- Chemical sanitizer concentration (corrected on site)
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: DISHMACHINE SANITIZER NOT DISPENSING AT FIRST. THE CONTAINER HAD TO BE CHANGED. -- CORRECTED -- OK'D.
Location: Three bay area
Equipment: Dishmachine
- Chemical sanitizer concentration (corrected on site)
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) THE IN--PLACE SANITIZER (BLEACH) WATER FOR WIPING CLOTHS WAS TOO STRONG. WAS CORRECCTED ON SITE -- OK'D.
Location: Cook line
- Chemical sanitizer concentration (corrected on site)
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) THE IN--PLACE SANITIZER (BLEACH) WATER FOR WIPING CLOTHS WAS TOO STRONG. WAS CORRECCTED ON SITE -- OK'D.
Location: Dish machine area
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11/06/2014 | Routine |
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: A DOWNSPOUT AT THE BACK OF THE BUILDING HAS AN OILY LIQUID RESIDUE DRAINING ON THE ASPHALT PAVEMENT, FROM THE ROOF--TOP EXHAUST FAN (WHICH IS ABOVE THE COOK--LINE). THIS OIL/GREASE MUST BE CAUGHT IN A PAN WITH AN ABSORBENT GRANULAR MATERIAL (AS USED ON GARAGE FLOORS, ETC. TO ABSORB SPILL). THEN THAT MATERIAL CAN BE DISPOSED OF PROPERLY.THE INSIDE GREASE TRAP NEAR THE DISHMACHINE (BUT NOT HOOKED DIRECTLY TO THE MACHINE -- ONLY 3--BAY SINK) GETS CLEANED OUT WEEKLY AND IT APPEARED IN GOOD CONDIITION.10/7 -- THE DOWNSPOUT AT THE OUTLET AREA (ONTO PAVEMENT) LOOKED CLEAN. IT IS RAINING STEADILY AT THIS TIME ALSO.NO FURTHER COMPLAINTS ABOUT SEWER BACK--UPS HAVE COME INTO OUR OFFICE.
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10/07/2014 | Non-Illness Complaint Recheck |
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: A DOWNSPOUT AT THE BACK OF THE BUILDING HAS AN OILY LIQUID RESIDUE DRAINING ON THE ASPHALT PAVEMENT, FROM THE ROOF--TOP EXHAUST FAN (WHICH IS ABOVE THE COOK--LINE). THIS OIL/GREASE MUST BE CAUGHT IN A PAN WITH AN ABSORBENT GRANULAR MATERIAL (AS USED ON GARAGE FLOORS, ETC. TO ABSORB SPILL). THEN THAT MATERIAL CAN BE DISPOSED OF PROPERLY.THE INSIDE GREASE TRAP NEAR THE DISHMACHINE (BUT NOT HOOKED DIRECTLY TO THE MACHINE -- ONLY 3--BAY SINK) GETS CLEANED OUT WEEKLY AND IT APPEARED IN GOOD CONDIITION.THE BUILDING JUST SOUTH NEXT DOOR, MENTIONED IN THE COMPLAINT, WILL BE VISITED TOMORROW TO DETERMINE WHAT SEWER LINE GREASE/OIL PROBLEMS THEY HAVE EXPERINCED, AS WLL IMPERIAL PALACE AND PIZZA HUT.
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09/30/2014 | Non-Illness Complaint |
- 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: CLEAN -- MOP UP WATER FROM AROUND DRAIN PIPE UNDER THE CHIP STATION WATER DISPENSER.
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08/06/2014 | Non-Illness Complaint |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: SOME OF THE COOKED RICE ON THE STEAM TABLE MEASURED 125 TO 130 DEGREES AND OTHER RICE IN SAME PAN WAS WELL ABOVE 135 F. KEEP RICE COVERED AS MUCH AS POSSIBLE TO MAINTAIN 135 F OR MORE. -- THIS WAS CORRECTED -- OK'D.
Location: Cook line
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04/02/2014 | Routine |
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: MOIST WIPING CLOTH SETTING ON REAR PREP. TABLE HAD TO BE PUT BACK IN BLEACH WATER (OR HAMPER).-- OK'D.
Location: Kitchen (back)
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: KEEP EXCESS WATER (FROM CONDENSATION) IN PREP. COOLER DRAINED.
Location: Cook line
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10/07/2013 | Routine |
- 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: INSTALL A TRIM STRIP ALONG THE BOTTOM OF THE SCREEN DOOR.
Location: Kitchen (back)
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.GREASE DUMPSTER LID HAD TO BE CLOSED -- CORRECTED ON SITE.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR FLOOR TILE : 1) IN THE BACK DOORWAY2) IN SERVER'S AREA AROUND THE FLOOR DRAIN.
Location: Kitchen (back)
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05/06/2013 | Routine |
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Cook line
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02/15/2013 | Illness Complaint |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.A THERMOMETER HAD TO BE MOVED INTO THE PREP. COOLER. -- CORRECTED -- OK.
Location: Cook line
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12/13/2012 | Routine |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: THE CENTER OF THE STEAM TABLE WAS NOT HOT ENOUGH (FOODS AT 116 DEGREES). KEEP 135F OR MORE. -- CORRECTED -- OK.
Location: Cook line
- Cooling time (corrected on site)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 2 PANS OF SHREDDED CHICKEN LEFT ON REAR TABLE TO COOL SHOULD BE PLACED IN THE WALK--IN COOLER SOONER. (TO BE ABLE TO GO FROM 135 DEGREES TO 41 DEGREES IN 6 HOURS OR LESS). -- WAS CORRECTED -- OK.
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09/26/2012 | Illness Complaint |
- 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: SERVER'S COOLER WITH CANS OF WHIPPED CREAM MEASURED 44 TO 46 DEGREES. KEEP AT OR BELOW 41F.6/22/12 -- WHIPPED CREAM CANS REMOVED -- UNIT BEING REPAIRED TODAY.
Location: Wait staff area
- 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: A FEW CONTAINERS OF RAW MEAT/CHICKEN/FISH IN WALK--IN COOLER LEFT UNCOVERED FOR MORE THAN AN HOUR OR TWO SHOULD BE COVERED.WITH LID--OR PLASTIC WRAP, ETC.
Location: Walk-in cooler
- 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) REPAIR A LEAK UNDER THE KITCHEN HAND SINK.2) REPAIR OR ADJUST THE BEER KEG COOLER DRAIN HOSE AS DISCUSSED.
Location: Kitchen
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06/22/2012 | 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: SERVER'S COOLER WITH CANS OF WHIPPED CREAM MEASURED 44 TO 46 DEGREES. KEEP AT OR BELOW 41F.
Location: Wait staff area
- 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: A FEW CONTAINERS OF RAW MEAT/CHICKEN/FISH IN WALK--IN COOLER LEFT UNCOVERED FOR MORE THAN AN HOUR OR TWO SHOULD BE COVERED.WITH LID--OR PLASTIC WRAP, ETC.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) REPAIR A LEAK UNDER THE KITCHEN HAND SINK.2) REPAIR OR ADJUST THE BEER KEG COOLER DRAIN HOSE AS DISCUSSED.
Location: Kitchen
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06/18/2012 | Routine |
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: THE HOMEMADE CHEESE SHOULD BE COOLED DOWN SO IT REACHES 41 DEGREES (FROM 135 DEGREES) WITHIN 6 HOURS. CORRECTED -- OK.
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02/13/2012 | Routine |
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