SORIANO'S, 2541 W WASHINGTON ST, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: SORIANO'S
Type: Restaurant
Address: 2541 W WASHINGTON ST, Indianapolis, IN 46222
County: Marion
License #: 202371
Smoking: Smoke Free
Total inspections: 25
Last inspection: 09/15/2014
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Inspection findings

Inspection Date

Type
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Raw chicken in prep top cooler at 45.8 deg F. Raw beef in prep top cooler at 46.5 deg F. Repair cooler to hold all foods at 41 deg F or below. Raw chicken at 47.8 deg F in prep top cooler and raw beef at 47.6 deg F. Repair to hold foods at 41 deg F or below.Raw chicken at 52.4 deg F in prep top cooler and raw beef at 52-54 deg F. Repair to hold foods at 41 deg F or below. Cheese in cooler at 54.3 deg F. Hold at 41 deg F or below.DO NOT USE UNTIL HOLDING AT 41 DEG F OR BELOWPollo crudo en la parte superior de preparación más fresco en 45.8 grados F. Carne cruda en la parte superior de preparación más fresco en 46.5 grados F. Reparación cooler para mantener todos los alimentos a 41 grados F o menos.Pollo crudo en la parte superior de preparación más fresco en 47.8 grados F. Carne cruda en la parte superior de preparación más fresco en 47.6 grados F. Reparación cooler para mantener todos los alimentos a 41 grados F o menosPollo crudo en la parte superior de preparación más fresco en 52.4 grados F. Carne cruda en la parte superior de preparación más fresco en 52- 54 grados F. Queso en 54.3 grados F. Reparación cooler para mantener todos los alimentos a 41 grados F o menos. No utilice hasta la celebracion de la comida a 41 grados F or menos.2. Pork stock at room temperature. Discontinue. Store at 41 deg F or below. CORRECTEDCerdo de stock a temperatura ambiente. Suspenda. Almacenar a 41 ° F o menos. CORREGIDO
  • Medicines (corrected)
    Medicines not necessary to the health of employees in food establishment.
    Correction: Only those medicines that are necessary for the health of employee shall be allowed.
    Comments: Imodium and NyQuil on shelving with single service items. Remove. Do not allow sick employees to work with food. Note: medicines moved to back shelf. Remove from facility.Imodium y NyQuil en estanterías con artículos desechables. Quitar. No permita que los empleados enfermos a trabajar con alimentos.Nota: Mediciamentos movieron hacia atras estante. Eliminar de instalacion.
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Roaches. Exterminate. Should have exterminations at least once a month. Provide documentation from last pest control treatment. Live roaches in facility. Exterminate. Terminix schedule today. Facility is closed until extermination is complete.Las cucarachas. Exterminar. En caso de tener exterminios por lo menos una vez al mes. Proporcionar la documentacion de tratamiento de control de plagas ultima. Las cucarachas viven en las instalaciones. Exterminar. Terminix programado hoy. Fondo esta cerrado hasta que se exterminaron cucarachas. ----------------------------------09/11/14:One (1) roach found during inspection
  • Glove Use (Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: Employees wearing same gloves for all tasks. Discontinue. Use gloves as a utensil to handle ready to eat foods. May use other utensils (tongs, spatula, spoons, etc)Los empleados que usan mismos guantes para todas las tareas. Suspenda. Use guantes como utensilio para manejar alimentos listos para comer. Puede utilizar otros utensilios (pinzas, espátulas, cucharas, etc)
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Cutting raw meat at 2 bay prep sink while cooling cooked beans in same sink. Discontinue. Do not prepare raw meat in vegetable prep sink. Prepare raw meat in sanitizer bay of three bay sink when not doing dishes. Contar la carne cruda en 2 plaza lavabo mientras se enfir frijoles cocidos en mismo lavabo. Suspenda. No preparar la carne cruda en fregadero de preparacion de venduras. Preparar la carne cruda en bahia de desinfectante de tres fregaderos bahia cuando no lavar los platos.
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: Rinsed cloth towel out in 3 bay sink. Discontinue. Use in place sanitizer bucket so counters are sanitized. Enjuagados toalla de tela en 3 bahía fregadero. Suspenda. Utilice en su lugar desinfectante balde para contadores son desinfectados.
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. Coooked rice in grocery bag in metal pan on stove top. Remove grocery bag. Do not store open foods in grocery bags. Arroz coooked en bolsa de supermercado en la bandeja de metal en la parte superior de la estufa. Retire la bolsa de comestibles. No guarde alimentos abiertos en bolsas de supermercado.2. Several foods in containers that are not food safe in reach in cooler. Remove. Store open foods in food safe containers. Varios alimentos en envases que no son seguros al alcance de alimentos en fresco. Quitar. Guarde los alimentos en recipientes abiertos seguras de alimentos.3. Several open foods in reach in cooler in grocery bags. Discontinue. Store in food safe containers. CORRECTEDVarios alimentos abiertos en alcance en refrigerador en bolsas de supermercado. Suspenda. Almacene en recipientes seguros los alimentos. CORREGIDO
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: Soiled mops stored by food and equipment. Do not store where contamination can occur. Trapeadores sucios almacenados por alimentos y equipos. No almacene donde puede ocurrir la contaminación.
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: Remove any unused equipment from facilitiy.Retire cualquier equipo sin usar de las instalaciones.
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: Door sweep bent by back door. Provide new door sweep to prevent pest entry. Note: provide a larger sweep to pevent pest entry.Barrido de la puerta doblado por la puerta de atrás. Proporcionar nuevo barrido de la puerta para evitar la entrada de plagas.-----------------------------09/11/14:Owner states they have a door sweep to be installed on Friday 09/12/14. Light still visible under the rear door.
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: Dead roaches behind small stand freezer and in warmer case and with other equipment. Remove roaches. Cucarachas muertas detrás congelador stand y en el caso más cálido y con otros equipos. Retire las cucarachas.
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth towel on counter. Please store in approved strength sanitizer solution. Toalla de tela mojada en mostrador. Por favor, guarde en la fuerza desinfectante aprobado solución. (agua con cloro)
  • Cooling methods (corrected)
    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: Cooling beans in hot water. Add ice if it melts to make sure food cools in correct amount of time. If cooling with ice bath stir food frequently to allow heat to leave product. Make sure to take temperatures of food when cooling. Enfriamiento frijoles en agua caliente. Agregar hielo si se derrite para asegurarse de que la comida se enfria en la cantidad correcta de tiempo. Si el enfriamiento con bano de hielo alimentos revuelva con frecuencia para permitir que el calor deja de productos. Asegurese de tomar la temperatura de los alimentos cuando se enfria.
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Prep top cooler leaking below. Repair. CORRECTEDPrep superior fugas refrigerador a continuación. Reparación. CORREGIDO2. Large white stand freezer has ice build up and thermometer is stabbed through ice. Discontinue. Thaw freezer for easier cleaning and store thermometer in warmest part of freezer. Gran soporte congelador blanco tiene acumulación de hielo y termómetro se apuñaló a través del hielo. Suspenda. Descongele el congelador para facilitar la limpieza y almacén de termómetro en la parte más caliente del congelador.
  • 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. Leak at 3 bay sink faucet. Please repair.Fuga en 3 fregadero bahía grifo. Por favor, reparar2. Leak below 2 bay sink. Please repair. CORRECTEDDe fugas por debajo del 2 bahía fregadero. Por favor reparar. CORREGIDO3. Bowl holding plumbing below 2 bay sink. Remove and use plumber strapping or other equipment to secure plumbing. Clean bowl and surrounding area. Tazón celebración de plomería debajo del fregadero 2 plaza. Retire y usar una sujeción plomero u otro equipo para asegurar la plomería. Recipiente limpio y alrededores.4. Cap off old plumbing below storage of dishes and food. Cap de tuberías viejas debajo de almacenamiento de platos y alimentos.
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: 1. Large stand white freezer on wood 2x4. Discontinue. Make sure all materials in kitchen are smooth, non absorbent and easy to clean. Soporte blanco congelador grande en 2x4 madera. Suspenda. Asegúrese de que todos los materiales en la cocina son lisas, no absorbentes y fáciles de limpiar.2. Foil lining tray. Remove foil and clean as needed. Bandeja de revestimiento de papel de aluminio. Retire el papel aluminio y limpia como sea necesario
 09/15/2014Recheck
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Raw chicken in prep top cooler at 45.8 deg F. Raw beef in prep top cooler at 46.5 deg F. Repair cooler to hold all foods at 41 deg F or below. Raw chicken at 47.8 deg F in prep top cooler and raw beef at 47.6 deg F. Repair to hold foods at 41 deg F or below.Raw chicken at 52.4 deg F in prep top cooler and raw beef at 52-54 deg F. Repair to hold foods at 41 deg F or below. Cheese in cooler at 54.3 deg F. Hold at 41 deg F or below.DO NOT USE UNTIL HOLDING AT 41 DEG F OR BELOWPollo crudo en la parte superior de preparación más fresco en 45.8 grados F. Carne cruda en la parte superior de preparación más fresco en 46.5 grados F. Reparación cooler para mantener todos los alimentos a 41 grados F o menos.Pollo crudo en la parte superior de preparación más fresco en 47.8 grados F. Carne cruda en la parte superior de preparación más fresco en 47.6 grados F. Reparación cooler para mantener todos los alimentos a 41 grados F o menosPollo crudo en la parte superior de preparación más fresco en 52.4 grados F. Carne cruda en la parte superior de preparación más fresco en 52- 54 grados F. Queso en 54.3 grados F. Reparación cooler para mantener todos los alimentos a 41 grados F o menos. No utilice hasta la celebracion de la comida a 41 grados F or menos.2. Pork stock at room temperature. Discontinue. Store at 41 deg F or below. CORRECTEDCerdo de stock a temperatura ambiente. Suspenda. Almacenar a 41 ° F o menos. CORREGIDO
  • Medicines (corrected)
    Medicines not necessary to the health of employees in food establishment.
    Correction: Only those medicines that are necessary for the health of employee shall be allowed.
    Comments: Imodium and NyQuil on shelving with single service items. Remove. Do not allow sick employees to work with food. Note: medicines moved to back shelf. Remove from facility.Imodium y NyQuil en estanterías con artículos desechables. Quitar. No permita que los empleados enfermos a trabajar con alimentos.Nota: Mediciamentos movieron hacia atras estante. Eliminar de instalacion.
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Roaches. Exterminate. Should have exterminations at least once a month. Provide documentation from last pest control treatment. Live roaches in facility. Exterminate. Terminix schedule today. Facility is closed until extermination is complete.Las cucarachas. Exterminar. En caso de tener exterminios por lo menos una vez al mes. Proporcionar la documentacion de tratamiento de control de plagas ultima. Las cucarachas viven en las instalaciones. Exterminar. Terminix programado hoy. Fondo esta cerrado hasta que se exterminaron cucarachas. ----------------------------------09/11/14:One (1) roach found during inspection
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Roaches. Exterminate. Should have exterminations at least once a month. Provide documentation from last pest control treatment. Live roaches in facility. Exterminate. Terminix schedule today. Facility is closed until extermination is complete.Las cucarachas. Exterminar. En caso de tener exterminios por lo menos una vez al mes. Proporcionar la documentacion de tratamiento de control de plagas ultima. Las cucarachas viven en las instalaciones. Exterminar. Terminix programado hoy. Fondo esta cerrado hasta que se exterminaron cucarachas. ----------------------------------09/11/14:One (1) roach found during inspection
    Location: Kitchen
  • Glove Use (Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: Employees wearing same gloves for all tasks. Discontinue. Use gloves as a utensil to handle ready to eat foods. May use other utensils (tongs, spatula, spoons, etc)Los empleados que usan mismos guantes para todas las tareas. Suspenda. Use guantes como utensilio para manejar alimentos listos para comer. Puede utilizar otros utensilios (pinzas, espátulas, cucharas, etc)
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Cutting raw meat at 2 bay prep sink while cooling cooked beans in same sink. Discontinue. Do not prepare raw meat in vegetable prep sink. Prepare raw meat in sanitizer bay of three bay sink when not doing dishes. Contar la carne cruda en 2 plaza lavabo mientras se enfir frijoles cocidos en mismo lavabo. Suspenda. No preparar la carne cruda en fregadero de preparacion de venduras. Preparar la carne cruda en bahia de desinfectante de tres fregaderos bahia cuando no lavar los platos.
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: Rinsed cloth towel out in 3 bay sink. Discontinue. Use in place sanitizer bucket so counters are sanitized. Enjuagados toalla de tela en 3 bahía fregadero. Suspenda. Utilice en su lugar desinfectante balde para contadores son desinfectados.
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. Coooked rice in grocery bag in metal pan on stove top. Remove grocery bag. Do not store open foods in grocery bags. Arroz coooked en bolsa de supermercado en la bandeja de metal en la parte superior de la estufa. Retire la bolsa de comestibles. No guarde alimentos abiertos en bolsas de supermercado.2. Several foods in containers that are not food safe in reach in cooler. Remove. Store open foods in food safe containers. Varios alimentos en envases que no son seguros al alcance de alimentos en fresco. Quitar. Guarde los alimentos en recipientes abiertos seguras de alimentos.3. Several open foods in reach in cooler in grocery bags. Discontinue. Store in food safe containers. CORRECTEDVarios alimentos abiertos en alcance en refrigerador en bolsas de supermercado. Suspenda. Almacene en recipientes seguros los alimentos. CORREGIDO
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: Soiled mops stored by food and equipment. Do not store where contamination can occur. Trapeadores sucios almacenados por alimentos y equipos. No almacene donde puede ocurrir la contaminación.
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: Remove any unused equipment from facilitiy.Retire cualquier equipo sin usar de las instalaciones.
  • 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: Door sweep bent by back door. Provide new door sweep to prevent pest entry. Note: provide a larger sweep to pevent pest entry.Barrido de la puerta doblado por la puerta de atrás. Proporcionar nuevo barrido de la puerta para evitar la entrada de plagas.-----------------------------09/11/14:Owner states they have a door sweep to be installed on Friday 10/12/14. Light still visible under the rear door.
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: Dead roaches behind small stand freezer and in warmer case and with other equipment. Remove roaches. Cucarachas muertas detrás congelador stand y en el caso más cálido y con otros equipos. Retire las cucarachas.
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth towel on counter. Please store in approved strength sanitizer solution. Toalla de tela mojada en mostrador. Por favor, guarde en la fuerza desinfectante aprobado solución. (agua con cloro)
  • Cooling methods (corrected)
    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: Cooling beans in hot water. Add ice if it melts to make sure food cools in correct amount of time. If cooling with ice bath stir food frequently to allow heat to leave product. Make sure to take temperatures of food when cooling. Enfriamiento frijoles en agua caliente. Agregar hielo si se derrite para asegurarse de que la comida se enfria en la cantidad correcta de tiempo. Si el enfriamiento con bano de hielo alimentos revuelva con frecuencia para permitir que el calor deja de productos. Asegurese de tomar la temperatura de los alimentos cuando se enfria.
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Prep top cooler leaking below. Repair. CORRECTEDPrep superior fugas refrigerador a continuación. Reparación. CORREGIDO2. Large white stand freezer has ice build up and thermometer is stabbed through ice. Discontinue. Thaw freezer for easier cleaning and store thermometer in warmest part of freezer. Gran soporte congelador blanco tiene acumulación de hielo y termómetro se apuñaló a través del hielo. Suspenda. Descongele el congelador para facilitar la limpieza y almacén de termómetro en la parte más caliente del congelador.
  • 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. Leak at 3 bay sink faucet. Please repair.Fuga en 3 fregadero bahía grifo. Por favor, reparar2. Leak below 2 bay sink. Please repair. CORRECTEDDe fugas por debajo del 2 bahía fregadero. Por favor reparar. CORREGIDO3. Bowl holding plumbing below 2 bay sink. Remove and use plumber strapping or other equipment to secure plumbing. Clean bowl and surrounding area. Tazón celebración de plomería debajo del fregadero 2 plaza. Retire y usar una sujeción plomero u otro equipo para asegurar la plomería. Recipiente limpio y alrededores.4. Cap off old plumbing below storage of dishes and food. Cap de tuberías viejas debajo de almacenamiento de platos y alimentos.
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: 1. Large stand white freezer on wood 2x4. Discontinue. Make sure all materials in kitchen are smooth, non absorbent and easy to clean. Soporte blanco congelador grande en 2x4 madera. Suspenda. Asegúrese de que todos los materiales en la cocina son lisas, no absorbentes y fáciles de limpiar.2. Foil lining tray. Remove foil and clean as needed. Bandeja de revestimiento de papel de aluminio. Retire el papel aluminio y limpia como sea necesario
 09/11/2014Recheck
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Raw chicken in prep top cooler at 45.8 deg F. Raw beef in prep top cooler at 46.5 deg F. Repair cooler to hold all foods at 41 deg F or below. Raw chicken at 47.8 deg F in prep top cooler and raw beef at 47.6 deg F. Repair to hold foods at 41 deg F or below.Raw chicken at 52.4 deg F in prep top cooler and raw beef at 52-54 deg F. Repair to hold foods at 41 deg F or below. Cheese in cooler at 54.3 deg F. Hold at 41 deg F or below.DO NOT USE UNTIL HOLDING AT 41 DEG F OR BELOWPollo crudo en la parte superior de preparación más fresco en 45.8 grados F. Carne cruda en la parte superior de preparación más fresco en 46.5 grados F. Reparación cooler para mantener todos los alimentos a 41 grados F o menos.Pollo crudo en la parte superior de preparación más fresco en 47.8 grados F. Carne cruda en la parte superior de preparación más fresco en 47.6 grados F. Reparación cooler para mantener todos los alimentos a 41 grados F o menosPollo crudo en la parte superior de preparación más fresco en 52.4 grados F. Carne cruda en la parte superior de preparación más fresco en 52- 54 grados F. Queso en 54.3 grados F. Reparación cooler para mantener todos los alimentos a 41 grados F o menos. No utilice hasta la celebracion de la comida a 41 grados F or menos.2. Pork stock at room temperature. Discontinue. Store at 41 deg F or below. CORRECTEDCerdo de stock a temperatura ambiente. Suspenda. Almacenar a 41 ° F o menos. CORREGIDO
  • Medicines (corrected)
    Medicines not necessary to the health of employees in food establishment.
    Correction: Only those medicines that are necessary for the health of employee shall be allowed.
    Comments: Imodium and NyQuil on shelving with single service items. Remove. Do not allow sick employees to work with food. Note: medicines moved to back shelf. Remove from facility.Imodium y NyQuil en estanterías con artículos desechables. Quitar. No permita que los empleados enfermos a trabajar con alimentos.Nota: Mediciamentos movieron hacia atras estante. Eliminar de instalacion.
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Roaches. Exterminate. Should have exterminations at least once a month. Provide documentation from last pest control treatment. Live roaches in facility. Exterminate. Terminix schedule today. Facility is closed until extermination is complete.Las cucarachas. Exterminar. En caso de tener exterminios por lo menos una vez al mes. Proporcionar la documentacion de tratamiento de control de plagas ultima. Las cucarachas viven en las instalaciones. Exterminar. Terminix programado hoy. Fondo esta cerrado hasta que se exterminaron cucarachas.
  • Glove Use (Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: Employees wearing same gloves for all tasks. Discontinue. Use gloves as a utensil to handle ready to eat foods. May use other utensils (tongs, spatula, spoons, etc)Los empleados que usan mismos guantes para todas las tareas. Suspenda. Use guantes como utensilio para manejar alimentos listos para comer. Puede utilizar otros utensilios (pinzas, espátulas, cucharas, etc)
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Cutting raw meat at 2 bay prep sink while cooling cooked beans in same sink. Discontinue. Do not prepare raw meat in vegetable prep sink. Prepare raw meat in sanitizer bay of three bay sink when not doing dishes. Contar la carne cruda en 2 plaza lavabo mientras se enfir frijoles cocidos en mismo lavabo. Suspenda. No preparar la carne cruda en fregadero de preparacion de venduras. Preparar la carne cruda en bahia de desinfectante de tres fregaderos bahia cuando no lavar los platos.
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: Rinsed cloth towel out in 3 bay sink. Discontinue. Use in place sanitizer bucket so counters are sanitized. Enjuagados toalla de tela en 3 bahía fregadero. Suspenda. Utilice en su lugar desinfectante balde para contadores son desinfectados.
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. Coooked rice in grocery bag in metal pan on stove top. Remove grocery bag. Do not store open foods in grocery bags. Arroz coooked en bolsa de supermercado en la bandeja de metal en la parte superior de la estufa. Retire la bolsa de comestibles. No guarde alimentos abiertos en bolsas de supermercado.2. Several foods in containers that are not food safe in reach in cooler. Remove. Store open foods in food safe containers. Varios alimentos en envases que no son seguros al alcance de alimentos en fresco. Quitar. Guarde los alimentos en recipientes abiertos seguras de alimentos.3. Several open foods in reach in cooler in grocery bags. Discontinue. Store in food safe containers. CORRECTEDVarios alimentos abiertos en alcance en refrigerador en bolsas de supermercado. Suspenda. Almacene en recipientes seguros los alimentos. CORREGIDO
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: Soiled mops stored by food and equipment. Do not store where contamination can occur. Trapeadores sucios almacenados por alimentos y equipos. No almacene donde puede ocurrir la contaminación.
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: Remove any unused equipment from facilitiy.Retire cualquier equipo sin usar de las instalaciones.
  • 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: Door sweep bent by back door. Provide new door sweep to prevent pest entry. Note: provide a larger sweep to pevent pest entry.Barrido de la puerta doblado por la puerta de atrás. Proporcionar nuevo barrido de la puerta para evitar la entrada de plagas.
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: Dead roaches behind small stand freezer and in warmer case and with other equipment. Remove roaches. Cucarachas muertas detrás congelador stand y en el caso más cálido y con otros equipos. Retire las cucarachas.
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth towel on counter. Please store in approved strength sanitizer solution. Toalla de tela mojada en mostrador. Por favor, guarde en la fuerza desinfectante aprobado solución. (agua con cloro)
  • Cooling methods (corrected)
    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: Cooling beans in hot water. Add ice if it melts to make sure food cools in correct amount of time. If cooling with ice bath stir food frequently to allow heat to leave product. Make sure to take temperatures of food when cooling. Enfriamiento frijoles en agua caliente. Agregar hielo si se derrite para asegurarse de que la comida se enfria en la cantidad correcta de tiempo. Si el enfriamiento con bano de hielo alimentos revuelva con frecuencia para permitir que el calor deja de productos. Asegurese de tomar la temperatura de los alimentos cuando se enfria.
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Prep top cooler leaking below. Repair. CORRECTEDPrep superior fugas refrigerador a continuación. Reparación. CORREGIDO2. Large white stand freezer has ice build up and thermometer is stabbed through ice. Discontinue. Thaw freezer for easier cleaning and store thermometer in warmest part of freezer. Gran soporte congelador blanco tiene acumulación de hielo y termómetro se apuñaló a través del hielo. Suspenda. Descongele el congelador para facilitar la limpieza y almacén de termómetro en la parte más caliente del congelador.
  • 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. Leak at 3 bay sink faucet. Please repair.Fuga en 3 fregadero bahía grifo. Por favor, reparar2. Leak below 2 bay sink. Please repair. CORRECTEDDe fugas por debajo del 2 bahía fregadero. Por favor reparar. CORREGIDO3. Bowl holding plumbing below 2 bay sink. Remove and use plumber strapping or other equipment to secure plumbing. Clean bowl and surrounding area. Tazón celebración de plomería debajo del fregadero 2 plaza. Retire y usar una sujeción plomero u otro equipo para asegurar la plomería. Recipiente limpio y alrededores.4. Cap off old plumbing below storage of dishes and food. Cap de tuberías viejas debajo de almacenamiento de platos y alimentos.
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: 1. Large stand white freezer on wood 2x4. Discontinue. Make sure all materials in kitchen are smooth, non absorbent and easy to clean. Soporte blanco congelador grande en 2x4 madera. Suspenda. Asegúrese de que todos los materiales en la cocina son lisas, no absorbentes y fáciles de limpiar.2. Foil lining tray. Remove foil and clean as needed. Bandeja de revestimiento de papel de aluminio. Retire el papel aluminio y limpia como sea necesario
 09/04/2014Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Raw chicken in prep top cooler at 45.8 deg F. Raw beef in prep top cooler at 46.5 deg F. Repair cooler to hold all foods at 41 deg F or below. Raw chicken at 47.8 deg F in prep top cooler and raw beef at 47.6 deg F. Repair to hold foods at 41 deg F or below.Raw chicken at 52.4 deg F in prep top cooler and raw beef at 52-54 deg F. Repair to hold foods at 41 deg F or below. Cheese in cooler at 54.3 deg F. Hold at 41 deg F or below.DO NOT USE UNTIL HOLDING AT 41 DEG F OR BELOWPollo crudo en la parte superior de preparación más fresco en 45.8 grados F. Carne cruda en la parte superior de preparación más fresco en 46.5 grados F. Reparación cooler para mantener todos los alimentos a 41 grados F o menos.Pollo crudo en la parte superior de preparación más fresco en 47.8 grados F. Carne cruda en la parte superior de preparación más fresco en 47.6 grados F. Reparación cooler para mantener todos los alimentos a 41 grados F o menosPollo crudo en la parte superior de preparación más fresco en 52.4 grados F. Carne cruda en la parte superior de preparación más fresco en 52- 54 grados F. Queso en 54.3 grados F. Reparación cooler para mantener todos los alimentos a 41 grados F o menos. No utilice hasta la celebracion de la comida a 41 grados F or menos.2. Pork stock at room temperature. Discontinue. Store at 41 deg F or below. CORRECTEDCerdo de stock a temperatura ambiente. Suspenda. Almacenar a 41 ° F o menos. CORREGIDO
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Raw chicken in prep top cooler at 45.8 deg F. Raw beef in prep top cooler at 46.5 deg F. Repair cooler to hold all foods at 41 deg F or below. Raw chicken at 47.8 deg F in prep top cooler and raw beef at 47.6 deg F. Repair to hold foods at 41 deg F or below.Raw chicken at 52.4 deg F in prep top cooler and raw beef at 52-54 deg F. Repair to hold foods at 41 deg F or below. Cheese in cooler at 54.3 deg F. Hold at 41 deg F or below.DO NOT USE UNTIL HOLDING AT 41 DEG F OR BELOWPollo crudo en la parte superior de preparación más fresco en 45.8 grados F. Carne cruda en la parte superior de preparación más fresco en 46.5 grados F. Reparación cooler para mantener todos los alimentos a 41 grados F o menos.Pollo crudo en la parte superior de preparación más fresco en 47.8 grados F. Carne cruda en la parte superior de preparación más fresco en 47.6 grados F. Reparación cooler para mantener todos los alimentos a 41 grados F o menosPollo crudo en la parte superior de preparación más fresco en 52.4 grados F. Carne cruda en la parte superior de preparación más fresco en 52- 54 grados F. Queso en 54.3 grados F. Reparación cooler para mantener todos los alimentos a 41 grados F o menos. No utilice hasta la celebracion de la comida a 41 grados F or menos.2. Pork stock at room temperature. Discontinue. Store at 41 deg F or below. CORRECTEDCerdo de stock a temperatura ambiente. Suspenda. Almacenar a 41 ° F o menos. CORREGIDO
  • Medicines (corrected)
    Medicines not necessary to the health of employees in food establishment.
    Correction: Only those medicines that are necessary for the health of employee shall be allowed.
    Comments: Imodium and NyQuil on shelving with single service items. Remove. Do not allow sick employees to work with food. Note: medicines moved to back shelf. Remove from facility.Imodium y NyQuil en estanterías con artículos desechables. Quitar. No permita que los empleados enfermos a trabajar con alimentos.Nota: Mediciamentos movieron hacia atras estante. Eliminar de instalacion.
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Roaches. Exterminate. Should have exterminations at least once a month. Provide documentation from last pest control treatment. Live roaches in facility. Exterminate. Terminix schedule today. Facility is closed until extermination is complete.Las cucarachas. Exterminar. En caso de tener exterminios por lo menos una vez al mes. Proporcionar la documentacion de tratamiento de control de plagas ultima. Las cucarachas viven en las instalaciones. Exterminar. Terminix programado hoy. Fondo esta cerrado hasta que se exterminaron cucarachas.
  • Glove Use (Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: Employees wearing same gloves for all tasks. Discontinue. Use gloves as a utensil to handle ready to eat foods. May use other utensils (tongs, spatula, spoons, etc)Los empleados que usan mismos guantes para todas las tareas. Suspenda. Use guantes como utensilio para manejar alimentos listos para comer. Puede utilizar otros utensilios (pinzas, espátulas, cucharas, etc)
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Cutting raw meat at 2 bay prep sink while cooling cooked beans in same sink. Discontinue. Do not prepare raw meat in vegetable prep sink. Prepare raw meat in sanitizer bay of three bay sink when not doing dishes. Contar la carne cruda en 2 plaza lavabo mientras se enfir frijoles cocidos en mismo lavabo. Suspenda. No preparar la carne cruda en fregadero de preparacion de venduras. Preparar la carne cruda en bahia de desinfectante de tres fregaderos bahia cuando no lavar los platos.
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: Rinsed cloth towel out in 3 bay sink. Discontinue. Use in place sanitizer bucket so counters are sanitized. Enjuagados toalla de tela en 3 bahía fregadero. Suspenda. Utilice en su lugar desinfectante balde para contadores son desinfectados.
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. Coooked rice in grocery bag in metal pan on stove top. Remove grocery bag. Do not store open foods in grocery bags. Arroz coooked en bolsa de supermercado en la bandeja de metal en la parte superior de la estufa. Retire la bolsa de comestibles. No guarde alimentos abiertos en bolsas de supermercado.2. Several foods in containers that are not food safe in reach in cooler. Remove. Store open foods in food safe containers. Varios alimentos en envases que no son seguros al alcance de alimentos en fresco. Quitar. Guarde los alimentos en recipientes abiertos seguras de alimentos.3. Several open foods in reach in cooler in grocery bags. Discontinue. Store in food safe containers. CORRECTEDVarios alimentos abiertos en alcance en refrigerador en bolsas de supermercado. Suspenda. Almacene en recipientes seguros los alimentos. CORREGIDO
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: Soiled mops stored by food and equipment. Do not store where contamination can occur. Trapeadores sucios almacenados por alimentos y equipos. No almacene donde puede ocurrir la contaminación.
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: Remove any unused equipment from facilitiy.Retire cualquier equipo sin usar de las instalaciones.
  • 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: Door sweep bent by back door. Provide new door sweep to prevent pest entry. Barrido de la puerta doblado por la puerta de atrás. Proporcionar nuevo barrido de la puerta para evitar la entrada de plagas.
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: Dead roaches behind small stand freezer and in warmer case and with other equipment. Remove roaches. Cucarachas muertas detrás congelador stand y en el caso más cálido y con otros equipos. Retire las cucarachas.
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth towel on counter. Please store in approved strength sanitizer solution. Toalla de tela mojada en mostrador. Por favor, guarde en la fuerza desinfectante aprobado solución. (agua con cloro)
  • Cooling methods (corrected)
    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: Cooling beans in hot water. Add ice if it melts to make sure food cools in correct amount of time. If cooling with ice bath stir food frequently to allow heat to leave product. Make sure to take temperatures of food when cooling. Enfriamiento frijoles en agua caliente. Agregar hielo si se derrite para asegurarse de que la comida se enfria en la cantidad correcta de tiempo. Si el enfriamiento con bano de hielo alimentos revuelva con frecuencia para permitir que el calor deja de productos. Asegurese de tomar la temperatura de los alimentos cuando se enfria.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Prep top cooler leaking below. Repair. CORRECTEDPrep superior fugas refrigerador a continuación. Reparación. CORREGIDO2. Large white stand freezer has ice build up and thermometer is stabbed through ice. Discontinue. Thaw freezer for easier cleaning and store thermometer in warmest part of freezer. Gran soporte congelador blanco tiene acumulación de hielo y termómetro se apuñaló a través del hielo. Suspenda. Descongele el congelador para facilitar la limpieza y almacén de termómetro en la parte más caliente del congelador.
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Prep top cooler leaking below. Repair. CORRECTEDPrep superior fugas refrigerador a continuación. Reparación. CORREGIDO2. Large white stand freezer has ice build up and thermometer is stabbed through ice. Discontinue. Thaw freezer for easier cleaning and store thermometer in warmest part of freezer. Gran soporte congelador blanco tiene acumulación de hielo y termómetro se apuñaló a través del hielo. Suspenda. Descongele el congelador para facilitar la limpieza y almacén de termómetro en la parte más caliente del congelador.
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Leak at 3 bay sink faucet. Please repair.Fuga en 3 fregadero bahía grifo. Por favor, reparar2. Leak below 2 bay sink. Please repair. CORRECTEDDe fugas por debajo del 2 bahía fregadero. Por favor reparar. CORREGIDO3. Bowl holding plumbing below 2 bay sink. Remove and use plumber strapping or other equipment to secure plumbing. Clean bowl and surrounding area. Tazón celebración de plomería debajo del fregadero 2 plaza. Retire y usar una sujeción plomero u otro equipo para asegurar la plomería. Recipiente limpio y alrededores.4. Cap off old plumbing below storage of dishes and food. Cap de tuberías viejas debajo de almacenamiento de platos y alimentos.
  • 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. Leak at 3 bay sink faucet. Please repair.Fuga en 3 fregadero bahía grifo. Por favor, reparar2. Leak below 2 bay sink. Please repair. CORRECTEDDe fugas por debajo del 2 bahía fregadero. Por favor reparar. CORREGIDO3. Bowl holding plumbing below 2 bay sink. Remove and use plumber strapping or other equipment to secure plumbing. Clean bowl and surrounding area. Tazón celebración de plomería debajo del fregadero 2 plaza. Retire y usar una sujeción plomero u otro equipo para asegurar la plomería. Recipiente limpio y alrededores.4. Cap off old plumbing below storage of dishes and food. Cap de tuberías viejas debajo de almacenamiento de platos y alimentos.
  • Durability / utensils and equipment
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: 1. Large stand white freezer on wood 2x4. Discontinue. Make sure all materials in kitchen are smooth, non absorbent and easy to clean. Soporte blanco congelador grande en 2x4 madera. Suspenda. Asegúrese de que todos los materiales en la cocina son lisas, no absorbentes y fáciles de limpiar.2. Foil lining tray. Remove foil and clean as needed. Bandeja de revestimiento de papel de aluminio. Retire el papel aluminio y limpia como sea necesario
 09/03/2014Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Raw chicken in prep top cooler at 45.8 deg F. Raw beef in prep top cooler at 46.5 deg F. Repair cooler to hold all foods at 41 deg F or below. Raw chicken at 47.8 deg F in prep top cooler and raw beef at 47.6 deg F. Repair to hold foods at 41 deg F or below.Pollo crudo en la parte superior de preparación más fresco en 45.8 grados F. Carne cruda en la parte superior de preparación más fresco en 46.5 grados F. Reparación cooler para mantener todos los alimentos a 41 grados F o menos.Pollo crudo en la parte superior de preparación más fresco en 47.8 grados F. Carne cruda en la parte superior de preparación más fresco en 47.6 grados F. Reparación cooler para mantener todos los alimentos a 41 grados F o menos2. Pork stock at room temperature. Discontinue. Store at 41 deg F or below. CORRECTEDCerdo de stock a temperatura ambiente. Suspenda. Almacenar a 41 ° F o menos. CORREGIDO
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Raw chicken in prep top cooler at 45.8 deg F. Raw beef in prep top cooler at 46.5 deg F. Repair cooler to hold all foods at 41 deg F or below. Raw chicken at 47.8 deg F in prep top cooler and raw beef at 47.6 deg F. Repair to hold foods at 41 deg F or below.Pollo crudo en la parte superior de preparación más fresco en 45.8 grados F. Carne cruda en la parte superior de preparación más fresco en 46.5 grados F. Reparación cooler para mantener todos los alimentos a 41 grados F o menos.Pollo crudo en la parte superior de preparación más fresco en 47.8 grados F. Carne cruda en la parte superior de preparación más fresco en 47.6 grados F. Reparación cooler para mantener todos los alimentos a 41 grados F o menos2. Pork stock at room temperature. Discontinue. Store at 41 deg F or below. CORRECTEDCerdo de stock a temperatura ambiente. Suspenda. Almacenar a 41 ° F o menos. CORREGIDO
  • Medicines
    Medicines not necessary to the health of employees in food establishment.
    Correction: Only those medicines that are necessary for the health of employee shall be allowed.
    Comments: Imodium and NyQuil on shelving with single service items. Remove. Do not allow sick employees to work with food. Note: medicines moved to back shelf. Remove from facility.Imodium y NyQuil en estanterías con artículos desechables. Quitar. No permita que los empleados enfermos a trabajar con alimentos.Nota: Mediciamentos movieron hacia atras estante. Eliminar de instalacion.
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Roaches. Exterminate. Should have exterminations at least once a month. Provide documentation from last pest control treatment. Las cucarachas. Exterminar. En caso de tener exterminios por lo menos una vez al mes. Proporcionar la documentacion de tratamiento de control de plagas ultima.
  • Glove Use (Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: Employees wearing same gloves for all tasks. Discontinue. Use gloves as a utensil to handle ready to eat foods. May use other utensils (tongs, spatula, spoons, etc)Los empleados que usan mismos guantes para todas las tareas. Suspenda. Use guantes como utensilio para manejar alimentos listos para comer. Puede utilizar otros utensilios (pinzas, espátulas, cucharas, etc)
  • Miscellaneous contamination of food (Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Cutting raw meat at 2 bay prep sink while cooling cooked beans in same sink. Discontinue. Do not prepare raw meat in vegetable prep sink. Prepare raw meat in sanitizer bay of three bay sink when not doing dishes. Contar la carne cruda en 2 plaza lavabo mientras se enfir frijoles cocidos en mismo lavabo. Suspenda. No preparar la carne cruda en fregadero de preparacion de venduras. Preparar la carne cruda en bahia de desinfectante de tres fregaderos bahia cuando no lavar los platos.
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: Rinsed cloth towel out in 3 bay sink. Discontinue. Use in place sanitizer bucket so counters are sanitized. Enjuagados toalla de tela en 3 bahía fregadero. Suspenda. Utilice en su lugar desinfectante balde para contadores son desinfectados.
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. Coooked rice in grocery bag in metal pan on stove top. Remove grocery bag. Do not store open foods in grocery bags. Arroz coooked en bolsa de supermercado en la bandeja de metal en la parte superior de la estufa. Retire la bolsa de comestibles. No guarde alimentos abiertos en bolsas de supermercado.2. Several foods in containers that are not food safe in reach in cooler. Remove. Store open foods in food safe containers. Varios alimentos en envases que no son seguros al alcance de alimentos en fresco. Quitar. Guarde los alimentos en recipientes abiertos seguras de alimentos.3. Several open foods in reach in cooler in grocery bags. Discontinue. Store in food safe containers. CORRECTEDVarios alimentos abiertos en alcance en refrigerador en bolsas de supermercado. Suspenda. Almacene en recipientes seguros los alimentos. CORREGIDO
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. Coooked rice in grocery bag in metal pan on stove top. Remove grocery bag. Do not store open foods in grocery bags. Arroz coooked en bolsa de supermercado en la bandeja de metal en la parte superior de la estufa. Retire la bolsa de comestibles. No guarde alimentos abiertos en bolsas de supermercado.2. Several foods in containers that are not food safe in reach in cooler. Remove. Store open foods in food safe containers. Varios alimentos en envases que no son seguros al alcance de alimentos en fresco. Quitar. Guarde los alimentos en recipientes abiertos seguras de alimentos.3. Several open foods in reach in cooler in grocery bags. Discontinue. Store in food safe containers. CORRECTEDVarios alimentos abiertos en alcance en refrigerador en bolsas de supermercado. Suspenda. Almacene en recipientes seguros los alimentos. CORREGIDO
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: Soiled mops stored by food and equipment. Do not store where contamination can occur. Trapeadores sucios almacenados por alimentos y equipos. No almacene donde puede ocurrir la contaminación.
  • 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: Door sweep bent by back door. Provide new door sweep to prevent pest entry. Barrido de la puerta doblado por la puerta de atrás. Proporcionar nuevo barrido de la puerta para evitar la entrada de plagas.
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: Dead roaches behind small stand freezer and in warmer case and with other equipment. Remove roaches. Cucarachas muertas detrás congelador stand y en el caso más cálido y con otros equipos. Retire las cucarachas.
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth towel on counter. Please store in approved strength sanitizer solution. Toalla de tela mojada en mostrador. Por favor, guarde en la fuerza desinfectante aprobado solución. (agua con cloro)
  • 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: Cooling beans in hot water. Add ice if it melts to make sure food cools in correct amount of time. If cooling with ice bath stir food frequently to allow heat to leave product. Make sure to take temperatures of food when cooling. Enfriamiento frijoles en agua caliente. Agregar hielo si se derrite para asegurarse de que la comida se enfria en la cantidad correcta de tiempo. Si el enfriamiento con bano de hielo alimentos revuelva con frecuencia para permitir que el calor deja de productos. Asegurese de tomar la temperatura de los alimentos cuando se enfria.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Prep top cooler leaking below. Repair. Prep superior fugas refrigerador a continuación. Reparación.2. Large white stand freezer has ice build up and thermometer is stabbed through ice. Discontinue. Thaw freezer for easier cleaning and store thermometer in warmest part of freezer. Gran soporte congelador blanco tiene acumulación de hielo y termómetro se apuñaló a través del hielo. Suspenda. Descongele el congelador para facilitar la limpieza y almacén de termómetro en la parte más caliente del congelador.
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Leak at 3 bay sink faucet. Please repair.Fuga en 3 fregadero bahía grifo. Por favor, reparar2. Leak below 2 bay sink. Please repair. CORRECTEDDe fugas por debajo del 2 bahía fregadero. Por favor reparar. CORREGIDO3. Bowl holding plumbing below 2 bay sink. Remove and use plumber strapping or other equipment to secure plumbing. Clean bowl and surrounding area. Tazón celebración de plomería debajo del fregadero 2 plaza. Retire y usar una sujeción plomero u otro equipo para asegurar la plomería. Recipiente limpio y alrededores.4. Cap off old plumbing below storage of dishes and food. Cap de tuberías viejas debajo de almacenamiento de platos y alimentos.
  • Durability / utensils and equipment
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: 1. Large stand white freezer on wood 2x4. Discontinue. Make sure all materials in kitchen are smooth, non absorbent and easy to clean. Soporte blanco congelador grande en 2x4 madera. Suspenda. Asegúrese de que todos los materiales en la cocina son lisas, no absorbentes y fáciles de limpiar.2. Foil lining tray. Remove foil and clean as needed. Bandeja de revestimiento de papel de aluminio. Retire el papel aluminio y limpia como sea necesario
 08/27/2014Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Raw chicken in prep top cooler at 45.8 deg F. Raw beef in prep top cooler at 46.5 deg F. Repair cooler to hold all foods at 41 deg F or below. Pollo crudo en la parte superior de preparación más fresco en 45.8 grados F. Carne cruda en la parte superior de preparación más fresco en 46.5 grados F. Reparación cooler para mantener todos los alimentos a 41 grados F o menos.2. Pork stock at room temperature. Discontinue. Store at 41 deg F or below. Cerdo de stock a temperatura ambiente. Suspenda. Almacenar a 41 ° F o menos.
  • Medicines
    Medicines not necessary to the health of employees in food establishment.
    Correction: Only those medicines that are necessary for the health of employee shall be allowed.
    Comments: Imodium, advil, and NyQuil on shelving with single service items. Remove. Do not allow sick employees to work with food. Imodium, Advil, y NyQuil en estanterías con artículos desechables. Quitar. No permita que los empleados enfermos a trabajar con alimentos.
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Roaches. Exterminate. Should have exterminations at least once a month.Las cucarachas. Exterminar. En caso de tener exterminios por lo menos una vez al mes.
  • Glove Use (Critical)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: Employees wearing same gloves for all tasks. Discontinue. Use gloves as a utensil to handle ready to eat foods. May use other utensils (tongs, spatula, spoons, etc)Los empleados que usan mismos guantes para todas las tareas. Suspenda. Use guantes como utensilio para manejar alimentos listos para comer. Puede utilizar otros utensilios (pinzas, espátulas, cucharas, etc)
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: Rinsed cloth towel out in 3 bay sink. Discontinue. Use in place sanitizer bucket so counters are sanitized. Enjuagados toalla de tela en 3 bahía fregadero. Suspenda. Utilice en su lugar desinfectante balde para contadores son desinfectados.
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. Coooked rice in grocery bag in metal pan on stove top. Remove grocery bag. Do not store open foods in grocery bags. Arroz coooked en bolsa de supermercado en la bandeja de metal en la parte superior de la estufa. Retire la bolsa de comestibles. No guarde alimentos abiertos en bolsas de supermercado.2. Several foods in containers that are not food safe in reach in cooler. Remove. Store open foods in food safe containers. Varios alimentos en envases que no son seguros al alcance de alimentos en fresco. Quitar. Guarde los alimentos en recipientes abiertos seguras de alimentos.3. Several open foods in reach in cooler in grocery bags. Discontinue. Store in food safe containers. Varios alimentos abiertos en alcance en refrigerador en bolsas de supermercado. Suspenda. Almacene en recipientes seguros los alimentos.
  • Improper storage location
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: Soiled mops stored by food and equipment. Do not store where contamination can occur. Trapeadores sucios almacenados por alimentos y equipos. No almacene donde puede ocurrir la contaminación.
  • 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: Door sweep bent by back door. Provide new door sweep to prevent pest entry. Barrido de la puerta doblado por la puerta de atrás. Proporcionar nuevo barrido de la puerta para evitar la entrada de plagas.
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: Dead roaches behind small stand freezer and in warmer case and with other equipment. Remove roaches. Cucarachas muertas detrás congelador stand y en el caso más cálido y con otros equipos. Retire las cucarachas.
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth towel on counter. Please store in approved strength sanitizer solution. Toalla de tela mojada en mostrador. Por favor, guarde en la fuerza desinfectante aprobado solución. (agua con cloro)
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Prep top cooler leaking below. Repair. Prep superior fugas refrigerador a continuación. Reparación.2. Large white stand freezer has ice build up and thermometer is stabbed through ice. Discontinue. Thaw freezer for easier cleaning and store thermometer in warmest part of freezer. Gran soporte congelador blanco tiene acumulación de hielo y termómetro se apuñaló a través del hielo. Suspenda. Descongele el congelador para facilitar la limpieza y almacén de termómetro en la parte más caliente del congelador.
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Leak at 3 bay sink faucet. Please repair.Fuga en 3 fregadero bahía grifo. Por favor, reparar2. Leak below 2 bay sink. Please repair. De fugas por debajo del 2 bahía fregadero. Por favor reparar.3. Bowl holding plumbing below 2 bay sink. Remove and use plumber strapping or other equipment to secure plumbing. Clean bowl and surrounding area. Tazón celebración de plomería debajo del fregadero 2 plaza. Retire y usar una sujeción plomero u otro equipo para asegurar la plomería. Recipiente limpio y alrededores.4. Cap off old plumbing below storage of dishes and food. Cap de tuberías viejas debajo de almacenamiento de platos y alimentos.
  • Durability / utensils and equipment
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: 1. Large stand white freezer on wood 2x4. Discontinue. Make sure all materials in kitchen are smooth, non absorbent and easy to clean. Soporte blanco congelador grande en 2x4 madera. Suspenda. Asegúrese de que todos los materiales en la cocina son lisas, no absorbentes y fáciles de limpiar.2. Foil lining tray. Remove foil and clean as needed. Bandeja de revestimiento de papel de aluminio. Retire el papel aluminio y limpia como sea necesario
 08/20/2014Routine
  • 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.
    Location: Kitchen
    Equipment: Cold top
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN COLD-TOP UNIT.
    Location: Kitchen
    Equipment: Cold top
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKET FOR CHLORINE EXCEEDING 100 PPM; MAINTAIN AT 50 - 100 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Kitchen
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND BASEMENT FLOORS.
    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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND BASEMENT FLOORS.
    Location: Basement
  • 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.
    Comments: PROVIDE WHERE MISSING.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • 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.
    Comments: PROVIDE WHERE MISSING.
    Location: Kitchen
    Equipment: ---------------- Freezers ---------------
 05/01/2014Recheck
  • 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: Kitchen
    Equipment: Cold top
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN COLD-TOP UNIT.
    Location: Kitchen
    Equipment: Cold top
  • 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: IN-PLACE SANITIZER BUCKET FOR CHLORINE EXCEEDING 100 PPM; MAINTAIN AT 50 - 100 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Kitchen
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND BASEMENT FLOORS.
    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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND BASEMENT FLOORS.
    Location: Basement
  • 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 WHERE MISSING.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • 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 WHERE MISSING.
    Location: Kitchen
    Equipment: ---------------- Freezers ---------------
 04/12/2014Routine
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: TERMINIX NOW CONDUCTS ROUTINE PEST CONTROL INSPECTIONS AT ESTABLISHMENT.MOUSE DROPPINGS PRESENT AT BASEMENT LOCATION NEAR DRY FOOD STORAGE AND SINGLE-SERVICE/USE ITEMS STORAGE.*CORRECTIVE ACTION* MANAGER CONTACTED PROFESSIONAL PEST CONTROL PROVIDE ON-SITE. APPOINTMENT SCHEDULED FOR 11/21/13.PROVIDE ALL DOCUMENTATION/INVOICE ON RECHECK INSPECTION DATE.
    Location: Basement
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED BASEMENT FLOORS NEAR DRY FOOD AND SINGLE-SERVICE STORAGE (MOUSE DROPPINGS). REMOVE ALL MOUSE DROPPINGS AT BASEMENT--CORRECTED.2) SOILED KITCHEN COLD-TOP UNIT HANDLES--CORRECTED.3) DEFROST, CLEAN AND SANITIZE KITCHEN CHEST FREEZERS THAT ARE NEEDED--CONTINUE TO WORK ON.
    Location: Basement
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED BASEMENT FLOORS NEAR DRY FOOD AND SINGLE-SERVICE STORAGE (MOUSE DROPPINGS). REMOVE ALL MOUSE DROPPINGS AT BASEMENT--CORRECTED.2) SOILED KITCHEN COLD-TOP UNIT HANDLES--CORRECTED.3) DEFROST, CLEAN AND SANITIZE KITCHEN CHEST FREEZERS THAT ARE NEEDED--CONTINUE TO WORK ON.
    Location: Kitchen
    Equipment: Cold top
  • Food contact surface(s) soiled (corrected on site)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED BASEMENT FLOORS NEAR DRY FOOD AND SINGLE-SERVICE STORAGE (MOUSE DROPPINGS). REMOVE ALL MOUSE DROPPINGS AT BASEMENT--CORRECTED.2) SOILED KITCHEN COLD-TOP UNIT HANDLES--CORRECTED.3) DEFROST, CLEAN AND SANITIZE KITCHEN CHEST FREEZERS THAT ARE NEEDED--CONTINUE TO WORK ON.
    Location: Kitchen
    Equipment: Chest freezer
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: USE ONLY FOOD-GRADE FOOD SCOOPS WITH HANDLE TO DISPENSE FOOD/DRINK.
    Location: Kitchen
    Equipment: Reach in cooler
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND DINING ROOM CEILING VENTS/TILES WHERE NEEDED.
    Location: Dining room
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND DINING ROOM CEILING VENTS/TILES WHERE NEEDED.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE PROPER KITCHEN 3-BAY SINK STOPPERS.
    Location: Kitchen
    Equipment: 3-bay
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: REPLACE DAMAGED LIGHT GUARD SHIELDS WHERE NEEDED AT KITCHEN AND DINING ROOM CEILING.
    Location: Dining room
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: REPLACE DAMAGED LIGHT GUARD SHIELDS WHERE NEEDED AT KITCHEN AND DINING ROOM CEILING.
    Location: Kitchen
 12/02/2013Recheck
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: MOUSE DROPPINGS PRESENT AT BASEMENT LOCATION NEAR DRY FOOD STORAGE AND SINGLE-SERVICE/USE ITEMS STORAGE.*CORRECTIVE ACTION* MANAGER CONTACTED PROFESSIONAL PEST CONTROL PROVIDE ON-SITE. APPOINTMENT SCHEDULED FOR 11/21/13.PROVIDE ALL DOCUMENTATION/INVOICE ON RECHECK INSPECTION DATE.
    Location: Basement
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED BASEMENT FLOORS NEAR DRY FOOD AND SINGLE-SERVICE STORAGE (MOUSE DROPPINGS). REMOVE ALL MOUSE DROPPINGS AT BASEMENT.2) SOILED KITCHEN COLD-TOP UNIT HANDLES.3) DEFROST, CLEAN AND SANITIZE KITCHEN CHEST FREEZERS THAT ARE NEEDED.
    Location: Basement
  • Food contact surface(s) soiled (corrected on site)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED BASEMENT FLOORS NEAR DRY FOOD AND SINGLE-SERVICE STORAGE (MOUSE DROPPINGS). REMOVE ALL MOUSE DROPPINGS AT BASEMENT.2) SOILED KITCHEN COLD-TOP UNIT HANDLES.3) DEFROST, CLEAN AND SANITIZE KITCHEN CHEST FREEZERS THAT ARE NEEDED.
    Location: Kitchen
    Equipment: Cold top
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED BASEMENT FLOORS NEAR DRY FOOD AND SINGLE-SERVICE STORAGE (MOUSE DROPPINGS). REMOVE ALL MOUSE DROPPINGS AT BASEMENT.2) SOILED KITCHEN COLD-TOP UNIT HANDLES.3) DEFROST, CLEAN AND SANITIZE KITCHEN CHEST FREEZERS THAT ARE NEEDED.
    Location: Kitchen
    Equipment: Chest freezer
  • Unapproved food contact materials (corrected on site)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: USE ONLY FOOD-GRADE FOOD SCOOPS WITH HANDLE TO DISPENSE FOOD/DRINK.
    Location: Kitchen
    Equipment: Reach in cooler
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND DINING ROOM CEILING VENTS/TILES WHERE NEEDED.
    Location: Dining room
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND DINING ROOM CEILING VENTS/TILES WHERE NEEDED.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE PROPER KITCHEN 3-BAY SINK STOPPERS.
    Location: Kitchen
    Equipment: 3-bay
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: REPLACE DAMAGED LIGHT GUARD SHIELDS WHERE NEEDED AT KITCHEN AND DINING ROOM CEILING.
    Location: Dining room
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: REPLACE DAMAGED LIGHT GUARD SHIELDS WHERE NEEDED AT KITCHEN AND DINING ROOM CEILING.
    Location: Kitchen
 11/19/2013Routine
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: COOKED TONGUE STORED ON KITCHEN STOVE AT ROOM TEMPERATURE.
    Location: Kitchen
    Equipment: Stove
  • 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: COLD TOP COOLER UNIT AT 49 F - 55 F.--FOODS UP TOP.*MAINTAIN ON ICE BATH OR STORE IN ALTERNATE REFRIGERATION OF 41 F OR BELOW--FOOD DISCARDED.
    Location: Kitchen
    Equipment: Cold top
  • 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: KEEP ALL RAW FOODS STORED BELOW READY-TO-EAT/COOKED FOODS AT KITCHEN REACH-IN-COOLERS.
    Location: Kitchen
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: DEFROST, CLEAN AND SANITIZE ALL KITCHEN CHEST FREEZERS AND REACH-IN-FREEZERS--CORRECTED.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN COLD-TOP COOLER INTERIOR AND EXTERIOR SURFACES.
    Location: Kitchen
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: DEFROST, CLEAN AND SANITIZE ALL KITCHEN CHEST FREEZERS AND REACH-IN-FREEZERS--CORRECTED.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN COLD-TOP COOLER INTERIOR AND EXTERIOR SURFACES.
    Location: Kitchen
    Equipment: Chest freezer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: DEFROST, CLEAN AND SANITIZE ALL KITCHEN CHEST FREEZERS AND REACH-IN-FREEZERS--CORRECTED.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN COLD-TOP COOLER INTERIOR AND EXTERIOR SURFACES.
    Location: Kitchen
    Equipment: Cold top
  • 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: DO NOT STORE ITEMS IN KITCHEN HANDSINK.
    Location: Kitchen
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO IN-PLACE SANITIZER BUCKET SET-UP ON COOK-LINE MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Kitchen
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: DISCONTINUE USE OF PAPER CUPS BEING USED TO SCOOP OUT FOODS AT KITCHEN REACH-IN-COOLERS; USE ONLY APPROVED FOOD GRADE UTENSILS WITH HANDLES TO PROPERLY DISPENSE OUT FOODS.
    Location: Kitchen
    Equipment: Reach in cooler
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • 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: EMPLOYEE MCDONALDS DRINK STORED ON KITCHEN PREP TABLE WHILE FOOD HANDLER WAS PREPPING FOOD--DISCONTINUE THIS BEHAVIOR.
    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: EMPLOYEE MCDONALDS DRINK STORED ON KITCHEN PREP TABLE WHILE FOOD HANDLER WAS PREPPING FOOD--DISCONTINUE THIS BEHAVIOR.
    Location: Prep area
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN CEILING.
    Location: Kitchen
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: IN PROGRESS: SERVICE PROVIDER SCHEDULED TO COME OUT THIS WEEK.KEEP FIRE-EXTINGUISHERS STORED OFF FLOOR AT LEAST 6 INCHES.HAVE FIRE-SUPPRESSION SYSTEM INSPECTED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN APRIL OF 2011)
    Location: Kitchen
  • Ventilation provided (corrected)
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: IN PROGRESS: SERVICE PROVIDER SCHEDULED TO COME OUT THIS WEEK.KEEP FIRE-EXTINGUISHERS STORED OFF FLOOR AT LEAST 6 INCHES.HAVE FIRE-SUPPRESSION SYSTEM INSPECTED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN APRIL OF 2011)
    Location: Dry storage
  • Wall and ceiling coverings/attachments (corrected)
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE DAMAGED/SOILED CEILING TILES AT KITCHEN AND DINING ROOM CEILING WHERE NEEDED.
    Location: Kitchen
  • Wall and ceiling coverings/attachments (corrected)
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE DAMAGED/SOILED CEILING TILES AT KITCHEN AND DINING ROOM CEILING WHERE NEEDED.
    Location: Dining room
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BASEMENT FLOORS.
    Location: Basement
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • 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.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT KITCHEN REFRIGERATION/MINI FREEZER.
    Location: Dining room
    Equipment: Ice cream freezer
  • Thermometer, provided (corrected on site)
    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 INTERIOR VISIBLE WORKING THERMOMETERS AT KITCHEN REFRIGERATION/MINI FREEZER.
    Location: Kitchen
    Equipment: Cooler/freezer combo
  • 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.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT KITCHEN REFRIGERATION/MINI FREEZER.
    Location: Kitchen
    Equipment: Chest freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR INTERIOR LID (INTERIOR PANEL LOOSE) AT KITCHEN COLD-TOP COOLER UNIT.
    Location: Kitchen
    Equipment: Cold top
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen
    Equipment: Hand sink
  • 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: PROVIDE FRESH NEW CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Kitchen
 07/02/2013Recheck
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: COOKED TONGUE STORED ON KITCHEN STOVE AT ROOM TEMPERATURE.
    Location: Kitchen
    Equipment: Stove
  • 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: COLD TOP COOLER UNIT AT 49 F - 55 F.--FOODS UP TOP.*MAINTAIN ON ICE BATH OR STORE IN ALTERNATE REFRIGERATION OF 41 F OR BELOW--FOOD DISCARDED.
    Location: Kitchen
    Equipment: Cold top
  • 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: KEEP ALL RAW FOODS STORED BELOW READY-TO-EAT/COOKED FOODS AT KITCHEN REACH-IN-COOLERS.
    Location: Kitchen
    Equipment: Reach in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: DEFROST, CLEAN AND SANITIZE ALL KITCHEN CHEST FREEZERS AND REACH-IN-FREEZERS--CORRECTED.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN COLD-TOP COOLER INTERIOR AND EXTERIOR SURFACES.
    Location: Kitchen
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: DEFROST, CLEAN AND SANITIZE ALL KITCHEN CHEST FREEZERS AND REACH-IN-FREEZERS--CORRECTED.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN COLD-TOP COOLER INTERIOR AND EXTERIOR SURFACES.
    Location: Kitchen
    Equipment: Chest freezer
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: DEFROST, CLEAN AND SANITIZE ALL KITCHEN CHEST FREEZERS AND REACH-IN-FREEZERS--CORRECTED.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN COLD-TOP COOLER INTERIOR AND EXTERIOR SURFACES.
    Location: Kitchen
    Equipment: Cold top
  • 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: DO NOT STORE ITEMS IN KITCHEN HANDSINK.
    Location: Kitchen
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO IN-PLACE SANITIZER BUCKET SET-UP ON COOK-LINE MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Kitchen
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: DISCONTINUE USE OF PAPER CUPS BEING USED TO SCOOP OUT FOODS AT KITCHEN REACH-IN-COOLERS; USE ONLY APPROVED FOOD GRADE UTENSILS WITH HANDLES TO PROPERLY DISPENSE OUT FOODS.
    Location: Kitchen
    Equipment: Reach in cooler
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • 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: EMPLOYEE MCDONALDS DRINK STORED ON KITCHEN PREP TABLE WHILE FOOD HANDLER WAS PREPPING FOOD--DISCONTINUE THIS BEHAVIOR.
    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: EMPLOYEE MCDONALDS DRINK STORED ON KITCHEN PREP TABLE WHILE FOOD HANDLER WAS PREPPING FOOD--DISCONTINUE THIS BEHAVIOR.
    Location: Prep area
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN CEILING.
    Location: Kitchen
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: IN PROGRESS: SERVICE PROVIDER SCHEDULED TO COME OUT THIS WEEK.KEEP FIRE-EXTINGUISHERS STORED OFF FLOOR AT LEAST 6 INCHES.HAVE FIRE-SUPPRESSION SYSTEM INSPECTED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN APRIL OF 2011)
    Location: Kitchen
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: IN PROGRESS: SERVICE PROVIDER SCHEDULED TO COME OUT THIS WEEK.KEEP FIRE-EXTINGUISHERS STORED OFF FLOOR AT LEAST 6 INCHES.HAVE FIRE-SUPPRESSION SYSTEM INSPECTED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN APRIL OF 2011)
    Location: Dry storage
  • Wall and ceiling coverings/attachments (corrected)
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE DAMAGED/SOILED CEILING TILES AT KITCHEN AND DINING ROOM CEILING WHERE NEEDED.
    Location: Kitchen
  • Wall and ceiling coverings/attachments (corrected)
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE DAMAGED/SOILED CEILING TILES AT KITCHEN AND DINING ROOM CEILING WHERE NEEDED.
    Location: Dining room
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BASEMENT FLOORS.
    Location: Basement
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • 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.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT KITCHEN REFRIGERATION/MINI FREEZER.
    Location: Dining room
    Equipment: Ice cream 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 INTERIOR VISIBLE WORKING THERMOMETERS AT KITCHEN REFRIGERATION/MINI FREEZER.
    Location: Kitchen
    Equipment: Cooler/freezer combo
  • 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.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT KITCHEN REFRIGERATION/MINI FREEZER.
    Location: Kitchen
    Equipment: Chest freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR INTERIOR LID (INTERIOR PANEL LOOSE) AT KITCHEN COLD-TOP COOLER UNIT.
    Location: Kitchen
    Equipment: Cold top
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen
    Equipment: Hand sink
  • 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: PROVIDE FRESH NEW CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Kitchen
 06/13/2013Recheck
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: COOKED TONGUE STORED ON KITCHEN STOVE AT ROOM TEMPERATURE.
    Location: Kitchen
    Equipment: Stove
  • 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: COLD TOP COOLER UNIT AT 49 F - 55 F.--FOODS UP TOP.*MAINTAIN ON ICE BATH OR STORE IN ALTERNATE REFRIGERATION OF 41 F OR BELOW--FOOD DISCARDED.
    Location: Kitchen
    Equipment: Cold top
  • 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: KEEP ALL RAW FOODS STORED BELOW READY-TO-EAT/COOKED FOODS AT KITCHEN REACH-IN-COOLERS.
    Location: Kitchen
    Equipment: Reach in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: DEFROST, CLEAN AND SANITIZE ALL KITCHEN CHEST FREEZERS AND REACH-IN-FREEZERS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN COLD-TOP COOLER INTERIOR AND EXTERIOR SURFACES.
    Location: Kitchen
    Equipment: Reach in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: DEFROST, CLEAN AND SANITIZE ALL KITCHEN CHEST FREEZERS AND REACH-IN-FREEZERS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN COLD-TOP COOLER INTERIOR AND EXTERIOR SURFACES.
    Location: Kitchen
    Equipment: Chest freezer
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: DEFROST, CLEAN AND SANITIZE ALL KITCHEN CHEST FREEZERS AND REACH-IN-FREEZERS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN COLD-TOP COOLER INTERIOR AND EXTERIOR SURFACES.
    Location: Kitchen
    Equipment: Cold top
  • 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: DO NOT STORE ITEMS IN KITCHEN HANDSINK.
    Location: Kitchen
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO IN-PLACE SANITIZER BUCKET SET-UP ON COOK-LINE MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Kitchen
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: DISCONTINUE USE OF PAPER CUPS BEING USED TO SCOOP OUT FOODS AT KITCHEN REACH-IN-COOLERS; USE ONLY APPROVED FOOD GRADE UTENSILS WITH HANDLES TO PROPERLY DISPENSE OUT FOODS.
    Location: Kitchen
    Equipment: Reach in cooler
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • 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: EMPLOYEE MCDONALDS DRINK STORED ON KITCHEN PREP TABLE WHILE FOOD HANDLER WAS PREPPING FOOD--DISCONTINUE THIS BEHAVIOR.
    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: EMPLOYEE MCDONALDS DRINK STORED ON KITCHEN PREP TABLE WHILE FOOD HANDLER WAS PREPPING FOOD--DISCONTINUE THIS BEHAVIOR.
    Location: Prep area
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN CEILING.
    Location: Kitchen
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: IN PROGRESS: SERVICE PROVIDER SCHEDULED TO COME OUT THIS FRIDAY 5/31/13.KEEP FIRE-EXTINGUISHERS STORED OFF FLOOR AT LEAST 6 INCHES.HAVE FIRE-SUPPRESSION SYSTEM INSPECTED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN APRIL OF 2011)
    Location: Kitchen
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: IN PROGRESS: SERVICE PROVIDER SCHEDULED TO COME OUT THIS FRIDAY 5/31/13.KEEP FIRE-EXTINGUISHERS STORED OFF FLOOR AT LEAST 6 INCHES.HAVE FIRE-SUPPRESSION SYSTEM INSPECTED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN APRIL OF 2011)
    Location: Dry storage
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE DAMAGED/SOILED CEILING TILES AT KITCHEN AND DINING ROOM CEILING WHERE NEEDED.
    Location: Kitchen
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE DAMAGED/SOILED CEILING TILES AT KITCHEN AND DINING ROOM CEILING WHERE NEEDED.
    Location: Dining room
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BASEMENT FLOORS.
    Location: Basement
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • 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 INTERIOR VISIBLE WORKING THERMOMETERS AT KENMORE REACH-IN-FREEZER, DINING ROOM ICE CREAM FREEZER AND KITCHEN CHEST FREEZERS AND MINI FREEZER.
    Location: Dining room
    Equipment: Ice cream 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 INTERIOR VISIBLE WORKING THERMOMETERS AT KENMORE REACH-IN-FREEZER, DINING ROOM ICE CREAM FREEZER AND KITCHEN CHEST FREEZERS AND MINI FREEZER.
    Location: Kitchen
    Equipment: reach in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR INTERIOR LID (INTERIOR PANEL LOOSE) AT KITCHEN COLD-TOP COOLER UNIT.
    Location: Kitchen
    Equipment: Cold top
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen
    Equipment: Hand sink
  • 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: PROVIDE FRESH NEW CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Kitchen
 05/28/2013Recheck
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: COOKED TONGUE STORED ON KITCHEN STOVE AT ROOM TEMPERATURE.
    Location: Kitchen
    Equipment: Stove
  • 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: ***CORRECTIVE ACTION*** TECHNICIAN CALLED OUT ON-SITE DURING RECHECK INSPECTION.COLD TOP COOLER UNIT AT 50 F.--FOODS UP TOP.*MAINTAIN ON ICE BATH OR STORE IN ALTERNATE REFRIGERATION OF 41 F OR BELOW--FOOD DISCARDED.
    Location: Kitchen
    Equipment: Cold top
  • 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: KEEP ALL RAW FOODS STORED BELOW READY-TO-EAT/COOKED FOODS AT KITCHEN REACH-IN-COOLERS.
    Location: Kitchen
    Equipment: Reach in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: DEFROST, CLEAN AND SANITIZE ALL KITCHEN CHEST FREEZERS AND REACH-IN-FREEZERS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN COLD-TOP COOLER INTERIOR AND EXTERIOR SURFACES.
    Location: Kitchen
    Equipment: Reach in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: DEFROST, CLEAN AND SANITIZE ALL KITCHEN CHEST FREEZERS AND REACH-IN-FREEZERS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN COLD-TOP COOLER INTERIOR AND EXTERIOR SURFACES.
    Location: Kitchen
    Equipment: Chest freezer
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: DEFROST, CLEAN AND SANITIZE ALL KITCHEN CHEST FREEZERS AND REACH-IN-FREEZERS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN COLD-TOP COOLER INTERIOR AND EXTERIOR SURFACES.
    Location: Kitchen
    Equipment: Cold top
  • 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: DO NOT STORE ITEMS IN KITCHEN HANDSINK.
    Location: Kitchen
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO IN-PLACE SANITIZER BUCKET SET-UP ON COOK-LINE MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Kitchen
  • Unapproved food contact materials (corrected on site)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: DISCONTINUE USE OF PAPER CUPS BEING USED TO SCOOP OUT FOODS AT KITCHEN REACH-IN-COOLERS; USE ONLY APPROVED FOOD GRADE UTENSILS WITH HANDLES TO PROPERLY DISPENSE OUT FOODS.
    Location: Kitchen
    Equipment: Reach in cooler
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • 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: EMPLOYEE MCDONALDS DRINK STORED ON KITCHEN PREP TABLE WHILE FOOD HANDLER WAS PREPPING FOOD--DISCONTINUE THIS BEHAVIOR.
    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: EMPLOYEE MCDONALDS DRINK STORED ON KITCHEN PREP TABLE WHILE FOOD HANDLER WAS PREPPING FOOD--DISCONTINUE THIS BEHAVIOR.
    Location: Prep area
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN CEILING.
    Location: Kitchen
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: KEEP FIRE-EXTINGUISHERS STORED OFF FLOOR AT LEAST 6 INCHES.HAVE FIRE-SUPPRESSION SYSTEM INSPECTED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN APRIL OF 2011)
    Location: Kitchen
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: KEEP FIRE-EXTINGUISHERS STORED OFF FLOOR AT LEAST 6 INCHES.HAVE FIRE-SUPPRESSION SYSTEM INSPECTED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN APRIL OF 2011)
    Location: Dry storage
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE DAMAGED/SOILED CEILING TILES AT KITCHEN CEILING WHERE NEEDED.
    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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BASEMENT FLOORS.
    Location: Basement
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • 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 INTERIOR VISIBLE WORKING THERMOMETERS AT KENMORE REACH-IN-FREEZER, DINING ROOM ICE CREAM FREEZER AND KITCHEN CHEST FREEZERS AND MINI FREEZER.
    Location: Dining room
    Equipment: Ice cream 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 INTERIOR VISIBLE WORKING THERMOMETERS AT KENMORE REACH-IN-FREEZER, DINING ROOM ICE CREAM FREEZER AND KITCHEN CHEST FREEZERS AND MINI FREEZER.
    Location: Kitchen
    Equipment: reach in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR INTERIOR LID (INTERIOR PANEL LOOSE) AT KITCHEN COLD-TOP COOLER UNIT.
    Location: Kitchen
    Equipment: Cold top
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen
    Equipment: Hand sink
  • 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: PROVIDE FRESH NEW CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Kitchen
 05/21/2013Recheck
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: COOKED TONGUE STORED ON KITCHEN STOVE AT ROOM TEMPERATURE.
    Location: Kitchen
    Equipment: Stove
  • 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: COLD TOP COOLER UNIT AT 50 F.RAW BEEF AT 62 F.TOMATOES AT 58 F.*MAINTAIN ON ICE BATH OR STORE IN ALTERNATE REFRIGERATION OF 41 F OR BELOW--FOOD DISCARDED.
    Location: Kitchen
    Equipment: Cold top
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: KEEP ALL RAW FOODS STORED BELOW READY-TO-EAT/COOKED FOODS AT KITCHEN REACH-IN-COOLERS.
    Location: Kitchen
    Equipment: Reach in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: DEFROST, CLEAN AND SANITIZE ALL KITCHEN CHEST FREEZERS AND REACH-IN-FREEZERS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN COLD-TOP COOLER INTERIOR AND EXTERIOR SURFACES.
    Location: Kitchen
    Equipment: Reach in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: DEFROST, CLEAN AND SANITIZE ALL KITCHEN CHEST FREEZERS AND REACH-IN-FREEZERS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN COLD-TOP COOLER INTERIOR AND EXTERIOR SURFACES.
    Location: Kitchen
    Equipment: Chest freezer
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: DEFROST, CLEAN AND SANITIZE ALL KITCHEN CHEST FREEZERS AND REACH-IN-FREEZERS.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN COLD-TOP COOLER INTERIOR AND EXTERIOR SURFACES.
    Location: Kitchen
    Equipment: Cold top
  • 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: DO NOT STORE ITEMS IN KITCHEN HANDSINK.
    Location: Kitchen
    Equipment: Hand sink
  • 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: NO IN-PLACE SANITIZER BUCKET SET-UP ON COOK-LINE MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.
    Location: Kitchen
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: DISCONTINUE USE OF PAPER CUPS BEING USED TO SCOOP OUT FOODS AT KITCHEN REACH-IN-COOLERS; USE ONLY APPROVED FOOD GRADE UTENSILS WITH HANDLES TO PROPERLY DISPENSE OUT FOODS.
    Location: Kitchen
    Equipment: Reach in cooler
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Storage of Personal Items (corrected on site)
    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: EMPLOYEE MCDONALDS DRINK STORED ON KITCHEN PREP TABLE WHILE FOOD HANDLER WAS PREPPING FOOD--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
  • Storage of Personal Items (corrected on site)
    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: EMPLOYEE MCDONALDS DRINK STORED ON KITCHEN PREP TABLE WHILE FOOD HANDLER WAS PREPPING FOOD--DISCONTINUE THIS BEHAVIOR.
    Location: Prep area
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN CEILING.
    Location: Kitchen
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: KEEP FIRE-EXTINGUISHERS STORED OFF FLOOR AT LEAST 6 INCHES.HAVE FIRE-SUPPRESSION SYSTEM INSPECTED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN APRIL OF 2011)
    Location: Kitchen
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: KEEP FIRE-EXTINGUISHERS STORED OFF FLOOR AT LEAST 6 INCHES.HAVE FIRE-SUPPRESSION SYSTEM INSPECTED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN APRIL OF 2011)
    Location: Dry storage
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE DAMAGED/SOILED CEILING TILES AT KITCHEN CEILING WHERE NEEDED.
    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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BASEMENT FLOORS.
    Location: Basement
  • Wiping cloths / storage (corrected on site)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • 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 INTERIOR VISIBLE WORKING THERMOMETERS AT KENMORE REACH-IN-FREEZER, DINING ROOM ICE CREAM FREEZER AND KITCHEN CHEST FREEZERS AND MINI FREEZER.
    Location: Dining room
    Equipment: Ice cream 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 INTERIOR VISIBLE WORKING THERMOMETERS AT KENMORE REACH-IN-FREEZER, DINING ROOM ICE CREAM FREEZER AND KITCHEN CHEST FREEZERS AND MINI FREEZER.
    Location: Kitchen
    Equipment: reach in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR INTERIOR LID (INTERIOR PANEL LOOSE) AT KITCHEN COLD-TOP COOLER UNIT.
    Location: Kitchen
    Equipment: Cold top
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen
    Equipment: Hand sink
  • 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: PROVIDE FRESH NEW CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Kitchen
 05/08/2013Routine
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN REFRIGERATION AND FREEZER UNITS WHERE NEEDED.DEFROST CHEST FREEZERS.
    Location: Kitchen
    Equipment: Cold top
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN REFRIGERATION AND FREEZER UNITS WHERE NEEDED.DEFROST CHEST FREEZERS.
    Location: Kitchen
    Equipment: True cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN REFRIGERATION AND FREEZER UNITS WHERE NEEDED.DEFROST CHEST FREEZERS.
    Location: Kitchen
    Equipment: Chest freezer
  • 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.
    Location: Kitchen
    Equipment: Microwave oven
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
    Location: Kitchen
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Basement
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN CEILING.
    Location: Kitchen
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: IN PROGRESS: COMPANY SCHEDULED TO COME OUT TO CORRECT.HAVE FIRE SUPPRESSION SYSTEM SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN APRIL OF 2011)
    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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM & DINING ROOM CEILING VENT AND KITCHEN INTERIOR SURFACES AND FILTERS OF HOOD SYSTEM.
    Location: Dining room
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM & DINING ROOM CEILING VENT AND KITCHEN INTERIOR SURFACES AND FILTERS OF HOOD SYSTEM.
    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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM & DINING ROOM CEILING VENT AND KITCHEN INTERIOR SURFACES AND FILTERS OF HOOD SYSTEM.
    Location: Restroom
  • 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.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT KITCHEN CHEST FREEZERS (EX. KENMORE) AND KITCHEN ANANA COOLER/FREEZER COMBO WHERE MISSING.
    Location: Kitchen
    Equipment: Chest freezer
  • 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.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT KITCHEN CHEST FREEZERS (EX. KENMORE) AND KITCHEN ANANA COOLER/FREEZER COMBO WHERE MISSING.
    Location: Kitchen
    Equipment: Cooler/freezer combo
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: LABEL HOT AND COLD WATER CORRECTLY AT WOMENS RESTROOM HANDSINK.
    Location: Womens restroom
    Equipment: Hand sink
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOODS COVERED PROPERLY.
    Location: Kitchen
    Equipment: True cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN PREP TABLES AND SHELVING.-SOILED KITCHEN DRY STORAGE SHELVING.-SOILED KITCHEN ROLLING CARTS.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN PREP TABLES AND SHELVING.-SOILED KITCHEN DRY STORAGE SHELVING.-SOILED KITCHEN ROLLING CARTS.
    Location: Dry storage
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN PREP TABLES AND SHELVING.-SOILED KITCHEN DRY STORAGE SHELVING.-SOILED KITCHEN ROLLING CARTS.
    Location: Kitchen
    Equipment: Rolling cart
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULB AT INTERIOR OF KITCHEN HOOD SYSTEM.
    Location: Kitchen
 01/31/2013Recheck
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN REFRIGERATION AND FREEZER UNITS WHERE NEEDED.DEFROST CHEST FREEZERS.
    Location: Kitchen
    Equipment: Cold top
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN REFRIGERATION AND FREEZER UNITS WHERE NEEDED.DEFROST CHEST FREEZERS.
    Location: Kitchen
    Equipment: True cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN REFRIGERATION AND FREEZER UNITS WHERE NEEDED.DEFROST CHEST FREEZERS.
    Location: Kitchen
    Equipment: Chest freezer
  • 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.
    Location: Kitchen
    Equipment: Microwave oven
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
    Location: Kitchen
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Basement
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN CEILING.
    Location: Kitchen
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: IN PROGRESS: COMPANY SCHEDULED TO COME OUT THIS EVENING TO CORRECT.HAVE ALL FIRE-EXTINGUISHERS AND FIRE SUPPRESSION SYSTEM SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN APRIL OF 2011) KEEP ALL FIRE-EXTINGUISHERS STORED OFF FLOOR AT LEAST 6 INCHES.
    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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM & DINING ROOM CEILING VENT AND KITCHEN INTERIOR SURFACES AND FILTERS OF HOOD SYSTEM.
    Location: Dining room
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM & DINING ROOM CEILING VENT AND KITCHEN INTERIOR SURFACES AND FILTERS OF HOOD SYSTEM.
    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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM & DINING ROOM CEILING VENT AND KITCHEN INTERIOR SURFACES AND FILTERS OF HOOD SYSTEM.
    Location: Restroom
  • 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.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT KITCHEN CHEST FREEZERS (EX. KENMORE) AND KITCHEN ANANA COOLER/FREEZER COMBO WHERE MISSING.
    Location: Kitchen
    Equipment: Chest freezer
  • Thermometer, provided (corrected on site)
    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 INTERIOR VISIBLE WORKING THERMOMETERS AT KITCHEN CHEST FREEZERS (EX. KENMORE) AND KITCHEN ANANA COOLER/FREEZER COMBO WHERE MISSING.
    Location: Kitchen
    Equipment: Cooler/freezer combo
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: LABEL HOT AND COLD WATER CORRECTLY AT WOMENS RESTROOM HANDSINK.
    Location: Womens restroom
    Equipment: Hand sink
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOODS COVERED PROPERLY.
    Location: Kitchen
    Equipment: True cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN PREP TABLES AND SHELVING.-SOILED KITCHEN DRY STORAGE SHELVING.-SOILED KITCHEN ROLLING CARTS.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN PREP TABLES AND SHELVING.-SOILED KITCHEN DRY STORAGE SHELVING.-SOILED KITCHEN ROLLING CARTS.
    Location: Dry storage
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN PREP TABLES AND SHELVING.-SOILED KITCHEN DRY STORAGE SHELVING.-SOILED KITCHEN ROLLING CARTS.
    Location: Kitchen
    Equipment: Rolling cart
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULB AT INTERIOR OF KITCHEN HOOD SYSTEM.
    Location: Kitchen
 01/22/2013Recheck
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN REFRIGERATION AND FREEZER UNITS WHERE NEEDED.DEFROST CHEST FREEZERS.
    Location: Kitchen
    Equipment: Cold top
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN REFRIGERATION AND FREEZER UNITS WHERE NEEDED.DEFROST CHEST FREEZERS.
    Location: Kitchen
    Equipment: True cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN REFRIGERATION AND FREEZER UNITS WHERE NEEDED.DEFROST CHEST FREEZERS.
    Location: Kitchen
    Equipment: Chest freezer
  • 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.
    Location: Kitchen
    Equipment: Microwave oven
  • 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: MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
    Location: Kitchen
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Basement
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN CEILING.
    Location: Kitchen
  • Ventilation provided
    Insufficient capacity and/or no mechanical ventilation provided.
    Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
    Comments: HAVE ALL FIRE-EXTINGUISHERS AND FIRE SUPPRESSION SYSTEM SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN APRIL OF 2011) KEEP ALL FIRE-EXTINGUISHERS STORED OFF FLOOR AT LEAST 6 INCHES.
    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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM & DINING ROOM CEILING VENT AND KITCHEN INTERIOR SURFACES AND FILTERS OF HOOD SYSTEM.
    Location: Dining room
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM & DINING ROOM CEILING VENT AND KITCHEN INTERIOR SURFACES AND FILTERS OF HOOD SYSTEM.
    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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM & DINING ROOM CEILING VENT AND KITCHEN INTERIOR SURFACES AND FILTERS OF HOOD SYSTEM.
    Location: Restroom
  • 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 INTERIOR VISIBLE WORKING THERMOMETERS AT KITCHEN CHEST FREEZERS (EX. KENMORE) AND KITCHEN ANANA COOLER/FREEZER COMBO WHERE MISSING.
    Location: Kitchen
    Equipment: Chest 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 INTERIOR VISIBLE WORKING THERMOMETERS AT KITCHEN CHEST FREEZERS (EX. KENMORE) AND KITCHEN ANANA COOLER/FREEZER COMBO WHERE MISSING.
    Location: Kitchen
    Equipment: Cooler/freezer combo
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: LABEL HOT AND COLD WATER CORRECTLY AT WOMENS RESTROOM HANDSINK.
    Location: Womens restroom
    Equipment: Hand sink
  • Food storage (corrected on site)
    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: KEEP FOODS COVERED PROPERLY.
    Location: Kitchen
    Equipment: True cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN PREP TABLES AND SHELVING.-SOILED KITCHEN DRY STORAGE SHELVING.-SOILED KITCHEN ROLLING CARTS.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN PREP TABLES AND SHELVING.-SOILED KITCHEN DRY STORAGE SHELVING.-SOILED KITCHEN ROLLING CARTS.
    Location: Dry storage
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED KITCHEN PREP TABLES AND SHELVING.-SOILED KITCHEN DRY STORAGE SHELVING.-SOILED KITCHEN ROLLING CARTS.
    Location: Kitchen
    Equipment: Rolling cart
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULB AT INTERIOR OF KITCHEN HOOD SYSTEM.
    Location: Kitchen
 01/14/2013Routine
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Prep top cooler at 49-50 deg F. Disposed of 4 pans of cooked meat, 1 pan of sausage, 1/2 pan of shredded cheese, 1 pan of ham, & 1 pan of mayonnaise. Repair to hold foods at 41 deg F or below.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Signs of roaches on lower clean dish shelf. Exterminate. Wash rinse and sanitize dishes. Note: orkin last out on 6-12-2012.
    Location: Kitchen
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: Employee drink without lid and straw. Please provide lids and straws.
    Location: Kitchen
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. Make sure all open foods (mesa, flour, etc) are in food grade containers. 2. Grocery bags around open foods. Please use food grade bags or wrap/containers.
    Location: Kitchen
  • Probe thermometer (corrected)
    No food temperature device(s) provided to take temperatures.
    Correction: Provide an approved food thermometer.
    Comments: Pleasee provide a probe thermometer that can be calibrated to check food temperatures.
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Cutting board is soiled. Please clean, resurface or replace.
    Location: Kitchen
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Box of cups and napkins in open basement. Place in area with closed ceiling to prevent dust/debris from falling into/onto boxes.
    Location: Basement
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: Remove large out door gas cooking unit from basement.
    Location: Basement
  • 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: Have exhaust hood cleaned and tagged. Note: scheduled to be cleaned
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Repair roof leak over kitchen. Replace worn or stained ceiling tiles.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloths on counter. Please store in approved strength sanitizer solution.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Prep top cooler leaking. Repair.2. Repair or replace paper towel dispenser at hand sink. Remove tape.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Prep top cooler leaking. Repair.2. Repair or replace paper towel dispenser at hand sink. Remove tape.
    Location: Kitchen
 08/14/2012Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Prep top cooler at 49-50 deg F. Disposed of 4 pans of cooked meat, 1 pan of sausage, 1/2 pan of shredded cheese, 1 pan of ham, & 1 pan of mayonnaise. Repair to hold foods at 41 deg F or below.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Signs of roaches on lower clean dish shelf. Exterminate. Wash rinse and sanitize dishes. Note: orkin last out on 6-12-2012.
    Location: Kitchen
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: Employee drink without lid and straw. Please provide lids and straws.
    Location: Kitchen
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. Make sure all open foods (mesa, flour, etc) are in food grade containers. 2. Grocery bags around open foods. Please use food grade bags or wrap/containers.
    Location: Kitchen
  • Probe thermometer
    No food temperature device(s) provided to take temperatures.
    Correction: Provide an approved food thermometer.
    Comments: Pleasee provide a probe thermometer that can be calibrated to check food temperatures.
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Cutting board is soiled. Please clean, resurface or replace.
    Location: Kitchen
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Box of cups and napkins in open basement. Place in area with closed ceiling to prevent dust/debris from falling into/onto boxes.
    Location: Basement
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: Remove large out door gas cooking unit from basement.
    Location: Basement
  • 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: Have exhaust hood cleaned and tagged.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Repair roof leak over kitchen. Replace worn or stained ceiling tiles.
    Location: Kitchen
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloths on counter. Please store in approved strength sanitizer solution.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Prep top cooler leaking. Repair.2. Repair or replace paper towel dispenser at hand sink. Remove tape.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Prep top cooler leaking. Repair.2. Repair or replace paper towel dispenser at hand sink. Remove tape.
    Location: Kitchen
 08/07/2012Routine
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN EMPLOYEE DRINK (SPRITE) STORED IN KITCHEN TRUE REFRIGERATION UNIT--DISCONTINUE.
    Location: Kitchen
    Equipment: True cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: RAW EGGS STORED ABOVE READY-TO-EAT FOODS AT KITCHEN COLD DRINKS REFRIGERATION UNIT.RAW FOODS (EX. RAW SHRIMP) ALSO STORED ABOVE READY-TO-EAT FOODS AT KITCHEN BEVERAGE-AIR REFRIGERATION UNIT.KEEP ALL RAW FOODS STORED BELOW READY-TO-EAT FOODS.
    Location: Kitchen
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF KITCHEN CHEST FREEZER; DEFROST ALSO SO FREEZER DOOR CAN CLOSE ALL THE WAY PROPERLY.
    Location: Kitchen
    Equipment: Chest freezer
  • Food contact cleaning frequency (corrected on site)
    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.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • 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: HOT WATER TOO HOT AT KITCHEN AND RESTROOM HANDSINKS (CURRENTLY AT 144 F); ADJUST AND REPAIR TO MAINTAIN HOT WATER AT HANDSINKS AT 100 F - 120 F AT ALL TIMES.
    Location: Kitchen
    Equipment: Hand sink
  • 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: HOT WATER TOO HOT AT KITCHEN AND RESTROOM HANDSINKS (CURRENTLY AT 144 F); ADJUST AND REPAIR TO MAINTAIN HOT WATER AT HANDSINKS AT 100 F - 120 F AT ALL TIMES.
    Location: Restroom
    Equipment: Hand sink
  • 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: IN-PLACE SANITIZER BUCKET BELOW 100 PPM FOR CHLORINE. MAINTAIN SANITIZER CONCENTRATION FOR CHLORINE AT 50 - 100 PPM; USE TEST STRIPS. CHANGE AT LEAST EVERY 2 HOURS.
    Location: Kitchen
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: STYROFOAM CUP BEING USED TO DISPENSE OUT FOOD AT KITCHEN TRUE REFRIGERATION UNIT--DISCONTINUE.ONLY USE APPROVED UTENSILS WITH HANDLES TO DISPENSE OUT FOOD PRODUCTS.
    Location: Kitchen
    Equipment: True cooler
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: PARTICIPANT HAS FAILED THE FOOD HANDLER CERTIFICATION EXAM.ESTABLISHMENT HAS RE-REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS THROUGH SERV SAFE AND WILL BE TAKING CLASS/EXAM ON 4/16/12. COPY OF REGISTRATION RECEIPT WAS PROVIDED AND FAXED TO MCPHD FOOD SAFETY OFFICE.PLEASE CONTACT ME (317-221-2246) OR JUAN BRAVO (317-221-2222) ONCE RESULTS ARE KNOW. YOU MAY ALSO FAX A COPY OF CERTIFICATE AND/OR RESULTS WITH PROPER COVER-SHEET TO MY ATTENTION AT (317) 221-3070.
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • 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: EMPLOYEE PERSONAL RADIO, PURSE AND JACKET STORED ON KITCHEN DRY STORAGE SHELVING WITH FOOD AND UTENSILS/SINGLE-SERVICE USE ITEM STORAGE--KEEP SEPERATED.
    Location: Kitchen
  • Single Service/Equipment storage (corrected on site)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: SINGLE-SERVICE ITEMS STORED ON FLOOR AT BASEMENT; STORE OFF FLOOR AT LEAST 6 INCHES.
    Location: Basement
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: ENSURE THAT ALL OPEN EXPOSED DISHES/UTENSILS ARE INVERTED PROPERLY DURING STORAGE.
    Location: Kitchen
  • Mops and brooms (corrected on site)
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Location: Kitchen
  • Mops and brooms (corrected)
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN CEILING.
    Location: Kitchen
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: WORK WITH LANDLORD TO GET THIS DISHMACHINE MOVED OUT OF ESTABLISHEMENT.HAVE UNWORKING DISHMACHINE REMOVED OUT OF KITCHEN.
    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: CONTINUE TO WORK ON: REPAIR LEAKS IF NEEDED AT HOOD SYSTEM--WORK WITH LANDLORD TO SEE IF YOU CAN GET HOOD SYSTEM LEAK REPAIRS DONE IF NEEDED.CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND FILTERS ROUTINELY.
    Location: Kitchen
  • 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.
    Location: Kitchen
    Equipment: Chest freezer
  • Food storage (corrected on site)
    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: KEEP FOOD COVERED PROPERLY AT KITCHEN TRUE REFRIGERATION UNIT.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES IN KITCHEN (EX. BAGS OF CHILI PEPPERS).
    Location: Kitchen
    Equipment: True cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOOD COVERED PROPERLY AT KITCHEN TRUE REFRIGERATION UNIT.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES IN KITCHEN (EX. BAGS OF CHILI PEPPERS).
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE INTERIOR SURFACES OF KITCHEN TRUE REFRIGERATION UNIT FANGUARDS ROUTINELY.
    Location: Kitchen
    Equipment: True cooler
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS OR A SHATTER-PROOF BULB AT INTERIOR OF HOOD SYSTEM WHERE MISSING.
    Location: Kitchen
 05/16/2012Recheck
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN EMPLOYEE DRINK (SPRITE) STORED IN KITCHEN TRUE REFRIGERATION UNIT--DISCONTINUE.
    Location: Kitchen
    Equipment: True cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: RAW EGGS STORED ABOVE READY-TO-EAT FOODS AT KITCHEN COLD DRINKS REFRIGERATION UNIT.RAW FOODS (EX. RAW SHRIMP) ALSO STORED ABOVE READY-TO-EAT FOODS AT KITCHEN BEVERAGE-AIR REFRIGERATION UNIT.KEEP ALL RAW FOODS STORED BELOW READY-TO-EAT FOODS.
    Location: Kitchen
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF KITCHEN CHEST FREEZER; DEFROST ALSO SO FREEZER DOOR CAN CLOSE ALL THE WAY PROPERLY.
    Location: Kitchen
    Equipment: Chest freezer
  • Food contact cleaning frequency (corrected on site)
    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.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • 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: HOT WATER TOO HOT AT KITCHEN AND RESTROOM HANDSINKS (CURRENTLY AT 144 F); ADJUST AND REPAIR TO MAINTAIN HOT WATER AT HANDSINKS AT 100 F - 120 F AT ALL TIMES.
    Location: Kitchen
    Equipment: Hand sink
  • 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: HOT WATER TOO HOT AT KITCHEN AND RESTROOM HANDSINKS (CURRENTLY AT 144 F); ADJUST AND REPAIR TO MAINTAIN HOT WATER AT HANDSINKS AT 100 F - 120 F AT ALL TIMES.
    Location: Restroom
    Equipment: Hand sink
  • 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: IN-PLACE SANITIZER BUCKET BELOW 100 PPM FOR CHLORINE. MAINTAIN SANITIZER CONCENTRATION FOR CHLORINE AT 50 - 100 PPM; USE TEST STRIPS. CHANGE AT LEAST EVERY 2 HOURS.
    Location: Kitchen
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: STYROFOAM CUP BEING USED TO DISPENSE OUT FOOD AT KITCHEN TRUE REFRIGERATION UNIT--DISCONTINUE.ONLY USE APPROVED UTENSILS WITH HANDLES TO DISPENSE OUT FOOD PRODUCTS.
    Location: Kitchen
    Equipment: True cooler
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: PARTICIPANT HAS FAILED THE FOOD HANDLER CERTIFICATION EXAM.ESTABLISHMENT HAS RE-REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS THROUGH SERV SAFE AND WILL BE TAKING CLASS/EXAM ON 4/16/12. COPY OF REGISTRATION RECEIPT WAS PROVIDED AND FAXED TO MCPHD FOOD SAFETY OFFICE.PLEASE CONTACT ME (317-221-2246) OR JUAN BRAVO (317-221-2222) ONCE RESULTS ARE KNOW. YOU MAY ALSO FAX A COPY OF CERTIFICATE AND/OR RESULTS WITH PROPER COVER-SHEET TO MY ATTENTION AT (317) 221-3070.
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • 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: EMPLOYEE PERSONAL RADIO, PURSE AND JACKET STORED ON KITCHEN DRY STORAGE SHELVING WITH FOOD AND UTENSILS/SINGLE-SERVICE USE ITEM STORAGE--KEEP SEPERATED.
    Location: Kitchen
  • Single Service/Equipment storage (corrected on site)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: SINGLE-SERVICE ITEMS STORED ON FLOOR AT BASEMENT; STORE OFF FLOOR AT LEAST 6 INCHES.
    Location: Basement
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: ENSURE THAT ALL OPEN EXPOSED DISHES/UTENSILS ARE INVERTED PROPERLY DURING STORAGE.
    Location: Kitchen
  • Mops and brooms (corrected on site)
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Location: Kitchen
  • Mops and brooms (corrected)
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN CEILING.
    Location: Kitchen
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: WORK WITH LANDLORD TO GET THIS DISHMACHINE MOVED OUT OF ESTABLISHEMENT.HAVE UNWORKING DISHMACHINE REMOVED OUT OF KITCHEN.
    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: CONTINUE TO WORK ON: REPAIR LEAKS IF NEEDED AT HOOD SYSTEM--WORK WITH LANDLORD TO SEE IF YOU CAN GET HOOD SYSTEM LEAK REPAIRS DONE IF NEEDED.CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND FILTERS ROUTINELY.
    Location: Kitchen
  • 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.
    Location: Kitchen
    Equipment: Chest freezer
  • Food storage (corrected on site)
    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: KEEP FOOD COVERED PROPERLY AT KITCHEN TRUE REFRIGERATION UNIT.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES IN KITCHEN (EX. BAGS OF CHILI PEPPERS).
    Location: Kitchen
    Equipment: True cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOOD COVERED PROPERLY AT KITCHEN TRUE REFRIGERATION UNIT.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES IN KITCHEN (EX. BAGS OF CHILI PEPPERS).
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE INTERIOR SURFACES OF KITCHEN TRUE REFRIGERATION UNIT FANGUARDS ROUTINELY.
    Location: Kitchen
    Equipment: True cooler
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS OR A SHATTER-PROOF BULB AT INTERIOR OF HOOD SYSTEM WHERE MISSING.
    Location: Kitchen
 03/13/2012Recheck
  • 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: KEEP ALL RAW FOODS STORED BELOW READY-TO-EAT FOODS AT KITCHEN AMANA AND COLD DRINKS REFRIGERATION UNITS.(EX. RAW SHRIMP AND RAW CHICKEN STORED ABOVE READY-TO-EAT FOODS)
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-CLEAN AND DEFROST CHEST FREEZER AND REACH-IN-FREEZER AT KITCHEN.-SOILED KITCHEN MICROWAVES.
    Location: Kitchen
    Equipment: Microwave oven
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-CLEAN AND DEFROST CHEST FREEZER AND REACH-IN-FREEZER AT KITCHEN.-SOILED KITCHEN MICROWAVES.
    Location: Kitchen
    Equipment: reach in freezer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-CLEAN AND DEFROST CHEST FREEZER AND REACH-IN-FREEZER AT KITCHEN.-SOILED KITCHEN MICROWAVES.
    Location: Kitchen
    Equipment: Chest freezer
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: DO NOT STORE FOODS IN GROCERY OR TRASH BAGS; STORE FOOD IN FOOD-GRADE CONTAINERS OR WRAPPINGS ONLY.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: DO NOT STORE FOODS IN GROCERY OR TRASH BAGS; STORE FOOD IN FOOD-GRADE CONTAINERS OR WRAPPINGS ONLY.
    Location: Kitchen
    Equipment: ---------------- Freezers ---------------
  • Storage of Personal Items (corrected on site)
    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: EX. JACKET, RADIO, ETC KEEP STORED AWAY FROM UTENSILS/EQUIPMENT.
    Location: Kitchen
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP SINGLE-SERVICE ITEMS (EX. CUPS) STORED OFF FLOOR AT LEAST 6 INCHES IN BASEMENT.
    Location: Basement
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN CEILING .
    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: CLEAN AND SANITIZE INTERIOR AND EXTERIOR SUFACES OF HOOD SYSTEM AND FILTERS--CLEANING SCHEDULED FOR TOMORROW.
    Location: Kitchen
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE DAMAGED CEILING TILES AT KITCHEN CEILING WHERE DAMAGED.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: IN PROGRESS/CONTINUE TO WORK ON DAMAGED/CRACKED FLOOR TILES AT KITCHEN WHERE NEEDED:REPLACE AND/OR REPAIR DAMAGED CRACKED FLOOR TILES AND RE-GROUT WHERE LOW AT KITCHEN FLOORS WHERE NEEDED.
    Location: Kitchen
  • 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.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT COOLERS AND FREEZERS WHERE MISSING IN KITCHEN,
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • 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.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT COOLERS AND FREEZERS WHERE MISSING IN KITCHEN,
    Location: Kitchen
    Equipment: ---------------- Freezers ---------------
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
 02/17/2012Recheck
  • 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: KEEP ALL RAW FOODS STORED BELOW READY-TO-EAT FOODS AT KITCHEN AMANA AND COLD DRINKS REFRIGERATION UNITS.(EX. RAW SHRIMP AND RAW CHICKEN STORED ABOVE READY-TO-EAT FOODS)
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-CLEAN AND DEFROST CHEST FREEZER AND REACH-IN-FREEZER AT KITCHEN.-SOILED KITCHEN MICROWAVES.
    Location: Kitchen
    Equipment: Microwave oven
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-CLEAN AND DEFROST CHEST FREEZER AND REACH-IN-FREEZER AT KITCHEN.-SOILED KITCHEN MICROWAVES.
    Location: Kitchen
    Equipment: reach in freezer
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-CLEAN AND DEFROST CHEST FREEZER AND REACH-IN-FREEZER AT KITCHEN.-SOILED KITCHEN MICROWAVES.
    Location: Kitchen
    Equipment: Chest freezer
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: DO NOT STORE FOODS IN GROCERY OR TRASH BAGS; STORE FOOD IN FOOD-GRADE CONTAINERS OR WRAPPINGS ONLY.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: DO NOT STORE FOODS IN GROCERY OR TRASH BAGS; STORE FOOD IN FOOD-GRADE CONTAINERS OR WRAPPINGS ONLY.
    Location: Kitchen
    Equipment: ---------------- Freezers ---------------
  • 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: EX. JACKET, RADIO, ETC KEEP STORED AWAY FROM UTENSILS/EQUIPMENT.
    Location: Kitchen
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP SINGLE-SERVICE ITEMS (EX. CUPS) STORED OFF FLOOR AT LEAST 6 INCHES IN BASEMENT.
    Location: Basement
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN CEILING .
    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: CLEAN AND SANITIZE INTERIOR AND EXTERIOR SUFACES OF HOOD SYSTEM AND FILTERS--CLEANING SCHEDULED FOR TOMORROW.
    Location: Kitchen
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPLACE DAMAGED CEILING TILES AT KITCHEN CEILING WHERE DAMAGED.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPLACE AND/OR REPAIR DAMAGED CRACKED FLOOR TILES AND RE-GROUT WHERE LOW AT KITCHEN FLOORS WHERE NEEDED.
    Location: Kitchen
  • 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 INTERIOR VISIBLE WORKING THERMOMETERS AT COOLERS AND FREEZERS WHERE MISSING IN KITCHEN,
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • 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 INTERIOR VISIBLE WORKING THERMOMETERS AT COOLERS AND FREEZERS WHERE MISSING IN KITCHEN,
    Location: Kitchen
    Equipment: ---------------- Freezers ---------------
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
 02/07/2012Routine
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN EMPLOYEE DRINK (SPRITE) STORED IN KITCHEN TRUE REFRIGERATION UNIT--DISCONTINUE.
    Location: Kitchen
    Equipment: True cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: RAW EGGS STORED ABOVE READY-TO-EAT FOODS AT KITCHEN COLD DRINKS REFRIGERATION UNIT.RAW FOODS (EX. RAW SHRIMP) ALSO STORED ABOVE READY-TO-EAT FOODS AT KITCHEN BEVERAGE-AIR REFRIGERATION UNIT.KEEP ALL RAW FOODS STORED BELOW READY-TO-EAT FOODS.
    Location: Kitchen
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF KITCHEN CHEST FREEZER; DEFROST ALSO SO FREEZER DOOR CAN CLOSE ALL THE WAY PROPERLY.
    Location: Kitchen
    Equipment: Chest freezer
  • Food contact cleaning frequency (corrected on site)
    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.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HOT WATER TOO HOT AT KITCHEN AND RESTROOM HANDSINKS (CURRENTLY AT 144 F); ADJUST AND REPAIR TO MAINTAIN HOT WATER AT HANDSINKS AT 100 F - 120 F AT ALL TIMES.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HOT WATER TOO HOT AT KITCHEN AND RESTROOM HANDSINKS (CURRENTLY AT 144 F); ADJUST AND REPAIR TO MAINTAIN HOT WATER AT HANDSINKS AT 100 F - 120 F AT ALL TIMES.
    Location: Restroom
    Equipment: Hand sink
  • 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: IN-PLACE SANITIZER BUCKET BELOW 100 PPM FOR CHLORINE. MAINTAIN SANITIZER CONCENTRATION FOR CHLORINE AT 50 - 100 PPM; USE TEST STRIPS. CHANGE AT LEAST EVERY 2 HOURS.
    Location: Kitchen
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: STYROFOAM CUP BEING USED TO DISPENSE OUT FOOD AT KITCHEN TRUE REFRIGERATION UNIT--DISCONTINUE.ONLY USE APPROVED UTENSILS WITH HANDLES TO DISPENSE OUT FOOD PRODUCTS.
    Location: Kitchen
    Equipment: True cooler
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: ESTABLISHMENT HAS REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS THROUGH SERV SAFE AND WILL BE TAKING CLASS/EXAM ON 2/13/12. COPY OF REGISTRATION RECEIPT WAS PROVIDED.PLEASE CONTACT ME (317-221-2246) OR JUAN BRAVO (317-221-2222) ONCE RESULTS OR KNOW. YOU MAY ALSO FAX A COPY OF CERTIFICATE AND/OR RESULTS WITH PROPER COVER-SHEET TO MY ATTENTION AT (317) 221-3070.
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • 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: EMPLOYEE PERSONAL RADIO, PURSE AND JACKET STORED ON KITCHEN DRY STORAGE SHELVING WITH FOOD AND UTENSILS/SINGLE-SERVICE USE ITEM STORAGE--KEEP SEPERATED.
    Location: Kitchen
  • Single Service/Equipment storage (corrected on site)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: SINGLE-SERVICE ITEMS STORED ON FLOOR AT BASEMENT; STORE OFF FLOOR AT LEAST 6 INCHES.
    Location: Basement
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: ENSURE THAT ALL OPEN EXPOSED DISHES/UTENSILS ARE INVERTED PROPERLY DURING STORAGE.
    Location: Kitchen
  • Mops and brooms (corrected on site)
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
    Location: Kitchen
  • Mops and brooms (corrected)
    Maintenance tool(s) not stored in approved locations and/or manner.
    Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN CEILING.
    Location: Kitchen
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: WORK WITH LANDLORD TO GET THIS DISHMACHINE MOVED OUT OF ESTABLISHEMENT.HAVE UNWORKING DISHMACHINE REMOVED OUT OF KITCHEN.
    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: CONTINUE TO WORK ON: REPAIR LEAKS IF NEEDED AT HOOD SYSTEM--WORK WITH LANDLORD TO SEE IF YOU CAN GET HOOD SYSTEM LEAK REPAIRS DONE IF NEEDED.CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND FILTERS ROUTINELY.
    Location: Kitchen
  • 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.
    Location: Kitchen
    Equipment: Chest freezer
  • Food storage (corrected on site)
    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: KEEP FOOD COVERED PROPERLY AT KITCHEN TRUE REFRIGERATION UNIT.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES IN KITCHEN (EX. BAGS OF CHILI PEPPERS).
    Location: Kitchen
    Equipment: True cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOOD COVERED PROPERLY AT KITCHEN TRUE REFRIGERATION UNIT.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES IN KITCHEN (EX. BAGS OF CHILI PEPPERS).
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE INTERIOR SURFACES OF KITCHEN TRUE REFRIGERATION UNIT FANGUARDS ROUTINELY.
    Location: Kitchen
    Equipment: True cooler
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS OR A SHATTER-PROOF BULB AT INTERIOR OF HOOD SYSTEM WHERE MISSING.
    Location: Kitchen
 02/07/2012Recheck

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