- 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: KITCHEN HAND SINK HAD A CONTAINER SETTING IN IT. KEEP SINK CLEAR -- CORRECTED -- OK.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: ORGANIZE THE BACK ROOM AREA NEAR MOP SINK, ETC. SO REAR DOOR IS MORE ACCESSIBLE.
Location: Back room
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: AT LEAST TWO SOILED WIPING CLOTHS ON OR IN 3--BAY SINK SHOULD BE SET IN SANITIZER WATER OR HAMPER.
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
- Warewashing sink(s) not cleaned
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Comments: THE 3--BAY SINK SHOULD BE DRAINED AND CLEANED AS NEEDED.
|
01/12/2011 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) THE BEVERAGE COOLER MEASURED 48F AND OTHER SMALL REFRIGERATOR IN KITCHEN MEASURED 55F. MOVE ANY MEATS OR OTHER POT. HAZ. FOODS INTO OTHER COOLERS UNTIL THESE SMALLER REFRIGES CAN MAINTAIN 41 DEGREES OR LESS.
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: DO NOT BLOCK HAND SINK IN KITCHEN.----- CORRECTED --OK.
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE EMPLOYEE HOLDING A FOOD HANDLER'S CERTIFICATE IS NO LONGER EMPLOYED HERE SO ANOTHER EMPLOYEE MUST ACQUIRE ONE. PLEASE SIGN SOMEONE UP FOR THE CLASS/EXAM.7/20/10 -- RE: ABOVE EMPLOYEE -- SHE STILL WORKS HERE PART TIME.
- 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: CLEAN EXHAUST HOOD FILTERS.
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: REGLUE SOME VINYL BASEBOARD STRIP MATERIAL ALONG WALL BASE NEAR HAND SINK.
Location: Kitchen
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: FINISH SOME DRYWALL AREAS AND COMPLETE/REINSTALL CEILING TILE WHERE NEEDED.
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP AT KIT. HAND SINK WHEN INSPECTION BEGAN --- WAS CORRECTED --OK.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: MOP SINK LEAKS IN BOTTOM AROUND DRAIN ---- REPAIR LEAK AS NEEDED.
|
09/20/2010 | Recheck |
- Physical structure maintenance (corrected)
Physical structure, ie. Floor, roof, foundation, stair, ceiling, exterior/interior wall, not maintained in safe and sound condition, do to fire damage.
Correction: Every part of physical structure shall be maintained in a safe and sound condition capable of supporting reasonably expected loads.
- 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.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
|
09/13/2010 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) THE BEVERAGE COOLER MEASURED 48F AND OTHER SMALL REFRIGERATOR IN KITCHEN MEASURED 55F. MOVE ANY MEATS OR OTHER POT. HAZ. FOODS INTO OTHER COOLERS UNTIL THESE SMALLER REFRIGES CAN MAINTAIN 41 DEGREES OR LESS.
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: DO NOT BLOCK HAND SINK IN KITCHEN.----- CORRECTED --OK.
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE EMPLOYEE HOLDING A FOOD HANDLER'S CERTIFICATE IS NO LONGER EMPLOYED HERE SO ANOTHER EMPLOYEE MUST ACQUIRE ONE. PLEASE SIGN SOMEONE UP FOR THE CLASS/EXAM.7/20/10 -- RE: ABOVE EMPLOYEE -- SHE STILL WORKS HERE PART TIME.
- 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: CLEAN EXHAUST HOOD FILTERS.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: REGLUE SOME VINYL BASEBOARD STRIP MATERIAL ALONG WALL BASE NEAR HAND SINK.
Location: Kitchen
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: FINISH SOME DRYWALL AREAS AND COMPLETE/REINSTALL CEILING TILE WHERE NEEDED.
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP AT KIT. HAND SINK WHEN INSPECTION BEGAN --- WAS CORRECTED --OK.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: MOP SINK LEAKS IN BOTTOM AROUND DRAIN ---- REPAIR LEAK AS NEEDED.
|
09/13/2010 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) THE BEVERAGE COOLER MEASURED 48F AND OTHER SMALL REFRIGERATOR IN KITCHEN MEASURED 55F. MOVE ANY MEATS OR OTHER POT. HAZ. FOODS INTO OTHER COOLERS UNTIL THESE SMALLER REFRIGES CAN MAINTAIN 41 DEGREES OR LESS.
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: DO NOT BLOCK HAND SINK IN KITCHEN.----- CORRECTED --OK.
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE EMPLOYEE HOLDING A FOOD HANDLER'S CERTIFICATE IS NO LONGER EMPLOYED HERE SO ANOTHER EMPLOYEE MUST ACQUIRE ONE. PLEASE SIGN SOMEONE UP FOR THE CLASS/EXAM.7/20/10 -- RE: ABOVE EMPLOYEE -- SHE STILL WORKS HERE PART TIME.
- 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: CLEAN EXHAUST HOOD FILTERS.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: REGLUE SOME VINYL BASEBOARD STRIP MATERIAL ALONG WALL BASE NEAR HAND SINK.
Location: Kitchen
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: FINISH SOME DRYWALL AREAS AND COMPLETE/REINSTALL CEILING TILE WHERE NEEDED.
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP AT KIT. HAND SINK WHEN INSPECTION BEGAN --- WAS CORRECTED --OK.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: MOP SINK LEAKS IN BOTTOM AROUND DRAIN ---- REPAIR LEAK AS NEEDED.
|
09/08/2010 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) THE BEVERAGE COOLER MEASURED 48F AND OTHER SMALL REFRIGERATOR IN KITCHEN MEASURED 55F. MOVE ANY MEATS OR OTHER POT. HAZ. FOODS INTO OTHER COOLERS UNTIL THESE SMALLER REFRIGES CAN MAINTAIN 41 DEGREES OR LESS.
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: DO NOT BLOCK HAND SINK IN KITCHEN.----- CORRECTED --OK.
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE EMPLOYEE HOLDING A FOOD HANDLER'S CERTIFICATE IS NO LONGER EMPLOYED HERE SO ANOTHER EMPLOYEE MUST ACQUIRE ONE. PLEASE SIGN SOMEONE UP FOR THE CLASS/EXAM.7/20/10 -- RE: ABOVE EMPLOYEE -- SHE STILL WORKS HERE PART TIME.
- 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: CLEAN EXHAUST HOOD FILTERS.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: REGLUE SOME VINYL BASEBOARD STRIP MATERIAL ALONG WALL BASE NEAR HAND SINK.
Location: Kitchen
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: FINISH SOME DRYWALL AREAS AND COMPLETE/REINSTALL CEILING TILE WHERE NEEDED.
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP AT KIT. HAND SINK WHEN INSPECTION BEGAN --- WAS CORRECTED --OK.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: MOP SINK LEAKS IN BOTTOM AROUND DRAIN ---- REPAIR LEAK AS NEEDED.
|
09/03/2010 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) THE BEVERAGE COOLER MEASURED 48F AND OTHER SMALL REFRIGERATOR IN KITCHEN MEASURED 55F. MOVE ANY MEATS OR OTHER POT. HAZ. FOODS INTO OTHER COOLERS UNTIL THESE SMALLER REFRIGES CAN MAINTAIN 41 DEGREES OR LESS.
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: DO NOT BLOCK HAND SINK IN KITCHEN.----- CORRECTED --OK.
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE EMPLOYEE HOLDING A FOOD HANDLER'S CERTIFICATE IS NO LONGER EMPLOYED HERE SO ANOTHER EMPLOYEE MUST ACQUIRE ONE. PLEASE SIGN SOMEONE UP FOR THE CLASS/EXAM.7/20/10 -- RE: ABOVE EMPLOYEE -- SHE STILL WORKS HERE PART TIME.
- 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: CLEAN EXHAUST HOOD FILTERS.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: REGLUE SOME VINYL BASEBOARD STRIP MATERIAL ALONG WALL BASE NEAR HAND SINK.
Location: Kitchen
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP AT KIT. HAND SINK WHEN INSPECTION BEGAN --- WAS CORRECTED --OK.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: MOP SINK LEAKS IN BOTTOM AROUND DRAIN ---- REPAIR LEAK AS NEEDED.
|
07/20/2010 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) THE BEVERAGE COOLER MEASURED 48F AND OTHER SMALL REFRIGERATOR IN KITCHEN MEASURED 55F. MOVE ANY MEATS OR OTHER POT. HAZ. FOODS INTO OTHER COOLERS UNTIL THESE SMALLER REFRIGES CAN MAINTAIN 41 DEGREES OR LESS.
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: DO NOT BLOCK HAND SINK IN KITCHEN.----- CORRECTED --OK.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE EMPLOYEE HOLDING A FOOD HANDLER'S CERTIFICATE IS NO LONGER EMPLOYED HERE SO ANOTHER EMPLOYEE MUST ACQUIRE ONE. PLEASE SIGN SOMEONE UP FOR THE CLASS/EXAM.
- 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: CLEAN EXHAUST HOOD FILTERS.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: REGLUE SOME VINYL BASEBOARD STRIP MATERIAL ALONG WALL BASE NEAR HAND SINK.
Location: Kitchen
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP AT KIT. HAND SINK WHEN INSPECTION BEGAN --- WAS CORRECTED --OK.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: MOP SINK LEAKS IN BOTTOM AROUND DRAIN ---- REPAIR LEAK AS NEEDED.
|
07/14/2010 | Routine |
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
- Thermometer, provided (corrected)
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.
- Unapproved warewashing (corrected)
Unapproved alternative manual warewashing.
Correction: Alternative manual warewashing equipment may be used with prior regulatory approval.
|
01/06/2010 | Recheck |
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
- 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.
- Unapproved warewashing
Unapproved alternative manual warewashing.
Correction: Alternative manual warewashing equipment may be used with prior regulatory approval.
|
12/29/2009 | Routine |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Label water bottles also
Location: Kitchen
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Location: Kitchen
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: Store flowers away from food. Some flowers are poisonous
Location: Kitchen
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
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: Medicines
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloths etc can lead to fruit flies
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Towel dispensers are more hygienic
Location: Kitchen
|
08/13/2009 | Recheck |
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Label water bottles also
Location: Kitchen
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Location: Kitchen
- Toxic restrictions
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: Store flowers away from food. Some flowers are poisonous
Location: Kitchen
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
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: Medicines
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloths etc can lead to fruit flies
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Towel dispensers are more hygienic
Location: Kitchen
|
08/03/2009 | Routine |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Location: Back room
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean equipmnet where needed such as the bun cutter
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: Plumber will finish today
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: Paint walls where needed and clean in soiled areas. Provide cove molding at wall/floor juctures. Mar. 16: Finish repair on the loose cove molding.
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: Clean floors in hard to reach areas and store everything 6" off the floor on approved equipment.
|
03/16/2009 | Recheck |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Location: Back room
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean equipmnet where needed such as the bun cutter
Location: Kitchen
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Plumber will finish today
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: Paint walls where needed and clean in soiled areas. Provide cove molding at wall/floor juctures.
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: Clean floors in hard to reach areas and store everything 6" off the floor on approved equipment.
|
02/16/2009 | Recheck |
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Location: Back room
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean equipmnet where needed such as the bun cutter
Location: Kitchen
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: Paint walls where needed and clean in soiled areas. Provide cove molding at wall/floor juctures.
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: Clean floors in hard to reach areas and store everything 6" off the floor on approved equipment.
|
02/12/2009 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Meat and cheese The danger zone for potentially hazardous food is betwenn 41 degrees f and 135. Is there a certified food handler. If not provide one by Sept. 23.
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: Lawn pesticices
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw fish
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean microwave and all kitchen equipment by tomorrow
Location: Kitchen
Equipment: Microwave oven
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Location: Kitchen
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Location: Kitchen
Equipment: Hand sink
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: There is open garbage outside. Remove by tomorrow July 24, 2008 or the license will be revoked. Do not keep garbage outside. It is food for rats.
Location: Outdoor storage
- 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: Clean all floors FREQUENTLY, THOROUGHLY, AND REGULARLY. Clean all areas such as around the back door. Remove all unnecessary items from the building. Anything that is necessary needs to be stored 6" off the floor on approved sheves, dunnage racks, carts, or other approved storage equipment. Use degreaser and scrasper to remove built up soil
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Nonfood contact surface design (corrected)
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: Remove wood cabinet from kitchen
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean EVERYTHING by next WEdnesday July 30.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Provide paper towels at all times or air blower ... do not use cloth towels to dry hands.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Provide paper towels at all times or air blower ... do not use cloth towels to dry hands.
Location: Restroom
|
07/30/2008 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Meat and cheese The danger zone for potentially hazardous food is betwenn 41 degrees f and 135. Is there a certified food handler. If not provide one by Sept. 23.
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: Lawn pesticices
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw fish
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean microwave and all kitchen equipment by tomorrow
Location: Kitchen
Equipment: Microwave oven
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Location: Kitchen
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Location: Kitchen
Equipment: Hand sink
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: There is open garbage outside. Remove by tomorrow July 24, 2008 or the license will be revoked. Do not keep garbage outside. It is food for rats.
Location: Outdoor storage
- 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 all floors FREQUENTLY, THOROUGHLY, AND REGULARLY. Clean all areas such as around the back door. Remove all unnecessary items from the building. Anything that is necessary needs to be stored 6" off the floor on approved sheves, dunnage racks, carts, or other approved storage equipment. Use degreaser and scrasper to remove built up soil
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: Remove wood cabinet from kitchen
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean EVERYTHING by next WEdnesday July 30.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Provide paper towels at all times or air blower ... do not use cloth towels to dry hands.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Provide paper towels at all times or air blower ... do not use cloth towels to dry hands.
Location: Restroom
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07/24/2008 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Meat and cheese The danger zone for potentially hazardous food is betwenn 41 degrees f and 135. Is there a certified food handler. If not provide one by Sept. 23.
- Toxic restrictions
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: Lawn pesticices
- Restricted use pesticides
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw fish
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean microwave and all kitchen equipment by tomorrow
Location: Kitchen
Equipment: Microwave oven
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Location: Kitchen
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Location: Kitchen
Equipment: Hand sink
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: There is open garbage outside. Remove by tomorrow July 24, 2008 or the license will be revoked. Do not keep garbage outside. It is food for rats.
Location: Outdoor storage
- 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 all floors FREQUENTLY, THOROUGHLY, AND REGULARLY. Clean all areas such as around the back door. Remove all unnecessary items from the building. Anything that is necessary needs to be stored 6" off the floor on approved sheves, dunnage racks, carts, or other approved storage equipment. Use degreaser and scrasper to remove built up soil
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: Remove wood cabinet from kitchen
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean EVERYTHING by next WEdnesday July 30.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Provide paper towels at all times or air blower ... do not use cloth towels to dry hands.
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Provide paper towels at all times or air blower ... do not use cloth towels to dry hands.
Location: Restroom
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07/23/2008 | Routine |
Restaurant representatives - add corrected or new information about REGGIE'S BAKERY & DELI, 4541 W 71ST ST, Indianapolis, IN »