PJ'S BAR-B-Q, 2206 E 25TH ST, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: PJ'S BAR-B-Q
Type: Restaurant
Address: 2206 E 25TH ST, Indianapolis, IN 46218
County: Marion
License #: 56968
Smoking: Smoke Free
Total inspections: 22
Last inspection: 07/24/2014
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Inspection findings

Inspection Date

Type
  • Smoking observed (enclosed area) (corrected)
    Smoking observed in prohibited enclosed area within a place of employment.
    Correction: Smoking shall be prohibited in all enclosed public areas within the consolidated city.
    Comments: USED CIGARETTE FOUND INSIDE KITCHEN PREP AREACITATION GIVEN
  • Smoking Paraphernalia (corrected)
    Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
    Correction: Remove all smoking paraphernalia from facility.
  • Smoking Distance (corrected)
    (a) Smoking observed within (8) feet of a public entrance to a public place or place of employment.
    Correction: Ensure there is no smoking withing eight feet of any public entrance.
    Comments: CIGARETTE BIN PLACED OUTSIDE OF THE ENTRANCE - PLACE AT LEAST 8 FEET AWAY
  • Smoking distance signage (corrected)
    Smoking signs not posted conspicuously at each public entrance.
    Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
  • Premises not clean (corrected)
    Premise(s) not maintained in clean and sanitary condition – weeds and/or rubbish.
    Correction: Occupant must keep premise(s) that the occupant inhabits in a clean and sanitary condition.
    Comments: OVERGROWN SHUBBERY AVAILABLE FOR RODENTS AND PESTS
  • 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: NO FOODS WERE STORED INSIDE REFRIGERATION UNIT AT THE TIME OF THE RECHECK INSPECTION.MANAGEMENT HAS BEEN INSTRUCTED TO ADJUST TEMPERATURE GAUGE ON THE REFRIGERATION UNIT TO ASSIT WITH BRINGING THE TEMPERATURE DOWN.
    Location: Service counter
    Equipment: Reach in cooler
  • Improper reheating (corrected)
    Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
    Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
    Comments: BBQ BEEF NOT RE-HEATED UP TO 165 F
    Location: Kitchen
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: ESTABLISHMENT HAS RECEIVED PROFESSIONAL PEST CONTROL INSPECTION THROUGH RID-A-PEST EXTERMINATION.
    Location: Kitchen
  • Maintenance tool cleaning location (corrected)
    Maintenance tools cleaned at improper locations.
    Correction: Food preparation sinks, hand washing sinks, and warewashing equipment may not be used for cleaning or holding maintenance tools or materials.
    Comments: HAND TOOL STORED WITH FOODS ON A ROLLING RACK. STORE TOOLS SEPARATE FROM FOOD ITEMS
    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.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: EMPLOYEE RESTROOM HANDSINK IS THE ONLY AVAILABLE HANDSINK MOP SINK WITH SOAP AND PAPER TOWELSMUST INSTALL A HANDSINK FOR KITCHEN AREA
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • No warewashing equipment (corrected)
    No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
    Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
    Comments: DRAIN PLUGS UNAVAILABLE FOR PROPER WASHING, RINSING, AND SANITIZING
    Location: Kitchen
    Equipment: 3-bay
  • 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: PIC DOES NOT WASH, RINSE, AND SANITIZE DISHWARE/UTENSILSBLEACH IS PRESENT ONSITE, BUT THEY ARE NOT SANITIZING PROPERLY
    Location: Kitchen
    Equipment: 3-bay
  • Probe thermometer (corrected)
    No food temperature device(s) provided to take temperatures.
    Correction: Provide an approved food thermometer.
  • 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.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Location: Kitchen (back)
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: DEAD PESTS FOUND INSIDE LIGHT GUARD
    Location: Service counter
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: TRASH BAG ON TOP OF GREASE DUMPSTER
    Location: Dumpster area
  • 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.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: HOODS NOT PROPERLY CLEANED, HEAVILY SOILED WITH OLD GREASE BUILDUP
    Location: Kitchen (back)
  • Wall attachment cleanability (corrected)
    Attachments to walls and/or ceilings not easily cleanable.
    Correction: Attachments to walls and ceilings shall be easily cleanable.
    Comments: BARE WOOD REPAIR NEEDS TO BE SEALED/PAINTED TO BE SMOOTH, CLEANABLE, AND NON-POROUS
    Location: Service counter
  • 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: IN PROGRESS: SERVICE REPAIR SCHEDULED FOR TODAY 7/24/14.REAR ENTRY DOOR IS RUSTED AND DAMAGED AT THE BOTTOM, HOLES LARGE ENOUGH FOR PESTS AND RODENTS TO ENTER ESTABLISHMENT
    Location: Kitchen (back)
  • 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: FRONT ENTRANCE DOOR PROPPED OPEN
  • 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: HEAVILY SOILED WITH OLD GREASE BUILDUP ON FLOORS AND WALLS, BEHIND FRYER, BELOW THE FRYER, IN THE PREP AREA, ETC...
    Location: Kitchen (back)
  • 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: HEAVILY SOILED WITH OLD GREASE BUILDUP ON FLOORS AND WALLS, BEHIND FRYER, BELOW THE FRYER, IN THE PREP AREA, ETC...
    Location: Kitchen (front)
  • 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: HEAVILY SOILED WITH OLD GREASE BUILDUP ON FLOORS AND WALLS, BEHIND FRYER, BELOW THE FRYER, IN THE PREP AREA, ETC...
    Location: Cook line
  • 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: RACK OF RIBS THAWING ON TOP OF CHEST FREEZER IN HOT KITCHEN
    Location: Kitchen
    Equipment: Chest freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. CHEST FREEZER HEAVILY ICED, NEEDS TO BE DE-FROSTED2. SERVICE COUNTER GLASS REACH IN COOLER TEMPERATURE AT 55 F, MUST COLD HOLD AT 41 F OR TAKE OUT FOOD. OKAY TO KEEP DRINKS3. MICROWAVE MAY NEED TO BE REPLACED4. KITCHEN REACH IN COOLER CONDENSATE LEAKING INTO A PAN
    Location: Kitchen
    Equipment: Chest freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. CHEST FREEZER HEAVILY ICED, NEEDS TO BE DE-FROSTED2. SERVICE COUNTER GLASS REACH IN COOLER TEMPERATURE AT 55 F, MUST COLD HOLD AT 41 F OR TAKE OUT FOOD. OKAY TO KEEP DRINKS3. MICROWAVE MAY NEED TO BE REPLACED4. KITCHEN REACH IN COOLER CONDENSATE LEAKING INTO A PAN
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. CHEST FREEZER HEAVILY ICED, NEEDS TO BE DE-FROSTED2. SERVICE COUNTER GLASS REACH IN COOLER TEMPERATURE AT 55 F, MUST COLD HOLD AT 41 F OR TAKE OUT FOOD. OKAY TO KEEP DRINKS3. MICROWAVE MAY NEED TO BE REPLACED4. KITCHEN REACH IN COOLER CONDENSATE LEAKING INTO A PAN
    Location: Kitchen
    Equipment: Microwave oven
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. CHEST FREEZER HEAVILY ICED, NEEDS TO BE DE-FROSTED2. SERVICE COUNTER GLASS REACH IN COOLER TEMPERATURE AT 55 F, MUST COLD HOLD AT 41 F OR TAKE OUT FOOD. OKAY TO KEEP DRINKS3. MICROWAVE MAY NEED TO BE REPLACED4. KITCHEN REACH IN COOLER CONDENSATE LEAKING INTO A PAN
    Location: Service counter
    Equipment: Reach in cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. FOIL LINED TABLES AND SHELVES ARE SOILED AND NOT CLEANEDREMOVE FOIL AND CLEAN AND SANITIZE ALL SURFACES2. CLEAN EQUIPMENT SURFACES, GASKETS, HANDLES, INSIDE EQUIPMENT WALLS, SHELVING, ETC...
    Location: Kitchen
    Equipment: Prep table
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: HEAVILY SOILED WITH OLD GREASE BUILDUP, CLEAN AND SANITIZE ALL SURFACES
    Location: Kitchen
    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: HEAVILY SOILED WITH OLD GREASE BUILDUP, CLEAN AND SANITIZE ALL SURFACES
    Equipment: 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: HEAVILY SOILED WITH OLD GREASE BUILDUP, CLEAN AND SANITIZE ALL SURFACES
    Equipment: Deep fryer
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Equipment: Hand sink
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Location: Kitchen (back)
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: 3-BAY SINK IS SOILED. MUST CLEAN BEFORE WASHING, RINSING, AND SANITIZING DISHWARE/UTENSILS
    Location: Kitchen
    Equipment: 3-bay
  • Restroom enclosed (corrected)
    Toilet room not completely enclosed.
    Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
    Location: Emp restroom
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: NO BLEACH PH TEST KIT ONSITE
 07/24/2014Recheck
  • Smoking observed (enclosed area) (corrected)
    Smoking observed in prohibited enclosed area within a place of employment.
    Correction: Smoking shall be prohibited in all enclosed public areas within the consolidated city.
    Comments: USED CIGARETTE FOUND INSIDE KITCHEN PREP AREACITATION GIVEN
  • Smoking Paraphernalia (corrected)
    Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
    Correction: Remove all smoking paraphernalia from facility.
  • Smoking Distance (corrected)
    (a) Smoking observed within (8) feet of a public entrance to a public place or place of employment.
    Correction: Ensure there is no smoking withing eight feet of any public entrance.
    Comments: CIGARETTE BIN PLACED OUTSIDE OF THE ENTRANCE - PLACE AT LEAST 8 FEET AWAY
  • Smoking distance signage (corrected)
    Smoking signs not posted conspicuously at each public entrance.
    Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
  • Premises not clean (corrected)
    Premise(s) not maintained in clean and sanitary condition – weeds and/or rubbish.
    Correction: Occupant must keep premise(s) that the occupant inhabits in a clean and sanitary condition.
    Comments: OVERGROWN SHUBBERY AVAILABLE FOR RODENTS AND PESTS
  • 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: NO FOODS WERE STORED INSIDE REFRIGERATION UNIT AT THE TIME OF THE RECHECK INSPECTION.MANAGEMENT HAS BEEN INSTRUCTED TO ADJUST TEMPERATURE GAUGE ON THE REFRIGERATION UNIT TO ASSIT WITH BRINGING THE TEMPERATURE DOWN.
    Location: Service counter
    Equipment: Reach in cooler
  • Improper reheating (corrected)
    Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
    Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
    Comments: BBQ BEEF NOT RE-HEATED UP TO 165 F
    Location: Kitchen
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: ESTABLISHMENT HAS RECEIVED PROFESSIONAL PEST CONTROL INSPECTION THROUGH RID-A-PEST EXTERMINATION.
    Location: Kitchen
  • Maintenance tool cleaning location (corrected)
    Maintenance tools cleaned at improper locations.
    Correction: Food preparation sinks, hand washing sinks, and warewashing equipment may not be used for cleaning or holding maintenance tools or materials.
    Comments: HAND TOOL STORED WITH FOODS ON A ROLLING RACK. STORE TOOLS SEPARATE FROM FOOD ITEMS
    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.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: EMPLOYEE RESTROOM HANDSINK IS THE ONLY AVAILABLE HANDSINK MOP SINK WITH SOAP AND PAPER TOWELSMUST INSTALL A HANDSINK FOR KITCHEN AREA
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • No warewashing equipment (corrected)
    No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
    Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
    Comments: DRAIN PLUGS UNAVAILABLE FOR PROPER WASHING, RINSING, AND SANITIZING
    Location: Kitchen
    Equipment: 3-bay
  • 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: PIC DOES NOT WASH, RINSE, AND SANITIZE DISHWARE/UTENSILSBLEACH IS PRESENT ONSITE, BUT THEY ARE NOT SANITIZING PROPERLY
    Location: Kitchen
    Equipment: 3-bay
  • Probe thermometer (corrected)
    No food temperature device(s) provided to take temperatures.
    Correction: Provide an approved food thermometer.
  • 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.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Location: Kitchen (back)
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: DEAD PESTS FOUND INSIDE LIGHT GUARD
    Location: Service counter
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: TRASH BAG ON TOP OF GREASE DUMPSTER
    Location: Dumpster area
  • 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.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: HOODS NOT PROPERLY CLEANED, HEAVILY SOILED WITH OLD GREASE BUILDUP
    Location: Kitchen (back)
  • Wall attachment cleanability (corrected)
    Attachments to walls and/or ceilings not easily cleanable.
    Correction: Attachments to walls and ceilings shall be easily cleanable.
    Comments: BARE WOOD REPAIR NEEDS TO BE SEALED/PAINTED TO BE SMOOTH, CLEANABLE, AND NON-POROUS
    Location: Service counter
  • 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: IN PROGRESS:REAR ENTRY DOOR IS RUSTED AND DAMAGED AT THE BOTTOM, HOLES LARGE ENOUGH FOR PESTS AND RODENTS TO ENTER ESTABLISHMENT
    Location: Kitchen (back)
  • 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: FRONT ENTRANCE DOOR PROPPED OPEN
  • 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: HEAVILY SOILED WITH OLD GREASE BUILDUP ON FLOORS AND WALLS, BEHIND FRYER, BELOW THE FRYER, IN THE PREP AREA, ETC...
    Location: Kitchen (back)
  • 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: HEAVILY SOILED WITH OLD GREASE BUILDUP ON FLOORS AND WALLS, BEHIND FRYER, BELOW THE FRYER, IN THE PREP AREA, ETC...
    Location: Kitchen (front)
  • 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: HEAVILY SOILED WITH OLD GREASE BUILDUP ON FLOORS AND WALLS, BEHIND FRYER, BELOW THE FRYER, IN THE PREP AREA, ETC...
    Location: Cook line
  • 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: RACK OF RIBS THAWING ON TOP OF CHEST FREEZER IN HOT KITCHEN
    Location: Kitchen
    Equipment: Chest freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. CHEST FREEZER HEAVILY ICED, NEEDS TO BE DE-FROSTED2. SERVICE COUNTER GLASS REACH IN COOLER TEMPERATURE AT 55 F, MUST COLD HOLD AT 41 F OR TAKE OUT FOOD. OKAY TO KEEP DRINKS3. MICROWAVE MAY NEED TO BE REPLACED4. KITCHEN REACH IN COOLER CONDENSATE LEAKING INTO A PAN
    Location: Kitchen
    Equipment: Chest freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. CHEST FREEZER HEAVILY ICED, NEEDS TO BE DE-FROSTED2. SERVICE COUNTER GLASS REACH IN COOLER TEMPERATURE AT 55 F, MUST COLD HOLD AT 41 F OR TAKE OUT FOOD. OKAY TO KEEP DRINKS3. MICROWAVE MAY NEED TO BE REPLACED4. KITCHEN REACH IN COOLER CONDENSATE LEAKING INTO A PAN
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. CHEST FREEZER HEAVILY ICED, NEEDS TO BE DE-FROSTED2. SERVICE COUNTER GLASS REACH IN COOLER TEMPERATURE AT 55 F, MUST COLD HOLD AT 41 F OR TAKE OUT FOOD. OKAY TO KEEP DRINKS3. MICROWAVE MAY NEED TO BE REPLACED4. KITCHEN REACH IN COOLER CONDENSATE LEAKING INTO A PAN
    Location: Kitchen
    Equipment: Microwave oven
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. CHEST FREEZER HEAVILY ICED, NEEDS TO BE DE-FROSTED2. SERVICE COUNTER GLASS REACH IN COOLER TEMPERATURE AT 55 F, MUST COLD HOLD AT 41 F OR TAKE OUT FOOD. OKAY TO KEEP DRINKS3. MICROWAVE MAY NEED TO BE REPLACED4. KITCHEN REACH IN COOLER CONDENSATE LEAKING INTO A PAN
    Location: Service counter
    Equipment: Reach in cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. FOIL LINED TABLES AND SHELVES ARE SOILED AND NOT CLEANEDREMOVE FOIL AND CLEAN AND SANITIZE ALL SURFACES2. CLEAN EQUIPMENT SURFACES, GASKETS, HANDLES, INSIDE EQUIPMENT WALLS, SHELVING, ETC...
    Location: Kitchen
    Equipment: Prep table
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: HEAVILY SOILED WITH OLD GREASE BUILDUP, CLEAN AND SANITIZE ALL SURFACES
    Location: Kitchen
    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: HEAVILY SOILED WITH OLD GREASE BUILDUP, CLEAN AND SANITIZE ALL SURFACES
    Equipment: 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: HEAVILY SOILED WITH OLD GREASE BUILDUP, CLEAN AND SANITIZE ALL SURFACES
    Equipment: Deep fryer
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Equipment: Hand sink
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Location: Kitchen (back)
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: 3-BAY SINK IS SOILED. MUST CLEAN BEFORE WASHING, RINSING, AND SANITIZING DISHWARE/UTENSILS
    Location: Kitchen
    Equipment: 3-bay
  • Restroom enclosed (corrected)
    Toilet room not completely enclosed.
    Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
    Location: Emp restroom
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: NO BLEACH PH TEST KIT ONSITE
 07/22/2014Recheck
  • Smoking observed (enclosed area) (corrected on site)
    Smoking observed in prohibited enclosed area within a place of employment.
    Correction: Smoking shall be prohibited in all enclosed public areas within the consolidated city.
    Comments: USED CIGARETTE FOUND INSIDE KITCHEN PREP AREACITATION GIVEN
  • Smoking Paraphernalia
    Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
    Correction: Remove all smoking paraphernalia from facility.
  • Smoking Distance
    (a) Smoking observed within (8) feet of a public entrance to a public place or place of employment.
    Correction: Ensure there is no smoking withing eight feet of any public entrance.
    Comments: CIGARETTE BIN PLACED OUTSIDE OF THE ENTRANCE - PLACE AT LEAST 8 FEET AWAY
  • Smoking distance signage
    Smoking signs not posted conspicuously at each public entrance.
    Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
  • Premises not clean
    Premise(s) not maintained in clean and sanitary condition – weeds and/or rubbish.
    Correction: Occupant must keep premise(s) that the occupant inhabits in a clean and sanitary condition.
    Comments: OVERGROWN SHUBBERY AVAILABLE FOR RODENTS AND PESTS
  • 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.
    Location: Service counter
    Equipment: Reach in cooler
  • Improper reheating (corrected on site)
    Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
    Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
    Comments: BBQ BEEF NOT RE-HEATED UP TO 165 F
    Location: Kitchen
  • Restricted use pesticides
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: MUST USE A COMMERCIAL GRADE PEST CONTROL PRODUCTSESTABLISHMENT DOES NOT HAVE A PROFESSIONAL PEST CONTROL OPERATOR
    Location: Kitchen
  • Maintenance tool cleaning location
    Maintenance tools cleaned at improper locations.
    Correction: Food preparation sinks, hand washing sinks, and warewashing equipment may not be used for cleaning or holding maintenance tools or materials.
    Comments: HAND TOOL STORED WITH FOODS ON A ROLLING RACK. STORE TOOLS SEPARATE FROM FOOD ITEMS
    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.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: EMPLOYEE RESTROOM HANDSINK IS THE ONLY AVAILABLE HANDSINK MOP SINK WITH SOAP AND PAPER TOWELSMUST INSTALL A HANDSINK FOR KITCHEN AREA
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • No warewashing equipment
    No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
    Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
    Comments: DRAIN PLUGS UNAVAILABLE FOR PROPER WASHING, RINSING, AND SANITIZING
    Location: Kitchen
    Equipment: 3-bay
  • 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: PIC DOES NOT WASH, RINSE, AND SANITIZE DISHWARE/UTENSILSBLEACH IS PRESENT ONSITE, BUT THEY ARE NOT SANITIZING PROPERLY
    Location: Kitchen
    Equipment: 3-bay
  • Probe thermometer
    No food temperature device(s) provided to take temperatures.
    Correction: Provide an approved food thermometer.
  • 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.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Location: Kitchen (back)
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: DEAD PESTS FOUND INSIDE LIGHT GUARD
    Location: Service counter
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: TRASH BAG ON TOP OF GREASE DUMPSTER
    Location: Dumpster area
  • 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.
    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: HOODS NOT PROPERLY CLEANED, HEAVILY SOILED WITH OLD GREASE BUILDUP
    Location: Kitchen (back)
  • Wall attachment cleanability
    Attachments to walls and/or ceilings not easily cleanable.
    Correction: Attachments to walls and ceilings shall be easily cleanable.
    Comments: BARE WOOD REPAIR NEEDS TO BE SEALED/PAINTED TO BE SMOOTH, CLEANABLE, AND NON-POROUS
    Location: Service counter
  • 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: REAR ENTRY DOOR IS RUSTED AND DAMAGED AT THE BOTTOM, HOLES LARGE ENOUGH FOR PESTS AND RODENTS TO ENTER ESTABLISHMENT
    Location: Kitchen (back)
  • 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: FRONT ENTRANCE DOOR PROPPED OPEN
  • 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: HEAVILY SOILED WITH OLD GREASE BUILDUP ON FLOORS AND WALLS, BEHIND FRYER, BELOW THE FRYER, IN THE PREP AREA, ETC...
    Location: Kitchen (back)
  • 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: HEAVILY SOILED WITH OLD GREASE BUILDUP ON FLOORS AND WALLS, BEHIND FRYER, BELOW THE FRYER, IN THE PREP AREA, ETC...
    Location: Kitchen (front)
  • 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: HEAVILY SOILED WITH OLD GREASE BUILDUP ON FLOORS AND WALLS, BEHIND FRYER, BELOW THE FRYER, IN THE PREP AREA, ETC...
    Location: Cook line
  • Thawing (corrected on site)
    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: RACK OF RIBS THAWING ON TOP OF CHEST FREEZER IN HOT KITCHEN
    Location: Kitchen
    Equipment: Chest freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. CHEST FREEZER HEAVILY ICED, NEEDS TO BE DE-FROSTED2. SERVICE COUNTER GLASS REACH IN COOLER TEMPERATURE AT 55 F, MUST COLD HOLD AT 41 F OR TAKE OUT FOOD. OKAY TO KEEP DRINKS3. MICROWAVE MAY NEED TO BE REPLACED4. KITCHEN REACH IN COOLER CONDENSATE LEAKING INTO A PAN
    Location: Kitchen
    Equipment: Chest freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. CHEST FREEZER HEAVILY ICED, NEEDS TO BE DE-FROSTED2. SERVICE COUNTER GLASS REACH IN COOLER TEMPERATURE AT 55 F, MUST COLD HOLD AT 41 F OR TAKE OUT FOOD. OKAY TO KEEP DRINKS3. MICROWAVE MAY NEED TO BE REPLACED4. KITCHEN REACH IN COOLER CONDENSATE LEAKING INTO A PAN
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. CHEST FREEZER HEAVILY ICED, NEEDS TO BE DE-FROSTED2. SERVICE COUNTER GLASS REACH IN COOLER TEMPERATURE AT 55 F, MUST COLD HOLD AT 41 F OR TAKE OUT FOOD. OKAY TO KEEP DRINKS3. MICROWAVE MAY NEED TO BE REPLACED4. KITCHEN REACH IN COOLER CONDENSATE LEAKING INTO A PAN
    Location: Kitchen
    Equipment: Microwave oven
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. CHEST FREEZER HEAVILY ICED, NEEDS TO BE DE-FROSTED2. SERVICE COUNTER GLASS REACH IN COOLER TEMPERATURE AT 55 F, MUST COLD HOLD AT 41 F OR TAKE OUT FOOD. OKAY TO KEEP DRINKS3. MICROWAVE MAY NEED TO BE REPLACED4. KITCHEN REACH IN COOLER CONDENSATE LEAKING INTO A PAN
    Location: Service counter
    Equipment: Reach in cooler
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. FOIL LINED TABLES AND SHELVES ARE SOILED AND NOT CLEANEDREMOVE FOIL AND CLEAN AND SANITIZE ALL SURFACES2. CLEAN EQUIPMENT SURFACES, GASKETS, HANDLES, INSIDE EQUIPMENT WALLS, SHELVING, ETC...
    Location: Kitchen
    Equipment: Prep table
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: HEAVILY SOILED WITH OLD GREASE BUILDUP, CLEAN AND SANITIZE ALL SURFACES
    Location: Kitchen
    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: HEAVILY SOILED WITH OLD GREASE BUILDUP, CLEAN AND SANITIZE ALL SURFACES
    Equipment: Oven
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: HEAVILY SOILED WITH OLD GREASE BUILDUP, CLEAN AND SANITIZE ALL SURFACES
    Equipment: Deep fryer
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Equipment: Hand sink
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Location: Kitchen (back)
  • Warewashing equipment cleaning
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: 3-BAY SINK IS SOILED. MUST CLEAN BEFORE WASHING, RINSING, AND SANITIZING DISHWARE/UTENSILS
    Location: Kitchen
    Equipment: 3-bay
  • Restroom enclosed
    Toilet room not completely enclosed.
    Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
    Location: Emp restroom
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: NO BLEACH PH TEST KIT ONSITE
 06/23/2014Routine
  • 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: Please store eggs on the bottom shelf in cooler to avoid cross-contamination issues.
    Location: Kitchen
  • 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: Ribs not date marked in true cooler.
    Location: Kitchen
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Repair other side to 3 bay sink in kitchen to ensure that faucet is working properly.
    Location: Kitchen
  • 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.
    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.
    Location: Kitchen (back)
  • Dumpster / pick up frequency (corrected)
    Trash not picked up at sufficient intervals.
    Correction: Remove trash from premises at sufficient intervals.
    Location: Dumpster area
  • 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.
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Replace damaged ceiling towels in kitchen. (water damaged)
    Location: Kitchen (back)
  • 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: Floor soiled under grease fryer. Please clean.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Bottom of true cooler soiled. Please clean.
    Location: Kitchen
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen (back)
 02/28/2014Recheck
  • 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: Please store eggs on the bottom shelf in cooler to avoid cross-contamination issues.
    Location: Kitchen
  • 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: Ribs not date marked in true cooler.
    Location: Kitchen
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Repair other side to 3 bay sink in kitchen to ensure that faucet is working properly.
    Location: Kitchen
  • 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.
    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.
    Location: Kitchen (back)
  • Dumpster / pick up frequency
    Trash not picked up at sufficient intervals.
    Correction: Remove trash from premises at sufficient intervals.
    Location: Dumpster area
  • 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.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Replace damaged ceiling towels in kitchen. (water damaged)
    Location: Kitchen (back)
  • 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: Floor soiled under grease fryer. Please clean.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Bottom of true cooler soiled. Please clean.
    Location: Kitchen
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen (back)
 02/25/2014Recheck
  • 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: Please store eggs on the bottom shelf in cooler to avoid cross-contamination issues.
    Location: Kitchen
  • 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: Ribs not date marked in true cooler.
    Location: Kitchen
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Repair other side to 3 bay sink in kitchen to ensure that faucet is working properly.
    Location: Kitchen
  • 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.
    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.
    Location: Kitchen (back)
  • Dumpster / pick up frequency
    Trash not picked up at sufficient intervals.
    Correction: Remove trash from premises at sufficient intervals.
    Location: Dumpster area
  • 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.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Replace damaged ceiling towels in kitchen. (water damaged)
    Location: Kitchen (back)
  • 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: Floor soiled under grease fryer. Please clean.
    Location: Kitchen
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Bottom of true cooler soiled. Please clean.
    Location: Kitchen
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Location: Kitchen
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen (back)
 02/18/2014Routine
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Please store eggs at the botton of reach in cooler.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Bar B Que sauce containers soiled on the exterior.
    Location: Kitchen
  • 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.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Replace missing ceiling towels in kitchen area.
    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 soiled near grease fryer.2. Floor soiled under grease fryer.
    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 soiled near grease fryer.2. Floor soiled under grease fryer.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelves solied in kitchen area. Please clean and sanitize shelves.2. Flour container soiled. Please clean and sanitize flour container.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelves solied in kitchen area. Please clean and sanitize shelves.2. Flour container soiled. Please clean and sanitize flour container.
    Location: Kitchen
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: Microwave soiled. Please clean.
    Location: Kitchen
  • Covered trash can in womens restroom
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Emp restroom
  • Toilet paper (corrected)
    No toilet paper provided .
    Correction: Provide toilet paper.
    Location: Restroom
 12/02/2013Recheck
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Please store eggs at the botton of reach in cooler.
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Bar B Que sauce containers soiled on the exterior.
    Location: Kitchen
  • 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.
    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.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Replace missing ceiling towels in kitchen area.
    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 soiled near grease fryer.2. Floor soiled under grease fryer.
    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 soiled near grease fryer.2. Floor soiled under grease fryer.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelves solied in kitchen area. Please clean and sanitize shelves.2. Flour container soiled. Please clean and sanitize flour container.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelves solied in kitchen area. Please clean and sanitize shelves.2. Flour container soiled. Please clean and sanitize flour container.
    Location: Kitchen
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: Microwave soiled. Please clean.
    Location: Kitchen
  • Covered trash can in womens restroom
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Emp restroom
  • Toilet paper (corrected)
    No toilet paper provided .
    Correction: Provide toilet paper.
    Location: Restroom
 11/27/2013Recheck
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Please store eggs at the botton of reach in cooler.
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Bar B Que sauce containers soiled on the exterior.
    Location: Kitchen
  • 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.
    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.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Replace missing ceiling towels in kitchen area.
    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 soiled near grease fryer.2. Floor soiled under grease fryer.
    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 soiled near grease fryer.2. Floor soiled under grease fryer.
    Location: Kitchen
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelves solied in kitchen area. Please clean and sanitize shelves.2. Flour container soiled. Please clean and sanitize flour container.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelves solied in kitchen area. Please clean and sanitize shelves.2. Flour container soiled. Please clean and sanitize flour container.
    Location: Kitchen
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: Microwave soiled. Please clean.
    Location: Kitchen
  • Covered trash can in womens restroom
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Emp restroom
  • Toilet paper
    No toilet paper provided .
    Correction: Provide toilet paper.
    Location: Restroom
 11/20/2013Routine
  • 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.
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Location: Kitchen
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Location: Kitchen
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Knob to 3 bay sink is not working properly. Repair or replace know to 3 bay sink.
    Location: Kitchen
 08/14/2013Recheck
  • 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.
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Location: Kitchen
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Location: Kitchen
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Knob to 3 bay sink is not working properly. Repair or replace know to 3 bay sink.
    Location: Kitchen
 08/07/2013Routine
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: Bottom of true cooler soiled. Please clean.
    Location: Kitchen
  • 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.
  • 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: Jacket hanging on bread rack.
  • 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.
    Location: Kitchen
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Emp restroom
 03/21/2013Recheck
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: Bottom of true cooler soiled. Please clean.
    Location: Kitchen
  • 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.
  • 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: Jacket hanging on bread rack.
  • 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.
    Location: Kitchen
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Location: Kitchen
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Emp restroom
 03/14/2013Routine
  • 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: PLEASE STORE RAW CHICKEN BELOW COOKED FOODS
    Location: Kitchen
    Equipment: Upright cooler
  • 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: PLEASE DO NOT STORE ITEMS OR THAW FOOD IN THE HANDSINK
    Location: Kitchen
  • 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: PLEASE STORE PERSONAL ITEMS SEPARATE OR BELOW FOOD OFFERED FOR SALE
    Location: Kitchen
  • 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: PLEASE STORE PERSONAL ITEMS SEPARATE OR BELOW FOOD OFFERED FOR SALE
    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.
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: FLOORS NEED TO BE CLEANED THROUGHOUT KITCHEN
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
  • 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: PLEASE THAW USING ONE OF THE ABOVE METHODS
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: KITCHEN SURFACES REQUIRE THOROUGH CLEANING, INCLUDING:1: METAL BREAD RACK2: BOTH METAL CARTS3: TABLE UNDERNEATH WARMERS4: INTERIOR OF UPRIGHT COOLER5: EXTERIOR OF WARMERS6: EXTERIOR OF FRYERS7: PREP TABLES
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand 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: LEAK IN 3-BAY FAUCET. PLEASE REPAIR
    Location: Kitchen
    Equipment: 3-bay
 11/07/2012Recheck
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: PLEASE STORE RAW CHICKEN BELOW COOKED FOODS
    Location: Kitchen
    Equipment: Upright cooler
  • Hand sink improper usage (corrected on site)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: PLEASE DO NOT STORE ITEMS OR THAW FOOD IN THE HANDSINK
    Location: Kitchen
  • 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: PLEASE STORE PERSONAL ITEMS SEPARATE OR BELOW FOOD OFFERED FOR SALE
    Location: Kitchen
  • 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: PLEASE STORE PERSONAL ITEMS SEPARATE OR BELOW FOOD OFFERED FOR SALE
    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.
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: FLOORS NEED TO BE CLEANED THROUGHOUT KITCHEN
    Location: Kitchen
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
  • 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: PLEASE THAW USING ONE OF THE ABOVE METHODS
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: KITCHEN SURFACES REQUIRE THOROUGH CLEANING, INCLUDING:1: METAL BREAD RACK2: BOTH METAL CARTS3: TABLE UNDERNEATH WARMERS4: INTERIOR OF UPRIGHT COOLER5: EXTERIOR OF WARMERS6: EXTERIOR OF FRYERS7: PREP TABLES
    Location: Kitchen
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    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: LEAK IN 3-BAY FAUCET. PLEASE REPAIR
    Location: Kitchen
    Equipment: 3-bay
 10/30/2012Routine
  • Pests/rodents (corrected)
    Presence of house flies in facility. Suggest using sticky traps.
    Correction: Exterminate pest and/or rodents using approved methods and elimination of harborage conditions.
  • Food contact cleaning frequency (corrected)
    Clean the wire shelves in the reach-in refrigerator. Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • 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.
  • Walls, floors, etc/soiled (corrected)
    1. Clean the floors where soiled. 2. Clean the walls where soiled. 3. Clean the exhaust hood filters. Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
  • Walls, floors, etc/soiled (corrected)
    1. Clean the floors where soiled. 2. Clean the walls where soiled. 3. Clean the exhaust hood filters. Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
  • Walls, floors, etc/soiled (corrected)
    1. Clean the floors where soiled. 2. Clean the walls where soiled. 3. Clean the exhaust hood filters. Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
 09/25/2012Recheck
  • Pests/rodents (corrected)
    Presence of house flies in facility. Suggest using sticky traps.
    Correction: Exterminate pest and/or rodents using approved methods and elimination of harborage conditions.
  • Food contact cleaning frequency (corrected)
    Clean the wire shelves in the reach-in refrigerator. Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • 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.
  • Walls, floors, etc/soiled (corrected)
    1. Clean the floors where soiled. 2. Clean the walls where soiled. 3. Clean the exhaust hood filters. Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
  • Walls, floors, etc/soiled (corrected)
    1. Clean the floors where soiled. 2. Clean the walls where soiled. 3. Clean the exhaust hood filters. Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
  • Walls, floors, etc/soiled (corrected)
    1. Clean the floors where soiled. 2. Clean the walls where soiled. 3. Clean the exhaust hood filters. Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
 08/23/2012Recheck
  • Pests/rodents (corrected)
    Presence of house flies in facility. Suggest using sticky traps.
    Correction: Exterminate pest and/or rodents using approved methods and elimination of harborage conditions.
  • Food contact cleaning frequency (corrected)
    Clean the wire shelves in the reach-in refrigerator. Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • 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.
  • Walls, floors, etc/soiled (corrected)
    1. Clean the floors where soiled. 2. Clean the walls where soiled. 3. Clean the exhaust hood filters. Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
  • Walls, floors, etc/soiled (corrected)
    1. Clean the floors where soiled. 2. Clean the walls where soiled. 3. Clean the exhaust hood filters. Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
  • Walls, floors, etc/soiled (corrected)
    1. Clean the floors where soiled. 2. Clean the walls where soiled. 3. Clean the exhaust hood filters. Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
 08/09/2012Recheck
  • Pests/rodents (corrected)
    Presence of house flies in facility. Suggest using sticky traps.
    Correction: Exterminate pest and/or rodents using approved methods and elimination of harborage conditions.
  • Food contact cleaning frequency (corrected)
    Clean the wire shelves in the reach-in refrigerator. Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • 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.
  • Walls, floors, etc/soiled
    1. Clean the floors where soiled. 2. Clean the walls where soiled. 3. Clean the exhaust hood filters. Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
  • Walls, floors, etc/soiled
    1. Clean the floors where soiled. 2. Clean the walls where soiled. 3. Clean the exhaust hood filters. Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
  • Walls, floors, etc/soiled
    1. Clean the floors where soiled. 2. Clean the walls where soiled. 3. Clean the exhaust hood filters. Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
 06/27/2012Recheck
  • Pests/rodents
    Presence of house flies in facility. Suggest using sticky traps.
    Correction: Exterminate pest and/or rodents using approved methods and elimination of harborage conditions.
  • Food contact cleaning frequency
    Clean the wire shelves in the reach-in refrigerator. Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • 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.
  • Walls, floors, etc/soiled
    1. Clean the floors where soiled. 2. Clean the walls where soiled. 3. Clean the exhaust hood filters. Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
 06/20/2012Routine
  • 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: Please store eggs at the bottom of all coolers.
    Location: Walk-in cooler
  • 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.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: Vents soiled in reach in cooler. Please clean.
    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: Floor soiled under grease fryer.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Please clean metal bread racks stored in kitchen. Racks are soiled.
    Location: Kitchen
  • 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. Greas fryer soiled.2. Microwave soiled.3. Steam table soiled. Please clean.
    Location: Kitchen
  • 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. Greas fryer soiled.2. Microwave soiled.3. Steam table soiled. Please clean.
    Location: Kitchen
  • 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. Greas fryer soiled.2. Microwave soiled.3. Steam table soiled. Please clean.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Repair 3 bay sink so that it can be used properly without turinig it on and off from valve.
    Location: Kitchen
 02/13/2012Recheck
  • 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: Please store eggs at the bottom of all coolers.
    Location: Walk-in cooler
  • 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.
    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: Vents soiled in reach in cooler. Please clean.
    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: Floor soiled under grease fryer.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Please clean metal bread racks stored in kitchen. Racks are soiled.
    Location: Kitchen
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Greas fryer soiled.2. Microwave soiled.3. Steam table soiled. Please clean.
    Location: Kitchen
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Greas fryer soiled.2. Microwave soiled.3. Steam table soiled. Please clean.
    Location: Kitchen
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Greas fryer soiled.2. Microwave soiled.3. Steam table soiled. Please clean.
    Location: Kitchen
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Repair 3 bay sink so that it can be used properly without turinig it on and off from valve.
    Location: Kitchen
 02/06/2012Routine

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