOODS STORAGE. DOES NOT APPEAR TO BE BEING USED BECAUSE NOT STOCKED WITH SOAP AND PAPER TOWELS, HEAVILY SOILED, AND STORING ITEMS INSIDE SINK. NOT CONVENIENTLY LOCATED.PROVIDE A HAND SINK IN CLOSE PROXIMETY TO COOK LINE AND PREP AREA. *PHOTOS TAKEN* Location: Kitchen Hand sink soiled (corrected) Hand washing facility is soiled. Correction: A hand washing facility shall be maintained clean at all times. Comments: 1. HAND SINK IN KITCHEN IS HEAVILY SOILED.KEEP CLEAN AT ALL TIMES. Location: Kitchen (back) 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. ITEMS STORED IN HAND SINK IN KITCHEN.DO NOT STORE ANY ITEMS IN HAND SINK. MUST BE USED FOR HAND WASHING ONLY. Location: Kitchen (back) Equipment: Hand sink 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: 1. ALL FOODS BEING HELD MORE THAN 24 HOURS MUST HAVE A DISCARD DATE OF NO LATER THAN 7 DAYS. (EX. STOCK POTS OF FOOD) Location: Walk-in cooler 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 AND COLD WATER NOT AVAILABLE AT 2 BAY PREP SINK NEAR COOK LINE.REPAIR TO PROVIDE RUNNING HOT AND COLD WATER.2. PIPE FROM HAND SINK IN DRY STORAGE AREA IS LEAKING ONTO THE FLOOR. NOT BEING FUNNELED INTO DRAIN.REPAIR. Location: Kitchen Equipment: 2-bay 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: 1. DISHMACHINE CHLORINE SANITIZER MEASURED 0 PPM. DOES NOT APPREAR TO BE DISPENSING EVEN WHEN PRIMED.ENSURE A PROPER CONCENTRATION OF 50-100 PPM.MUST USE THREE BAY SINK FOR ALL WAREWASHING UNTIL DISHMACHINE IS REPAIRED.*REPEAT VIOLATION* Location: Dish machine area Unapproved food contact materials (corrected) Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment. Correction: Use approved materials for utensils and food contact surface(s). Comments: 1. GROCERY BAGS USED TO STORE FOOD IN CHEST FREEZER.DISCONTINUE. PROVIDE FOOD GRADE BAGS AND CONTAINERS.*REPEAT VIOLATION* Location: Kitchen Equipment: Chest freezer Hair restraints (corrected) Food employees not wearing proper hair restraint. Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets. Comments: 1. ONLY ONE FOOD EMPLOYEE WEARING A HAIR RESTRAINT. ALL FOOD EMPLOYEES MUST WEAR HAIR RESTRAINTS. Eating utensils presentation (corrected) Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service. Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers. Comments: 1. SINGLE SERVICE EATING UTENSILS STORED IMPROPERLY.STORE WITH HANDLES ALL IN GOING IN ONE DIRECTION TO AVOID TOUCHING FOOD CONTACT PORTION. Storage of Personal Items (corrected) 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 JACKETS AND PURSES STORED HANGING ON SHELVING HOLDING CLEAN EQUIPMENT AND DRY GOODS.STORE ALL EMPLOYEE BELONGINGS IN A DESIGNATED LOCATION AWAY FROM FOOD OR FOOD CONTACT SURFACES. Location: Kitchen (back) Cutting surface(s) (corrected) Cutting surface(s) in poor condition. Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Comments: 1. CUTTING BOARD REQUIRES RESURFACING OR REPLACEMENT. Location: Kitchen Drying mop(s) (corrected) 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. DAMP MOP STORED IN MOP BUCKET.STORE HANGING OR IN A WAY THAT FACILITATES DRYING. Lighting intensity (corrected) Inadequate lighting intensity. Correction: Provide adequate lighting. Comments: 1. LIGHTS MISSING IN FRONT OF WALK IN COOLER2. IN DISHMACHINE AREA3. BY CHEST FREEZERS IN FRONT KITCHEN.PROVIDE. Location: Walk-in cooler Lighting intensity (corrected) Inadequate lighting intensity. Correction: Provide adequate lighting. Comments: 1. LIGHTS MISSING IN FRONT OF WALK IN COOLER2. IN DISHMACHINE AREA3. BY CHEST FREEZERS IN FRONT KITCHEN.PROVIDE. Location: Dish machine area Lighting intensity (corrected) Inadequate lighting intensity. Correction: Provide adequate lighting. Comments: 1. LIGHTS MISSING IN FRONT OF WALK IN COOLER2. IN DISHMACHINE AREA3. BY CHEST FREEZERS IN FRONT KITCHEN.PROVIDE. Location: Kitchen Self service utensils (corrected) Utensil(s) for ready to eat food(s) at self service operation not provided. Correction: Provide suitable utensil(s) or other effective dispensing method(s). Comments: 1. UTENSILS NOT AVAILABLE TO HANDLE READY TO EAT FOODS (EX. LETTUCE, SPROUTS).PROVIDE UTENSILS WITH HANDLES. 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: 1. CLEAN POTS STORED ON FLOOR IN PREP AREA.STORE ALL CLEAN EQUIPMENT AT LEAST 6 INCHES ABOVE THE FLOOR. Physical facility repair (corrected) Physical facility not maintained in good repair. Correction: The physical facility shall be maintained in good repair. Comments: 1. ROOF/CEILING LEAKING DIRTY WATER FROM MULTIPLE LOCATIONS ONTO PREP TABLE AND TOP OF PREP TOP COOLER.REPAIR ROOF/CEILING TO PREVENT LEAKING. CLEAN AND SANITIZE PREP TABLE AND PREP TOP COOLER.*REPEAT VIOLATION* PHOTOS TAKEN * ESTABLISHMENT IS CLOSED UNTIL REPAIR WORK IS DONE AND ROOF/CEILING IS NO LONGER LEAKING Location: Kitchen 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: 1. WALLS, FLOORS, AND ATTACHED EQUIPMENT IN COOKLINE AND TWO BAY PREP SINK AREA ARE HEAVILY SOILED.CLEAN AND SANITIZE.REPEAT VIOLATION Location: Cook line Wiping cloths / storage (corrected) Wiping cloth(s) stored improperly. Correction: Wet towels shall be stored in sanitizer when not in use. Comments: 1. DAMP WIPING CLOTHS STORED ON SURFACES THROUGHOUT KITCHEN.STORE IN SANITIZER BUCKET WHEN NOT IN USE.REPEAT VIOLATION Location: Kitchen Thawing (corrected) Potentially hazardous food(s) thawing improperly. Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. Comments: 1. FROZEN SHRIMP AND CHICKEN THAWING OUT AT ROOM TEMPERATURE ON PREP SINK DRAIN BOARD.SEE ABOVE FOR APPROVED THAWING METHODS.REPEAT VIOLATION** Location: Kitchen Equipment: Prep sink 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. SPRING ROLLS AND EGGROLLS IN CHEST FREEZER STORED ON TRAY UNPROTECTED.STORE IN A PROTECTED MANNER (EX. WRAPPED IN PLASTIC WRAP, IN FOOD GRADE BAG OR CONTAINER)2. CONTAINERS OF COOKED RICE STORED ON FLOOR IN WALK IN COOLER.STORE ALL FOODS AT LEAST 6 INCHES ABOVE THE FLOOR. Location: Kitchen Equipment: Chest freezer Food storage (corrected) Food stored in unprotected manner. Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings. Comments: 1. SPRING ROLLS AND EGGROLLS IN CHEST FREEZER STORED ON TRAY UNPROTECTED.STORE IN A PROTECTED MANNER (EX. WRAPPED IN PLASTIC WRAP, IN FOOD GRADE BAG OR CONTAINER)2. CONTAINERS OF COOKED RICE STORED ON FLOOR IN WALK IN COOLER.STORE ALL FOODS AT LEAST 6 INCHES ABOVE THE FLOOR. Location: Walk-in cooler Non food contact surface cleaning frequency (corrected) Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. FAUCET OF TWO BAY PREP SINK NEAR COOK LINE IS HEAVILY SOILED. 2. SPRAYER ARM FOR DISHMACHINE IS HEAVILY SOILED WITH GREASE AND OIL.3. SHELVING FOR PREP TABLE SOILED.CLEAN AND SANITIZE. Location: Cook line Equipment: 2-bay Non food contact surface cleaning frequency (corrected) Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. FAUCET OF TWO BAY PREP SINK NEAR COOK LINE IS HEAVILY SOILED. 2. SPRAYER ARM FOR DISHMACHINE IS HEAVILY SOILED WITH GREASE AND OIL.3. SHELVING FOR PREP TABLE SOILED.CLEAN AND SANITIZE. Location: Dish machine area Non food contact surface cleaning frequency (corrected) Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. FAUCET OF TWO BAY PREP SINK NEAR COOK LINE IS HEAVILY SOILED. 2. SPRAYER ARM FOR DISHMACHINE IS HEAVILY SOILED WITH GREASE AND OIL.3. SHELVING FOR PREP TABLE SOILED.CLEAN AND SANITIZE. Location: Prep area 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: DISH CART IS SOILED WITH CLEAN DISHES ON IT. CLEAN DISH CART Location: Kitchen Hand sink/soap (corrected) No hand soap provided at hand sink. Correction: Provide soap. Comments: 1. PROVIDE SOAP AT HAND SINK.*REPEAT VIOLATION* Location: Kitchen (back) Equipment: Hand sink Hand sink/towels (corrected) No hand drying provisions at hand sink. Correction: Provide approved hand drying provisions. Comments: 1. PROVIDE PAPER TOWELS AT HAND SINK.*REPEAT VIOLATION* Location: Kitchen Equipment: Hand sink Unapproved use of two bay (corrected) Unapproved use of 2 compartment sink for warewashing. Correction: Use 2 bay sinks for approved uses only. Comments: 1. WASHING SLICER PARTS IN TWO BAY PREP SINK.DO ALL MANUAL WAREWASHING IN THREE BAY SINK. Location: Kitchen Equipment: 2-bay Plumbing system/ repair (Non-Critical) (corrected) Plumbing system(s) not maintained in good repair. Correction: Plumbing system(s) shall be repaired and maintained. Comments: 1. COLD WATER NOT AVAILABLE AT 2 BAY PREP SINK BY 3 BAY SINK.PROVIDE HOT AND COLD RUNNING WATER AT ALL PREP SINKS. Location: Kitchen Equipment: 2-bay In use utensil storage (corrected) In use utensil(s) stored improperly. Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner. Comments: 1. UTENSILS STORED IN CUP OF WATER IN FRONT OF RICE COOKERS.NOT AN APPROVED STORAGE MANNER. CAN STORE IN HOT OR AGGITATED WATER OR ON A CLEAN AND SANITIZED SURFACE.*REPEAT VIOLATION2. KNIFE BEING STORED IN BETWEEN PREP TABLES.STORE IN AN APPROVED MANNER. Location: Cook line Equipment: Rice cooker In use utensil storage (corrected) In use utensil(s) stored improperly. Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner. Comments: 1. UTENSILS STORED IN CUP OF WATER IN FRONT OF RICE COOKERS.NOT AN APPROVED STORAGE MANNER. CAN STORE IN HOT OR AGGITATED WATER OR ON A CLEAN AND SANITIZED SURFACE.REPEAT VIOLATION*2. KNIFE BEING STORED IN BETWEEN PREP TABLES.STORE IN AN APPROVED MANNER. Location: Kitchen	03/28/2014	Recheck
CO2 tanks unrestrained (corrected) Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained. Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ... Hot holding (corrected) Potentially hazardous food(s) not held at proper temperatures. Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. Comments: 1. BROTH FOR PHO MEASURED 117 DEGREES F. DO NOT KEEP HOT AT ALL TIMES. REHEAT WHEN THERE IS AN ORDER.MUST KEEP ALL POTENTIALLY HAZARDOUS FOODS BEING HELD HOT AT 135 DEGREES F OR ABOVE. Location: Cook line 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: 1. TWO DEAD ROACHES FOUND ON LEDGE OVER TWO BAY PREP SINK NEAR 3 BAY SINK.2. DEAD PESTS IN LIGHT SHIELD IN DINING ROOM.REMOVE. CLEAN AND SANITIZE.*REPEAT VIOLATION* Location: Kitchen Holding tank/sewage disposal (corrected) Holding tank used as a method of sewage disposal. Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system. Comments: 1. MOP SINK IS NOT BEING USED FOR MOP WATER DISPOSAL.MUST USE MOP SINK TO DISPOSE OF MOP WATER. DUMPING OUTSIDE IS NOT APPROVED. 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: 1. EMPLOYEE PUT ON GLOVES TO GET STRAWBERRIES FROM CHEST FREEZER. DID NOT WASH HANDS BEFORE PUTTING ON GLOVES.HANDS MUST BE WASHED BEFORE PUTTING ON GLOVES AND WHEN CHANGING GLOVES.*REPEAT VIOLATION2. EMPLOYEE HANDLED FISH AND THEN WIPED HANDS ON CLOTH TOWEL. DID NOT WASH HANDS.MUST WASH HANDS AFTER HANDLING RAW ANIMAL PRODUCTS. Ceasing operations (corrected)* Facility did not cease operations during emergency health hazard as outlined in 410 IAC 7-24-109. Correction: Facility shall cease operations during emergency as outlined in section 109. Comments: 1. ESTABLISHMENT IS CLOSED AND LICENSE IS SUSPENDED UNTIL CEILING/ROOF IS REPAIRED TO ELIMINATE LEAKING ONTO PREP SURFACES. THIS IS A REPEAT VIOLATION. CALL WHEN READY TO REOPEN TO SET UP RECHECK INSPECTION. MUST RECEIVE PERMISSION FROM MARION COUNTY PUBLIC HEALTH DEPARTMENT BEFORE REOPENING. OPERATING WITHOUT A LICENSE WILL RESULT IN CITATIONS. 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: 1. EMPLOYEE BEVERAGE WITHOUT LID OR STRAW.2. EMPLOYEE EATING IN THE KITCHEN.3. PERSONAL EMPLOYEE FOOD IN WALK IN COOLER.DO NOT EAT IN THE KITCHEN. MUST EAT IN A DESIGNATED AREA AWAY FROM FOOD AND FOOD PREP. ALL EMPLOYEE BEVERAGES MUST HAVE A LID AND STRAW AND BE STORED AWAY FROM FOOD AND FOOD CONTACT SURFACES. EMPLOYEE FOOD CANNOT BE STORED WITH CUSTOMER FOOD. Location: Kitchen Food unsafe (Critical) (corrected) Food is unsafe and/or in unsound condition. Correction: Food shall be safe, unadulterated, not misbranded and honestly presented. Comments: SOILED WATER LEAKING FROM ROOF ONTO OPEN PREP AREA OF KITCHENKITCHEN IS CLOSED Location: Kitchen 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: 1. RAW SHELL EGGS STORED ON TOP OF CONTAINER OF SAUCE IN WALK IN COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS AND PRODUCE. Location: Kitchen Equipment: Walk in cooler 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: 1. RAW SHELL EGGS STORED ON TOP OF CONTAINER OF SAUCE IN WALK IN COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS AND PRODUCE. Location: Kitchen Equipment: Prep Top Cooler Food contact surface(s) soiled (corrected) Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. EXCESSIVE ICE BUILD UP ON SHELVING IN UPRIGHT FREEZER.REMOVE ICE. CLEAN AND SANITIZE.2. SLICER SOILED.CLEAN AND SANITIZE. Location: Kitchen Equipment: Upright freezer Food contact surface(s) soiled (corrected) Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. EXCESSIVE ICE BUILD UP ON SHELVING IN UPRIGHT FREEZER.REMOVE ICE. CLEAN AND SANITIZE.2. SLICER SOILED.CLEAN AND SANITIZE. Location: Kitchen Equipment: Slicer Hand sink capacity Inadequate number of hand washing sinks. Correction: Provide adequate number of hand washing sinks. Comments: 1. HAND SINK IS LOCATED IN VERY BACK CORNER OF KITCHEN NEAR DRY GOODS STORAGE. DOES NOT APPEAR TO BE BEING USED BECAUSE NOT STOCKED WITH SOAP AND PAPER TOWELS, HEAVILY SOILED, AND STORING ITEMS INSIDE SINK. NOT CONVENIENTLY LOCATED.PROVIDE A HAND SINK IN CLOSE PROXIMETY TO COOK LINE AND PREP AREA. *PHOTOS TAKEN* Location: Kitchen Hand sink soiled (corrected) Hand washing facility is soiled. Correction: A hand washing facility shall be maintained clean at all times. Comments: 1. HAND SINK IN KITCHEN IS HEAVILY SOILED.KEEP CLEAN AT ALL TIMES. Location: Kitchen (back) 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. ITEMS STORED IN HAND SINK IN KITCHEN.DO NOT STORE ANY ITEMS IN HAND SINK. MUST BE USED FOR HAND WASHING ONLY. Location: Kitchen (back) Equipment: Hand sink 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: 1. ALL FOODS BEING HELD MORE THAN 24 HOURS MUST HAVE A DISCARD DATE OF NO LATER THAN 7 DAYS. (EX. STOCK POTS OF FOOD) Location: Walk-in cooler 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 AND COLD WATER NOT AVAILABLE AT 2 BAY PREP SINK NEAR COOK LINE.REPAIR TO PROVIDE RUNNING HOT AND COLD WATER.2. PIPE FROM HAND SINK IN DRY STORAGE AREA IS LEAKING ONTO THE FLOOR. NOT BEING FUNNELED INTO DRAIN.REPAIR. Location: Kitchen Equipment: 2-bay 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: 1. DISHMACHINE CHLORINE SANITIZER MEASURED 0 PPM. DOES NOT APPREAR TO BE DISPENSING EVEN WHEN PRIMED.ENSURE A PROPER CONCENTRATION OF 50-100 PPM.MUST USE THREE BAY SINK FOR ALL WAREWASHING UNTIL DISHMACHINE IS REPAIRED.*REPEAT VIOLATION* Location: Dish machine area Unapproved food contact materials (corrected) Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment. Correction: Use approved materials for utensils and food contact surface(s). Comments: 1. GROCERY BAGS USED TO STORE FOOD IN CHEST FREEZER.DISCONTINUE. PROVIDE FOOD GRADE BAGS AND CONTAINERS.*REPEAT VIOLATION* Location: Kitchen Equipment: Chest freezer Hair restraints (corrected) Food employees not wearing proper hair restraint. Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets. Comments: 1. ONLY ONE FOOD EMPLOYEE WEARING A HAIR RESTRAINT. ALL FOOD EMPLOYEES MUST WEAR HAIR RESTRAINTS. Eating utensils presentation (corrected) Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service. Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers. Comments: 1. SINGLE SERVICE EATING UTENSILS STORED IMPROPERLY.STORE WITH HANDLES ALL IN GOING IN ONE DIRECTION TO AVOID TOUCHING FOOD CONTACT PORTION. Storage of Personal Items (corrected) 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 JACKETS AND PURSES STORED HANGING ON SHELVING HOLDING CLEAN EQUIPMENT AND DRY GOODS.STORE ALL EMPLOYEE BELONGINGS IN A DESIGNATED LOCATION AWAY FROM FOOD OR FOOD CONTACT SURFACES. Location: Kitchen (back) Cutting surface(s) (corrected) Cutting surface(s) in poor condition. Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Comments: 1. CUTTING BOARD REQUIRES RESURFACING OR REPLACEMENT. Location: Kitchen Drying mop(s) (corrected) 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. DAMP MOP STORED IN MOP BUCKET.STORE HANGING OR IN A WAY THAT FACILITATES DRYING. Lighting intensity (corrected) Inadequate lighting intensity. Correction: Provide adequate lighting. Comments: 1. LIGHTS MISSING IN FRONT OF WALK IN COOLER2. IN DISHMACHINE AREA3. BY CHEST FREEZERS IN FRONT KITCHEN.PROVIDE. Location: Walk-in cooler Lighting intensity (corrected) Inadequate lighting intensity. Correction: Provide adequate lighting. Comments: 1. LIGHTS MISSING IN FRONT OF WALK IN COOLER2. IN DISHMACHINE AREA3. BY CHEST FREEZERS IN FRONT KITCHEN.PROVIDE. Location: Dish machine area Lighting intensity (corrected) Inadequate lighting intensity. Correction: Provide adequate lighting. Comments: 1. LIGHTS MISSING IN FRONT OF WALK IN COOLER2. IN DISHMACHINE AREA3. BY CHEST FREEZERS IN FRONT KITCHEN.PROVIDE. Location: Kitchen Self service utensils (corrected) Utensil(s) for ready to eat food(s) at self service operation not provided. Correction: Provide suitable utensil(s) or other effective dispensing method(s). Comments: 1. UTENSILS NOT AVAILABLE TO HANDLE READY TO EAT FOODS (EX. LETTUCE, SPROUTS).PROVIDE UTENSILS WITH HANDLES. 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: 1. CLEAN POTS STORED ON FLOOR IN PREP AREA.STORE ALL CLEAN EQUIPMENT AT LEAST 6 INCHES ABOVE THE FLOOR. Physical facility repair (corrected) Physical facility not maintained in good repair. Correction: The physical facility shall be maintained in good repair. Comments: 1. ROOF/CEILING LEAKING DIRTY WATER FROM MULTIPLE LOCATIONS ONTO PREP TABLE AND TOP OF PREP TOP COOLER.REPAIR ROOF/CEILING TO PREVENT LEAKING. CLEAN AND SANITIZE PREP TABLE AND PREP TOP COOLER.*REPEAT VIOLATION* PHOTOS TAKEN * ESTABLISHMENT IS CLOSED UNTIL REPAIR WORK IS DONE AND ROOF/CEILING IS NO LONGER LEAKING Location: Kitchen 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: 1. WALLS, FLOORS, AND ATTACHED EQUIPMENT IN COOKLINE AND TWO BAY PREP SINK AREA ARE HEAVILY SOILED.CLEAN AND SANITIZE.REPEAT VIOLATION Location: Cook line Wiping cloths / storage (corrected) Wiping cloth(s) stored improperly. Correction: Wet towels shall be stored in sanitizer when not in use. Comments: 1. DAMP WIPING CLOTHS STORED ON SURFACES THROUGHOUT KITCHEN.STORE IN SANITIZER BUCKET WHEN NOT IN USE.REPEAT VIOLATION Location: Kitchen Thawing (corrected) Potentially hazardous food(s) thawing improperly. Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. Comments: 1. FROZEN SHRIMP AND CHICKEN THAWING OUT AT ROOM TEMPERATURE ON PREP SINK DRAIN BOARD.SEE ABOVE FOR APPROVED THAWING METHODS.REPEAT VIOLATION** Location: Kitchen Equipment: Prep sink 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. SPRING ROLLS AND EGGROLLS IN CHEST FREEZER STORED ON TRAY UNPROTECTED.STORE IN A PROTECTED MANNER (EX. WRAPPED IN PLASTIC WRAP, IN FOOD GRADE BAG OR CONTAINER)2. CONTAINERS OF COOKED RICE STORED ON FLOOR IN WALK IN COOLER.STORE ALL FOODS AT LEAST 6 INCHES ABOVE THE FLOOR. Location: Kitchen Equipment: Chest freezer Food storage (corrected) Food stored in unprotected manner. Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings. Comments: 1. SPRING ROLLS AND EGGROLLS IN CHEST FREEZER STORED ON TRAY UNPROTECTED.STORE IN A PROTECTED MANNER (EX. WRAPPED IN PLASTIC WRAP, IN FOOD GRADE BAG OR CONTAINER)2. CONTAINERS OF COOKED RICE STORED ON FLOOR IN WALK IN COOLER.STORE ALL FOODS AT LEAST 6 INCHES ABOVE THE FLOOR. Location: Walk-in cooler Non food contact surface cleaning frequency (corrected) Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. FAUCET OF TWO BAY PREP SINK NEAR COOK LINE IS HEAVILY SOILED. 2. SPRAYER ARM FOR DISHMACHINE IS HEAVILY SOILED WITH GREASE AND OIL.3. SHELVING FOR PREP TABLE SOILED.CLEAN AND SANITIZE. Location: Cook line Equipment: 2-bay Non food contact surface cleaning frequency (corrected) Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. FAUCET OF TWO BAY PREP SINK NEAR COOK LINE IS HEAVILY SOILED. 2. SPRAYER ARM FOR DISHMACHINE IS HEAVILY SOILED WITH GREASE AND OIL.3. SHELVING FOR PREP TABLE SOILED.CLEAN AND SANITIZE. Location: Dish machine area Non food contact surface cleaning frequency (corrected) Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. FAUCET OF TWO BAY PREP SINK NEAR COOK LINE IS HEAVILY SOILED. 2. SPRAYER ARM FOR DISHMACHINE IS HEAVILY SOILED WITH GREASE AND OIL.3. SHELVING FOR PREP TABLE SOILED.CLEAN AND SANITIZE. Location: Prep area 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: DISH CART IS SOILED WITH CLEAN DISHES ON IT. CLEAN DISH CART Location: Kitchen Hand sink/soap (corrected) No hand soap provided at hand sink. Correction: Provide soap. Comments: 1. PROVIDE SOAP AT HAND SINK.*REPEAT VIOLATION* Location: Kitchen (back) Equipment: Hand sink Hand sink/towels (corrected) No hand drying provisions at hand sink. Correction: Provide approved hand drying provisions. Comments: 1. PROVIDE PAPER TOWELS AT HAND SINK.*REPEAT VIOLATION* Location: Kitchen Equipment: Hand sink Unapproved use of two bay (corrected) Unapproved use of 2 compartment sink for warewashing. Correction: Use 2 bay sinks for approved uses only. Comments: 1. WASHING SLICER PARTS IN TWO BAY PREP SINK.DO ALL MANUAL WAREWASHING IN THREE BAY SINK. Location: Kitchen Equipment: 2-bay Plumbing system/ repair (Non-Critical) (corrected) Plumbing system(s) not maintained in good repair. Correction: Plumbing system(s) shall be repaired and maintained. Comments: 1. COLD WATER NOT AVAILABLE AT 2 BAY PREP SINK BY 3 BAY SINK.PROVIDE HOT AND COLD RUNNING WATER AT ALL PREP SINKS. Location: Kitchen Equipment: 2-bay In use utensil storage (corrected) In use utensil(s) stored improperly. Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner. Comments: 1. UTENSILS STORED IN CUP OF WATER IN FRONT OF RICE COOKERS.NOT AN APPROVED STORAGE MANNER. CAN STORE IN HOT OR AGGITATED WATER OR ON A CLEAN AND SANITIZED SURFACE.*REPEAT VIOLATION2. KNIFE BEING STORED IN BETWEEN PREP TABLES.STORE IN AN APPROVED MANNER. Location: Cook line Equipment: Rice cooker In use utensil storage (corrected) In use utensil(s) stored improperly. Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner. Comments: 1. UTENSILS STORED IN CUP OF WATER IN FRONT OF RICE COOKERS.NOT AN APPROVED STORAGE MANNER. CAN STORE IN HOT OR AGGITATED WATER OR ON A CLEAN AND SANITIZED SURFACE.REPEAT VIOLATION*2. KNIFE BEING STORED IN BETWEEN PREP TABLES.STORE IN AN APPROVED MANNER. Location: Kitchen	03/18/2014	Recheck
CO2 tanks unrestrained (corrected) Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained. Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ... Hot holding (corrected) Potentially hazardous food(s) not held at proper temperatures. Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. Comments: 1. BROTH FOR PHO MEASURED 117 DEGREES F. DO NOT KEEP HOT AT ALL TIMES. REHEAT WHEN THERE IS AN ORDER.MUST KEEP ALL POTENTIALLY HAZARDOUS FOODS BEING HELD HOT AT 135 DEGREES F OR ABOVE. Location: Cook line 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: 1. TWO DEAD ROACHES FOUND ON LEDGE OVER TWO BAY PREP SINK NEAR 3 BAY SINK.2. DEAD PESTS IN LIGHT SHIELD IN DINING ROOM.REMOVE. CLEAN AND SANITIZE.*REPEAT VIOLATION* Location: Kitchen Holding tank/sewage disposal (corrected) Holding tank used as a method of sewage disposal. Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system. Comments: 1. MOP SINK IS NOT BEING USED FOR MOP WATER DISPOSAL.MUST USE MOP SINK TO DISPOSE OF MOP WATER. DUMPING OUTSIDE IS NOT APPROVED. 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: 1. EMPLOYEE PUT ON GLOVES TO GET STRAWBERRIES FROM CHEST FREEZER. DID NOT WASH HANDS BEFORE PUTTING ON GLOVES.HANDS MUST BE WASHED BEFORE PUTTING ON GLOVES AND WHEN CHANGING GLOVES.*REPEAT VIOLATION2. EMPLOYEE HANDLED FISH AND THEN WIPED HANDS ON CLOTH TOWEL. DID NOT WASH HANDS.MUST WASH HANDS AFTER HANDLING RAW ANIMAL PRODUCTS. Ceasing operations (corrected)* Facility did not cease operations during emergency health hazard as outlined in 410 IAC 7-24-109. Correction: Facility shall cease operations during emergency as outlined in section 109. Comments: 1. ESTABLISHMENT IS CLOSED AND LICENSE IS SUSPENDED UNTIL CEILING/ROOF IS REPAIRED TO ELIMINATE LEAKING ONTO PREP SURFACES. THIS IS A REPEAT VIOLATION. CALL WHEN READY TO REOPEN TO SET UP RECHECK INSPECTION. MUST RECEIVE PERMISSION FROM MARION COUNTY PUBLIC HEALTH DEPARTMENT BEFORE REOPENING. OPERATING WITHOUT A LICENSE WILL RESULT IN CITATIONS. 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: 1. EMPLOYEE BEVERAGE WITHOUT LID OR STRAW.2. EMPLOYEE EATING IN THE KITCHEN.3. PERSONAL EMPLOYEE FOOD IN WALK IN COOLER.DO NOT EAT IN THE KITCHEN. MUST EAT IN A DESIGNATED AREA AWAY FROM FOOD AND FOOD PREP. ALL EMPLOYEE BEVERAGES MUST HAVE A LID AND STRAW AND BE STORED AWAY FROM FOOD AND FOOD CONTACT SURFACES. EMPLOYEE FOOD CANNOT BE STORED WITH CUSTOMER FOOD. Location: Kitchen Food unsafe (Critical) (corrected) Food is unsafe and/or in unsound condition. Correction: Food shall be safe, unadulterated, not misbranded and honestly presented. Comments: SOILED WATER LEAKING FROM ROOF ONTO OPEN PREP AREA OF KITCHENKITCHEN IS CLOSED Location: Kitchen Cross-contamination 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 SHELL EGGS STORED ON TOP OF CONTAINER OF SAUCE IN WALK IN COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS AND PRODUCE. Location: Kitchen Equipment: Walk in cooler 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: 1. RAW SHELL EGGS STORED ON TOP OF CONTAINER OF SAUCE IN WALK IN COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS AND PRODUCE. Location: Kitchen Equipment: Prep Top Cooler Food contact surface(s) soiled (corrected) Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. EXCESSIVE ICE BUILD UP ON SHELVING IN UPRIGHT FREEZER.REMOVE ICE. CLEAN AND SANITIZE.2. SLICER SOILED.CLEAN AND SANITIZE. Location: Kitchen Equipment: Upright freezer Food contact surface(s) soiled (corrected) Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. EXCESSIVE ICE BUILD UP ON SHELVING IN UPRIGHT FREEZER.REMOVE ICE. CLEAN AND SANITIZE.2. SLICER SOILED.CLEAN AND SANITIZE. Location: Kitchen Equipment: Slicer Hand sink capacity Inadequate number of hand washing sinks. Correction: Provide adequate number of hand washing sinks. Comments: 1. HAND SINK IS LOCATED IN VERY BACK CORNER OF KITCHEN NEAR DRY GOODS STORAGE. DOES NOT APPEAR TO BE BEING USED BECAUSE NOT STOCKED WITH SOAP AND PAPER TOWELS, HEAVILY SOILED, AND STORING ITEMS INSIDE SINK. NOT CONVENIENTLY LOCATED.PROVIDE A HAND SINK IN CLOSE PROXIMETY TO COOK LINE AND PREP AREA. *PHOTOS TAKEN* Location: Kitchen Hand sink soiled (corrected) Hand washing facility is soiled. Correction: A hand washing facility shall be maintained clean at all times. Comments: 1. HAND SINK IN KITCHEN IS HEAVILY SOILED.KEEP CLEAN AT ALL TIMES. Location: Kitchen (back) 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. ITEMS STORED IN HAND SINK IN KITCHEN.DO NOT STORE ANY ITEMS IN HAND SINK. MUST BE USED FOR HAND WASHING ONLY. Location: Kitchen (back) Equipment: Hand sink 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: 1. ALL FOODS BEING HELD MORE THAN 24 HOURS MUST HAVE A DISCARD DATE OF NO LATER THAN 7 DAYS. (EX. STOCK POTS OF FOOD) Location: Walk-in cooler 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 AND COLD WATER NOT AVAILABLE AT 2 BAY PREP SINK NEAR COOK LINE.REPAIR TO PROVIDE RUNNING HOT AND COLD WATER.2. PIPE FROM HAND SINK IN DRY STORAGE AREA IS LEAKING ONTO THE FLOOR. NOT BEING FUNNELED INTO DRAIN.REPAIR. Location: Kitchen Equipment: 2-bay 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: 1. DISHMACHINE CHLORINE SANITIZER MEASURED 0 PPM. DOES NOT APPREAR TO BE DISPENSING EVEN WHEN PRIMED.ENSURE A PROPER CONCENTRATION OF 50-100 PPM.MUST USE THREE BAY SINK FOR ALL WAREWASHING UNTIL DISHMACHINE IS REPAIRED.*REPEAT VIOLATION* Location: Dish machine area Unapproved food contact materials (corrected) Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment. Correction: Use approved materials for utensils and food contact surface(s). Comments: 1. GROCERY BAGS USED TO STORE FOOD IN CHEST FREEZER.DISCONTINUE. PROVIDE FOOD GRADE BAGS AND CONTAINERS.*REPEAT VIOLATION* Location: Kitchen Equipment: Chest freezer Hair restraints (corrected) Food employees not wearing proper hair restraint. Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets. Comments: 1. ONLY ONE FOOD EMPLOYEE WEARING A HAIR RESTRAINT. ALL FOOD EMPLOYEES MUST WEAR HAIR RESTRAINTS. Eating utensils presentation (corrected) Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service. Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers. Comments: 1. SINGLE SERVICE EATING UTENSILS STORED IMPROPERLY.STORE WITH HANDLES ALL IN GOING IN ONE DIRECTION TO AVOID TOUCHING FOOD CONTACT PORTION. 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 JACKETS AND PURSES STORED HANGING ON SHELVING HOLDING CLEAN EQUIPMENT AND DRY GOODS.STORE ALL EMPLOYEE BELONGINGS IN A DESIGNATED LOCATION AWAY FROM FOOD OR FOOD CONTACT SURFACES. Location: Kitchen (back) Cutting surface(s) (corrected) Cutting surface(s) in poor condition. Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Comments: 1. CUTTING BOARD REQUIRES RESURFACING OR REPLACEMENT. Location: Kitchen Drying mop(s) (corrected) 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. DAMP MOP STORED IN MOP BUCKET.STORE HANGING OR IN A WAY THAT FACILITATES DRYING. Lighting intensity (corrected) Inadequate lighting intensity. Correction: Provide adequate lighting. Comments: 1. LIGHTS MISSING IN FRONT OF WALK IN COOLER2. IN DISHMACHINE AREA3. BY CHEST FREEZERS IN FRONT KITCHEN.PROVIDE. Location: Walk-in cooler Lighting intensity (corrected) Inadequate lighting intensity. Correction: Provide adequate lighting. Comments: 1. LIGHTS MISSING IN FRONT OF WALK IN COOLER2. IN DISHMACHINE AREA3. BY CHEST FREEZERS IN FRONT KITCHEN.PROVIDE. Location: Dish machine area Lighting intensity (corrected) Inadequate lighting intensity. Correction: Provide adequate lighting. Comments: 1. LIGHTS MISSING IN FRONT OF WALK IN COOLER2. IN DISHMACHINE AREA3. BY CHEST FREEZERS IN FRONT KITCHEN.PROVIDE. Location: Kitchen Self service utensils (corrected) Utensil(s) for ready to eat food(s) at self service operation not provided. Correction: Provide suitable utensil(s) or other effective dispensing method(s). Comments: 1. UTENSILS NOT AVAILABLE TO HANDLE READY TO EAT FOODS (EX. LETTUCE, SPROUTS).PROVIDE UTENSILS WITH HANDLES. 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: 1. CLEAN POTS STORED ON FLOOR IN PREP AREA.STORE ALL CLEAN EQUIPMENT AT LEAST 6 INCHES ABOVE THE FLOOR. Physical facility repair (corrected) Physical facility not maintained in good repair. Correction: The physical facility shall be maintained in good repair. Comments: 1. ROOF/CEILING LEAKING DIRTY WATER FROM MULTIPLE LOCATIONS ONTO PREP TABLE AND TOP OF PREP TOP COOLER.REPAIR ROOF/CEILING TO PREVENT LEAKING. CLEAN AND SANITIZE PREP TABLE AND PREP TOP COOLER.*REPEAT VIOLATION* PHOTOS TAKEN * ESTABLISHMENT IS CLOSED UNTIL REPAIR WORK IS DONE AND ROOF/CEILING IS NO LONGER LEAKING Location: Kitchen 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: 1. WALLS, FLOORS, AND ATTACHED EQUIPMENT IN COOKLINE AND TWO BAY PREP SINK AREA ARE HEAVILY SOILED.CLEAN AND SANITIZE.REPEAT VIOLATION Location: Cook line Wiping cloths / storage (corrected) Wiping cloth(s) stored improperly. Correction: Wet towels shall be stored in sanitizer when not in use. Comments: 1. DAMP WIPING CLOTHS STORED ON SURFACES THROUGHOUT KITCHEN.STORE IN SANITIZER BUCKET WHEN NOT IN USE.REPEAT VIOLATION Location: Kitchen Thawing (corrected) Potentially hazardous food(s) thawing improperly. Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. Comments: 1. FROZEN SHRIMP AND CHICKEN THAWING OUT AT ROOM TEMPERATURE ON PREP SINK DRAIN BOARD.SEE ABOVE FOR APPROVED THAWING METHODS.REPEAT VIOLATION** Location: Kitchen Equipment: Prep sink 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. SPRING ROLLS AND EGGROLLS IN CHEST FREEZER STORED ON TRAY UNPROTECTED.STORE IN A PROTECTED MANNER (EX. WRAPPED IN PLASTIC WRAP, IN FOOD GRADE BAG OR CONTAINER)2. CONTAINERS OF COOKED RICE STORED ON FLOOR IN WALK IN COOLER.STORE ALL FOODS AT LEAST 6 INCHES ABOVE THE FLOOR. Location: Kitchen Equipment: Chest freezer Food storage (corrected) Food stored in unprotected manner. Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings. Comments: 1. SPRING ROLLS AND EGGROLLS IN CHEST FREEZER STORED ON TRAY UNPROTECTED.STORE IN A PROTECTED MANNER (EX. WRAPPED IN PLASTIC WRAP, IN FOOD GRADE BAG OR CONTAINER)2. CONTAINERS OF COOKED RICE STORED ON FLOOR IN WALK IN COOLER.STORE ALL FOODS AT LEAST 6 INCHES ABOVE THE FLOOR. Location: Walk-in cooler Non food contact surface cleaning frequency (corrected) Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. FAUCET OF TWO BAY PREP SINK NEAR COOK LINE IS HEAVILY SOILED. 2. SPRAYER ARM FOR DISHMACHINE IS HEAVILY SOILED WITH GREASE AND OIL.3. SHELVING FOR PREP TABLE SOILED.CLEAN AND SANITIZE. Location: Cook line Equipment: 2-bay Non food contact surface cleaning frequency (corrected) Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. FAUCET OF TWO BAY PREP SINK NEAR COOK LINE IS HEAVILY SOILED. 2. SPRAYER ARM FOR DISHMACHINE IS HEAVILY SOILED WITH GREASE AND OIL.3. SHELVING FOR PREP TABLE SOILED.CLEAN AND SANITIZE. Location: Dish machine area Non food contact surface cleaning frequency (corrected) Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. FAUCET OF TWO BAY PREP SINK NEAR COOK LINE IS HEAVILY SOILED. 2. SPRAYER ARM FOR DISHMACHINE IS HEAVILY SOILED WITH GREASE AND OIL.3. SHELVING FOR PREP TABLE SOILED.CLEAN AND SANITIZE. Location: Prep area 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: DISH CART IS SOILED WITH CLEAN DISHES ON IT. CLEAN DISH CART Location: Kitchen Hand sink/soap (corrected) No hand soap provided at hand sink. Correction: Provide soap. Comments: 1. PROVIDE SOAP AT HAND SINK.*REPEAT VIOLATION* Location: Kitchen (back) Equipment: Hand sink Hand sink/towels (corrected) No hand drying provisions at hand sink. Correction: Provide approved hand drying provisions. Comments: 1. PROVIDE PAPER TOWELS AT HAND SINK.*REPEAT VIOLATION* Location: Kitchen Equipment: Hand sink Unapproved use of two bay (corrected) Unapproved use of 2 compartment sink for warewashing. Correction: Use 2 bay sinks for approved uses only. Comments: 1. WASHING SLICER PARTS IN TWO BAY PREP SINK.DO ALL MANUAL WAREWASHING IN THREE BAY SINK. Location: Kitchen Equipment: 2-bay Plumbing system/ repair (Non-Critical) (corrected) Plumbing system(s) not maintained in good repair. Correction: Plumbing system(s) shall be repaired and maintained. Comments: 1. COLD WATER NOT AVAILABLE AT 2 BAY PREP SINK BY 3 BAY SINK.PROVIDE HOT AND COLD RUNNING WATER AT ALL PREP SINKS. Location: Kitchen Equipment: 2-bay In use utensil storage (corrected) In use utensil(s) stored improperly. Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner. Comments: 1. UTENSILS STORED IN CUP OF WATER IN FRONT OF RICE COOKERS.NOT AN APPROVED STORAGE MANNER. CAN STORE IN HOT OR AGGITATED WATER OR ON A CLEAN AND SANITIZED SURFACE.*REPEAT VIOLATION2. KNIFE BEING STORED IN BETWEEN PREP TABLES.STORE IN AN APPROVED MANNER. Location: Cook line Equipment: Rice cooker In use utensil storage (corrected) In use utensil(s) stored improperly. Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner. Comments: 1. UTENSILS STORED IN CUP OF WATER IN FRONT OF RICE COOKERS.NOT AN APPROVED STORAGE MANNER. CAN STORE IN HOT OR AGGITATED WATER OR ON A CLEAN AND SANITIZED SURFACE.REPEAT VIOLATION*2. KNIFE BEING STORED IN BETWEEN PREP TABLES.STORE IN AN APPROVED MANNER. Location: Kitchen	02/28/2014	Recheck
CO2 tanks unrestrained Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained. Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ... Hot holding Potentially hazardous food(s) not held at proper temperatures. Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. Comments: 1. BROTH FOR PHO MEASURED 107 DEGREES F. DO NOT KEEP HOT AT ALL TIMES. REHEAT WHEN THERE IS AN ORDER.MUST KEEP ALL POTENTIALLY HAZARDOUS FOODS BEING HELD HOT AT 135 DEGREES F OR ABOVE. Location: Cook line Pests/rodents Presence of pests and/or rodents in facility. Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions. Comments: 1. TWO DEAD ROACHES FOUND ON LEDGE OVER TWO BAY PREP SINK NEAR 3 BAY SINK.2. DEAD PESTS IN LIGHT SHIELD IN DINING ROOM.REMOVE. CLEAN AND SANITIZE.*REPEAT VIOLATION* Location: Kitchen Holding tank/sewage disposal Holding tank used as a method of sewage disposal. Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system. Comments: 1. MOP SINK IS NOT BEING USED FOR MOP WATER DISPOSAL.MUST USE MOP SINK TO DISPOSE OF MOP WATER. DUMPING OUTSIDE IS NOT APPROVED. 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: 1. EMPLOYEE PUT ON GLOVES TO GET STRAWBERRIES FROM CHEST FREEZER. DID NOT WASH HANDS BEFORE PUTTING ON GLOVES.HANDS MUST BE WASHED BEFORE PUTTING ON GLOVES AND WHEN CHANGING GLOVES.*REPEAT VIOLATION2. EMPLOYEE HANDLED FISH AND THEN WIPED HANDS ON CLOTH TOWEL. DID NOT WASH HANDS.MUST WASH HANDS AFTER HANDLING RAW ANIMAL PRODUCTS. Ceasing operations* Facility did not cease operations during emergency health hazard as outlined in 410 IAC 7-24-109. Correction: Facility shall cease operations during emergency as outlined in section 109. Comments: 1. ESTABLISHMENT IS CLOSED AND LICENSE IS SUSPENDED UNTIL CEILING/ROOF IS REPAIRED TO ELIMINATE LEAKING ONTO PREP SURFACES. THIS IS A REPEAT VIOLATION. CALL WHEN READY TO REOPEN TO SET UP RECHECK INSPECTION. MUST RECEIVE PERMISSION FROM MARION COUNTY PUBLIC HEALTH DEPARTMENT BEFORE REOPENING. OPERATING WITHOUT A LICENSE WILL RESULT IN CITATIONS. 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: 1. EMPLOYEE BEVERAGE WITHOUT LID OR STRAW.2. EMPLOYEE EATING IN THE KITCHEN.3. PERSONAL EMPLOYEE FOOD IN WALK IN COOLER.DO NOT EAT IN THE KITCHEN. MUST EAT IN A DESIGNATED AREA AWAY FROM FOOD AND FOOD PREP. ALL EMPLOYEE BEVERAGES MUST HAVE A LID AND STRAW AND BE STORED AWAY FROM FOOD AND FOOD CONTACT SURFACES. EMPLOYEE FOOD CANNOT BE STORED WITH CUSTOMER FOOD. Location: Kitchen Food unsafe (Critical) (corrected) Food is unsafe and/or in unsound condition. Correction: Food shall be safe, unadulterated, not misbranded and honestly presented. Comments: SOILED WATER LEAKING FROM ROOF ONTO OPEN PREP AREA OF KITCHENKITCHEN IS CLOSED Location: Kitchen Cross-contamination 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 SHELL EGGS STORED ON TOP OF CONTAINERS OF RICE NOODLES IN WALK IN COOLER.2. RAW BEEF AND RAW SHRIMP STORED IN BUS TUB TOGETHER IN WALK IN COOLER.3. RAW CHICKEN STORED OVER MUSHROOMS IN REACH IN PORTION OF PREP TOP COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS AND PRODUCE TO PREVENT CROSS CONTAMINATION. Location: Kitchen Equipment: Walk in cooler Cross-contamination 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 SHELL EGGS STORED ON TOP OF CONTAINERS OF RICE NOODLES IN WALK IN COOLER.2. RAW BEEF AND RAW SHRIMP STORED IN BUS TUB TOGETHER IN WALK IN COOLER.3. RAW CHICKEN STORED OVER MUSHROOMS IN REACH IN PORTION OF PREP TOP COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS AND PRODUCE TO PREVENT CROSS CONTAMINATION. Location: Kitchen Equipment: Prep Top Cooler Food contact surface(s) soiled Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. EXCESSIVE ICE BUILD UP ON SHELVING IN UPRIGHT FREEZER.REMOVE ICE. CLEAN AND SANITIZE.2. SLICER SOILED.CLEAN AND SANITIZE. Location: Kitchen Equipment: Upright freezer Food contact surface(s) soiled Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. EXCESSIVE ICE BUILD UP ON SHELVING IN UPRIGHT FREEZER.REMOVE ICE. CLEAN AND SANITIZE.2. SLICER SOILED.CLEAN AND SANITIZE. Location: Kitchen Equipment: Slicer Hand sink capacity Inadequate number of hand washing sinks. Correction: Provide adequate number of hand washing sinks. Comments: 1. HAND SINK IS LOCATED IN VERY BACK CORNER OF KITCHEN NEAR DRY GOODS STORAGE. DOES NOT APPEAR TO BE BEING USED BECAUSE NOT STOCKED WITH SOAP AND PAPER TOWELS, HEAVILY SOILED, AND STORING ITEMS INSIDE SINK. NOT CONVENIENTLY LOCATED.PROVIDE A HAND SINK IN CLOSE PROXIMETY TO COOK LINE AND PREP AREA. *PHOTOS TAKEN* Location: Kitchen Hand sink soiled Hand washing facility is soiled. Correction: A hand washing facility shall be maintained clean at all times. Comments: 1. HAND SINK IN KITCHEN IS HEAVILY SOILED.KEEP CLEAN AT ALL TIMES. Location: Kitchen (back) Equipment: Hand sink Hand sink improper usage 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. ITEMS STORED IN HAND SINK IN KITCHEN.DO NOT STORE ANY ITEMS IN HAND SINK. MUST BE USED FOR HAND WASHING ONLY. Location: Kitchen (back) Equipment: Hand sink 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: 1. ALL FOODS BEING HELD MORE THAN 24 HOURS MUST HAVE A DISCARD DATE OF NO LATER THAN 7 DAYS. (EX. STOCK POTS OF FOOD) Location: Walk-in cooler Plumbing system / repair (Critical) Plumbing system(s) not maintained in good repair. Correction: Plumbing system(s) shall be repaired and maintained. Comments: 1. HOT AND COLD WATER NOT AVAILABLE AT 2 BAY PREP SINK NEAR COOK LINE.REPAIR TO PROVIDE RUNNING HOT AND COLD WATER.2. PIPE FROM HAND SINK IN DRY STORAGE AREA IS LEAKING ONTO THE FLOOR. NOT BEING FUNNELED INTO DRAIN.REPAIR. Location: Kitchen Equipment: 2-bay 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: 1. DISHMACHINE CHLORINE SANITIZER MEASURED 0 PPM. DOES NOT APPREAR TO BE DISPENSING EVEN WHEN PRIMED.ENSURE A PROPER CONCENTRATION OF 50-100 PPM.MUST USE THREE BAY SINK FOR ALL WAREWASHING UNTIL DISHMACHINE IS REPAIRED.*REPEAT VIOLATION* Location: Dish machine area Unapproved food contact materials Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment. Correction: Use approved materials for utensils and food contact surface(s). Comments: 1. GROCERY BAGS USED TO STORE FOOD IN CHEST FREEZER.DISCONTINUE. PROVIDE FOOD GRADE BAGS AND CONTAINERS.*REPEAT VIOLATION* Location: Kitchen Equipment: Chest freezer Hair restraints Food employees not wearing proper hair restraint. Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets. Comments: 1. ONLY ONE FOOD EMPLOYEE WEARING A HAIR RESTRAINT. ALL FOOD EMPLOYEES MUST WEAR HAIR RESTRAINTS. Eating utensils presentation Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service. Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers. Comments: 1. SINGLE SERVICE EATING UTENSILS STORED IMPROPERLY.STORE WITH HANDLES ALL IN GOING IN ONE DIRECTION TO AVOID TOUCHING FOOD CONTACT PORTION. 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 JACKETS AND PURSES STORED HANGING ON SHELVING HOLDING CLEAN EQUIPMENT AND DRY GOODS.STORE ALL EMPLOYEE BELONGINGS IN A DESIGNATED LOCATION AWAY FROM FOOD OR FOOD CONTACT SURFACES. Location: Kitchen (back) Cutting surface(s) Cutting surface(s) in poor condition. Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Comments: 1. CUTTING BOARD REQUIRES RESURFACING OR REPLACEMENT. 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. DAMP MOP STORED IN MOP BUCKET.STORE HANGING OR IN A WAY THAT FACILITATES DRYING. Lighting intensity Inadequate lighting intensity. Correction: Provide adequate lighting. Comments: 1. LIGHTS MISSING IN FRONT OF WALK IN COOLER2. IN DISHMACHINE AREA3. BY CHEST FREEZERS IN FRONT KITCHEN.PROVIDE. Location: Walk-in cooler Lighting intensity Inadequate lighting intensity. Correction: Provide adequate lighting. Comments: 1. LIGHTS MISSING IN FRONT OF WALK IN COOLER2. IN DISHMACHINE AREA3. BY CHEST FREEZERS IN FRONT KITCHEN.PROVIDE. Location: Dish machine area Lighting intensity Inadequate lighting intensity. Correction: Provide adequate lighting. Comments: 1. LIGHTS MISSING IN FRONT OF WALK IN COOLER2. IN DISHMACHINE AREA3. BY CHEST FREEZERS IN FRONT KITCHEN.PROVIDE. Location: Kitchen Self service utensils Utensil(s) for ready to eat food(s) at self service operation not provided. Correction: Provide suitable utensil(s) or other effective dispensing method(s). Comments: 1. UTENSILS NOT AVAILABLE TO HANDLE READY TO EAT FOODS (EX. LETTUCE, SPROUTS).PROVIDE UTENSILS WITH HANDLES. 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: 1. CLEAN POTS STORED ON FLOOR IN PREP AREA.STORE ALL CLEAN EQUIPMENT AT LEAST 6 INCHES ABOVE THE FLOOR. Physical facility repair (corrected) Physical facility not maintained in good repair. Correction: The physical facility shall be maintained in good repair. Comments: 1. ROOF/CEILING LEAKING DIRTY WATER FROM MULTIPLE LOCATIONS ONTO PREP TABLE AND TOP OF PREP TOP COOLER.REPAIR ROOF/CEILING TO PREVENT LEAKING. CLEAN AND SANITIZE PREP TABLE AND PREP TOP COOLER.*REPEAT VIOLATION* PHOTOS TAKEN * ESTABLISHMENT IS CLOSED UNTIL REPAIR WORK IS DONE AND ROOF/CEILING IS NO LONGER LEAKING 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. WALLS, FLOORS, AND ATTACHED EQUIPMENT IN COOKLINE AND TWO BAY PREP SINK AREA ARE HEAVILY SOILED.CLEAN AND SANITIZE.REPEAT VIOLATION Location: Cook line Wiping cloths / storage Wiping cloth(s) stored improperly. Correction: Wet towels shall be stored in sanitizer when not in use. Comments: 1. DAMP WIPING CLOTHS STORED ON SURFACES THROUGHOUT KITCHEN.STORE IN SANITIZER BUCKET WHEN NOT IN USE.REPEAT VIOLATION Location: Kitchen Thawing Potentially hazardous food(s) thawing improperly. Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. Comments: 1. FROZEN SHRIMP AND CHICKEN THAWING OUT AT ROOM TEMPERATURE ON PREP SINK DRAIN BOARD.SEE ABOVE FOR APPROVED THAWING METHODS.REPEAT VIOLATION** Location: Kitchen Equipment: Prep sink 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: 1. SPRING ROLLS AND EGGROLLS IN CHEST FREEZER STORED ON TRAY UNPROTECTED.STORE IN A PROTECTED MANNER (EX. WRAPPED IN PLASTIC WRAP, IN FOOD GRADE BAG OR CONTAINER)2. CONTAINERS OF COOKED RICE STORED ON FLOOR IN WALK IN COOLER.STORE ALL FOODS AT LEAST 6 INCHES ABOVE THE FLOOR. Location: Kitchen Equipment: Chest freezer Food storage Food stored in unprotected manner. Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings. Comments: 1. SPRING ROLLS AND EGGROLLS IN CHEST FREEZER STORED ON TRAY UNPROTECTED.STORE IN A PROTECTED MANNER (EX. WRAPPED IN PLASTIC WRAP, IN FOOD GRADE BAG OR CONTAINER)2. CONTAINERS OF COOKED RICE STORED ON FLOOR IN WALK IN COOLER.STORE ALL FOODS AT LEAST 6 INCHES ABOVE THE FLOOR. Location: Walk-in cooler Non food contact surface cleaning frequency Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. FAUCET OF TWO BAY PREP SINK NEAR COOK LINE IS HEAVILY SOILED. 2. SPRAYER ARM FOR DISHMACHINE IS HEAVILY SOILED WITH GREASE AND OIL.3. SHELVING FOR PREP TABLE SOILED.CLEAN AND SANITIZE. Location: Cook line Equipment: 2-bay Non food contact surface cleaning frequency Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. FAUCET OF TWO BAY PREP SINK NEAR COOK LINE IS HEAVILY SOILED. 2. SPRAYER ARM FOR DISHMACHINE IS HEAVILY SOILED WITH GREASE AND OIL.3. SHELVING FOR PREP TABLE SOILED.CLEAN AND SANITIZE. Location: Dish machine area Non food contact surface cleaning frequency Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. FAUCET OF TWO BAY PREP SINK NEAR COOK LINE IS HEAVILY SOILED. 2. SPRAYER ARM FOR DISHMACHINE IS HEAVILY SOILED WITH GREASE AND OIL.3. SHELVING FOR PREP TABLE SOILED.CLEAN AND SANITIZE. Location: Prep area 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: DISH CART IS SOILED WITH CLEAN DISHES ON IT. CLEAN DISH CART Location: Kitchen Hand sink/soap No hand soap provided at hand sink. Correction: Provide soap. Comments: 1. PROVIDE SOAP AT HAND SINK.*REPEAT VIOLATION* Location: Kitchen (back) Equipment: Hand sink Hand sink/towels No hand drying provisions at hand sink. Correction: Provide approved hand drying provisions. Comments: 1. PROVIDE PAPER TOWELS AT HAND SINK.*REPEAT VIOLATION* Location: Kitchen Equipment: Hand sink Unapproved use of two bay Unapproved use of 2 compartment sink for warewashing. Correction: Use 2 bay sinks for approved uses only. Comments: 1. WASHING SLICER PARTS IN TWO BAY PREP SINK.DO ALL MANUAL WAREWASHING IN THREE BAY SINK. Location: Kitchen Equipment: 2-bay Plumbing system/ repair (Non-Critical) Plumbing system(s) not maintained in good repair. Correction: Plumbing system(s) shall be repaired and maintained. Comments: 1. COLD WATER NOT AVAILABLE AT 2 BAY PREP SINK BY 3 BAY SINK.PROVIDE HOT AND COLD RUNNING WATER AT ALL PREP SINKS. Location: Kitchen Equipment: 2-bay In use utensil storage In use utensil(s) stored improperly. Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner. Comments: 1. UTENSILS STORED IN CUP OF WATER IN FRONT OF RICE COOKERS.NOT AN APPROVED STORAGE MANNER. CAN STORE IN HOT OR AGGITATED WATER OR ON A CLEAN AND SANITIZED SURFACE.*REPEAT VIOLATION2. KNIFE BEING STORED IN BETWEEN PREP TABLES.STORE IN AN APPROVED MANNER. Location: Cook line Equipment: Rice cooker In use utensil storage In use utensil(s) stored improperly. Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner. Comments: 1. UTENSILS STORED IN CUP OF WATER IN FRONT OF RICE COOKERS.NOT AN APPROVED STORAGE MANNER. CAN STORE IN HOT OR AGGITATED WATER OR ON A CLEAN AND SANITIZED SURFACE.REPEAT VIOLATION*2. KNIFE BEING STORED IN BETWEEN PREP TABLES.STORE IN AN APPROVED MANNER. Location: Kitchen	02/24/2014	Recheck
CO2 tanks unrestrained Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained. Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ... Hot holding Potentially hazardous food(s) not held at proper temperatures. Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. Comments: 1. BROTH FOR PHO MEASURED 107 DEGREES F. DO NOT KEEP HOT AT ALL TIMES. REHEAT WHEN THERE IS AN ORDER.MUST KEEP ALL POTENTIALLY HAZARDOUS FOODS BEING HELD HOT AT 135 DEGREES F OR ABOVE. Location: Cook line Pests/rodents Presence of pests and/or rodents in facility. Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions. Comments: 1. TWO DEAD ROACHES FOUND ON LEDGE OVER TWO BAY PREP SINK NEAR 3 BAY SINK.2. DEAD PESTS IN LIGHT SHIELD IN DINING ROOM.REMOVE. CLEAN AND SANITIZE.*REPEAT VIOLATION* Location: Kitchen Holding tank/sewage disposal Holding tank used as a method of sewage disposal. Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system. Comments: 1. MOP SINK IS NOT BEING USED FOR MOP WATER DISPOSAL.MUST USE MOP SINK TO DISPOSE OF MOP WATER. DUMPING OUTSIDE IS NOT APPROVED. 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: 1. EMPLOYEE PUT ON GLOVES TO GET STRAWBERRIES FROM CHEST FREEZER. DID NOT WASH HANDS BEFORE PUTTING ON GLOVES.HANDS MUST BE WASHED BEFORE PUTTING ON GLOVES AND WHEN CHANGING GLOVES.*REPEAT VIOLATION2. EMPLOYEE HANDLED FISH AND THEN WIPED HANDS ON CLOTH TOWEL. DID NOT WASH HANDS.MUST WASH HANDS AFTER HANDLING RAW ANIMAL PRODUCTS. Ceasing operations* Facility did not cease operations during emergency health hazard as outlined in 410 IAC 7-24-109. Correction: Facility shall cease operations during emergency as outlined in section 109. Comments: 1. ESTABLISHMENT IS CLOSED AND LICENSE IS SUSPENDED UNTIL CEILING/ROOF IS REPAIRED TO ELIMINATE LEAKING ONTO PREP SURFACES. THIS IS A REPEAT VIOLATION. CALL WHEN READY TO REOPEN TO SET UP RECHECK INSPECTION. MUST RECEIVE PERMISSION FROM MARION COUNTY PUBLIC HEALTH DEPARTMENT BEFORE REOPENING. OPERATING WITHOUT A LICENSE WILL RESULT IN CITATIONS. 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: 1. EMPLOYEE BEVERAGE WITHOUT LID OR STRAW.2. EMPLOYEE EATING IN THE KITCHEN.3. PERSONAL EMPLOYEE FOOD IN WALK IN COOLER.DO NOT EAT IN THE KITCHEN. MUST EAT IN A DESIGNATED AREA AWAY FROM FOOD AND FOOD PREP. ALL EMPLOYEE BEVERAGES MUST HAVE A LID AND STRAW AND BE STORED AWAY FROM FOOD AND FOOD CONTACT SURFACES. EMPLOYEE FOOD CANNOT BE STORED WITH CUSTOMER FOOD. 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: SOILED WATER LEAKING FROM ROOF ONTO OPEN PREP AREA OF KITCHENKITCHEN IS CLOSED Location: Kitchen Cross-contamination 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 SHELL EGGS STORED ON TOP OF CONTAINERS OF RICE NOODLES IN WALK IN COOLER.2. RAW BEEF AND RAW SHRIMP STORED IN BUS TUB TOGETHER IN WALK IN COOLER.3. RAW CHICKEN STORED OVER MUSHROOMS IN REACH IN PORTION OF PREP TOP COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS AND PRODUCE TO PREVENT CROSS CONTAMINATION. Location: Kitchen Equipment: Walk in cooler Cross-contamination 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 SHELL EGGS STORED ON TOP OF CONTAINERS OF RICE NOODLES IN WALK IN COOLER.2. RAW BEEF AND RAW SHRIMP STORED IN BUS TUB TOGETHER IN WALK IN COOLER.3. RAW CHICKEN STORED OVER MUSHROOMS IN REACH IN PORTION OF PREP TOP COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS AND PRODUCE TO PREVENT CROSS CONTAMINATION. Location: Kitchen Equipment: Prep Top Cooler Food contact surface(s) soiled Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. EXCESSIVE ICE BUILD UP ON SHELVING IN UPRIGHT FREEZER.REMOVE ICE. CLEAN AND SANITIZE.2. SLICER SOILED.CLEAN AND SANITIZE. Location: Kitchen Equipment: Upright freezer Food contact surface(s) soiled Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. EXCESSIVE ICE BUILD UP ON SHELVING IN UPRIGHT FREEZER.REMOVE ICE. CLEAN AND SANITIZE.2. SLICER SOILED.CLEAN AND SANITIZE. Location: Kitchen Equipment: Slicer Hand sink capacity Inadequate number of hand washing sinks. Correction: Provide adequate number of hand washing sinks. Comments: 1. HAND SINK IS LOCATED IN VERY BACK CORNER OF KITCHEN NEAR DRY GOODS STORAGE. DOES NOT APPEAR TO BE BEING USED BECAUSE NOT STOCKED WITH SOAP AND PAPER TOWELS, HEAVILY SOILED, AND STORING ITEMS INSIDE SINK. NOT CONVENIENTLY LOCATED.PROVIDE A HAND SINK IN CLOSE PROXIMETY TO COOK LINE AND PREP AREA. *PHOTOS TAKEN* Location: Kitchen Hand sink soiled Hand washing facility is soiled. Correction: A hand washing facility shall be maintained clean at all times. Comments: 1. HAND SINK IN KITCHEN IS HEAVILY SOILED.KEEP CLEAN AT ALL TIMES. Location: Kitchen (back) Equipment: Hand sink Hand sink improper usage 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. ITEMS STORED IN HAND SINK IN KITCHEN.DO NOT STORE ANY ITEMS IN HAND SINK. MUST BE USED FOR HAND WASHING ONLY. Location: Kitchen (back) Equipment: Hand sink 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: 1. ALL FOODS BEING HELD MORE THAN 24 HOURS MUST HAVE A DISCARD DATE OF NO LATER THAN 7 DAYS. (EX. STOCK POTS OF FOOD) Location: Walk-in cooler Plumbing system / repair (Critical) Plumbing system(s) not maintained in good repair. Correction: Plumbing system(s) shall be repaired and maintained. Comments: 1. HOT AND COLD WATER NOT AVAILABLE AT 2 BAY PREP SINK NEAR COOK LINE.REPAIR TO PROVIDE RUNNING HOT AND COLD WATER.2. PIPE FROM HAND SINK IN DRY STORAGE AREA IS LEAKING ONTO THE FLOOR. NOT BEING FUNNELED INTO DRAIN.REPAIR. Location: Kitchen Equipment: 2-bay 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: 1. DISHMACHINE CHLORINE SANITIZER MEASURED 0 PPM. DOES NOT APPREAR TO BE DISPENSING EVEN WHEN PRIMED.ENSURE A PROPER CONCENTRATION OF 50-100 PPM.MUST USE THREE BAY SINK FOR ALL WAREWASHING UNTIL DISHMACHINE IS REPAIRED.*REPEAT VIOLATION* Location: Dish machine area Unapproved food contact materials Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment. Correction: Use approved materials for utensils and food contact surface(s). Comments: 1. GROCERY BAGS USED TO STORE FOOD IN CHEST FREEZER.DISCONTINUE. PROVIDE FOOD GRADE BAGS AND CONTAINERS.*REPEAT VIOLATION* Location: Kitchen Equipment: Chest freezer Hair restraints Food employees not wearing proper hair restraint. Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets. Comments: 1. ONLY ONE FOOD EMPLOYEE WEARING A HAIR RESTRAINT. ALL FOOD EMPLOYEES MUST WEAR HAIR RESTRAINTS. Eating utensils presentation Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service. Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers. Comments: 1. SINGLE SERVICE EATING UTENSILS STORED IMPROPERLY.STORE WITH HANDLES ALL IN GOING IN ONE DIRECTION TO AVOID TOUCHING FOOD CONTACT PORTION. 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 JACKETS AND PURSES STORED HANGING ON SHELVING HOLDING CLEAN EQUIPMENT AND DRY GOODS.STORE ALL EMPLOYEE BELONGINGS IN A DESIGNATED LOCATION AWAY FROM FOOD OR FOOD CONTACT SURFACES. Location: Kitchen (back) Cutting surface(s) Cutting surface(s) in poor condition. Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Comments: 1. CUTTING BOARD REQUIRES RESURFACING OR REPLACEMENT. 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. DAMP MOP STORED IN MOP BUCKET.STORE HANGING OR IN A WAY THAT FACILITATES DRYING. Lighting intensity Inadequate lighting intensity. Correction: Provide adequate lighting. Comments: 1. LIGHTS MISSING IN FRONT OF WALK IN COOLER2. IN DISHMACHINE AREA3. BY CHEST FREEZERS IN FRONT KITCHEN.PROVIDE. Location: Walk-in cooler Lighting intensity Inadequate lighting intensity. Correction: Provide adequate lighting. Comments: 1. LIGHTS MISSING IN FRONT OF WALK IN COOLER2. IN DISHMACHINE AREA3. BY CHEST FREEZERS IN FRONT KITCHEN.PROVIDE. Location: Dish machine area Lighting intensity Inadequate lighting intensity. Correction: Provide adequate lighting. Comments: 1. LIGHTS MISSING IN FRONT OF WALK IN COOLER2. IN DISHMACHINE AREA3. BY CHEST FREEZERS IN FRONT KITCHEN.PROVIDE. Location: Kitchen Self service utensils Utensil(s) for ready to eat food(s) at self service operation not provided. Correction: Provide suitable utensil(s) or other effective dispensing method(s). Comments: 1. UTENSILS NOT AVAILABLE TO HANDLE READY TO EAT FOODS (EX. LETTUCE, SPROUTS).PROVIDE UTENSILS WITH HANDLES. 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: 1. CLEAN POTS STORED ON FLOOR IN PREP AREA.STORE ALL CLEAN EQUIPMENT AT LEAST 6 INCHES ABOVE THE FLOOR. Physical facility repair Physical facility not maintained in good repair. Correction: The physical facility shall be maintained in good repair. Comments: 1. ROOF/CEILING LEAKING DIRTY WATER FROM MULTIPLE LOCATIONS ONTO PREP TABLE AND TOP OF PREP TOP COOLER.REPAIR ROOF/CEILING TO PREVENT LEAKING. CLEAN AND SANITIZE PREP TABLE AND PREP TOP COOLER.*REPEAT VIOLATION* PHOTOS TAKEN * ESTABLISHMENT IS CLOSED UNTIL REPAIR WORK IS DONE AND ROOF/CEILING IS NO LONGER LEAKING 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. WALLS, FLOORS, AND ATTACHED EQUIPMENT IN COOKLINE AND TWO BAY PREP SINK AREA ARE HEAVILY SOILED.CLEAN AND SANITIZE.REPEAT VIOLATION Location: Cook line Wiping cloths / storage Wiping cloth(s) stored improperly. Correction: Wet towels shall be stored in sanitizer when not in use. Comments: 1. DAMP WIPING CLOTHS STORED ON SURFACES THROUGHOUT KITCHEN.STORE IN SANITIZER BUCKET WHEN NOT IN USE.REPEAT VIOLATION Location: Kitchen Thawing Potentially hazardous food(s) thawing improperly. Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. Comments: 1. FROZEN SHRIMP AND CHICKEN THAWING OUT AT ROOM TEMPERATURE ON PREP SINK DRAIN BOARD.SEE ABOVE FOR APPROVED THAWING METHODS.REPEAT VIOLATION** Location: Kitchen Equipment: Prep sink 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: 1. SPRING ROLLS AND EGGROLLS IN CHEST FREEZER STORED ON TRAY UNPROTECTED.STORE IN A PROTECTED MANNER (EX. WRAPPED IN PLASTIC WRAP, IN FOOD GRADE BAG OR CONTAINER)2. CONTAINERS OF COOKED RICE STORED ON FLOOR IN WALK IN COOLER.STORE ALL FOODS AT LEAST 6 INCHES ABOVE THE FLOOR. Location: Kitchen Equipment: Chest freezer Food storage Food stored in unprotected manner. Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings. Comments: 1. SPRING ROLLS AND EGGROLLS IN CHEST FREEZER STORED ON TRAY UNPROTECTED.STORE IN A PROTECTED MANNER (EX. WRAPPED IN PLASTIC WRAP, IN FOOD GRADE BAG OR CONTAINER)2. CONTAINERS OF COOKED RICE STORED ON FLOOR IN WALK IN COOLER.STORE ALL FOODS AT LEAST 6 INCHES ABOVE THE FLOOR. Location: Walk-in cooler Non food contact surface cleaning frequency Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. FAUCET OF TWO BAY PREP SINK NEAR COOK LINE IS HEAVILY SOILED. 2. SPRAYER ARM FOR DISHMACHINE IS HEAVILY SOILED WITH GREASE AND OIL.3. SHELVING FOR PREP TABLE SOILED.CLEAN AND SANITIZE. Location: Cook line Equipment: 2-bay Non food contact surface cleaning frequency Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. FAUCET OF TWO BAY PREP SINK NEAR COOK LINE IS HEAVILY SOILED. 2. SPRAYER ARM FOR DISHMACHINE IS HEAVILY SOILED WITH GREASE AND OIL.3. SHELVING FOR PREP TABLE SOILED.CLEAN AND SANITIZE. Location: Dish machine area Non food contact surface cleaning frequency Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. FAUCET OF TWO BAY PREP SINK NEAR COOK LINE IS HEAVILY SOILED. 2. SPRAYER ARM FOR DISHMACHINE IS HEAVILY SOILED WITH GREASE AND OIL.3. SHELVING FOR PREP TABLE SOILED.CLEAN AND SANITIZE. Location: Prep area 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: DISH CART IS SOILED WITH CLEAN DISHES ON IT. CLEAN DISH CART Location: Kitchen Hand sink/soap No hand soap provided at hand sink. Correction: Provide soap. Comments: 1. PROVIDE SOAP AT HAND SINK.*REPEAT VIOLATION* Location: Kitchen (back) Equipment: Hand sink Hand sink/towels No hand drying provisions at hand sink. Correction: Provide approved hand drying provisions. Comments: 1. PROVIDE PAPER TOWELS AT HAND SINK.*REPEAT VIOLATION* Location: Kitchen Equipment: Hand sink Unapproved use of two bay Unapproved use of 2 compartment sink for warewashing. Correction: Use 2 bay sinks for approved uses only. Comments: 1. WASHING SLICER PARTS IN TWO BAY PREP SINK.DO ALL MANUAL WAREWASHING IN THREE BAY SINK. Location: Kitchen Equipment: 2-bay Plumbing system/ repair (Non-Critical) Plumbing system(s) not maintained in good repair. Correction: Plumbing system(s) shall be repaired and maintained. Comments: 1. COLD WATER NOT AVAILABLE AT 2 BAY PREP SINK BY 3 BAY SINK.PROVIDE HOT AND COLD RUNNING WATER AT ALL PREP SINKS. Location: Kitchen Equipment: 2-bay In use utensil storage In use utensil(s) stored improperly. Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner. Comments: 1. UTENSILS STORED IN CUP OF WATER IN FRONT OF RICE COOKERS.NOT AN APPROVED STORAGE MANNER. CAN STORE IN HOT OR AGGITATED WATER OR ON A CLEAN AND SANITIZED SURFACE.*REPEAT VIOLATION2. KNIFE BEING STORED IN BETWEEN PREP TABLES.STORE IN AN APPROVED MANNER. Location: Cook line Equipment: Rice cooker In use utensil storage In use utensil(s) stored improperly. Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner. Comments: 1. UTENSILS STORED IN CUP OF WATER IN FRONT OF RICE COOKERS.NOT AN APPROVED STORAGE MANNER. CAN STORE IN HOT OR AGGITATED WATER OR ON A CLEAN AND SANITIZED SURFACE.REPEAT VIOLATION*2. KNIFE BEING STORED IN BETWEEN PREP TABLES.STORE IN AN APPROVED MANNER. Location: Kitchen	02/21/2014	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: GARLIC OIL SITTING OUT AT ROOM TEMPERATURE ON COOKLINE. GARLIC OIL MUST BE REFRIGERATED AND HELD AT 41 DEGREES FAHRENHEIT. Location: Cook line Equipment: Wok 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: FOUND ROACHES INSIDE 2-BAY SINK, NEXT TO WALK-IN COOLER. CLEAN AND SANITIZE SINKS AND ITEMS IN SINKS. KEEP AREA CLEAN AND SANITIZED. DO NOT USE FOR EQUIPMENT STORAGE. CONTACT PEST CONTROL FOR SERVICE. AGGRESSIVE TREATMENT MAY BE NECCESSARY. Location: Walk-in cooler 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: HAND SINK IS DRY. NO PAPER TOWELS AND NO SOAP AT SINK. EQUIPMENT OBSTRUCTING SINK. DID NOT WITNESS HAND WASHING DURING INSPECTION. 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: NO SANITIZER AT DISHMACHINE AND NO SANITIZER AVAILABLE AT 3-BAY SINK. FACILITY CLOSED UNTIL ABLE TO SANITIZE EQUIPMENT. Location: Dish machine area Equipment: Dishmachine 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: NO SANITIZER AT DISHMACHINE AND NO SANITIZER AVAILABLE AT 3-BAY SINK. FACILITY CLOSED UNTIL ABLE TO SANITIZE EQUIPMENT. Location: Dish machine area Equipment: 3-bay 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 CHICKEN STORED ON TOP OF A BOX OF CUCUMBERS. STORE FOOD ACCORDING TO HAZARD. SUGGEST CREATING A "PROTEIN" SHELVING AREA, THEN STORE REST OF FOODS ON OTHER SHELVES. Location: Walk-in cooler Equipment: Wire shelving Hand sink location blocked (corrected) Hand washing facilities not properly located and/or accessible. Correction: A hand washing facility shall be properly located and accessible at all times. Comments: LARGE MAINTENANCE EQUIPMENT AND LADDER BLOCKING HAND SINK. REMOVE. Location: Back room Equipment: Hand sink No certified food handler (corrected) No certified food handler per 410 IAC 7-22. Correction: Provide a certified food handler. Comments: ONE MONTH TO UPDATE FOOD HANDLER CERTIFICATE OR SCHEDULE EXAM. 10/9/2013: EXAM SCHEDULED. WILL FOLLOW-UP IN 6 WEEKS. 11/25/2013: CERTIFIED FOOD HANDLER CERTIFICATE UPDATED. Minimize contact (Non-Critical) (corrected) Bare hand contact not minimized with non ready to eat food(s). Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed. Comments: EMPLOYEE MIXED EGG ROLL FILLING WITH BARE HANDS. EVEN THOUGH EGG ROLL WILL BE FRIED, IT IS BEST PRACTICE TO WEAR GLOVES WHEN PREPARING FOOD WITH HANDS. Improper storage of clean equipment (corrected) Clean equipment and/or utensils stored incorrectly. Correction: Store covered or inverted in a self-draining position that allows for air drying. Comments: MAINTENANCE TOOLS STORED WITH FOOD EQUIPMENT ON LOWER SHELF OF PREP TABLE, ACROSS FROM CHEST FREEZER. Location: Kitchen Lighting intensity (corrected) Inadequate lighting intensity. Correction: Provide adequate lighting. Comments: PROVIDE LIGHT IN BACK ROOM WHERE HAND SINK IS. CAN NOT SEE EQUIPMENT OR CONDITION OF FLOORS AND WALLS WITHOUT A FLASH LIGHT. Location: Back room Protected outer openings (corrected) 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: REPAIR OR REPLACE SCREEN DOOR AT BACK DOOR. DOOR SHOULD SEAL TIGHTLY TO THE DOOR FRAME AND BE FREE OF HOLES IN THE SCREEN. Location: Kitchen (back) Unnecessary litter (corrected) Premises not free of unnecessary items or litter. Correction: Remove litter, unnecessary items, and nonfunctional equipment. Comments: REMOVE CLUTTER FROM DRY STORAGE AREA AND MAINTENANCE CLOSET BY BACK DOOR. Location: Dry storage Unnecessary litter (corrected) Premises not free of unnecessary items or litter. Correction: Remove litter, unnecessary items, and nonfunctional equipment. Comments: REMOVE CLUTTER FROM DRY STORAGE AREA AND MAINTENANCE CLOSET BY BACK DOOR. Location: Back room Equipment repair (corrected) Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: NO RUNNING WATER AT 2-BAY SINK, NEXT TO WALK-IN COOLER. PROVIDE RUNNING WATER OR REMOVE SINKS IF NOT BEING USED. Location: Walk-in cooler Equipment: 2-bay 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. CHICKEN IN STAND-UP FREEZER IS NOT FULLY WRAPPED, EXPOSING THE FOOD ITEM. WRAP SECURELY COVERING ALL AREAS OF FOOD ITEM. 2. MULTIPLE CONTAINERS OF FOOD ITEMS NOT COVERED IN WALK-IN COOLER. PROVIDE LIDS WHEN STORING FOOD.3. RAW CELERY LAID ON SHELVES IN WALK-IN COOLER WITHOUT STORAGE CONTAINER OR WRAP. PROVIDE CONTAINERS OR WRAP FOR FOOD ITEMS. Location: Kitchen Equipment: Upright freezer Food storage (corrected) Food stored in unprotected manner. Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings. Comments: 1. CHICKEN IN STAND-UP FREEZER IS NOT FULLY WRAPPED, EXPOSING THE FOOD ITEM. WRAP SECURELY COVERING ALL AREAS OF FOOD ITEM. 2. MULTIPLE CONTAINERS OF FOOD ITEMS NOT COVERED IN WALK-IN COOLER. PROVIDE LIDS WHEN STORING FOOD.3. RAW CELERY LAID ON SHELVES IN WALK-IN COOLER WITHOUT STORAGE CONTAINER OR WRAP. PROVIDE CONTAINERS OR WRAP FOR FOOD ITEMS. Location: Kitchen Equipment: Walk 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. CHICKEN IN STAND-UP FREEZER IS NOT FULLY WRAPPED, EXPOSING THE FOOD ITEM. WRAP SECURELY COVERING ALL AREAS OF FOOD ITEM. 2. MULTIPLE CONTAINERS OF FOOD ITEMS NOT COVERED IN WALK-IN COOLER. PROVIDE LIDS WHEN STORING FOOD.3. RAW CELERY LAID ON SHELVES IN WALK-IN COOLER WITHOUT STORAGE CONTAINER OR WRAP. PROVIDE CONTAINERS OR WRAP FOR FOOD ITEMS. Location: Kitchen Equipment: Walk in cooler Uncovered foods (Critical) (corrected) Foods are uncovered Correction: Store food in packages, covered containers or wrappings. Comments: 1. BULK CONTAINER OF RICE STORED UNDERNEATH DRAIN BOARD AT 2-BAY SINK, NEXT TO 3-BAY SINK. PROVIDE LID FOR CONTAINER.KEEP COVERED. 2. BULK CONTAINER OF MSG STORED ON LOWER PREP SHELF OF PREP TABLE WITH NO LID, ACROSS FROM WALK-IN COOLER. PROVIDE LID FOR CONTAINER KEEP COVERED. Location: Three bay area Equipment: 2-bay 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: CONTAINER OF SLICED LIMES STORED IN ICE SCOOP, IN ICE MACHINE. ONLY STORE ICE SCOOP IN ICE MACHINE. Location: Sales floor Equipment: Ice machine Hand sink/soap (corrected) No hand soap provided at hand sink. Correction: Provide soap. Hand sink/towels (corrected) No hand drying provisions at hand sink. Correction: Provide approved hand drying provisions. In use utensil storage (corrected) In use utensil(s) stored improperly. Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner. Comments: UTENSILS FOR RICE STORED IN CONTAINER OF STAGNANT WATER. STORE UTENSILS AT ROOM TEMPERATURE FOR 4 HOURS, IN A COOLER AT 41 dF, IN HOT HOLDING AT 135 dF, OR IN A DIPPER WELL WITH CONTINUOUS RUNNING WATER. Location: Kitchen (front) Equipment: Rice cooker	11/25/2013	Recheck
Cold holding (corrected) Potentially hazardous cold foods not held at proper temperatures. Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. Comments: GARLIC OIL SITTING OUT AT ROOM TEMPERATURE ON COOKLINE. GARLIC OIL MUST BE REFRIGERATED AND HELD AT 41 DEGREES FAHRENHEIT. Location: Cook line Equipment: Wok 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: FOUND ROACHES INSIDE 2-BAY SINK, NEXT TO WALK-IN COOLER. CLEAN AND SANITIZE SINKS AND ITEMS IN SINKS. KEEP AREA CLEAN AND SANITIZED. DO NOT USE FOR EQUIPMENT STORAGE. CONTACT PEST CONTROL FOR SERVICE. AGGRESSIVE TREATMENT MAY BE NECCESSARY. Location: Walk-in cooler 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: HAND SINK IS DRY. NO PAPER TOWELS AND NO SOAP AT SINK. EQUIPMENT OBSTRUCTING SINK. DID NOT WITNESS HAND WASHING DURING INSPECTION. 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: NO SANITIZER AT DISHMACHINE AND NO SANITIZER AVAILABLE AT 3-BAY SINK. FACILITY CLOSED UNTIL ABLE TO SANITIZE EQUIPMENT. Location: Dish machine area Equipment: Dishmachine 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: NO SANITIZER AT DISHMACHINE AND NO SANITIZER AVAILABLE AT 3-BAY SINK. FACILITY CLOSED UNTIL ABLE TO SANITIZE EQUIPMENT. Location: Dish machine area Equipment: 3-bay 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 CHICKEN STORED ON TOP OF A BOX OF CUCUMBERS. STORE FOOD ACCORDING TO HAZARD. SUGGEST CREATING A "PROTEIN" SHELVING AREA, THEN STORE REST OF FOODS ON OTHER SHELVES. Location: Walk-in cooler Equipment: Wire shelving Hand sink location blocked (corrected) Hand washing facilities not properly located and/or accessible. Correction: A hand washing facility shall be properly located and accessible at all times. Comments: LARGE MAINTENANCE EQUIPMENT AND LADDER BLOCKING HAND SINK. REMOVE. 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: ONE MONTH TO UPDATE FOOD HANDLER CERTIFICATE OR SCHEDULE EXAM. 10/9/2013: EXAM SCHEDULED. WILL FOLLOW-UP IN 6 WEEKS. Minimize contact (Non-Critical) (corrected) Bare hand contact not minimized with non ready to eat food(s). Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed. Comments: EMPLOYEE MIXED EGG ROLL FILLING WITH BARE HANDS. EVEN THOUGH EGG ROLL WILL BE FRIED, IT IS BEST PRACTICE TO WEAR GLOVES WHEN PREPARING FOOD WITH HANDS. Improper storage of clean equipment (corrected) Clean equipment and/or utensils stored incorrectly. Correction: Store covered or inverted in a self-draining position that allows for air drying. Comments: MAINTENANCE TOOLS STORED WITH FOOD EQUIPMENT ON LOWER SHELF OF PREP TABLE, ACROSS FROM CHEST FREEZER. Location: Kitchen Lighting intensity (corrected) Inadequate lighting intensity. Correction: Provide adequate lighting. Comments: PROVIDE LIGHT IN BACK ROOM WHERE HAND SINK IS. CAN NOT SEE EQUIPMENT OR CONDITION OF FLOORS AND WALLS WITHOUT A FLASH LIGHT. Location: Back room Protected outer openings (corrected) 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: REPAIR OR REPLACE SCREEN DOOR AT BACK DOOR. DOOR SHOULD SEAL TIGHTLY TO THE DOOR FRAME AND BE FREE OF HOLES IN THE SCREEN. Location: Kitchen (back) Unnecessary litter (corrected) Premises not free of unnecessary items or litter. Correction: Remove litter, unnecessary items, and nonfunctional equipment. Comments: REMOVE CLUTTER FROM DRY STORAGE AREA AND MAINTENANCE CLOSET BY BACK DOOR. Location: Dry storage Unnecessary litter (corrected) Premises not free of unnecessary items or litter. Correction: Remove litter, unnecessary items, and nonfunctional equipment. Comments: REMOVE CLUTTER FROM DRY STORAGE AREA AND MAINTENANCE CLOSET BY BACK DOOR. Location: Back room Equipment repair (corrected) Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: NO RUNNING WATER AT 2-BAY SINK, NEXT TO WALK-IN COOLER. PROVIDE RUNNING WATER OR REMOVE SINKS IF NOT BEING USED. Location: Walk-in cooler Equipment: 2-bay 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. CHICKEN IN STAND-UP FREEZER IS NOT FULLY WRAPPED, EXPOSING THE FOOD ITEM. WRAP SECURELY COVERING ALL AREAS OF FOOD ITEM. 2. MULTIPLE CONTAINERS OF FOOD ITEMS NOT COVERED IN WALK-IN COOLER. PROVIDE LIDS WHEN STORING FOOD.3. RAW CELERY LAID ON SHELVES IN WALK-IN COOLER WITHOUT STORAGE CONTAINER OR WRAP. PROVIDE CONTAINERS OR WRAP FOR FOOD ITEMS. Location: Kitchen Equipment: Upright freezer Food storage (corrected) Food stored in unprotected manner. Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings. Comments: 1. CHICKEN IN STAND-UP FREEZER IS NOT FULLY WRAPPED, EXPOSING THE FOOD ITEM. WRAP SECURELY COVERING ALL AREAS OF FOOD ITEM. 2. MULTIPLE CONTAINERS OF FOOD ITEMS NOT COVERED IN WALK-IN COOLER. PROVIDE LIDS WHEN STORING FOOD.3. RAW CELERY LAID ON SHELVES IN WALK-IN COOLER WITHOUT STORAGE CONTAINER OR WRAP. PROVIDE CONTAINERS OR WRAP FOR FOOD ITEMS. Location: Kitchen Equipment: Walk 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. CHICKEN IN STAND-UP FREEZER IS NOT FULLY WRAPPED, EXPOSING THE FOOD ITEM. WRAP SECURELY COVERING ALL AREAS OF FOOD ITEM. 2. MULTIPLE CONTAINERS OF FOOD ITEMS NOT COVERED IN WALK-IN COOLER. PROVIDE LIDS WHEN STORING FOOD.3. RAW CELERY LAID ON SHELVES IN WALK-IN COOLER WITHOUT STORAGE CONTAINER OR WRAP. PROVIDE CONTAINERS OR WRAP FOR FOOD ITEMS. Location: Kitchen Equipment: Walk in cooler Uncovered foods (Critical) (corrected) Foods are uncovered Correction: Store food in packages, covered containers or wrappings. Comments: 1. BULK CONTAINER OF RICE STORED UNDERNEATH DRAIN BOARD AT 2-BAY SINK, NEXT TO 3-BAY SINK. PROVIDE LID FOR CONTAINER.KEEP COVERED. 2. BULK CONTAINER OF MSG STORED ON LOWER PREP SHELF OF PREP TABLE WITH NO LID, ACROSS FROM WALK-IN COOLER. PROVIDE LID FOR CONTAINER KEEP COVERED. Location: Three bay area Equipment: 2-bay 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: CONTAINER OF SLICED LIMES STORED IN ICE SCOOP, IN ICE MACHINE. ONLY STORE ICE SCOOP IN ICE MACHINE. Location: Sales floor Equipment: Ice machine Hand sink/soap (corrected) No hand soap provided at hand sink. Correction: Provide soap. Hand sink/towels (corrected) No hand drying provisions at hand sink. Correction: Provide approved hand drying provisions. In use utensil storage (corrected) In use utensil(s) stored improperly. Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner. Comments: UTENSILS FOR RICE STORED IN CONTAINER OF STAGNANT WATER. STORE UTENSILS AT ROOM TEMPERATURE FOR 4 HOURS, IN A COOLER AT 41 dF, IN HOT HOLDING AT 135 dF, OR IN A DIPPER WELL WITH CONTINUOUS RUNNING WATER. Location: Kitchen (front) Equipment: Rice cooker	10/09/2013	Recheck
Cold holding (corrected) Potentially hazardous cold foods not held at proper temperatures. Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. Comments: GARLIC OIL SITTING OUT AT ROOM TEMPERATURE ON COOKLINE. GARLIC OIL MUST BE REFRIGERATED AND HELD AT 41 DEGREES FAHRENHEIT. Location: Cook line Equipment: Wok 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: FOUND ROACHES INSIDE 2-BAY SINK, NEXT TO WALK-IN COOLER. CLEAN AND SANITIZE SINKS AND ITEMS IN SINKS. KEEP AREA CLEAN AND SANITIZED. DO NOT USE FOR EQUIPMENT STORAGE. CONTACT PEST CONTROL FOR SERVICE. AGGRESSIVE TREATMENT MAY BE NECCESSARY. Location: Walk-in cooler 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: HAND SINK IS DRY. NO PAPER TOWELS AND NO SOAP AT SINK. EQUIPMENT OBSTRUCTING SINK. DID NOT WITNESS HAND WASHING DURING INSPECTION. 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: NO SANITIZER AT DISHMACHINE AND NO SANITIZER AVAILABLE AT 3-BAY SINK. FACILITY CLOSED UNTIL ABLE TO SANITIZE EQUIPMENT. Location: Dish machine area Equipment: Dishmachine 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: NO SANITIZER AT DISHMACHINE AND NO SANITIZER AVAILABLE AT 3-BAY SINK. FACILITY CLOSED UNTIL ABLE TO SANITIZE EQUIPMENT. Location: Dish machine area Equipment: 3-bay 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 CHICKEN STORED ON TOP OF A BOX OF CUCUMBERS. STORE FOOD ACCORDING TO HAZARD. SUGGEST CREATING A "PROTEIN" SHELVING AREA, THEN STORE REST OF FOODS ON OTHER SHELVES. Location: Walk-in cooler Equipment: Wire shelving Hand sink location blocked (corrected) Hand washing facilities not properly located and/or accessible. Correction: A hand washing facility shall be properly located and accessible at all times. Comments: LARGE MAINTENANCE EQUIPMENT AND LADDER BLOCKING HAND SINK. REMOVE. 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: ONE MONTH TO UPDATE FOOD HANDLER CERTIFICATE OR SCHEDULE EXAM. Minimize contact (Non-Critical) (corrected) Bare hand contact not minimized with non ready to eat food(s). Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed. Comments: EMPLOYEE MIXED EGG ROLL FILLING WITH BARE HANDS. EVEN THOUGH EGG ROLL WILL BE FRIED, IT IS BEST PRACTICE TO WEAR GLOVES WHEN PREPARING FOOD WITH HANDS. Improper storage of clean equipment (corrected) Clean equipment and/or utensils stored incorrectly. Correction: Store covered or inverted in a self-draining position that allows for air drying. Comments: MAINTENANCE TOOLS STORED WITH FOOD EQUIPMENT ON LOWER SHELF OF PREP TABLE, ACROSS FROM CHEST FREEZER. Location: Kitchen Lighting intensity (corrected) Inadequate lighting intensity. Correction: Provide adequate lighting. Comments: PROVIDE LIGHT IN BACK ROOM WHERE HAND SINK IS. CAN NOT SEE EQUIPMENT OR CONDITION OF FLOORS AND WALLS WITHOUT A FLASH LIGHT. Location: Back room Protected outer openings (corrected) 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: REPAIR OR REPLACE SCREEN DOOR AT BACK DOOR. DOOR SHOULD SEAL TIGHTLY TO THE DOOR FRAME AND BE FREE OF HOLES IN THE SCREEN. Location: Kitchen (back) Unnecessary litter (corrected) Premises not free of unnecessary items or litter. Correction: Remove litter, unnecessary items, and nonfunctional equipment. Comments: REMOVE CLUTTER FROM DRY STORAGE AREA AND MAINTENANCE CLOSET BY BACK DOOR. Location: Dry storage Unnecessary litter (corrected) Premises not free of unnecessary items or litter. Correction: Remove litter, unnecessary items, and nonfunctional equipment. Comments: REMOVE CLUTTER FROM DRY STORAGE AREA AND MAINTENANCE CLOSET BY BACK DOOR. Location: Back room Equipment repair (corrected) Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: NO RUNNING WATER AT 2-BAY SINK, NEXT TO WALK-IN COOLER. PROVIDE RUNNING WATER OR REMOVE SINKS IF NOT BEING USED. Location: Walk-in cooler Equipment: 2-bay 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. CHICKEN IN STAND-UP FREEZER IS NOT FULLY WRAPPED, EXPOSING THE FOOD ITEM. WRAP SECURELY COVERING ALL AREAS OF FOOD ITEM. 2. MULTIPLE CONTAINERS OF FOOD ITEMS NOT COVERED IN WALK-IN COOLER. PROVIDE LIDS WHEN STORING FOOD.3. RAW CELERY LAID ON SHELVES IN WALK-IN COOLER WITHOUT STORAGE CONTAINER OR WRAP. PROVIDE CONTAINERS OR WRAP FOR FOOD ITEMS. Location: Kitchen Equipment: Upright freezer Food storage (corrected) Food stored in unprotected manner. Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings. Comments: 1. CHICKEN IN STAND-UP FREEZER IS NOT FULLY WRAPPED, EXPOSING THE FOOD ITEM. WRAP SECURELY COVERING ALL AREAS OF FOOD ITEM. 2. MULTIPLE CONTAINERS OF FOOD ITEMS NOT COVERED IN WALK-IN COOLER. PROVIDE LIDS WHEN STORING FOOD.3. RAW CELERY LAID ON SHELVES IN WALK-IN COOLER WITHOUT STORAGE CONTAINER OR WRAP. PROVIDE CONTAINERS OR WRAP FOR FOOD ITEMS. Location: Kitchen Equipment: Walk 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. CHICKEN IN STAND-UP FREEZER IS NOT FULLY WRAPPED, EXPOSING THE FOOD ITEM. WRAP SECURELY COVERING ALL AREAS OF FOOD ITEM. 2. MULTIPLE CONTAINERS OF FOOD ITEMS NOT COVERED IN WALK-IN COOLER. PROVIDE LIDS WHEN STORING FOOD.3. RAW CELERY LAID ON SHELVES IN WALK-IN COOLER WITHOUT STORAGE CONTAINER OR WRAP. PROVIDE CONTAINERS OR WRAP FOR FOOD ITEMS. Location: Kitchen Equipment: Walk in cooler Uncovered foods (Critical) (corrected) Foods are uncovered Correction: Store food in packages, covered containers or wrappings. Comments: 1. BULK CONTAINER OF RICE STORED UNDERNEATH DRAIN BOARD AT 2-BAY SINK, NEXT TO 3-BAY SINK. PROVIDE LID FOR CONTAINER.KEEP COVERED. 2. BULK CONTAINER OF MSG STORED ON LOWER PREP SHELF OF PREP TABLE WITH NO LID, ACROSS FROM WALK-IN COOLER. PROVIDE LID FOR CONTAINER KEEP COVERED. Location: Three bay area Equipment: 2-bay 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: CONTAINER OF SLICED LIMES STORED IN ICE SCOOP, IN ICE MACHINE. ONLY STORE ICE SCOOP IN ICE MACHINE. Location: Sales floor Equipment: Ice machine Hand sink/soap (corrected) No hand soap provided at hand sink. Correction: Provide soap. Hand sink/towels (corrected) No hand drying provisions at hand sink. Correction: Provide approved hand drying provisions. In use utensil storage (corrected) In use utensil(s) stored improperly. Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner. Comments: UTENSILS FOR RICE STORED IN CONTAINER OF STAGNANT WATER. STORE UTENSILS AT ROOM TEMPERATURE FOR 4 HOURS, IN A COOLER AT 41 dF, IN HOT HOLDING AT 135 dF, OR IN A DIPPER WELL WITH CONTINUOUS RUNNING WATER. Location: Kitchen (front) Equipment: Rice cooker	09/18/2013	Recheck
Cold holding (corrected) Potentially hazardous cold foods not held at proper temperatures. Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. Comments: GARLIC OIL SITTING OUT AT ROOM TEMPERATURE ON COOKLINE. GARLIC OIL MUST BE REFRIGERATED AND HELD AT 41 DEGREES FAHRENHEIT. Location: Cook line Equipment: Wok Pests/rodents Presence of pests and/or rodents in facility. Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions. Comments: FOUND ROACHES INSIDE 2-BAY SINK, NEXT TO WALK-IN COOLER. CLEAN AND SANITIZE SINKS AND ITEMS IN SINKS. KEEP AREA CLEAN AND SANITIZED. DO NOT USE FOR EQUIPMENT STORAGE. CONTACT PEST CONTROL FOR SERVICE. AGGRESSIVE TREATMENT MAY BE NECCESSARY. Location: Walk-in cooler 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: HAND SINK IS DRY. NO PAPER TOWELS AND NO SOAP AT SINK. EQUIPMENT OBSTRUCTING SINK. DID NOT WITNESS HAND WASHING DURING INSPECTION. 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: NO SANITIZER AT DISHMACHINE AND NO SANITIZER AVAILABLE AT 3-BAY SINK. FACILITY CLOSED UNTIL ABLE TO SANITIZE EQUIPMENT. Location: Dish machine area Equipment: Dishmachine 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: NO SANITIZER AT DISHMACHINE AND NO SANITIZER AVAILABLE AT 3-BAY SINK. FACILITY CLOSED UNTIL ABLE TO SANITIZE EQUIPMENT. Location: Dish machine area Equipment: 3-bay Cross-contamination 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 CHICKEN STORED ON TOP OF A BOX OF CUCUMBERS. STORE FOOD ACCORDING TO HAZARD. SUGGEST CREATING A "PROTEIN" SHELVING AREA, THEN STORE REST OF FOODS ON OTHER SHELVES. Location: Walk-in cooler Equipment: Wire shelving Hand sink location blocked (corrected) Hand washing facilities not properly located and/or accessible. Correction: A hand washing facility shall be properly located and accessible at all times. Comments: LARGE MAINTENANCE EQUIPMENT AND LADDER BLOCKING HAND SINK. REMOVE. 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: ONE MONTH TO UPDATE FOOD HANDLER CERTIFICATE OR SCHEDULE EXAM. Minimize contact (Non-Critical) Bare hand contact not minimized with non ready to eat food(s). Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed. Comments: EMPLOYEE MIXED EGG ROLL FILLING WITH BARE HANDS. EVEN THOUGH EGG ROLL WILL BE FRIED, IT IS BEST PRACTICE TO WEAR GLOVES WHEN PREPARING FOOD WITH HANDS. Improper storage of clean equipment (corrected) Clean equipment and/or utensils stored incorrectly. Correction: Store covered or inverted in a self-draining position that allows for air drying. Comments: MAINTENANCE TOOLS STORED WITH FOOD EQUIPMENT ON LOWER SHELF OF PREP TABLE, ACROSS FROM CHEST FREEZER. Location: Kitchen Lighting intensity Inadequate lighting intensity. Correction: Provide adequate lighting. Comments: PROVIDE LIGHT IN BACK ROOM WHERE HAND SINK IS. CAN NOT SEE EQUIPMENT OR CONDITION OF FLOORS AND WALLS WITHOUT A FLASH LIGHT. Location: Back room Protected outer openings (corrected) 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: REPAIR OR REPLACE SCREEN DOOR AT BACK DOOR. DOOR SHOULD SEAL TIGHTLY TO THE DOOR FRAME AND BE FREE OF HOLES IN THE SCREEN. Location: Kitchen (back) Unnecessary litter (corrected) Premises not free of unnecessary items or litter. Correction: Remove litter, unnecessary items, and nonfunctional equipment. Comments: REMOVE CLUTTER FROM DRY STORAGE AREA AND MAINTENANCE CLOSET BY BACK DOOR. Location: Dry storage Unnecessary litter (corrected) Premises not free of unnecessary items or litter. Correction: Remove litter, unnecessary items, and nonfunctional equipment. Comments: REMOVE CLUTTER FROM DRY STORAGE AREA AND MAINTENANCE CLOSET BY BACK DOOR. Location: Back room Equipment repair Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: NO RUNNING WATER AT 2-BAY SINK, NEXT TO WALK-IN COOLER. PROVIDE RUNNING WATER OR REMOVE SINKS IF NOT BEING USED. Location: Walk-in cooler Equipment: 2-bay 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. CHICKEN IN STAND-UP FREEZER IS NOT FULLY WRAPPED, EXPOSING THE FOOD ITEM. WRAP SECURELY COVERING ALL AREAS OF FOOD ITEM. 2. MULTIPLE CONTAINERS OF FOOD ITEMS NOT COVERED IN WALK-IN COOLER. PROVIDE LIDS WHEN STORING FOOD.3. RAW CELERY LAID ON SHELVES IN WALK-IN COOLER WITHOUT STORAGE CONTAINER OR WRAP. PROVIDE CONTAINERS OR WRAP FOR FOOD ITEMS. Location: Kitchen Equipment: Upright freezer Food storage (corrected) Food stored in unprotected manner. Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings. Comments: 1. CHICKEN IN STAND-UP FREEZER IS NOT FULLY WRAPPED, EXPOSING THE FOOD ITEM. WRAP SECURELY COVERING ALL AREAS OF FOOD ITEM. 2. MULTIPLE CONTAINERS OF FOOD ITEMS NOT COVERED IN WALK-IN COOLER. PROVIDE LIDS WHEN STORING FOOD.3. RAW CELERY LAID ON SHELVES IN WALK-IN COOLER WITHOUT STORAGE CONTAINER OR WRAP. PROVIDE CONTAINERS OR WRAP FOR FOOD ITEMS. Location: Kitchen Equipment: Walk 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. CHICKEN IN STAND-UP FREEZER IS NOT FULLY WRAPPED, EXPOSING THE FOOD ITEM. WRAP SECURELY COVERING ALL AREAS OF FOOD ITEM. 2. MULTIPLE CONTAINERS OF FOOD ITEMS NOT COVERED IN WALK-IN COOLER. PROVIDE LIDS WHEN STORING FOOD.3. RAW CELERY LAID ON SHELVES IN WALK-IN COOLER WITHOUT STORAGE CONTAINER OR WRAP. PROVIDE CONTAINERS OR WRAP FOR FOOD ITEMS. Location: Kitchen Equipment: Walk in cooler Uncovered foods (Critical) (corrected) Foods are uncovered Correction: Store food in packages, covered containers or wrappings. Comments: 1. BULK CONTAINER OF RICE STORED UNDERNEATH DRAIN BOARD AT 2-BAY SINK, NEXT TO 3-BAY SINK. PROVIDE LID FOR CONTAINER.KEEP COVERED. 2. BULK CONTAINER OF MSG STORED ON LOWER PREP SHELF OF PREP TABLE WITH NO LID, ACROSS FROM WALK-IN COOLER. PROVIDE LID FOR CONTAINER KEEP COVERED. Location: Three bay area Equipment: 2-bay 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: CONTAINER OF SLICED LIMES STORED IN ICE SCOOP, IN ICE MACHINE. ONLY STORE ICE SCOOP IN ICE MACHINE. Location: Sales floor Equipment: Ice machine Hand sink/soap (corrected) No hand soap provided at hand sink. Correction: Provide soap. Hand sink/towels (corrected) No hand drying provisions at hand sink. Correction: Provide approved hand drying provisions. In use utensil storage (corrected) In use utensil(s) stored improperly. Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner. Comments: UTENSILS FOR RICE STORED IN CONTAINER OF STAGNANT WATER. STORE UTENSILS AT ROOM TEMPERATURE FOR 4 HOURS, IN A COOLER AT 41 dF, IN HOT HOLDING AT 135 dF, OR IN A DIPPER WELL WITH CONTINUOUS RUNNING WATER. Location: Kitchen (front) Equipment: Rice cooker	09/17/2013	Recheck
Cold holding Potentially hazardous cold foods not held at proper temperatures. Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. Comments: GARLIC OIL SITTING OUT AT ROOM TEMPERATURE ON COOKLINE. GARLIC OIL MUST BE REFRIGERATED AND HELD AT 41 DEGREES FAHRENHEIT. Location: Cook line Equipment: Wok Pests/rodents Presence of pests and/or rodents in facility. Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions. Comments: FOUND ROACHES INSIDE 2-BAY SINK, NEXT TO WALK-IN COOLER. CLEAN AND SANITIZE SINKS AND ITEMS IN SINKS. KEEP AREA CLEAN AND SANITIZED. DO NOT USE FOR EQUIPMENT STORAGE. CONTACT PEST CONTROL FOR SERVICE. AGGRESSIVE TREATMENT MAY BE NECCESSARY. Location: Walk-in cooler 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: HAND SINK IS DRY. NO PAPER TOWELS AND NO SOAP AT SINK. EQUIPMENT OBSTRUCTING SINK. DID NOT WITNESS HAND WASHING DURING INSPECTION. 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: NO SANITIZER AT DISHMACHINE AND NO SANITIZER AVAILABLE AT 3-BAY SINK. FACILITY CLOSED UNTIL ABLE TO SANITIZE EQUIPMENT. Location: Dish machine area Equipment: Dishmachine 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: NO SANITIZER AT DISHMACHINE AND NO SANITIZER AVAILABLE AT 3-BAY SINK. FACILITY CLOSED UNTIL ABLE TO SANITIZE EQUIPMENT. Location: Dish machine area Equipment: 3-bay Cross-contamination 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 CHICKEN STORED ON TOP OF A BOX OF CUCUMBERS. STORE FOOD ACCORDING TO HAZARD. SUGGEST CREATING A "PROTEIN" SHELVING AREA, THEN STORE REST OF FOODS ON OTHER SHELVES. Location: Walk-in cooler Equipment: Wire shelving Hand sink location blocked Hand washing facilities not properly located and/or accessible. Correction: A hand washing facility shall be properly located and accessible at all times. Comments: LARGE MAINTENANCE EQUIPMENT AND LADDER BLOCKING HAND SINK. REMOVE. 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: ONE MONTH TO UPDATE FOOD HANDLER CERTIFICATE OR SCHEDULE EXAM. Minimize contact (Non-Critical) Bare hand contact not minimized with non ready to eat food(s). Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed. Comments: EMPLOYEE MIXED EGG ROLL FILLING WITH BARE HANDS. EVEN THOUGH EGG ROLL WILL BE FRIED, IT IS BEST PRACTICE TO WEAR GLOVES WHEN PREPARING FOOD WITH HANDS. Improper storage of clean equipment Clean equipment and/or utensils stored incorrectly. Correction: Store covered or inverted in a self-draining position that allows for air drying. Comments: MAINTENANCE TOOLS STORED WITH FOOD EQUIPMENT ON LOWER SHELF OF PREP TABLE, ACROSS FROM CHEST FREEZER. Location: Kitchen Lighting intensity Inadequate lighting intensity. Correction: Provide adequate lighting. Comments: PROVIDE LIGHT IN BACK ROOM WHERE HAND SINK IS. CAN NOT SEE EQUIPMENT OR CONDITION OF FLOORS AND WALLS WITHOUT A FLASH LIGHT. Location: Back room 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: REPAIR OR REPLACE SCREEN DOOR AT BACK DOOR. DOOR SHOULD SEAL TIGHTLY TO THE DOOR FRAME AND BE FREE OF HOLES IN THE SCREEN. Location: Kitchen (back) Unnecessary litter Premises not free of unnecessary items or litter. Correction: Remove litter, unnecessary items, and nonfunctional equipment. Comments: REMOVE CLUTTER FROM DRY STORAGE AREA AND MAINTENANCE CLOSET BY BACK DOOR. Location: Dry storage Unnecessary litter Premises not free of unnecessary items or litter. Correction: Remove litter, unnecessary items, and nonfunctional equipment. Comments: REMOVE CLUTTER FROM DRY STORAGE AREA AND MAINTENANCE CLOSET BY BACK DOOR. Location: Back room Equipment repair Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: NO RUNNING WATER AT 2-BAY SINK, NEXT TO WALK-IN COOLER. PROVIDE RUNNING WATER OR REMOVE SINKS IF NOT BEING USED. Location: Walk-in cooler Equipment: 2-bay 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: 1. CHICKEN IN STAND-UP FREEZER IS NOT FULLY WRAPPED, EXPOSING THE FOOD ITEM. WRAP SECURELY COVERING ALL AREAS OF FOOD ITEM. 2. MULTIPLE CONTAINERS OF FOOD ITEMS NOT COVERED IN WALK-IN COOLER. PROVIDE LIDS WHEN STORING FOOD.3. RAW CELERY LAID ON SHELVES IN WALK-IN COOLER WITHOUT STORAGE CONTAINER OR WRAP. PROVIDE CONTAINERS OR WRAP FOR FOOD ITEMS. Location: Kitchen Equipment: Upright freezer Food storage Food stored in unprotected manner. Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings. Comments: 1. CHICKEN IN STAND-UP FREEZER IS NOT FULLY WRAPPED, EXPOSING THE FOOD ITEM. WRAP SECURELY COVERING ALL AREAS OF FOOD ITEM. 2. MULTIPLE CONTAINERS OF FOOD ITEMS NOT COVERED IN WALK-IN COOLER. PROVIDE LIDS WHEN STORING FOOD.3. RAW CELERY LAID ON SHELVES IN WALK-IN COOLER WITHOUT STORAGE CONTAINER OR WRAP. PROVIDE CONTAINERS OR WRAP FOR FOOD ITEMS. Location: Kitchen Equipment: Walk in cooler Food storage Food stored in unprotected manner. Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings. Comments: 1. CHICKEN IN STAND-UP FREEZER IS NOT FULLY WRAPPED, EXPOSING THE FOOD ITEM. WRAP SECURELY COVERING ALL AREAS OF FOOD ITEM. 2. MULTIPLE CONTAINERS OF FOOD ITEMS NOT COVERED IN WALK-IN COOLER. PROVIDE LIDS WHEN STORING FOOD.3. RAW CELERY LAID ON SHELVES IN WALK-IN COOLER WITHOUT STORAGE CONTAINER OR WRAP. PROVIDE CONTAINERS OR WRAP FOR FOOD ITEMS. Location: Kitchen Equipment: Walk in cooler Uncovered foods (Critical) Foods are uncovered Correction: Store food in packages, covered containers or wrappings. Comments: 1. BULK CONTAINER OF RICE STORED UNDERNEATH DRAIN BOARD AT 2-BAY SINK, NEXT TO 3-BAY SINK. PROVIDE LID FOR CONTAINER.KEEP COVERED. 2. BULK CONTAINER OF MSG STORED ON LOWER PREP SHELF OF PREP TABLE WITH NO LID, ACROSS FROM WALK-IN COOLER. PROVIDE LID FOR CONTAINER KEEP COVERED. Location: Three bay area Equipment: 2-bay 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: CONTAINER OF SLICED LIMES STORED IN ICE SCOOP, IN ICE MACHINE. ONLY STORE ICE SCOOP IN ICE MACHINE. Location: Sales floor Equipment: Ice machine Hand sink/soap No hand soap provided at hand sink. Correction: Provide soap. Hand sink/towels No hand drying provisions at hand sink. Correction: Provide approved hand drying provisions. In use utensil storage In use utensil(s) stored improperly. Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner. Comments: UTENSILS FOR RICE STORED IN CONTAINER OF STAGNANT WATER. STORE UTENSILS AT ROOM TEMPERATURE FOR 4 HOURS, IN A COOLER AT 41 dF, IN HOT HOLDING AT 135 dF, OR IN A DIPPER WELL WITH CONTINUOUS RUNNING WATER. Location: Kitchen (front) Equipment: Rice cooker	09/10/2013	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: 1. RAW CHICKEN HELD IN COLD TOP IN PREP AREA MEASURED 46 DEGREES F.2. RAW SHELL EGGS LEFT OUT AT ROOM TEMPERATURE ON PREP TABLE MEASURED 57 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE AT 41 DEGREES F OR BELOW. Location: Prep area Equipment: Cold top 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. RAW CHICKEN HELD IN COLD TOP IN PREP AREA MEASURED 46 DEGREES F.2. RAW SHELL EGGS LEFT OUT AT ROOM TEMPERATURE ON PREP TABLE MEASURED 57 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE AT 41 DEGREES F OR BELOW. Location: Prep area Equipment: - Ceasing operations (corrected) Facility did not cease operations during emergency health hazard as outlined in 410 IAC 7-24-109. Correction: Facility shall cease operations during emergency as outlined in section 109. Comments: 1. WATER LEAKING FROM VARIOUS PLACES IN THE CEILING DUE TO ROOF DAMAGE.CALL TO SCHEDULE INSPECTION BEFORE RESUMING OPERATIONS. BEFORE YOU CAN REOPEN:1. REMOVE ALL FOOD AND FOOD CONTACT ITEMS FROM AREAS WHERE ROOF IS LEAKING.2. CLEAN AND SANITIZE ALL FOOD AND FOOD CONTACT SURFACES WHERE ROOF IS LEAKING.3. PUT UP PLASTIC TO CATCH LEAKS.*REMINDER:ALWAYS CEASE OPERATIONS DURING AN EMERGENCY HEALTH HAZARD. MUST RECEIVE PERMISSION TO BEGIN OPERATING AGAIN.* 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: 1. RAW SHELL EGGS STORED OVER BAG OF ONIONS AND ON TOP OF CONTAINER OF VEGETABLES IN THE WALK IN COOLER.PLEASE STORE ALL RAW SHELL EGGS BELOW READY TO EAT FOODS AND RAW PRODUCE TO PREVENT CONTAMINATION, Location: Walk-in cooler Equipment: Walk in cooler Food contact surface(s) soiled (corrected) Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. STAND CAN OPENER ON PREP TABLE IN KITCHEN HEAVILY SOILED.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING. Location: Prep area Equipment: Can opener Unapproved food contact materials (corrected) Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment. Correction: Use approved materials for utensils and food contact surface(s). Comments: 1. FROZEN FOOD ITEMS STORED IN PLASTIC GROCERY BAGS IN CHEST FREEZER NEAR DOOR TO SERVICE COUNTER.PLASTIC GROCERY BAGS ARE NOT APPROVED FOOD CONTACT MATERIALS. PLEASE STORE IN FOOD GRADE CONTAINERS OR BAGS. Location: Kitchen Equipment: Chest freezer 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: 1. FIRE SUPPRESSION SYSTEM HAS NOT BEEN CHECKED SINCE AUGUST 2011. (MUST BE DONE EVERY 6 MONTHS)PLEASE SCHEDULE. Lighting intensity (corrected) Inadequate lighting intensity. Correction: Provide adequate lighting. Comments: 1. LIGHT BULB BURNT OUT OVER SINK AREA IN THE BACK OF THE KITCHEN.PLEASE REPLACE, Location: Back room Pests/rodents removed (corrected) Dead pests not removed. Correction: Remove dead pests at frequent intervals to avoid accumulation. Comments: 1. DEAD BUGS ON FLOOR NEAR BACK SINK AREA, UNDER COOK LINE, UNDER PREP TABLES,ETC. PLEASE REMOVE ALL DEAD BUGS. THOROUGLY CLEAN AND SANITIZE THE FLOORS THROUGOUT THE KITCHEN AREA (INCLUDING UNDER EQUIPMENT). CONTINUE ROUTINE PEST EXTERMINATION (PEST BOX DATED LAST EXTERMINATION AS 10/22/12). Location: Kitchen 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: 1. LIGHT SHIELD ABOVE CHEST FREEZER AND CEILING TILES ABOVE CHEST FREEZER HEAVILY SOILED/STAINED.PLEASE CLEAN AND SANITIZE LIGHT SHIELDS AND/OR REPLACE. PLEASE REPLACE STAINED CEILING TILES. Location: Cook line 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: 1. LIGHT SHIELD ABOVE CHEST FREEZER AND CEILING TILES ABOVE CHEST FREEZER HEAVILY SOILED/STAINED.PLEASE CLEAN AND SANITIZE LIGHT SHIELDS AND/OR REPLACE. PLEASE REPLACE STAINED CEILING TILES. Location: Kitchen Wiping cloths / storage (corrected) Wiping cloth(s) stored improperly. Correction: Wet towels shall be stored in sanitizer when not in use. Comments: 1. DAMP WIPING CLOTHS STORED ON EQUIPMENT ON COOK LINE AND ON PREP TABLE.PLEASE STORE ALL WIPING CLOTHS IN SANITIZER SOLUTION WHEN NOT IN USE. Location: Kitchen Thawing (corrected) Potentially hazardous food(s) thawing improperly. Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. Comments: 1. THAWING RAW RED MEAT IN FIRST BAY OF 2 BAY SINK.IF THAWING IN A SINK, PLEASE SUBMERGE IN COLD WATER AND HAVE A STEADY STREAM OF COLD WATER FLOWING OVER THE FOOD ITEM. OTHER METHODS ARE TO THAW IN A COOLER OR MICROWAVE (IF COOKING IMMEDIATELY) Location: Kitchen Equipment: 3-bay Thawing (corrected) Potentially hazardous food(s) thawing improperly. Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. Comments: 1. THAWING RAW RED MEAT IN FIRST BAY OF 2 BAY SINK.IF THAWING IN A SINK, PLEASE SUBMERGE IN COLD WATER AND HAVE A STEADY STREAM OF COLD WATER FLOWING OVER THE FOOD ITEM. OTHER METHODS ARE TO THAW IN A COOLER OR MICROWAVE (IF COOKING IMMEDIATELY) Location: Kitchen Equipment: 2-bay 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: 1. PINK SLIME BUILD UP ON INSIDE PLATE OF ICE MACHINE.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING. Location: Kitchen (front) Equipment: Ice machine Plumbing system/ repair (Non-Critical) (corrected) Plumbing system(s) not maintained in good repair. Correction: Plumbing system(s) shall be repaired and maintained. Comments: 1. REMOVE DRAIN STOPPER FROM FLOOR DRAIN. THIS IS NOT THE APPROPRIATE PART (USED FOR SINKS ONLY). PLEASE PROVIDE DRAIN COVER FOR FLOOR DRAIN. Location: Kitchen Equipment: -	04/11/2013	Recheck
Cold holding (corrected) Potentially hazardous cold foods not held at proper temperatures. Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. Comments: 1. RAW CHICKEN HELD IN COLD TOP IN PREP AREA MEASURED 46 DEGREES F.2. RAW SHELL EGGS LEFT OUT AT ROOM TEMPERATURE ON PREP TABLE MEASURED 57 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE AT 41 DEGREES F OR BELOW. Location: Prep area Equipment: Cold top 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. RAW CHICKEN HELD IN COLD TOP IN PREP AREA MEASURED 46 DEGREES F.2. RAW SHELL EGGS LEFT OUT AT ROOM TEMPERATURE ON PREP TABLE MEASURED 57 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE AT 41 DEGREES F OR BELOW. Location: Prep area Equipment: - Ceasing operations (corrected) Facility did not cease operations during emergency health hazard as outlined in 410 IAC 7-24-109. Correction: Facility shall cease operations during emergency as outlined in section 109. Comments: 1. WATER LEAKING FROM VARIOUS PLACES IN THE CEILING DUE TO ROOF DAMAGE.CALL TO SCHEDULE INSPECTION BEFORE RESUMING OPERATIONS. BEFORE YOU CAN REOPEN:1. REMOVE ALL FOOD AND FOOD CONTACT ITEMS FROM AREAS WHERE ROOF IS LEAKING.2. CLEAN AND SANITIZE ALL FOOD AND FOOD CONTACT SURFACES WHERE ROOF IS LEAKING.3. PUT UP PLASTIC TO CATCH LEAKS.*REMINDER:ALWAYS CEASE OPERATIONS DURING AN EMERGENCY HEALTH HAZARD. MUST RECEIVE PERMISSION TO BEGIN OPERATING AGAIN.* 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: 1. RAW SHELL EGGS STORED OVER BAG OF ONIONS AND ON TOP OF CONTAINER OF VEGETABLES IN THE WALK IN COOLER.PLEASE STORE ALL RAW SHELL EGGS BELOW READY TO EAT FOODS AND RAW PRODUCE TO PREVENT CONTAMINATION, Location: Walk-in cooler Equipment: Walk in cooler Food contact surface(s) soiled (corrected) Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. STAND CAN OPENER ON PREP TABLE IN KITCHEN HEAVILY SOILED.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING. Location: Prep area Equipment: Can opener Unapproved food contact materials (corrected) Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment. Correction: Use approved materials for utensils and food contact surface(s). Comments: 1. FROZEN FOOD ITEMS STORED IN PLASTIC GROCERY BAGS IN CHEST FREEZER NEAR DOOR TO SERVICE COUNTER.PLASTIC GROCERY BAGS ARE NOT APPROVED FOOD CONTACT MATERIALS. PLEASE STORE IN FOOD GRADE CONTAINERS OR BAGS. Location: Kitchen Equipment: Chest freezer 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: 1. FIRE SUPPRESSION SYSTEM HAS NOT BEEN CHECKED SINCE AUGUST 2011. (MUST BE DONE EVERY 6 MONTHS)PLEASE SCHEDULE. Lighting intensity (corrected) Inadequate lighting intensity. Correction: Provide adequate lighting. Comments: 1. LIGHT BULB BURNT OUT OVER SINK AREA IN THE BACK OF THE KITCHEN.PLEASE REPLACE, Location: Back room Pests/rodents removed (corrected) Dead pests not removed. Correction: Remove dead pests at frequent intervals to avoid accumulation. Comments: 1. DEAD BUGS ON FLOOR NEAR BACK SINK AREA, UNDER COOK LINE, UNDER PREP TABLES,ETC. PLEASE REMOVE ALL DEAD BUGS. THOROUGLY CLEAN AND SANITIZE THE FLOORS THROUGOUT THE KITCHEN AREA (INCLUDING UNDER EQUIPMENT). CONTINUE ROUTINE PEST EXTERMINATION (PEST BOX DATED LAST EXTERMINATION AS 10/22/12). Location: Kitchen 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: 1. LIGHT SHIELD ABOVE CHEST FREEZER AND CEILING TILES ABOVE CHEST FREEZER HEAVILY SOILED/STAINED.PLEASE CLEAN AND SANITIZE LIGHT SHIELDS AND/OR REPLACE. PLEASE REPLACE STAINED CEILING TILES. Location: Cook line 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: 1. LIGHT SHIELD ABOVE CHEST FREEZER AND CEILING TILES ABOVE CHEST FREEZER HEAVILY SOILED/STAINED.PLEASE CLEAN AND SANITIZE LIGHT SHIELDS AND/OR REPLACE. PLEASE REPLACE STAINED CEILING TILES. Location: Kitchen Wiping cloths / storage (corrected) Wiping cloth(s) stored improperly. Correction: Wet towels shall be stored in sanitizer when not in use. Comments: 1. DAMP WIPING CLOTHS STORED ON EQUIPMENT ON COOK LINE AND ON PREP TABLE.PLEASE STORE ALL WIPING CLOTHS IN SANITIZER SOLUTION WHEN NOT IN USE. Location: Kitchen Thawing (corrected) Potentially hazardous food(s) thawing improperly. Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. Comments: 1. THAWING RAW RED MEAT IN FIRST BAY OF 2 BAY SINK.IF THAWING IN A SINK, PLEASE SUBMERGE IN COLD WATER AND HAVE A STEADY STREAM OF COLD WATER FLOWING OVER THE FOOD ITEM. OTHER METHODS ARE TO THAW IN A COOLER OR MICROWAVE (IF COOKING IMMEDIATELY) Location: Kitchen Equipment: 3-bay Thawing (corrected) Potentially hazardous food(s) thawing improperly. Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. Comments: 1. THAWING RAW RED MEAT IN FIRST BAY OF 2 BAY SINK.IF THAWING IN A SINK, PLEASE SUBMERGE IN COLD WATER AND HAVE A STEADY STREAM OF COLD WATER FLOWING OVER THE FOOD ITEM. OTHER METHODS ARE TO THAW IN A COOLER OR MICROWAVE (IF COOKING IMMEDIATELY) Location: Kitchen Equipment: 2-bay 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: 1. PINK SLIME BUILD UP ON INSIDE PLATE OF ICE MACHINE.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING. Location: Kitchen (front) Equipment: Ice machine Plumbing system/ repair (Non-Critical) (corrected) Plumbing system(s) not maintained in good repair. Correction: Plumbing system(s) shall be repaired and maintained. Comments: 1. REMOVE DRAIN STOPPER FROM FLOOR DRAIN. THIS IS NOT THE APPROPRIATE PART (USED FOR SINKS ONLY). PLEASE PROVIDE DRAIN COVER FOR FLOOR DRAIN. Location: Kitchen Equipment: -	04/05/2013	Recheck
Cold holding (corrected) Potentially hazardous cold foods not held at proper temperatures. Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. Comments: 1. RAW CHICKEN HELD IN COLD TOP IN PREP AREA MEASURED 46 DEGREES F.2. RAW SHELL EGGS LEFT OUT AT ROOM TEMPERATURE ON PREP TABLE MEASURED 57 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE AT 41 DEGREES F OR BELOW. Location: Prep area Equipment: Cold top 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. RAW CHICKEN HELD IN COLD TOP IN PREP AREA MEASURED 46 DEGREES F.2. RAW SHELL EGGS LEFT OUT AT ROOM TEMPERATURE ON PREP TABLE MEASURED 57 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE AT 41 DEGREES F OR BELOW. Location: Prep area Equipment: - Ceasing operations (corrected) Facility did not cease operations during emergency health hazard as outlined in 410 IAC 7-24-109. Correction: Facility shall cease operations during emergency as outlined in section 109. Comments: 1. WATER LEAKING FROM VARIOUS PLACES IN THE CEILING DUE TO ROOF DAMAGE.CALL TO SCHEDULE INSPECTION BEFORE RESUMING OPERATIONS. BEFORE YOU CAN REOPEN:1. REMOVE ALL FOOD AND FOOD CONTACT ITEMS FROM AREAS WHERE ROOF IS LEAKING.2. CLEAN AND SANITIZE ALL FOOD AND FOOD CONTACT SURFACES WHERE ROOF IS LEAKING.3. PUT UP PLASTIC TO CATCH LEAKS.*REMINDER:ALWAYS CEASE OPERATIONS DURING AN EMERGENCY HEALTH HAZARD. MUST RECEIVE PERMISSION TO BEGIN OPERATING AGAIN.* 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: 1. RAW SHELL EGGS STORED OVER BAG OF ONIONS AND ON TOP OF CONTAINER OF VEGETABLES IN THE WALK IN COOLER.PLEASE STORE ALL RAW SHELL EGGS BELOW READY TO EAT FOODS AND RAW PRODUCE TO PREVENT CONTAMINATION, Location: Walk-in cooler Equipment: Walk in cooler Food contact surface(s) soiled (corrected) Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. STAND CAN OPENER ON PREP TABLE IN KITCHEN HEAVILY SOILED.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING. Location: Prep area Equipment: Can opener Unapproved food contact materials (corrected) Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment. Correction: Use approved materials for utensils and food contact surface(s). Comments: 1. FROZEN FOOD ITEMS STORED IN PLASTIC GROCERY BAGS IN CHEST FREEZER NEAR DOOR TO SERVICE COUNTER.PLASTIC GROCERY BAGS ARE NOT APPROVED FOOD CONTACT MATERIALS. PLEASE STORE IN FOOD GRADE CONTAINERS OR BAGS. Location: Kitchen Equipment: Chest freezer 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: 1. FIRE SUPPRESSION SYSTEM HAS NOT BEEN CHECKED SINCE AUGUST 2011. (MUST BE DONE EVERY 6 MONTHS)PLEASE SCHEDULE. Lighting intensity (corrected) Inadequate lighting intensity. Correction: Provide adequate lighting. Comments: 1. LIGHT BULB BURNT OUT OVER SINK AREA IN THE BACK OF THE KITCHEN.PLEASE REPLACE, Location: Back room Pests/rodents removed (corrected) Dead pests not removed. Correction: Remove dead pests at frequent intervals to avoid accumulation. Comments: 1. DEAD BUGS ON FLOOR NEAR BACK SINK AREA, UNDER COOK LINE, UNDER PREP TABLES,ETC. PLEASE REMOVE ALL DEAD BUGS. THOROUGLY CLEAN AND SANITIZE THE FLOORS THROUGOUT THE KITCHEN AREA (INCLUDING UNDER EQUIPMENT). CONTINUE ROUTINE PEST EXTERMINATION (PEST BOX DATED LAST EXTERMINATION AS 10/22/12). Location: Kitchen 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: 1. LIGHT SHIELD ABOVE CHEST FREEZER AND CEILING TILES ABOVE CHEST FREEZER HEAVILY SOILED/STAINED.PLEASE CLEAN AND SANITIZE LIGHT SHIELDS AND/OR REPLACE. PLEASE REPLACE STAINED CEILING TILES. Location: Cook line 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: 1. LIGHT SHIELD ABOVE CHEST FREEZER AND CEILING TILES ABOVE CHEST FREEZER HEAVILY SOILED/STAINED.PLEASE CLEAN AND SANITIZE LIGHT SHIELDS AND/OR REPLACE. PLEASE REPLACE STAINED CEILING TILES. Location: Kitchen Wiping cloths / storage (corrected) Wiping cloth(s) stored improperly. Correction: Wet towels shall be stored in sanitizer when not in use. Comments: 1. DAMP WIPING CLOTHS STORED ON EQUIPMENT ON COOK LINE AND ON PREP TABLE.PLEASE STORE ALL WIPING CLOTHS IN SANITIZER SOLUTION WHEN NOT IN USE. Location: Kitchen Thawing (corrected) Potentially hazardous food(s) thawing improperly. Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. Comments: 1. THAWING RAW RED MEAT IN FIRST BAY OF 2 BAY SINK.IF THAWING IN A SINK, PLEASE SUBMERGE IN COLD WATER AND HAVE A STEADY STREAM OF COLD WATER FLOWING OVER THE FOOD ITEM. OTHER METHODS ARE TO THAW IN A COOLER OR MICROWAVE (IF COOKING IMMEDIATELY) Location: Kitchen Equipment: 3-bay Thawing (corrected) Potentially hazardous food(s) thawing improperly. Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. Comments: 1. THAWING RAW RED MEAT IN FIRST BAY OF 2 BAY SINK.IF THAWING IN A SINK, PLEASE SUBMERGE IN COLD WATER AND HAVE A STEADY STREAM OF COLD WATER FLOWING OVER THE FOOD ITEM. OTHER METHODS ARE TO THAW IN A COOLER OR MICROWAVE (IF COOKING IMMEDIATELY) Location: Kitchen Equipment: 2-bay 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: 1. PINK SLIME BUILD UP ON INSIDE PLATE OF ICE MACHINE.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING. Location: Kitchen (front) Equipment: Ice machine Plumbing system/ repair (Non-Critical) (corrected) Plumbing system(s) not maintained in good repair. Correction: Plumbing system(s) shall be repaired and maintained. Comments: 1. REMOVE DRAIN STOPPER FROM FLOOR DRAIN. THIS IS NOT THE APPROPRIATE PART (USED FOR SINKS ONLY). PLEASE PROVIDE DRAIN COVER FOR FLOOR DRAIN. Location: Kitchen Equipment: -	03/26/2013	Recheck
Cold holding (corrected) Potentially hazardous cold foods not held at proper temperatures. Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. Comments: 1. RAW CHICKEN HELD IN COLD TOP IN PREP AREA MEASURED 46 DEGREES F.2. RAW SHELL EGGS LEFT OUT AT ROOM TEMPERATURE ON PREP TABLE MEASURED 57 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE AT 41 DEGREES F OR BELOW. Location: Prep area Equipment: Cold top 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. RAW CHICKEN HELD IN COLD TOP IN PREP AREA MEASURED 46 DEGREES F.2. RAW SHELL EGGS LEFT OUT AT ROOM TEMPERATURE ON PREP TABLE MEASURED 57 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE AT 41 DEGREES F OR BELOW. Location: Prep area Equipment: - Ceasing operations (corrected) Facility did not cease operations during emergency health hazard as outlined in 410 IAC 7-24-109. Correction: Facility shall cease operations during emergency as outlined in section 109. Comments: 1. WATER LEAKING FROM VARIOUS PLACES IN THE CEILING DUE TO ROOF DAMAGE.CALL TO SCHEDULE INSPECTION BEFORE RESUMING OPERATIONS. BEFORE YOU CAN REOPEN:1. REMOVE ALL FOOD AND FOOD CONTACT ITEMS FROM AREAS WHERE ROOF IS LEAKING.2. CLEAN AND SANITIZE ALL FOOD AND FOOD CONTACT SURFACES WHERE ROOF IS LEAKING.3. PUT UP PLASTIC TO CATCH LEAKS.*REMINDER:ALWAYS CEASE OPERATIONS DURING AN EMERGENCY HEALTH HAZARD. MUST RECEIVE PERMISSION TO BEGIN OPERATING AGAIN.* 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: 1. RAW SHELL EGGS STORED OVER BAG OF ONIONS AND ON TOP OF CONTAINER OF VEGETABLES IN THE WALK IN COOLER.PLEASE STORE ALL RAW SHELL EGGS BELOW READY TO EAT FOODS AND RAW PRODUCE TO PREVENT CONTAMINATION, Location: Walk-in cooler Equipment: Walk in cooler Food contact surface(s) soiled (corrected) Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. STAND CAN OPENER ON PREP TABLE IN KITCHEN HEAVILY SOILED.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING. Location: Prep area Equipment: Can opener Unapproved food contact materials (corrected) Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment. Correction: Use approved materials for utensils and food contact surface(s). Comments: 1. FROZEN FOOD ITEMS STORED IN PLASTIC GROCERY BAGS IN CHEST FREEZER NEAR DOOR TO SERVICE COUNTER.PLASTIC GROCERY BAGS ARE NOT APPROVED FOOD CONTACT MATERIALS. PLEASE STORE IN FOOD GRADE CONTAINERS OR BAGS. Location: Kitchen Equipment: Chest freezer 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: 1. FIRE SUPPRESSION SYSTEM HAS NOT BEEN CHECKED SINCE AUGUST 2011. (MUST BE DONE EVERY 6 MONTHS)PLEASE SCHEDULE. Lighting intensity (corrected) Inadequate lighting intensity. Correction: Provide adequate lighting. Comments: 1. LIGHT BULB BURNT OUT OVER SINK AREA IN THE BACK OF THE KITCHEN.PLEASE REPLACE, Location: Back room Pests/rodents removed (corrected) Dead pests not removed. Correction: Remove dead pests at frequent intervals to avoid accumulation. Comments: 1. DEAD BUGS ON FLOOR NEAR BACK SINK AREA, UNDER COOK LINE, UNDER PREP TABLES,ETC. PLEASE REMOVE ALL DEAD BUGS. THOROUGLY CLEAN AND SANITIZE THE FLOORS THROUGOUT THE KITCHEN AREA (INCLUDING UNDER EQUIPMENT). CONTINUE ROUTINE PEST EXTERMINATION (PEST BOX DATED LAST EXTERMINATION AS 10/22/12). Location: Kitchen Physical facility repair Physical facility not maintained in good repair. Correction: The physical facility shall be maintained in good repair. Comments: 1. ROOF IS LEAKING IN VARIOUS PLACES (ABOVE DRY STORAGE, ABOVE HOOD, ABOVE PREP LINE, ABOVE DISH MACHINE, ETC.) AND NEEDS SERIOUS REPAIR. REPAIR ROOF. UNTIL ROOF CAN BE REPAIRED, PLEASE INSTALL PLASTIC TO PROTECT FOOD PREP SURFACES, FOOD CONTACT SURFACES, AND FOOD.REMOVE ALL FOOD AND FOOD CONTACT ITEMS ON STOVE. USE ONLY LEFT TWO BURNERS OF STOVE. DO NOT USE PLASTIC TO CATCH LEAK OVER COOK LINE. USE LARGE METAL PAN TO CATCH DRIPS HERE.3-5-13: OWNERS HUSBAND PATCHED THE ROOF OVER THE WEEKEND SINCE A PROFESSIONAL COMPANY CANNOT DO THE REPAIR UNTIL IT IS WARMER. PLASTIC SHEETING HAD BEEN TAKEN DOWN OVER PREP TABLE. WATER IS STILL LEAKING FROM MULTIPLE PLACES IN THE CEILING IN THE KITCHEN. REINSTALL PLASTIC SHEETING, DISCARD FOOD THAT HAS BEEN CONTAMINATED, AND CLEAN/SANITIZE CONTACT AREAS, PLANS TO PATCH ROOF AGAIN THIS WEEKEND THEMSELVES. A PROFESSIONAL COMPANY NEEDS TO ASSESS THE SITUATION. PROVIDE DOCUMENTATION OR A QUOTE THAT A COMPANY HAS COME OUT, WHAT WORK NEEDS TO BE DONE, AND WHEN IS THE SOONEST THEY CAN DO THE WORK. IF COMPANY SAYS THAT THE PATCH JOB DONE BY THE FACILITY IS SUFFICIENT, PLEASE PROVIDE DOCUMENTATION OF THIS. MAINTAIN THE PLASTIC SHEETING UNTIL THE PROBLEM HAS BEEN COMPLETELY RESOLVED. 3-12-13: OWNERS HUSBAND REPAIRED THE ROOF AGAIN ON SUNDAY (MARCH 10). A PROFESSIONAL OPINION IS STILL REQUIRED. MUST PROVIDE DOCUMENTATION/A QUOTE/A PROPOSAL/AN ESTIMATE. DOCUMENTATION MUST STATE WHAT WORK NEEDS TO BE DONE AND WHEN THE SOONEST TIME THIS WORK CAN BE COMPLETED. IF A PROFESSIONAL SAYS THAT THE ROOF IS FIXED AND DOES NOT REQUIRE FURTHER WORK THEN THAT MUST BE DOCUMENTED AS WELL. MAINTAIN PLASTIC SHEETING UNTIL PROBLEM HAS BEEN COMPLETELY RESOLVED. Location: Kitchen 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: 1. LIGHT SHIELD ABOVE CHEST FREEZER AND CEILING TILES ABOVE CHEST FREEZER HEAVILY SOILED/STAINED.PLEASE CLEAN AND SANITIZE LIGHT SHIELDS AND/OR REPLACE. PLEASE REPLACE STAINED CEILING TILES. Location: Cook line 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: 1. LIGHT SHIELD ABOVE CHEST FREEZER AND CEILING TILES ABOVE CHEST FREEZER HEAVILY SOILED/STAINED.PLEASE CLEAN AND SANITIZE LIGHT SHIELDS AND/OR REPLACE. PLEASE REPLACE STAINED CEILING TILES. Location: Kitchen Wiping cloths / storage (corrected) Wiping cloth(s) stored improperly. Correction: Wet towels shall be stored in sanitizer when not in use. Comments: 1. DAMP WIPING CLOTHS STORED ON EQUIPMENT ON COOK LINE AND ON PREP TABLE.PLEASE STORE ALL WIPING CLOTHS IN SANITIZER SOLUTION WHEN NOT IN USE. Location: Kitchen Thawing (corrected) Potentially hazardous food(s) thawing improperly. Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. Comments: 1. THAWING RAW RED MEAT IN FIRST BAY OF 2 BAY SINK.IF THAWING IN A SINK, PLEASE SUBMERGE IN COLD WATER AND HAVE A STEADY STREAM OF COLD WATER FLOWING OVER THE FOOD ITEM. OTHER METHODS ARE TO THAW IN A COOLER OR MICROWAVE (IF COOKING IMMEDIATELY) Location: Kitchen Equipment: 3-bay Thawing (corrected) Potentially hazardous food(s) thawing improperly. Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. Comments: 1. THAWING RAW RED MEAT IN FIRST BAY OF 2 BAY SINK.IF THAWING IN A SINK, PLEASE SUBMERGE IN COLD WATER AND HAVE A STEADY STREAM OF COLD WATER FLOWING OVER THE FOOD ITEM. OTHER METHODS ARE TO THAW IN A COOLER OR MICROWAVE (IF COOKING IMMEDIATELY) Location: Kitchen Equipment: 2-bay 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: 1. PINK SLIME BUILD UP ON INSIDE PLATE OF ICE MACHINE.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING. Location: Kitchen (front) Equipment: Ice machine Plumbing system/ repair (Non-Critical) Plumbing system(s) not maintained in good repair. Correction: Plumbing system(s) shall be repaired and maintained. Comments: 1. REMOVE DRAIN STOPPER FROM FLOOR DRAIN. THIS IS NOT THE APPROPRIATE PART (USED FOR SINKS ONLY). PLEASE PROVIDE DRAIN COVER FOR FLOOR DRAIN. Location: Kitchen Equipment: -	03/12/2013	Recheck
Cold holding (corrected) Potentially hazardous cold foods not held at proper temperatures. Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. Comments: 1. RAW CHICKEN HELD IN COLD TOP IN PREP AREA MEASURED 46 DEGREES F.2. RAW SHELL EGGS LEFT OUT AT ROOM TEMPERATURE ON PREP TABLE MEASURED 57 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE AT 41 DEGREES F OR BELOW. Location: Prep area Equipment: Cold top 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. RAW CHICKEN HELD IN COLD TOP IN PREP AREA MEASURED 46 DEGREES F.2. RAW SHELL EGGS LEFT OUT AT ROOM TEMPERATURE ON PREP TABLE MEASURED 57 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE AT 41 DEGREES F OR BELOW. Location: Prep area Equipment: - Ceasing operations (corrected) Facility did not cease operations during emergency health hazard as outlined in 410 IAC 7-24-109. Correction: Facility shall cease operations during emergency as outlined in section 109. Comments: 1. WATER LEAKING FROM VARIOUS PLACES IN THE CEILING DUE TO ROOF DAMAGE.CALL TO SCHEDULE INSPECTION BEFORE RESUMING OPERATIONS. BEFORE YOU CAN REOPEN:1. REMOVE ALL FOOD AND FOOD CONTACT ITEMS FROM AREAS WHERE ROOF IS LEAKING.2. CLEAN AND SANITIZE ALL FOOD AND FOOD CONTACT SURFACES WHERE ROOF IS LEAKING.3. PUT UP PLASTIC TO CATCH LEAKS.*REMINDER:ALWAYS CEASE OPERATIONS DURING AN EMERGENCY HEALTH HAZARD. MUST RECEIVE PERMISSION TO BEGIN OPERATING AGAIN.* 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: 1. RAW SHELL EGGS STORED OVER BAG OF ONIONS AND ON TOP OF CONTAINER OF VEGETABLES IN THE WALK IN COOLER.PLEASE STORE ALL RAW SHELL EGGS BELOW READY TO EAT FOODS AND RAW PRODUCE TO PREVENT CONTAMINATION, Location: Walk-in cooler Equipment: Walk in cooler Food contact surface(s) soiled (corrected) Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. STAND CAN OPENER ON PREP TABLE IN KITCHEN HEAVILY SOILED.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING. Location: Prep area Equipment: Can opener Unapproved food contact materials (corrected) Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment. Correction: Use approved materials for utensils and food contact surface(s). Comments: 1. FROZEN FOOD ITEMS STORED IN PLASTIC GROCERY BAGS IN CHEST FREEZER NEAR DOOR TO SERVICE COUNTER.PLASTIC GROCERY BAGS ARE NOT APPROVED FOOD CONTACT MATERIALS. PLEASE STORE IN FOOD GRADE CONTAINERS OR BAGS. Location: Kitchen Equipment: Chest freezer 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: 1. FIRE SUPPRESSION SYSTEM HAS NOT BEEN CHECKED SINCE AUGUST 2011. (MUST BE DONE EVERY 6 MONTHS)PLEASE SCHEDULE. Lighting intensity (corrected) Inadequate lighting intensity. Correction: Provide adequate lighting. Comments: 1. LIGHT BULB BURNT OUT OVER SINK AREA IN THE BACK OF THE KITCHEN.PLEASE REPLACE, Location: Back room Pests/rodents removed (corrected) Dead pests not removed. Correction: Remove dead pests at frequent intervals to avoid accumulation. Comments: 1. DEAD BUGS ON FLOOR NEAR BACK SINK AREA, UNDER COOK LINE, UNDER PREP TABLES,ETC. PLEASE REMOVE ALL DEAD BUGS. THOROUGLY CLEAN AND SANITIZE THE FLOORS THROUGOUT THE KITCHEN AREA (INCLUDING UNDER EQUIPMENT). CONTINUE ROUTINE PEST EXTERMINATION (PEST BOX DATED LAST EXTERMINATION AS 10/22/12). Location: Kitchen Physical facility repair Physical facility not maintained in good repair. Correction: The physical facility shall be maintained in good repair. Comments: 1. ROOF IS LEAKING IN VARIOUS PLACES (ABOVE DRY STORAGE, ABOVE HOOD, ABOVE PREP LINE, ABOVE DISH MACHINE, ETC.) AND NEEDS SERIOUS REPAIR. REPAIR ROOF. UNTIL ROOF CAN BE REPAIRED, PLEASE INSTALL PLASTIC TO PROTECT FOOD PREP SURFACES, FOOD CONTACT SURFACES, AND FOOD.REMOVE ALL FOOD AND FOOD CONTACT ITEMS ON STOVE. USE ONLY LEFT TWO BURNERS OF STOVE. DO NOT USE PLASTIC TO CATCH LEAK OVER COOK LINE. USE LARGE METAL PAN TO CATCH DRIPS HERE.3-5-13: OWNERS HUSBAND PATCHED THE ROOF OVER THE WEEKEND SINCE A PROFESSIONAL COMPANY CANNOT DO THE REPAIR UNTIL IT IS WARMER. PLASTIC SHEETING HAD BEEN TAKEN DOWN OVER PREP TABLE. WATER IS STILL LEAKING FROM MULTIPLE PLACES IN THE CEILING IN THE KITCHEN. REINSTALL PLASTIC SHEETING, DISCARD FOOD THAT HAS BEEN CONTAMINATED, AND CLEAN/SANITIZE CONTACT AREAS, PLANS TO PATCH ROOF AGAIN THIS WEEKEND THEMSELVES. A PROFESSIONAL COMPANY NEEDS TO ASSESS THE SITUATION. PROVIDE DOCUMENTATION OR A QUOTE THAT A COMPANY HAS COME OUT, WHAT WORK NEEDS TO BE DONE, AND WHEN IS THE SOONEST THEY CAN DO THE WORK. IF COMPANY SAYS THAT THE PATCH JOB DONE BY THE FACILITY IS SUFFICIENT, PLEASE PROVIDE DOCUMENTATION OF THIS. MAINTAIN THE PLASTIC SHEETING UNTIL THE PROBLEM HAS BEEN COMPLETELY RESOLVED. Location: Kitchen 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: 1. LIGHT SHIELD ABOVE CHEST FREEZER AND CEILING TILES ABOVE CHEST FREEZER HEAVILY SOILED/STAINED.PLEASE CLEAN AND SANITIZE LIGHT SHIELDS AND/OR REPLACE. PLEASE REPLACE STAINED CEILING TILES. Location: Cook line 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. LIGHT SHIELD ABOVE CHEST FREEZER AND CEILING TILES ABOVE CHEST FREEZER HEAVILY SOILED/STAINED.PLEASE CLEAN AND SANITIZE LIGHT SHIELDS AND/OR REPLACE. PLEASE REPLACE STAINED CEILING TILES. Location: Kitchen Wiping cloths / storage Wiping cloth(s) stored improperly. Correction: Wet towels shall be stored in sanitizer when not in use. Comments: 1. DAMP WIPING CLOTHS STORED ON EQUIPMENT ON COOK LINE AND ON PREP TABLE.PLEASE STORE ALL WIPING CLOTHS IN SANITIZER SOLUTION WHEN NOT IN USE. Location: Kitchen Thawing (corrected) Potentially hazardous food(s) thawing improperly. Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. Comments: 1. THAWING RAW RED MEAT IN FIRST BAY OF 2 BAY SINK.IF THAWING IN A SINK, PLEASE SUBMERGE IN COLD WATER AND HAVE A STEADY STREAM OF COLD WATER FLOWING OVER THE FOOD ITEM. OTHER METHODS ARE TO THAW IN A COOLER OR MICROWAVE (IF COOKING IMMEDIATELY) Location: Kitchen Equipment: 3-bay Thawing (corrected) Potentially hazardous food(s) thawing improperly. Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. Comments: 1. THAWING RAW RED MEAT IN FIRST BAY OF 2 BAY SINK.IF THAWING IN A SINK, PLEASE SUBMERGE IN COLD WATER AND HAVE A STEADY STREAM OF COLD WATER FLOWING OVER THE FOOD ITEM. OTHER METHODS ARE TO THAW IN A COOLER OR MICROWAVE (IF COOKING IMMEDIATELY) Location: Kitchen Equipment: 2-bay 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: 1. PINK SLIME BUILD UP ON INSIDE PLATE OF ICE MACHINE.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING. Location: Kitchen (front) Equipment: Ice machine Plumbing system/ repair (Non-Critical) Plumbing system(s) not maintained in good repair. Correction: Plumbing system(s) shall be repaired and maintained. Comments: 1. CHECK THE GREASE TRAP EVERY WEEK TO SEE IF IT NEEDS CLEANING. USE LOG TO DOCUMENT.2. REMOVE DIRTY TOWEL FROM FLOOR DRAIN AND REPLACE DRAIN COVER. Location: Kitchen Equipment: -	03/05/2013	Recheck
Cold holding Potentially hazardous cold foods not held at proper temperatures. Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. Comments: 1. RAW CHICKEN HELD IN COLD TOP IN PREP AREA MEASURED 46 DEGREES F.2. RAW SHELL EGGS LEFT OUT AT ROOM TEMPERATURE ON PREP TABLE MEASURED 57 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE AT 41 DEGREES F OR BELOW. Location: Prep area Equipment: Cold top 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. RAW CHICKEN HELD IN COLD TOP IN PREP AREA MEASURED 46 DEGREES F.2. RAW SHELL EGGS LEFT OUT AT ROOM TEMPERATURE ON PREP TABLE MEASURED 57 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE AT 41 DEGREES F OR BELOW. Location: Prep area Equipment: - Ceasing operations Facility did not cease operations during emergency health hazard as outlined in 410 IAC 7-24-109. Correction: Facility shall cease operations during emergency as outlined in section 109. Comments: 1. WATER LEAKING FROM VARIOUS PLACES IN THE CEILING DUE TO ROOF DAMAGE.CALL TO SCHEDULE INSPECTION BEFORE RESUMING OPERATIONS. BEFORE YOU CAN REOPEN:1. REMOVE ALL FOOD AND FOOD CONTACT ITEMS FROM AREAS WHERE ROOF IS LEAKING.2. CLEAN AND SANITIZE ALL FOOD AND FOOD CONTACT SURFACES WHERE ROOF IS LEAKING.3. PUT UP PLASTIC TO CATCH LEAKS.*REMINDER:ALWAYS CEASE OPERATIONS DURING AN EMERGENCY HEALTH HAZARD. MUST RECEIVE PERMISSION TO BEGIN OPERATING AGAIN.* 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: 1. RAW SHELL EGGS STORED OVER BAG OF ONIONS AND ON TOP OF CONTAINER OF VEGETABLES IN THE WALK IN COOLER.PLEASE STORE ALL RAW SHELL EGGS BELOW READY TO EAT FOODS AND RAW PRODUCE TO PREVENT CONTAMINATION, Location: Walk-in cooler Equipment: Walk in cooler Miscellaneous contamination of food (Critical) Food contaminated by miscellaneous source. Correction: Protect food from all sources of contamination. Comments: 1. ROOF LEAKING AND WATER DRIPPING ONTO FOOD AND FOOD CONTACT SURFACES THROUGH THE KITCHEN.SEE COMMENTS UNDER ROOF REPAIR. Location: Kitchen Food contact surface(s) soiled (corrected) Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. STAND CAN OPENER ON PREP TABLE IN KITCHEN HEAVILY SOILED.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING. Location: Prep area Equipment: Can opener Unapproved food contact materials (corrected) Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment. Correction: Use approved materials for utensils and food contact surface(s). Comments: 1. FROZEN FOOD ITEMS STORED IN PLASTIC GROCERY BAGS IN CHEST FREEZER NEAR DOOR TO SERVICE COUNTER.PLASTIC GROCERY BAGS ARE NOT APPROVED FOOD CONTACT MATERIALS. PLEASE STORE IN FOOD GRADE CONTAINERS OR BAGS. Location: Kitchen Equipment: Chest freezer 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: 1. FIRE SUPPRESSION SYSTEM HAS NOT BEEN CHECKED SINCE AUGUST 2011. (MUST BE DONE EVERY 6 MONTHS)PLEASE SCHEDULE. Lighting intensity (corrected) Inadequate lighting intensity. Correction: Provide adequate lighting. Comments: 1. LIGHT BULB BURNT OUT OVER SINK AREA IN THE BACK OF THE KITCHEN.PLEASE REPLACE, Location: Back room Pests/rodents removed (corrected) Dead pests not removed. Correction: Remove dead pests at frequent intervals to avoid accumulation. Comments: 1. DEAD BUGS ON FLOOR NEAR BACK SINK AREA, UNDER COOK LINE, UNDER PREP TABLES,ETC. PLEASE REMOVE ALL DEAD BUGS. THOROUGLY CLEAN AND SANITIZE THE FLOORS THROUGOUT THE KITCHEN AREA (INCLUDING UNDER EQUIPMENT). CONTINUE ROUTINE PEST EXTERMINATION (PEST BOX DATED LAST EXTERMINATION AS 10/22/12). Location: Kitchen Physical facility repair Physical facility not maintained in good repair. Correction: The physical facility shall be maintained in good repair. Comments: 1. ROOF IS LEAKING IN VARIOUS PLACES (ABOVE DRY STORAGE, ABOVE HOOD, ABOVE PREP LINE, ABOVE DISH MACHINE, ETC.) AND NEEDS SERIOUS REPAIR. REPAIR ROOF. UNTIL ROOF CAN BE REPAIRED, PLEASE INSTALL PLASTIC TO PROTECT FOOD PREP SURFACES, FOOD CONTACT SURFACES, AND FOOD.REMOVE ALL FOOD AND FOOD CONTACT ITEMS ON STOVE. USE ONLY LEFT TWO BURNERS OF STOVE. DO NOT USE PLASTIC TO CATCH LEAK OVER COOK LINE. USE LARGE METAL PAN TO CATCH DRIPS HERE. 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. LIGHT SHIELD ABOVE CHEST FREEZER AND CEILING TILES ABOVE CHEST FREEZER HEAVILY SOILED/STAINED.PLEASE CLEAN AND SANITIZE LIGHT SHIELDS AND/OR REPLACE. PLEASE REPLACE STAINED CEILING TILES. Location: Cook line 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. LIGHT SHIELD ABOVE CHEST FREEZER AND CEILING TILES ABOVE CHEST FREEZER HEAVILY SOILED/STAINED.PLEASE CLEAN AND SANITIZE LIGHT SHIELDS AND/OR REPLACE. PLEASE REPLACE STAINED CEILING TILES. Location: Kitchen Wiping cloths / storage Wiping cloth(s) stored improperly. Correction: Wet towels shall be stored in sanitizer when not in use. Comments: 1. DAMP WIPING CLOTHS STORED ON EQUIPMENT ON COOK LINE AND ON PREP TABLE.PLEASE STORE ALL WIPING CLOTHS IN SANITIZER SOLUTION WHEN NOT IN USE. Location: Kitchen Thawing (corrected) Potentially hazardous food(s) thawing improperly. Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. Comments: 1. THAWING RAW RED MEAT IN FIRST BAY OF 2 BAY SINK.IF THAWING IN A SINK, PLEASE SUBMERGE IN COLD WATER AND HAVE A STEADY STREAM OF COLD WATER FLOWING OVER THE FOOD ITEM. OTHER METHODS ARE TO THAW IN A COOLER OR MICROWAVE (IF COOKING IMMEDIATELY) Location: Kitchen Equipment: 3-bay Thawing (corrected) Potentially hazardous food(s) thawing improperly. Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. Comments: 1. THAWING RAW RED MEAT IN FIRST BAY OF 2 BAY SINK.IF THAWING IN A SINK, PLEASE SUBMERGE IN COLD WATER AND HAVE A STEADY STREAM OF COLD WATER FLOWING OVER THE FOOD ITEM. OTHER METHODS ARE TO THAW IN A COOLER OR MICROWAVE (IF COOKING IMMEDIATELY) Location: Kitchen Equipment: 2-bay 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: 1. PINK SLIME BUILD UP ON INSIDE PLATE OF ICE MACHINE.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING. Location: Kitchen (front) Equipment: Ice machine Plumbing system/ repair (Non-Critical) Plumbing system(s) not maintained in good repair. Correction: Plumbing system(s) shall be repaired and maintained. Comments: 1. REMOVE BAG FROM GREASE TRAP DRAIN.2. REPLACE MISSING LID SCREW TO AFFIX THE LID.3. REMOVE RAG AND INSTALL PROPER CAP OR DRAIN COVER FOR GREASE TRAP.4. CHECK THE GREASE TRAP EVERY WEEK TO SEE IF IT NEEDS CLEANING. USE LOG TO DOCUMENT. Location: Cook line Equipment: -	02/26/2013	Recheck
Cold holding Potentially hazardous cold foods not held at proper temperatures. Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. Comments: 1. RAW RED MEAT IN COLD TOP IN PREP AREA MEASURED 44 DEGREES F.2. RAW RED MEAT IN REACH IN COOLER UNDER COLD TOP MEASURED 46 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE AT 41 DEGREES F OR BELOW. Location: Prep area Equipment: Cold top 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. RAW RED MEAT IN COLD TOP IN PREP AREA MEASURED 44 DEGREES F.2. RAW RED MEAT IN REACH IN COOLER UNDER COLD TOP MEASURED 46 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE AT 41 DEGREES F OR BELOW. Location: Prep area Equipment: Reach in cooler (2 door) Ceasing operations Facility did not cease operations during emergency health hazard as outlined in 410 IAC 7-24-109. Correction: Facility shall cease operations during emergency as outlined in section 109. Comments: 1. WASTE WATER COMING OUT OF FLOOR DRAIN NEAR DRY STORAGE/DISH MACHINE AREA. STANDING WASTE WATER NEAR FLOOR DRAIN, IN DRY STORAGE, AND UNDER DISH MACHINE. OVERFLOW OCCURRED YESTERDAY (2-18-13) AND HAS CONTINUED ON TO TODAY. TURNING ON WATER AT THREE BAY SINK CAUSES MORE WASTE WATER TO COME UP THROUGH FLOOR DRAIN.CANNOT BEGIN OPERATING AGAIN UNTIL FLOOR DRAIN/PLUMBING ISSUE HAS BEEN RESOLVED BY A PROFESSIONAL, WASTE WATER HAS BEEN CLEANED UP, AND FLOOR AND CONTACT AREAS HAVE BEEN THOROUGHLY CLEANED AND SANITIZED.CALL TO SCHEDULE INSPECTION BEFORE RESUMING OPERATIONS.*REMINDER:ALWAYS CEASE OPERATIONS DURING AN EMERGENCY HEALTH HAZARD. MUST RECEIVE PERMISSION TO BEGIN OPERATING AGAIN.* 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: 1. RAW SHELL EGGS STORED OVER BAG OF ONIONS AND ON TOP OF CONTAINER OF VEGETABLES IN THE WALK IN COOLER.PLEASE STORE ALL RAW SHELL EGGS BELOW READY TO EAT FOODS AND RAW PRODUCE TO PREVENT CONTAMINATION, Location: Walk-in cooler Equipment: Walk in cooler Food contact surface(s) soiled Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. STAND CAN OPENER ON PREP TABLE IN KITCHEN HEAVILY SOILED.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING. Location: Prep area Equipment: Can opener Unapproved food contact materials Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment. Correction: Use approved materials for utensils and food contact surface(s). Comments: 1. FROZEN FOOD ITEMS STORED IN PLASTIC GROCERY BAGS IN CHEST FREEZER NEAR DOOR TO SERVICE COUNTER.PLASTIC GROCERY BAGS ARE NOT APPROVED FOOD CONTACT MATERIALS. PLEASE STORE IN FOOD GRADE CONTAINERS OR BAGS. Location: Kitchen Equipment: Chest freezer Lighting intensity (corrected) Inadequate lighting intensity. Correction: Provide adequate lighting. Comments: 1. LIGHT BULB BURNT OUT OVER SINK AREA IN THE BACK OF THE KITCHEN.PLEASE REPLACE, Location: Back room Pests/rodents removed Dead pests not removed. Correction: Remove dead pests at frequent intervals to avoid accumulation. Comments: 1. DEAD BUGS ON FLOOR NEAR BACK SINK AREA, UNDER COOK LINE, UNDER PREP TABLES,ETC. PLEASE REMOVE ALL DEAD BUGS. THOROUGLY CLEAN AND SANITIZE THE FLOORS THROUGOUT THE KITCHEN AREA (INCLUDING UNDER EQUIPMENT). CONTINUE ROUTINE PEST EXTERMINATION (PEST BOX DATED LAST EXTERMINATION AS 10/22/12). 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: 1. EXHUAST/VENTILATION SYSTEM DUE FOR CLEANING ON SEPTEMBER 2012PLEASE SCHEDULE EXHUAST SYSTEM CLEANING. Location: Cook line 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. EXCESSIVE GREASE BUILD UP UNDER EQUIPMENT ON THE COOK LINE.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING TO PREVENT BUILD UP.2. LIGHT SHIELD ABOVE CHEST FREEZER AND CEILING TILES ABOVE CHEST FREEZER HEAVILY SOILED/STAINED.3. LIGHT SHIELD ABOVE ICE MACHINE SOILED WITH DEAD BUGS AND DEBRIS.PLEASE CLEAN AND SANITIZE LIGHT SHIELDS AND/OR REPLACE STAINED ONE. PLEASE REPLACE STAINED CEILING TILES. Location: Cook line 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. EXCESSIVE GREASE BUILD UP UNDER EQUIPMENT ON THE COOK LINE.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING TO PREVENT BUILD UP.2. LIGHT SHIELD ABOVE CHEST FREEZER AND CEILING TILES ABOVE CHEST FREEZER HEAVILY SOILED/STAINED.3. LIGHT SHIELD ABOVE ICE MACHINE SOILED WITH DEAD BUGS AND DEBRIS.PLEASE CLEAN AND SANITIZE LIGHT SHIELDS AND/OR REPLACE STAINED ONE. PLEASE REPLACE STAINED CEILING TILES. Location: Kitchen Wiping cloths / storage Wiping cloth(s) stored improperly. Correction: Wet towels shall be stored in sanitizer when not in use. Comments: 1. DAMP WIPING CLOTHS STORED ON EQUIPMENT ON COOK LINE AND ON PREP TABLE.PLEASE STORE ALL WIPING CLOTHS IN SANITIZER SOLUTION WHEN NOT IN USE. Location: Kitchen Thawing (corrected) Potentially hazardous food(s) thawing improperly. Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. Comments: 1. THAWING RAW RED MEAT IN FIRST BAY OF 2 BAY SINK.IF THAWING IN A SINK, PLEASE SUBMERGE IN COLD WATER AND HAVE A STEADY STREAM OF COLD WATER FLOWING OVER THE FOOD ITEM. OTHER METHODS ARE TO THAW IN A COOLER OR MICROWAVE (IF COOKING IMMEDIATELY) Location: Kitchen Equipment: 3-bay Thawing Potentially hazardous food(s) thawing improperly. Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. Comments: 1. THAWING RAW RED MEAT IN FIRST BAY OF 2 BAY SINK.IF THAWING IN A SINK, PLEASE SUBMERGE IN COLD WATER AND HAVE A STEADY STREAM OF COLD WATER FLOWING OVER THE FOOD ITEM. OTHER METHODS ARE TO THAW IN A COOLER OR MICROWAVE (IF COOKING IMMEDIATELY) Location: Kitchen Equipment: 2-bay 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: 1. PINK SLIME BUILD UP ON INSIDE PLATE OF ICE MACHINE.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING. Location: Kitchen (front) Equipment: Ice machine	02/19/2013	Recheck
Cold holding Potentially hazardous cold foods not held at proper temperatures. Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. Comments: 1. RAW MEAT (RED MEAT, CHICKEN, AND SHRIMP) STORED IN COLD TOP IN PREP AREA MEASURED 44-49 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE AT 41 DEGREES F OR BELOW. Location: Prep area Equipment: Cold top Cross-contamination 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 SHELL EGGS STORED OVER BAG OF ONIONS AND ON TOP OF CONTAINER OF VEGETABLES IN THE WALK IN COOLER.PLEASE STORE ALL RAW SHELL EGGS BELOW READY TO EAT FOODS AND RAW PRODUCE TO PREVENT CONTAMINATION, Location: Walk-in cooler Equipment: Walk in cooler Food contact surface(s) soiled Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. STAND CAN OPENER ON PREP TABLE IN KITCHEN HEAVILY SOILED.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING. Location: Prep area Equipment: Can opener Unapproved food contact materials Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment. Correction: Use approved materials for utensils and food contact surface(s). Comments: 1. FROZEN FOOD ITEMS STORED IN PLASTIC GROCERY BAGS IN BOTH CHEST FREEZERS.PLASTIC GROCERY BAGS ARE NOT APPROVED FOOD CONTACT MATERIALS. PLEASE STORE IN FOOD GRADE CONTAINERS OR BAGS. Location: Kitchen Equipment: Chest freezer Lighting intensity Inadequate lighting intensity. Correction: Provide adequate lighting. Comments: 1. LIGHT BULB BURNT OUT OVER SINK AREA IN THE BACK OF THE KITCHEN.PLEASE REPLACE, Location: Back room Pests/rodents removed Dead pests not removed. Correction: Remove dead pests at frequent intervals to avoid accumulation. Comments: 1. DEAD BUGS ON FLOOR NEAR BACK SINK AREA, UNDER COOK LINE, ETC. PLEASE REMOVE ALL DEAD BUGS. THOROUGLY CLEAN AND SANITIZE THE FLOORS THROUGOUT THE KITCHEN AREA (INCLUDING UNDER EQUIPMENT). CONTINUE ROUTINE PEST EXTERMINATION (PEST BOX DATED LAST EXTERMINATION AS 10/22/12). 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: 1. EXHUAST/VENTILATION SYSTEM DUE FOR CLEANING ON SEPTEMBER 2012PLEASE SCHEDULE EXHUAST SYSTEM CLEANING. Location: Cook line 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. EXCESSIVE GREASE BUILD UP UNDER EQUIPMENT ON THE COOK LINE.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING TO PREVENT BUILD UP.2. LIGHT SHIELD ABOVE CHEST FREEZER AND CEILING TILES ABOVE CHEST FREEZER HEAVILY SOILED/STAINED.PLEASE CLEAN LIGHT SHIELD OR REPLACE. PLEASE REPLACE CEILING TILES. Location: Cook line 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. EXCESSIVE GREASE BUILD UP UNDER EQUIPMENT ON THE COOK LINE.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING TO PREVENT BUILD UP.2. LIGHT SHIELD ABOVE CHEST FREEZER AND CEILING TILES ABOVE CHEST FREEZER HEAVILY SOILED/STAINED.PLEASE CLEAN LIGHT SHIELD OR REPLACE. PLEASE REPLACE CEILING TILES. Location: Kitchen Wiping cloths / storage Wiping cloth(s) stored improperly. Correction: Wet towels shall be stored in sanitizer when not in use. Comments: 1. DAMP WIPING CLOTHS STORED ON EQUIPMENT ON COOK LINE AND ON PREP TABLE.PLEASE STORE ALL WIPING CLOTHS IN SANITIZER SOLUTION WHEN NOT IN USE. Location: Kitchen Thawing Potentially hazardous food(s) thawing improperly. Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. Comments: 1. THAWING MEAT IN THIRD BAY OF 3 BAY SINK SUBMERGED IN WATER,2. THAWING MEAT IN FIRST BAY OF 2 BAY SINK.IF THAWING IN A SINK, PLEASE HAVE A STEADY STREAM OF COLD WATER FLOWING OVER THE FOOD ITEM. OTHER METHODS ARE TO THAW IN A COOLER OR MICROWAVE (IF COOKING IMMEDIATELY) Location: Kitchen Equipment: 3-bay Thawing Potentially hazardous food(s) thawing improperly. Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. Comments: 1. THAWING MEAT IN THIRD BAY OF 3 BAY SINK SUBMERGED IN WATER,2. THAWING MEAT IN FIRST BAY OF 2 BAY SINK.IF THAWING IN A SINK, PLEASE HAVE A STEADY STREAM OF COLD WATER FLOWING OVER THE FOOD ITEM. OTHER METHODS ARE TO THAW IN A COOLER OR MICROWAVE (IF COOKING IMMEDIATELY) Location: Kitchen Equipment: 2-bay 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: 1. PINK SLIME BUILD UP ON INSIDE PLATE OF ICE MACHINE.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING. Location: Kitchen (front) Equipment: Ice machine	02/12/2013	Routine
Hot holding (corrected) Potentially hazardous food(s) not held at proper temperatures. Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. Comments: 1. Cooked egg rolls sitting out at room temperature on cooks line. Do not sit potentially hazardous egg rolls out at room temperature. Hold hot at 135 deg. F or above. NOTE > REPEAT VIOLATION. Location: Cook line 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. Combination cold top cooler / reach in cooler holding food items at 47 deg. F. on top of unit. Repair unit to a sound working condiition so as to hold foods at 41 deg. F or below NOTE > FILL EMPTY SPACES WITH PANS ON TOP OF UNIT TO AID IN COOLING SO COLD AIR DOES NOT EXCAPE. NOTE > REPEAT VIOLATION. Location: Cook line Equipment: Cold top Toxic material(s) separation (corrected) 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: 1. Bottle of motor oil stored on top of boxes of single service items. Remove motor oil from store. Motor oil is not needed in daily operations of store. Location: Back room Restricted use pesticides (corrected) Restricted pesticide(s) do not meet criteria. Correction: Provide approved restricted use pesticides. Comments: 1. Home use only " Raid " on bottom shelf of prep table in kitchen area. Remove home use " Raid " bug spray from establishment. Home use " Raid " is not approved for use in establishment. Location: Kitchen 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: 1. Meat thawing out inside of vegetable prep sink. Do not use vegetable prep sink to prep / thaw meat. Use three bay sink that has been cleaned and sanitized to thaw meats in sanitizer section of sink. NOTE > REPEAT VIOLATION. Location: Kitchen Equipment: Veg. Sink Food contact surface(s) soiled (corrected) Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. Food processor soiled. Clean. Location: Cook line Hand sink location blocked (corrected) Hand washing facilities not properly located and/or accessible. Correction: A hand washing facility shall be properly located and accessible at all times. Comments: 1. Access to hand sink blocked by items stored in front of hand sink. Remove, Do not block access for hand washing. NOTE > REPEAT VIOLATION. Location: Kitchen Equipment: Hand sink Hand sink soiled (corrected) Hand washing facility is soiled. Correction: A hand washing facility shall be maintained clean at all times. Comments: 1. Hand sink soiled. Clean and sanitize hand sink. Location: Kitchen 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. Items stored inside of hand sink. Remvoe, Do not store any items in hand sink. NOTE > REPEAT VIOLATION. Location: Kitchen 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. Drain backed up at hand sink in kitchen area. Repair sink to a sound working condition. NOTE > USE SANITIZE SECTION OF THREE BAY SINK FOR HAND WASHING UNTIL REPAIRS ARE MADE. 2. Drain backed up at mop sink in kitchen area. Repair drain to a sound working condition. Location: Kitchen 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. Drain backed up at hand sink in kitchen area. Repair sink to a sound working condition. NOTE > USE SANITIZE SECTION OF THREE BAY SINK FOR HAND WASHING UNTIL REPAIRS ARE MADE. 2. Drain backed up at mop sink in kitchen area. Repair drain to a sound working condition. Location: Kitchen Equipment: Mop sink Unapproved food contact materials (corrected) Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment. Correction: Use approved materials for utensils and food contact surface(s). Comments: 1. Plastic Grocery bags being used to store food insdie of chest and reach in freezers. Plastic grocery bags are not approved for direct contact with food items. Use only food grade bags, containers, wraps to store food in. Location: Kitchen Improper storage of clean equipment (corrected) Clean equipment and/or utensils stored incorrectly. Correction: Store covered or inverted in a self-draining position that allows for air drying. Comments: 1. Clean knives stored between cold top cooler and steam table. Do not store knives between equipment so as to prevent contamination. NOTE > REPEAT VIOLATON. Location: Cook line Lighting intensity (corrected) Inadequate lighting intensity. Correction: Provide adequate lighting. Comments: 1. Lights not working in kitchen area. Replace all non working lights. Location: Kitchen Open doors and windows Window(s) and/or door(s) open. Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry. Comments: 1. Door to establishment open. Keep screen door closed when door is open. NOTE > REPEAT VIOLATION. 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: 1. Wall space soiled behind cooking equipment. Clean. 2. Heating and cooling vents soiled above cold top unt.. steam table and work tables on cooks line area. Cean / remove grease build up comming from vents. Location: Cook line Equipment repair (corrected) Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: 1. Dish machine not sanitizing at final rinse. Repair machine to a sound working conditon. Location: Kitchen Equipment: Dishmachine Ice reuse (corrected) Exterior cooling ice used for consumption. Correction: Ice used as exterior coolant shall not be used for consumption. Comments: 1. Food items stored in with drink ice at ice machine. Do not store any items in with ice at ice machne. NOTE > REPEAT VIOLATION. Location: Wait staff area Equipment: Ice machine Baking/cooking equipment soiled (corrected) Food contact surfaces of baking and/or cooking equipment soiled. Correction: Clean surfaces at least every 24 hours. Comments: 1. Microwave oven on cooks line soiled inside and out. Clean. 2. Gas stove unit soiled on cooks line. Clean. 3. Micro wave oven and small toaster oven soiled in wait staff area. Clean. Location: Cook line Equipment: Microwave oven Baking/cooking equipment soiled (corrected) Food contact surfaces of baking and/or cooking equipment soiled. Correction: Clean surfaces at least every 24 hours. Comments: 1. Microwave oven on cooks line soiled inside and out. Clean. 2. Gas stove unit soiled on cooks line. Clean. 3. Micro wave oven and small toaster oven soiled in wait staff area. Clean. Location: Cook line Equipment: Stove Baking/cooking equipment soiled (corrected) Food contact surfaces of baking and/or cooking equipment soiled. Correction: Clean surfaces at least every 24 hours. Comments: 1. Microwave oven on cooks line soiled inside and out. Clean. 2. Gas stove unit soiled on cooks line. Clean. 3. Micro wave oven and small toaster oven soiled in wait staff area. Clean. Location: Wait staff area Hand sink/towels (corrected) No hand drying provisions at hand sink. Correction: Provide approved hand drying provisions. Comments: 1. No hand towels at hand sink. Provide hand towels. NOTE > REPEAT VIOLATION. Location: Kitchen Equipment: Hand sink	08/24/2012	Recheck
Hot holding Potentially hazardous food(s) not held at proper temperatures. Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. Comments: 1. Cooked egg rolls sitting out at room temperature on cooks line. Do not sit potentially hazardous egg rolls out at room temperature. Hold hot at 135 deg. F or above. NOTE > REPEAT VIOLATION. Location: Cook line 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. Combination cold top cooler / reach in cooler holding food items at 47 deg. F. on top of unit. Repair unit to a sound working condiition so as to hold foods at 41 deg. F or below NOTE > FILL EMPTY SPACES WITH PANS ON TOP OF UNIT TO AID IN COOLING SO COLD AIR DOES NOT EXCAPE. NOTE > REPEAT VIOLATION. Location: Cook line Equipment: Cold top Toxic material(s) separation 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: 1. Bottle of motor oil stored on top of boxes of single service items. Remove motor oil from store. Motor oil is not needed in daily operations of store. Location: Back room Restricted use pesticides Restricted pesticide(s) do not meet criteria. Correction: Provide approved restricted use pesticides. Comments: 1. Home use only " Raid " on bottom shelf of prep table in kitchen area. Remove home use " Raid " bug spray from establishment. Home use " Raid " is not approved for use in establishment. Location: Kitchen Cross-contamination 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. Meat thawing out inside of vegetable prep sink. Do not use vegetable prep sink to prep / thaw meat. Use three bay sink that has been cleaned and sanitized to thaw meats in sanitizer section of sink. NOTE > REPEAT VIOLATION. Location: Kitchen Equipment: Veg. Sink Food contact surface(s) soiled Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. Food processor soiled. Clean. Location: Cook line Hand sink location blocked Hand washing facilities not properly located and/or accessible. Correction: A hand washing facility shall be properly located and accessible at all times. Comments: 1. Access to hand sink blocked by items stored in front of hand sink. Remove, Do not block access for hand washing. NOTE > REPEAT VIOLATION. Location: Kitchen Equipment: Hand sink Hand sink soiled Hand washing facility is soiled. Correction: A hand washing facility shall be maintained clean at all times. Comments: 1. Hand sink soiled. Clean and sanitize hand sink. Location: Kitchen Equipment: Hand sink Hand sink improper usage 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. Items stored inside of hand sink. Remvoe, Do not store any items in hand sink. NOTE > REPEAT VIOLATION. Location: Kitchen 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. Drain backed up at hand sink in kitchen area. Repair sink to a sound working condition. NOTE > USE SANITIZE SECTION OF THREE BAY SINK FOR HAND WASHING UNTIL REPAIRS ARE MADE. 2. Drain backed up at mop sink in kitchen area. Repair drain to a sound working condition. Location: Kitchen 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. Drain backed up at hand sink in kitchen area. Repair sink to a sound working condition. NOTE > USE SANITIZE SECTION OF THREE BAY SINK FOR HAND WASHING UNTIL REPAIRS ARE MADE. 2. Drain backed up at mop sink in kitchen area. Repair drain to a sound working condition. Location: Kitchen Equipment: Mop sink Unapproved food contact materials Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment. Correction: Use approved materials for utensils and food contact surface(s). Comments: 1. Plastic Grocery bags being used to store food insdie of chest and reach in freezers. Plastic grocery bags are not approved for direct contact with food items. Use only food grade bags, containers, wraps to store food in. Location: Kitchen Improper storage of clean equipment Clean equipment and/or utensils stored incorrectly. Correction: Store covered or inverted in a self-draining position that allows for air drying. Comments: 1. Clean knives stored between cold top cooler and steam table. Do not store knives between equipment so as to prevent contamination. NOTE > REPEAT VIOLATON. Location: Cook line Lighting intensity Inadequate lighting intensity. Correction: Provide adequate lighting. Comments: 1. Lights not working in kitchen area. Replace all non working lights. Location: Kitchen Open doors and windows Window(s) and/or door(s) open. Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry. Comments: 1. Door to establishment open. Keep screen door closed when door is open. NOTE > REPEAT VIOLATION. 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. Wall space soiled behind cooking equipment. Clean. 2. Heating and cooling vents soiled above cold top unt.. steam table and work tables on cooks line area. Cean / remove grease build up comming from vents. Location: Cook line Equipment repair Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: 1. Dish machine not sanitizing at final rinse. Repair machine to a sound working conditon. Location: Kitchen Equipment: Dishmachine Ice reuse Exterior cooling ice used for consumption. Correction: Ice used as exterior coolant shall not be used for consumption. Comments: 1. Food items stored in with drink ice at ice machine. Do not store any items in with ice at ice machne. NOTE > REPEAT VIOLATION. Location: Wait staff area Equipment: Ice machine Baking/cooking equipment soiled Food contact surfaces of baking and/or cooking equipment soiled. Correction: Clean surfaces at least every 24 hours. Comments: 1. Microwave oven on cooks line soiled inside and out. Clean. 2. Gas stove unit soiled on cooks line. Clean. 3. Micro wave oven and small toaster oven soiled in wait staff area. Clean. Location: Cook line Equipment: Microwave oven Baking/cooking equipment soiled Food contact surfaces of baking and/or cooking equipment soiled. Correction: Clean surfaces at least every 24 hours. Comments: 1. Microwave oven on cooks line soiled inside and out. Clean. 2. Gas stove unit soiled on cooks line. Clean. 3. Micro wave oven and small toaster oven soiled in wait staff area. Clean. Location: Cook line Equipment: Stove Baking/cooking equipment soiled Food contact surfaces of baking and/or cooking equipment soiled. Correction: Clean surfaces at least every 24 hours. Comments: 1. Microwave oven on cooks line soiled inside and out. Clean. 2. Gas stove unit soiled on cooks line. Clean. 3. Micro wave oven and small toaster oven soiled in wait staff area. Clean. Location: Wait staff area Hand sink/towels No hand drying provisions at hand sink. Correction: Provide approved hand drying provisions. Comments: 1. No hand towels at hand sink. Provide hand towels. NOTE > REPEAT VIOLATION. Location: Kitchen Equipment: Hand sink	08/15/2012	Routine
Hot holding (corrected) Potentially hazardous food(s) not held at proper temperatures. Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. Comments: 1. Cooked egg rolls sitting out at room temperature on cooks line by deep fry unit. Do not sit potentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above. or cool using approved methods and hold cold at 41 deg. F. or below. Location: Cook line 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. Walk in cooler holding potentially hazardous foods at 48 deg. F. Repair dish machine to a sound working condition so as to hold all cold foods at 41 deg. F. 2. Combination cold top cooler / reach in cooler on cooks line holding potentially hazardous foods at 45 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below. CORRECTED Location: Walk-in cooler 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. Walk in cooler holding potentially hazardous foods at 48 deg. F. Repair dish machine to a sound working condition so as to hold all cold foods at 41 deg. F. 2. Combination cold top cooler / reach in cooler on cooks line holding potentially hazardous foods at 45 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below. CORRECTED Location: Kitchen Equipment: Prep Top Cooler 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: 1. Food handler not washing hands before handling food. All food handlers must wash hands before preping and cooking any food itmes. Wash hands at approved hand sink with soap and water. Sanitizing exposure time or 160 degrees (corrected) Hot water sanitizing exposure time or temperature is insufficient. Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine. Comments: 1. Dish machine not sanitizing at final rinse. Repair dish machine to a sound working conditon. Location: Kitchen Equipment: Dishmachine 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: 1. Water driping from cooling unit onto food items inside of walk in cooler. Repalr unit to a sound working condition. Location: Walk-in cooler Food contact surface(s) soiled (corrected) Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. Large gray bulk food container in back room soiled on outside. Clean outside + lid to container. 2. Tall white reach in freezer in kitchen area needs defrosted and cleaned. Clean and defrost. 3. Can opener and blade soiled in kitchen area. Clean and sanitize can opener. Location: Back room Equipment: Bulk food containers Food contact surface(s) soiled (corrected) Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. Large gray bulk food container in back room soiled on outside. Clean outside + lid to container. 2. Tall white reach in freezer in kitchen area needs defrosted and cleaned. Clean and defrost. 3. Can opener and blade soiled in kitchen area. Clean and sanitize can opener. Location: Kitchen Equipment: reach in freezer Food contact surface(s) soiled (corrected) Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. Large gray bulk food container in back room soiled on outside. Clean outside + lid to container. 2. Tall white reach in freezer in kitchen area needs defrosted and cleaned. Clean and defrost. 3. Can opener and blade soiled in kitchen area. Clean and sanitize can opener. Location: Kitchen Equipment: Can opener Hand sink location blocked (corrected) Hand washing facilities not properly located and/or accessible. Correction: A hand washing facility shall be properly located and accessible at all times. Comments: 1. Access to hand sink blocked by metal push cart and paper towels sitting inside of hand sink. Remove paper towels from hand sink, Move metal cart away from hand sink. Location: Kitchen Equipment: Hand sink Unapproved food contact materials (corrected) Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment. Correction: Use approved materials for utensils and food contact surface(s). Comments: 1. Plastic grocery bags being used to store food items inside of walk in cooler and freezer units. Grocery bags are not approved for direct food contact with food items. Provide food grade wraps , food grade containers or wraps to store food items in, 2. Cardboard box that raw chicken came in being re-used to store food in bottom sectton of cold top prep cooler. Do not re- use boxes that raw chicken came in. Once raw chicken has been removed from box, discard box. No cardboard boxes are approved for food storage. Use only food grade containers to store food in. CORRECTED Location: Kitchen Unapproved food contact materials (corrected) Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment. Correction: Use approved materials for utensils and food contact surface(s). Comments: 1. Plastic grocery bags being used to store food items inside of walk in cooler and freezer units. Grocery bags are not approved for direct food contact with food items. Provide food grade wraps , food grade containers or wraps to store food items in, 2. Cardboard box that raw chicken came in being re-used to store food in bottom sectton of cold top prep cooler. Do not re- use boxes that raw chicken came in. Once raw chicken has been removed from box, discard box. No cardboard boxes are approved for food storage. Use only food grade containers to store food in. CORRECTED Location: Cook line Equipment: Cold top Improper storage of clean equipment (corrected) Clean equipment and/or utensils stored incorrectly. Correction: Store covered or inverted in a self-draining position that allows for air drying. Comments: 1. Clean meat cleaver / knife stored in space between cold top prep cooler and steam table. Remove knives from space, clean and sanitize, Do not store in space between equipment so as to prevent knives from becoming soliled. 2. Large cooking wok on floor below cooking equipment on cooks line. Remove from floor. Location: Cook line Unnecessary litter (corrected) Premises not free of unnecessary items or litter. Correction: Remove litter, unnecessary items, and nonfunctional equipment. Comments: 1. Can of gas , motor oil in back room by hot water heater. Remove gas and oil from back room. Location: Back room 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: 1. Floor drain soiled below two bay sink next to walk in cooler. Clean drain and floor space arond floor drain area. Location: Kitchen Mop sink (corrected) No available mop sink. Correction: At least 1 service sink or 1 mop sink equipped with a floor drain, hot water of at least 100 degrees F and cold water, shall be provided. Comments: 1. Access to mop sink blocked by metal carts. Move all items away from mop sink so sink can be used to discard used mop water. Location: Kitchen Unapproved non-food contact (corrected) 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. Foil on shelving above steam table on cooks line. Remove foil. Do not line shelving or equipment wih foil. Location: Cook line Equipment repair (corrected) Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: 1. Heating and cooling ducts have grease comming out of vents, Clean and service heating and cooling system to a sound working condition. Location: Expo line Fixed equipment spacing/sealing (corrected) Improper installation of fixed equipment and sealing. Correction: Fixed equipment shall be installed and sealed. Comments: 1. Hand sink loose from wall in kitchen area. Re-attach hand sink to wall and seal hand sink to wall. CORRECTED2. Secure 2 bay prep sink to the wall. Location: Kitchen Equipment: Hand sink Fixed equipment spacing/sealing (corrected) Improper installation of fixed equipment and sealing. Correction: Fixed equipment shall be installed and sealed. Comments: 1. Hand sink loose from wall in kitchen area. Re-attach hand sink to wall and seal hand sink to wall. CORRECTED2. Secure 2 bay prep sink to the wall. Location: Kitchen Equipment: 2-bay Ice reuse (corrected) Exterior cooling ice used for consumption. Correction: Ice used as exterior coolant shall not be used for consumption. Comments: 1. Employee drinks in front ice bin for ice that is used for drinks. Remove all items from drink ice. Drink ice should only be used for drinks. 2. Containers of employee food inside of ice machine ice bin. Remove all items from ice. Location: Kitchen Non food contact surface cleaning frequency (corrected) Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. Shelf that microwave oven sits on is soiled. Clean. 2. Handles on two bay prep sink are soiled. Please clean. Location: Cook line Non food contact surface cleaning frequency (corrected) Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. Shelf that microwave oven sits on is soiled. Clean. 2. Handles on two bay prep sink are soiled. Please clean. Location: Kitchen Equipment: 2-bay Baking/cooking equipment soiled (corrected) Food contact surfaces of baking and/or cooking equipment soiled. Correction: Clean surfaces at least every 24 hours. Comments: 1. All cooking equipment soiled on cooks line. Clean all cooking equipment. Location: Cook line Plumbing system/ repair (Non-Critical) (corrected) Plumbing system(s) not maintained in good repair. Correction: Plumbing system(s) shall be repaired and maintained. Comments: 1. Cold water not working at two bay prep sink by three bay sink. Repair to a sound working conditon. CORRECTED 2. Drain line not attachend to plumbing waste line below two bay sink by walk in cooler, garden hose attached to drain below two bay sink. Remove garden hose, ( repair drain if needed ) Attach drain line to waste line below sink ensure that sink is in proper working condition supplied with hot and cold water with a working drain. CORRECTED3. Faucet leaking at two bay prep sink. Repair. Location: Kitchen Equipment: 2-bay Plumbing system/ repair (Non-Critical) (corrected) Plumbing system(s) not maintained in good repair. Correction: Plumbing system(s) shall be repaired and maintained. Comments: 1. Cold water not working at two bay prep sink by three bay sink. Repair to a sound working conditon. CORRECTED 2. Drain line not attachend to plumbing waste line below two bay sink by walk in cooler, garden hose attached to drain below two bay sink. Remove garden hose, ( repair drain if needed ) Attach drain line to waste line below sink ensure that sink is in proper working condition supplied with hot and cold water with a working drain. CORRECTED3. Faucet leaking at two bay prep sink. Repair. Location: Kitchen Equipment: 2-bay	03/27/2012	Recheck
Hot holding (corrected) Potentially hazardous food(s) not held at proper temperatures. Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. Comments: 1. Cooked egg rolls sitting out at room temperature on cooks line by deep fry unit. Do not sit potentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above. or cool using approved methods and hold cold at 41 deg. F. or below. Location: Cook line 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. Walk in cooler holding potentially hazardous foods at 48 deg. F. Repair dish machine to a sound working condition so as to hold all cold foods at 41 deg. F. 2. Combination cold top cooler / reach in cooler on cooks line holding potentially hazardous foods at 45 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below. CORRECTED Location: Walk-in cooler 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. Walk in cooler holding potentially hazardous foods at 48 deg. F. Repair dish machine to a sound working condition so as to hold all cold foods at 41 deg. F. 2. Combination cold top cooler / reach in cooler on cooks line holding potentially hazardous foods at 45 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below. CORRECTED Location: Kitchen Equipment: Prep Top Cooler 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: 1. Food handler not washing hands before handling food. All food handlers must wash hands before preping and cooking any food itmes. Wash hands at approved hand sink with soap and water. Sanitizing exposure time or 160 degrees (corrected) Hot water sanitizing exposure time or temperature is insufficient. Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine. Comments: 1. Dish machine not sanitizing at final rinse. Repair dish machine to a sound working conditon. Location: Kitchen Equipment: Dishmachine 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: 1. Water driping from cooling unit onto food items inside of walk in cooler. Repalr unit to a sound working condition. Location: Walk-in cooler Food contact surface(s) soiled (corrected) Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. Large gray bulk food container in back room soiled on outside. Clean outside + lid to container. 2. Tall white reach in freezer in kitchen area needs defrosted and cleaned. Clean and defrost. 3. Can opener and blade soiled in kitchen area. Clean and sanitize can opener. Location: Back room Equipment: Bulk food containers Food contact surface(s) soiled (corrected) Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. Large gray bulk food container in back room soiled on outside. Clean outside + lid to container. 2. Tall white reach in freezer in kitchen area needs defrosted and cleaned. Clean and defrost. 3. Can opener and blade soiled in kitchen area. Clean and sanitize can opener. Location: Kitchen Equipment: reach in freezer Food contact surface(s) soiled (corrected) Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. Large gray bulk food container in back room soiled on outside. Clean outside + lid to container. 2. Tall white reach in freezer in kitchen area needs defrosted and cleaned. Clean and defrost. 3. Can opener and blade soiled in kitchen area. Clean and sanitize can opener. Location: Kitchen Equipment: Can opener Hand sink location blocked (corrected) Hand washing facilities not properly located and/or accessible. Correction: A hand washing facility shall be properly located and accessible at all times. Comments: 1. Access to hand sink blocked by metal push cart and paper towels sitting inside of hand sink. Remove paper towels from hand sink, Move metal cart away from hand sink. Location: Kitchen Equipment: Hand sink Unapproved food contact materials Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment. Correction: Use approved materials for utensils and food contact surface(s). Comments: 1. Plastic grocery bags being used to store food items inside of walk in cooler and freezer units. Grocery bags are not approved for direct food contact with food items. Provide food grade wraps , food grade containers or wraps to store food items in, 2. Cardboard box that raw chicken came in being re-used to store food in bottom sectton of cold top prep cooler. Do not re- use boxes that raw chicken came in. Once raw chicken has been removed from box, discard box. No cardboard boxes are approved for food storage. Use only food grade containers to store food in. CORRECTED Location: Kitchen Unapproved food contact materials (corrected) Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment. Correction: Use approved materials for utensils and food contact surface(s). Comments: 1. Plastic grocery bags being used to store food items inside of walk in cooler and freezer units. Grocery bags are not approved for direct food contact with food items. Provide food grade wraps , food grade containers or wraps to store food items in, 2. Cardboard box that raw chicken came in being re-used to store food in bottom sectton of cold top prep cooler. Do not re- use boxes that raw chicken came in. Once raw chicken has been removed from box, discard box. No cardboard boxes are approved for food storage. Use only food grade containers to store food in. CORRECTED Location: Cook line Equipment: Cold top Improper storage of clean equipment (corrected) Clean equipment and/or utensils stored incorrectly. Correction: Store covered or inverted in a self-draining position that allows for air drying. Comments: 1. Clean meat cleaver / knife stored in space between cold top prep cooler and steam table. Remove knives from space, clean and sanitize, Do not store in space between equipment so as to prevent knives from becoming soliled. 2. Large cooking wok on floor below cooking equipment on cooks line. Remove from floor. Location: Cook line Unnecessary litter (corrected) Premises not free of unnecessary items or litter. Correction: Remove litter, unnecessary items, and nonfunctional equipment. Comments: 1. Can of gas , motor oil in back room by hot water heater. Remove gas and oil from back room. Location: Back room 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: 1. Floor drain soiled below two bay sink next to walk in cooler. Clean drain and floor space arond floor drain area. Location: Kitchen Mop sink (corrected) No available mop sink. Correction: At least 1 service sink or 1 mop sink equipped with a floor drain, hot water of at least 100 degrees F and cold water, shall be provided. Comments: 1. Access to mop sink blocked by metal carts. Move all items away from mop sink so sink can be used to discard used mop water. Location: Kitchen Unapproved non-food contact (corrected) 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. Foil on shelving above steam table on cooks line. Remove foil. Do not line shelving or equipment wih foil. Location: Cook line Equipment repair Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: 1. Heating and cooling ducts have grease comming out of vents, Clean and service heating and cooling system to a sound working condition. Location: Expo line Fixed equipment spacing/sealing (corrected) Improper installation of fixed equipment and sealing. Correction: Fixed equipment shall be installed and sealed. Comments: 1. Hand sink loose from wall in kitchen area. Re-attach hand sink to wall and seal hand sink to wall. CORRECTED2. Secure 2 bay prep sink to the wall. Location: Kitchen Equipment: Hand sink Fixed equipment spacing/sealing Improper installation of fixed equipment and sealing. Correction: Fixed equipment shall be installed and sealed. Comments: 1. Hand sink loose from wall in kitchen area. Re-attach hand sink to wall and seal hand sink to wall. CORRECTED2. Secure 2 bay prep sink to the wall. Location: Kitchen Equipment: 2-bay Ice reuse (corrected) Exterior cooling ice used for consumption. Correction: Ice used as exterior coolant shall not be used for consumption. Comments: 1. Employee drinks in front ice bin for ice that is used for drinks. Remove all items from drink ice. Drink ice should only be used for drinks. 2. Containers of employee food inside of ice machine ice bin. Remove all items from ice. Location: Kitchen Non food contact surface cleaning frequency (corrected) Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. Shelf that microwave oven sits on is soiled. Clean. 2. Handles on two bay prep sink are soiled. Please clean. Location: Cook line Non food contact surface cleaning frequency Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. Shelf that microwave oven sits on is soiled. Clean. 2. Handles on two bay prep sink are soiled. Please clean. Location: Kitchen Equipment: 2-bay Baking/cooking equipment soiled (corrected) Food contact surfaces of baking and/or cooking equipment soiled. Correction: Clean surfaces at least every 24 hours. Comments: 1. All cooking equipment soiled on cooks line. Clean all cooking equipment. Location: Cook line Plumbing system/ repair (Non-Critical) (corrected) Plumbing system(s) not maintained in good repair. Correction: Plumbing system(s) shall be repaired and maintained. Comments: 1. Cold water not working at two bay prep sink by three bay sink. Repair to a sound working conditon. CORRECTED 2. Drain line not attachend to plumbing waste line below two bay sink by walk in cooler, garden hose attached to drain below two bay sink. Remove garden hose, ( repair drain if needed ) Attach drain line to waste line below sink ensure that sink is in proper working condition supplied with hot and cold water with a working drain. CORRECTED3. Faucet leaking at two bay prep sink. Repair. Location: Kitchen Equipment: 2-bay Plumbing system/ repair (Non-Critical) Plumbing system(s) not maintained in good repair. Correction: Plumbing system(s) shall be repaired and maintained. Comments: 1. Cold water not working at two bay prep sink by three bay sink. Repair to a sound working conditon. CORRECTED 2. Drain line not attachend to plumbing waste line below two bay sink by walk in cooler, garden hose attached to drain below two bay sink. Remove garden hose, ( repair drain if needed ) Attach drain line to waste line below sink ensure that sink is in proper working condition supplied with hot and cold water with a working drain. CORRECTED3. Faucet leaking at two bay prep sink. Repair. Location: Kitchen Equipment: 2-bay	03/20/2012	Recheck
Hot holding Potentially hazardous food(s) not held at proper temperatures. Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. Comments: 1. Cooked egg rolls sitting out at room temperature on cooks line by deep fry unit. Do not sit potentially hazardous foods out at room temperature. Hold hot at 135 deg. F. or above. or cool using approved methods and hold cold at 41 deg. F. or below. Location: Cook line 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. Walk in cooler holding potentially hazardous foods at 48 deg. F. Repair dish machine to a souind working condition so as to hold all cold foods at 41 deg. F. 2. Combination cold top cooler / reach in cooler on cooks line holding potentially hazardous foods at 45 deg. F. Repair unit to a sound working conditon so as to hold all cold foods at 41 deg. F or below. Location: Walk-in cooler 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. Walk in cooler holding potentially hazardous foods at 48 deg. F. Repair dish machine to a souind working condition so as to hold all cold foods at 41 deg. F. 2. Combination cold top cooler / reach in cooler on cooks line holding potentially hazardous foods at 45 deg. F. Repair unit to a sound working conditon so as to hold all cold foods at 41 deg. F or below. Location: Kitchen Equipment: Prep Top Cooler 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: 1. Food handler not washing hands befor handling food. All food handlers must wash hands before preping and cooking any food itmes. Wash hands at approved hand sink with soap and water. Sanitizing exposure time or 160 degrees Hot water sanitizing exposure time or temperature is insufficient. Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine. Comments: 1. Dish machine not sanitizing at final rinse. Repair dish machine to a sound working conditon. Location: Kitchen Equipment: Dishmachine Cross-contamination 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. Water driping from cooling unit onto food items inside of walk in cooler. Repalr unit to a sound working condition. Location: Walk-in cooler Food contact surface(s) soiled Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. Large gray bulk food container in back room soiled on outside. Clean outside + lid to container. 2. Tall white reach in freezer in kitchen area needs defrosted and cleaned. Clean and defrost. 3. Can opener and blade soiled in kitchen area. Clean and sanitize can opener. Location: Back room Equipment: Bulk food containers Food contact surface(s) soiled Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. Large gray bulk food container in back room soiled on outside. Clean outside + lid to container. 2. Tall white reach in freezer in kitchen area needs defrosted and cleaned. Clean and defrost. 3. Can opener and blade soiled in kitchen area. Clean and sanitize can opener. Location: Kitchen Equipment: reach in freezer Food contact surface(s) soiled Food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. Large gray bulk food container in back room soiled on outside. Clean outside + lid to container. 2. Tall white reach in freezer in kitchen area needs defrosted and cleaned. Clean and defrost. 3. Can opener and blade soiled in kitchen area. Clean and sanitize can opener. Location: Kitchen Equipment: Can opener Hand sink location blocked Hand washing facilities not properly located and/or accessible. Correction: A hand washing facility shall be properly located and accessible at all times. Comments: 1. Access to hand sink blocked by metal push cart and paper towels sitting inside of hand sink. Remove paper towels from hand sink, Move metal cart away from hand sink. Location: Kitchen Equipment: Hand sink Unapproved food contact materials Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment. Correction: Use approved materials for utensils and food contact surface(s). Comments: 1. Plastic grocery bags being used to store food items inside of walk in cooler and freezer units. Grocery bags are not approved for direct food contact with food items. Provide food grade wraps , food grade containers or wraps to store food items in, 2. Cardboard box that raw chicken came in being re-used to store food in bottom sectton of cold top prep cooler. Do not re- use boxes that raw chicken came in. Once raw chicken has been removed from box, discard box. No cardboard boxes are approved for food storage. Use only food grade containers to store food in. Location: Kitchen Unapproved food contact materials Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment. Correction: Use approved materials for utensils and food contact surface(s). Comments: 1. Plastic grocery bags being used to store food items inside of walk in cooler and freezer units. Grocery bags are not approved for direct food contact with food items. Provide food grade wraps , food grade containers or wraps to store food items in, 2. Cardboard box that raw chicken came in being re-used to store food in bottom sectton of cold top prep cooler. Do not re- use boxes that raw chicken came in. Once raw chicken has been removed from box, discard box. No cardboard boxes are approved for food storage. Use only food grade containers to store food in. Location: Cook line Equipment: Cold top Improper storage of clean equipment Clean equipment and/or utensils stored incorrectly. Correction: Store covered or inverted in a self-draining position that allows for air drying. Comments: 1. Clean meat cleaver / knife stored in space between cold top prep cooler and steam table. Remove knives from space, clean and sanitize, Do not store in space between equipment so as to prevent knives from becoming soliled. 2. Large cooking wok on floor below cooking equipment on cooks line. Remove from floor. Location: Cook line Unnecessary litter Premises not free of unnecessary items or litter. Correction: Remove litter, unnecessary items, and nonfunctional equipment. Comments: 1. Gan of gas , motor oil in back room by hot water heater. Remove gas and oil from back room. Location: Back room 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 drain soiled below two bay sink next to walk in cooler. Clean drain and floor space arond floor drain area. Location: Kitchen Mop sink No available mop sink. Correction: At least 1 service sink or 1 mop sink equipped with a floor drain, hot water of at least 100 degrees F and cold water, shall be provided. Comments: 1. Access to mop sink blocked by meatal carts. Move all items away from mop sink so sink can be used to discard used mop water. Location: Kitchen 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. Foil on shelving above steam table on cooks line. Remove foil. Do not line shelving or equipment wih foil. Location: Cook line Equipment repair Equipment in need of repair. Correction: Equipment shall be maintained in good repair and condition. Comments: 1. Heating and cooling ducts have grease comming out of vents, Plastic is being used to devert liquid from vents into a plastic container Remove plastic, Clean and service heating and cooling system to a sound working condition. Location: Expo line Fixed equipment spacing/sealing Improper installation of fixed equipment and sealing. Correction: Fixed equipment shall be installed and sealed. Comments: 1. Hand sink loose from wall in kitchen area. Re-attach hand sink to wall and seal hand sink to wall. Location: Kitchen Equipment: Hand sink Ice reuse Exterior cooling ice used for consumption. Correction: Ice used as exterior coolant shall not be used for consumption. Comments: 1. Employee drinks in front ice bin for ice that is used for drinks. Remove all items from drink ice. Drink ice should only be used for drinks. 2. Containers of employee food inside of ice machine ice bin. Remove all items from ice. Non food contact surface cleaning frequency Non-food contact surface(s) soiled. Correction: Clean and sanitize. Comments: 1. Shelf that micro wave oven sits on soiled. Clean. Location: Cook line Baking/cooking equipment soiled Food contact surfaces of baking and/or cooking equipment soiled. Correction: Clean surfaces at least every 24 hours. Comments: 1. All cooking equipment soiled on cooks line. Clean all cooking equipment. Location: Cook line Plumbing system/ repair (Non-Critical) Plumbing system(s) not maintained in good repair. Correction: Plumbing system(s) shall be repaired and maintained. Comments: 1. Cold water not working at two bay prep sink by three bay sink. Repair to a sound working conditon. 2. Drain line not attachend to plumbing waste line below two bay sink by walk in cooler, garden hose attached to drain below two bay sink. Remove garden hose, ( repair drain if needed ) Attach drain line to wase line below sink Insue that sink is in proper working condition supplied with hot and cold water with a working drain. Location: Kitchen Equipment: 2-bay Plumbing system/ repair (Non-Critical) Plumbing system(s) not maintained in good repair. Correction: Plumbing system(s) shall be repaired and maintained. Comments: 1. Cold water not working at two bay prep sink by three bay sink. Repair to a sound working conditon. 2. Drain line not attachend to plumbing waste line below two bay sink by walk in cooler, garden hose attached to drain below two bay sink. Remove garden hose, ( repair drain if needed ) Attach drain line to wase line below sink Insue that sink is in proper working condition supplied with hot and cold water with a working drain. Location: Kitchen Equipment: 2-bay	03/13/2012	Routine

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PHO 54, 7280 MICHIGAN RD, Indianapolis, IN - Restaurant inspection findings and violations

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