- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: THE MAKE--SHIFT WALL NEXT TO THE MEAT ROOM CUTTING BOARD HAS STYROFOAM SURFACE. COVER THIS WTH A SMOOTH / EASLY CLEANABLE / DURABLE PANEL MATERAL.
Location: Meat room
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR THE WALK--IN FREEZER DEFROST DRAIN PAN --- WATER DRIPS BELOW AND FREEZES.
Location: Walk-in freezer
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CLEAN ICE FROM ANY PRODUCTS AND THE FLOOR INSIDE WALK--IN FREEZER.
Location: Walk-in freezer
|
05/02/2014 | Routine |
- 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: 2 HOT FOODS AT RIGHT END OF THE BUFFET ( IN SPERATE WARMERS ) WERE NOT WARM ENOUGH. ADJUST TEMP. TO 135 DEGREES OR MORE.
Location: Buffet
Equipment: Steam table
- 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: SEVERAL FLIES SEEN IN AND AROUND KITCHEN. HAVE PEST CONTROL COMPANY TREAT AS NEEDED.
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contaminatio
Comments: A PAN OF SMALL PEPPERS IN WALK--IN COOLER -- SETTING UNDER A RAW GOAT CARCASS. MOVE AND STORE PEPPERS SEPERATELY FROM FOOD AND UTENSIL AREAS.`
Location: Walk-in cooler
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPAIR -- OR REPLACE BULBS -- IN 2 CEILING LIGHTS -- ONE IN REAR KITCHEN AREA AND THE OTHER IN AREA NEAR THE WALK--IN COOLER/FREEZER DOORS.8/15 -- ONE LIGHT WAS CORRECTED --- FINISH CONNECTING ONE NEW CEILING LIGHT NEAR MEAT CUTTING AREA.
Location: Kitchen
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: 2 BACK DOORS LEFT OPEN -- FLIES CAN AND DO ENTER. SCREEN DOORS ARE AVAILABLE BUT OFF THEIR HINGES. CLOSE DOORS UNTILL SCREEN DOORS ARE REPAIRED.
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) IN THE ROOM WHERE WALK--IN DOORS ARE LOCATED, THE BLUE GREASE TRAP SHOULD HAVE THE LID SEALED TIGHT AND CLEAN AROUND THE AREA OF THE TRAP.2) CLEAN THE MOP SINK INSIDE.
Location: Kitchen (back)
|
08/15/2013 | Recheck |
- 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: 2 HOT FOODS AT RIGHT END OF THE BUFFET ( IN SPERATE WARMERS ) WERE NOT WARM ENOUGH. ADJUST TEMP. TO 135 DEGREES OR MORE.
Location: Buffet
Equipment: Steam table
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: SEVERAL FLIES SEEN IN AND AROUND KITCHEN. HAVE PEST CONTROL COMPANY TREAT AS NEEDED.
Location: Kitchen
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contaminatio
Comments: A PAN OF SMALL PEPPERS IN WALK--IN COOLER -- SETTING UNDER A RAW GOAT CARCASS. MOVE AND STORE PEPPERS SEPERATELY FROM FOOD AND UTENSIL AREAS.`
Location: Walk-in cooler
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPAIR -- OR REPLACE BULBS -- IN 2 CEILING LIGHTS -- ONE IN REAR KITCHEN AREA AND THE OTHER IN AREA NEAR THE WALK--IN COOLER/FREEZER DOORS.
Location: Kitchen
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: 2 BACK DOORS LEFT OPEN -- FLIES CAN AND DO ENTER. SCREEN DOORS ARE AVAILABLE BUT OFF THEIR HINGES. CLOSE DOORS UNTILL SCREEN DOORS ARE REPAIRED.
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) IN THE ROOM WHERE WALK--IN DOORS ARE LOCATED, THE BLUE GREASE TRAP SHOULD HAVE THE LID SEALED TIGHT AND CLEAN AROUND THE AREA OF THE TRAP.2) CLEAN THE MOP SINK INSIDE.
Location: Kitchen (back)
|
08/08/2013 | Routine |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ONE LARGER CUTTING KNIFE ON MEAT ROOM TABLE SHOULD BE WASHED AND SANITIZED -- CORRECTED -- OK.
Location: Meat room
- 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: KEEP A SUPPLY OF BLEACH OR OTHER SANITIZER AVAILABLE FOR UTENSILS IN MEAT DEPT. AND KITCHEN.
Location: Meat room
- 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: KEEP A SUPPLY OF BLEACH OR OTHER SANITIZER AVAILABLE FOR UTENSILS IN MEAT DEPT. AND KITCHEN.
Location: Kitchen
|
04/17/2013 | Non-Illness Complaint |
- 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: ADJUST DISHMACHINE TO DISPENSE THE PROPER AMOUNT OF SANITIZER.2/6/ -- REPAIRMAN IS SCHEDULED TO WORK ON MACHINE NEXT TUES. 2/12. UNTIL THEN WASH, RINSE AND SANITIZE UTENSILS IN 3--BAY SINK.
Location: Kitchen
Equipment: Dishmachine
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE CERTIFIED FOOD HANDLER ON FILE IS NO LONGER EMPLOYED HERE. ARRANGE FOR ANOTHER EMPLOYEE TO GET CERTIFIED BY TAKING APPROPRIATE CLASS & EXAM.2/6/55 -- NOTED THAT THIS EMPLOYEE IS WORKING WEEKENDS HERE.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE BULBS (OR REPAIR CEILING LIGHT) IN COOK--LINE/PREP. AREA.
Location: Cook line
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: SECURE THE MOP SINK --- REPAIR LEG FOR BETTER SUPPORT.
Location: Emp restroom
|
02/13/2013 | Recheck |
- 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: ADJUST DISHMACHINE TO DISPENSE THE PROPER AMOUNT OF SANITIZER.2/6/ -- REPAIRMAN IS SCHEDULED TO WORK ON MACHINE NEXT TUES. 2/12. UNTIL THEN WASH, RINSE AND SANITIZE UTENSILS IN 3--BAY SINK.
Location: Kitchen
Equipment: Dishmachine
- Packaging integrity (corrected)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: DO NOT USE TRASH BAGS TO WRAP MEATS, CHICKEN AND SO FORTH IN. USE APPROVED FOOD SAFE PLASTIC WRAP/BAGS.
Location: Walk-in freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN AND SANITIZE ONE RICE COOKER/WARMER.2) CLEAN AND SANITIZE THE MEAT ROOM CUTTING BOARD.
Location: Kitchen
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE CERTIFIED FOOD HANDLER ON FILE IS NO LONGER EMPLOYED HERE. ARRANGE FOR ANOTHER EMPLOYEE TO GET CERTIFIED BY TAKING APPROPRIATE CLASS & EXAM.2/6/55 -- NOTED THAT THIS EMPLOYEE IS WORKING WEEKENDS HERE.
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: COOK SHOULD WEAR HAIR RESTRAINT WHEN COOKING/PREPPING.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE BULBS (OR REPAIR CEILING LIGHT) IN COOK--LINE/PREP. AREA.
Location: Cook line
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: SECURE THE MOP SINK --- REPAIR LEG FOR BETTER SUPPORT.
Location: Emp restroom
- 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: SOME WRAPPED MEAT SETTING ON WALK--IN FREEZER FLOOR --- KEEP 6" OR MORE OFF THE FLOOR.
Location: Walk-in freezer
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.--- IN REAR EMPLOYEE RESTROOM.
Location: Emp restroom
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
|
02/06/2013 | Recheck |
- 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: ADJUST DISHMACHINE TO DISPENSE THE PROPER AMOUNT OF SANITIZER.
Location: Kitchen
Equipment: Dishmachine
- Packaging integrity
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: DO NOT USE TRASH BAGS TO WRAP MEATS, CHICKEN AND SO FORTH IN. USE APPROVED FOOD SAFE PLASTIC WRAP/BAGS.
Location: Walk-in freezer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN AND SANITIZE ONE RICE COOKER/WARMER.2) CLEAN AND SANITIZE THE MEAT ROOM CUTTING BOARD.
Location: Kitchen
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE CERTIFIED FOOD HANDLER ON FILE IS NO LONGER EMPLOYED HERE. ARRANGE FOR ANOTHER EMPLOYEE TO GET CERTIFIED BY TAKING APPROPRIATE CLASS & EXAM.
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: COOK SHOULD WEAR HAIR RESTRAINT WHEN COOKING/PREPPING.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE BULBS (OR REPAIR CEILING LIGHT) IN COOK--LINE/PREP. AREA.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: SECURE THE MOP SINK --- REPAIR LEG FOR BETTER SUPPORT.
Location: Emp restroom
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: SOME WRAPPED MEAT SETTING ON WALK--IN FREEZER FLOOR --- KEEP 6" OR MORE OFF THE FLOOR.
Location: Walk-in freezer
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.--- IN REAR EMPLOYEE RESTROOM.
Location: Emp restroom
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
|
01/30/2013 | Routine |
- 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: DISHMACHINE DOES NOT SEEM TO PROPERLY FILL WATER AND KEEP A SAFE LEVEL AFTER EACH CYCLE. CHLORINE SANITIZER MUST FEED INTO EACH FINAL FINSE.6/21 -- SANITIZER TESTED ABOUT 2 TO 3 X'S PROPER STRENGTH. ADJUST AS NEEDED. ALSO WATER IN TANK BETWEEN CYCLES ALL DRAINS OUT. REPAIR PLUNGER OR SIMILAR PART TO KEEP WATER FROM LEAKING OUT.
Location: Dish machine area
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: MEAT CUTTER SHOULD WEAR SOME KIND OF HAIR RESTRAINT WHILE HANDLING PRODUCT.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE AT LEAST 2 LIGHT BULBS IN EXHAUST HOOD.
Location: Cook line
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: A NUMBER OF USED OR SOILED WIPING CLOTHS SETTING OUT ON PREP. TABLES. KEEP MOIST ONES IN A CONTAINER OF BLEACH WATER BETWEEN USE.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN INSIDE A UTENSIL DRAWER ON PREP. TABLE.
Location: Cook line
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: REFILL PAPER TOWELS AT KITCHEN HAND SINK.
Location: Kitchen
|
06/27/2012 | Recheck |
- 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: DISHMACHINE DOES NOT SEEM TO PROPERLY FILL WATER AND KEEP A SAFE LEVEL AFTER EACH CYCLE. CHLORINE SANITIZER MUST FEED INTO EACH FINAL FINSE.6/21 -- SANITIZER TESTED ABOUT 2 TO 3 X'S PROPER STRENGTH. ADJUST AS NEEDED. ALSO WATER IN TANK BETWEEN CYCLES ALL DRAINS OUT. REPAIR PLUNGER OR SIMILAR PART TO KEEP WATER FROM LEAKING OUT.
Location: Dish machine area
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: MEAT CUTTER SHOULD WEAR SOME KIND OF HAIR RESTRAINT WHILE HANDLING PRODUCT.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE AT LEAST 2 LIGHT BULBS IN EXHAUST HOOD.
Location: Cook line
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: A NUMBER OF USED OR SOILED WIPING CLOTHS SETTING OUT ON PREP. TABLES. KEEP MOIST ONES IN A CONTAINER OF BLEACH WATER BETWEEN USE.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN INSIDE A UTENSIL DRAWER ON PREP. TABLE.
Location: Cook line
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: REFILL PAPER TOWELS AT KITCHEN HAND SINK.
Location: Kitchen
|
06/21/2012 | Recheck |
- 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: DISHMACHINE DOES NOT SEEM TO PROPERLY FILL WATER AND KEEP A SAFE LEVEL AFTER EACH CYCLE. CHLORINE SANITIZER MUST FEED INTO EACH FINAL FINSE.
Location: Dish machine area
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: MEAT CUTTER SHOULD WEAR SOME KIND OF HAIR RESTRAINT WHILE HANDLING PRODUCT.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE AT LEAST 2 LIGHT BULBS IN EXHAUST HOOD.
Location: Cook line
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: A NUMBER OF USED OR SOILED WIPING CLOTHS SETTING OUT ON PREP. TABLES. KEEP MOIST ONES IN A CONTAINER OF BLEACH WATER BETWEEN USE.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN INSIDE A UTENSIL DRAWER ON PREP. TABLE.
Location: Cook line
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: REFILL PAPER TOWELS AT KITCHEN HAND SINK.
Location: Kitchen
|
06/19/2012 | Recheck |
- 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: DISHMACHINE DOES NOT SEEM TO PROPERLY FILL WATER AND KEEP A SAFE LEVEL AFTER EACH CYCLE. CHLORINE SANITIZER MUST FEED INTO EACH FINAL FINSE.
Location: Dish machine area
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: MEAT CUTTER SHOULD WEAR SOME KIND OF HAIR RESTRAINT WHILE HANDLING PRODUCT.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE AT LEAST 2 LIGHT BULBS IN EXHAUST HOOD.
Location: Cook line
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: A NUMBER OF USED OR SOILED WIPING CLOTHS SETTING OUT ON PREP. TABLES. KEEP MOIST ONES IN A CONTAINER OF BLEACH WATER BETWEEN USE.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN INSIDE A UTENSIL DRAWER ON PREP. TABLE.
Location: Cook line
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: REFILL PAPER TOWELS AT KITCHEN HAND SINK.
Location: Kitchen
|
06/14/2012 | Recheck |
- 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: DISHMACHINE DOES NOT SEEM TO PROPERLY FILL WATER AND KEEP A SAFE LEVEL AFTER EACH CYCLE. CHLORINE SANITIZER MUST FEED INTO EACH FINAL FINSE.
Location: Dish machine area
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: MEAT CUTTER SHOULD WEAR SOME KIND OF HAIR RESTRAINT WHILE HANDLING PRODUCT.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE AT LEAST 2 LIGHT BULBS IN EXHAUST HOOD.
Location: Cook line
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: A NUMBER OF USED OR SOILED WIPING CLOTHS SETTING OUT ON PREP. TABLES. KEEP MOIST ONES IN A CONTAINER OF BLEACH WATER BETWEEN USE.
Location: Kitchen
|
06/07/2012 | Routine |
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
- 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: ADJUST DISHMACHINE SO SANITIZER DISPENSES PROPERLY AT 50 TO 75 PPM CONCENTRATION.11/23/11 -- PLANS WERE DISCUSSED TO HAVE THE DISHMACHINE REMOVED. THIS WOULD BE ACCEPTABLE, BUT AT THE SAME TIME, WE ADVISE YOU TO REPLACE THE 3--BAY SINK WITH ONE SLIGHTLY LARGER (SINKS BEING WIDER, LONGER AND DEEPER THAN CURRENT ONE). WHEN REPLACING SINK THE WALL ABOVE COULD THEN BE REPAIRED.
Equipment: Dishmachine
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: IMPROVE LIGHTING ABOVE AND AROUND PREP. TABLE SETTING BETWEEN 2 WALK--IN DOORS.
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: CLEAN AND RESURFACE WALL SURFACE ABOVE 3--BAY SINK. ALSO, BASEBOARD AREA UNDER 3--BAY SINK, OVER TO DISH MACHINE, SHOULD BE REPAIRED AND VINYL STRIP RE--ATTACHED/GLUED SO MATERIALS ARE SMOOTH AND MOISTURE RESISTANT.
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: PAINT A SMALL WALL IN MEAT CUTTING AREA --- USING ENAMEL -- WASHABLE PAINT.
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: IN THE MARKET AREA OF STORE, REMOVE TWO WOODEN 2X4'S FROM INSIIDE REACH--IN COOLER. USE NON--ABSORENT, EASY--TO--CLEAN MATERIAL.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE FLOOR FAN IN MEAT CUTTING DEPT.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: REFILL PAPER TOWELS AT KITCHEN HAND SINK.
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: RESTORE HOT WATER TO THE MOP SINK.
|
02/14/2012 | Recheck |
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
- 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: ADJUST DISHMACHINE SO SANITIZER DISPENSES PROPERLY AT 50 TO 75 PPM CONCENTRATION.11/23/11 -- PLANS WERE DISCUSSED TO HAVE THE DISHMACHINE REMOVED. THIS WOULD BE ACCEPTABLE, BUT AT THE SAME TIME, WE ADVISE YOU TO REPLACE THE 3--BAY SINK WITH ONE SLIGHTLY LARGER (SINKS BEING WIDER, LONGER AND DEEPER THAN CURRENT ONE). WHEN REPLACING SINK THE WALL ABOVE COULD THEN BE REPAIRED.
Equipment: Dishmachine
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: IMPROVE LIGHTING ABOVE AND AROUND PREP. TABLE SETTING BETWEEN 2 WALK--IN DOORS.
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: CLEAN AND RESURFACE WALL SURFACE ABOVE 3--BAY SINK. ALSO, BASEBOARD AREA UNDER 3--BAY SINK, OVER TO DISH MACHINE, SHOULD BE REPAIRED AND VINYL STRIP RE--ATTACHED/GLUED SO MATERIALS ARE SMOOTH AND MOISTURE RESISTANT.
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: PAINT A SMALL WALL IN MEAT CUTTING AREA --- USING ENAMEL -- WASHABLE PAINT.
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: IN THE MARKET AREA OF STORE, REMOVE TWO WOODEN 2X4'S FROM INSIIDE REACH--IN COOLER. USE NON--ABSORENT, EASY--TO--CLEAN MATERIAL.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE FLOOR FAN IN MEAT CUTTING DEPT.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: REFILL PAPER TOWELS AT KITCHEN HAND SINK.
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: RESTORE HOT WATER TO THE MOP SINK.
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12/15/2011 | Recheck |
Restaurant representatives - add corrected or new information about SPICE LAND AND BBQ VILLAGE, 4730 CENTURY PLAZA RD, Indianapolis, IN »