- 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. Electra freezer shake mix at 45.5 deg F to 46.2 deg F unit kicked off. Dispose of product. Repair unit. Do not use until repairs are complete.Note: on follow up inspection 6-24-2014 shake mix at 43.4 deg F. Unit still shutting itself off periodically. Discontinue using machine until repairs are complete.2. Walk in cooler holding foods at 45.5 deg F to 48.4 deg F. Repair to hold at 41 deg F or below. Disposed of 10 packages of ground beef - Two in patty form and 8 in chopped form all at: 48.3 deg F, 48.4 deg F, 47.5 deg F, 46.7 deg F, 46.9 deg F, 46.7 deg F, 47.6 deg F, 47 deg F, 47.1 deg F, 48.3 deg F all from : FRIDAY/WEDNESDAY/SATURDAY/THURSDAY and SUNDAY.Sliced cheese in block at 46.8 deg F, Mayo at 46.1 deg F. Coney Sauce using cooked ground meat from SUNDAY at 45.5 deg F disposed of at time of inspection.Whipped cream moved to another cooler.Cheese, hot dogs and shake mix moved to walk in freezer. J & S out to service cooler. Down to 47 deg F on return. Do not put hazardous foods in walk in cooelr until temperature reaches 41 deg F or below. CORRECTED
Location: Walk-in cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Electra freezer shake mix at 45.5 deg F to 46.2 deg F unit kicked off. Dispose of product. Repair unit. Do not use until repairs are complete.Note: on follow up inspection 6-24-2014 shake mix at 43.4 deg F. Unit still shutting itself off periodically. Discontinue using machine until repairs are complete.2. Walk in cooler holding foods at 45.5 deg F to 48.4 deg F. Repair to hold at 41 deg F or below. Disposed of 10 packages of ground beef - Two in patty form and 8 in chopped form all at: 48.3 deg F, 48.4 deg F, 47.5 deg F, 46.7 deg F, 46.9 deg F, 46.7 deg F, 47.6 deg F, 47 deg F, 47.1 deg F, 48.3 deg F all from : FRIDAY/WEDNESDAY/SATURDAY/THURSDAY and SUNDAY.Sliced cheese in block at 46.8 deg F, Mayo at 46.1 deg F. Coney Sauce using cooked ground meat from SUNDAY at 45.5 deg F disposed of at time of inspection.Whipped cream moved to another cooler.Cheese, hot dogs and shake mix moved to walk in freezer. J & S out to service cooler. Down to 47 deg F on return. Do not put hazardous foods in walk in cooelr until temperature reaches 41 deg F or below. CORRECTED
Location: Kitchen
Equipment: -
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: No hand washing before putting on gloves. Always wash hands before putting on gloves.
- 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: Gap at side door. Secure to remove gap.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: One peeling ceiling tile in kitchen. Replace with washable ceiling tile. Note: tile ordered.Note: Replacing tomorrow
- 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: Thawing food at room temperature. Discontinue. Thaw foods under running cold water in sanitizer bay of three bay sink when not doing dishes, in refrigeration, or in microwave immediately before use.
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: Old cardboard on dunage rack in walk in freezer. Remove.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Electra Freezer shake machine kicks off. Repair unit.
- 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: Box of food on the floor in the walk in freezer. Store 6 inches off the floor.
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Uncovered food in walk in freezer. Cover.
|
07/01/2014 | Recheck |
| No violation noted during this evaluation. | 06/24/2014 | Recheck |
| No violation noted during this evaluation. | 06/23/2014 | Routine |
| No violation noted during this evaluation. | 11/25/2013 | Recheck |
| No violation noted during this evaluation. | 11/22/2013 | Recheck |
| No violation noted during this evaluation. | 11/14/2013 | Routine |
| No violation noted during this evaluation. | 06/06/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Pork in a pan on top of ice. Add more ice to surround product to maintain temperature of entire product. CORRECTED
Location: Kitchen
- Time vs. temperature (corrected on site)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Not timing items placed at room temperature. Time all products as soon as they are placed at room temperature. CORRECTED
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide copy of food borne illness prevention training.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: 1. Cove molding missing on either side of bathroom door. Provide.2. Cove molding missing in walk in cooler. Provide.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: 1. Cove molding missing on either side of bathroom door. Provide.2. Cove molding missing in walk in cooler. Provide.
Location: Walk-in cooler
- 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: Gap at bottom of door. Repair.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Corner molding missing on wall across from hand sink. Provide.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean kight guadrd by the office.2. Clean fan guards in walk in cooler. 3. Clean floor below shelf in walk in cooler.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean kight guadrd by the office.2. Clean fan guards in walk in cooler. 3. Clean floor below shelf in walk in cooler.
Location: Walk-in cooler
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter. Please store in approved strength sanitizer solution.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean box fan.
Location: Kitchen
|
06/04/2013 | Recheck |
| No violation noted during this evaluation. | 05/29/2013 | Routine |
| No violation noted during this evaluation. | 12/19/2012 | Recheck |
| No violation noted during this evaluation. | 11/28/2012 | Recheck |
| No violation noted during this evaluation. | 11/20/2012 | Recheck |
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Not marking times for foods on log. Make sure to keep times written up to date or will have to maintian foods with temperature control.
Location: Kitchen
- 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.
Comments: Employee rinsed hands in middle bay of three bay sink. Please wash with warm water and soap for 20 seconds at hand sink.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean fan guards in walk in cooler and walk in freezer.
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean fan guards in walk in cooler and walk in freezer.
Location: Walk-in freezer
- 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.
Comments: Provide clearly visible thermometers for 1 door true freezer, and both 1 door silver king refrigerators.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Repair one door silver king cooler below shake machine.
Location: Kitchen
Equipment: Reach in cooler
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: Employee washed hands in 3 bay sink. Discontinue. Wash hands in hand sink only.
Location: Kitchen
|
11/13/2012 | Routine |
| No violation noted during this evaluation. | 04/10/2012 | Routine |
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