| No violation noted during this evaluation. | 09/04/2014 | Non-Illness Complaint Recheck |
| No violation noted during this evaluation. | 09/02/2014 | Non-Illness Complaint |
- Smoking distance signage (corrected)
1. Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
- Cold holding (corrected)
1. Do not use the sandwich prep. refrigerator for potentially hazardous fooe storage until functioning properly. Repair the prep. refrigerator to function properly as designed. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Thermometer accuracy (corrected)
1. Discard all thermimeters which are not accurate. Provide accurate thermometers in all refrigeration units. Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
- Walls, floors, etc/soiled (corrected)
1. Clean the restroom door where hands touch. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Hand sink/towels (corrected)
1. Provide hand drying provisions at all hand sinks at all times. No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
|
07/21/2014 | Recheck |
- Smoking distance signage
1. Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
- Cold holding
1. Do not use the sandwich prep. refrigerator for potentially hazardous fooe storage until functioning properly. Repair the prep. refrigerator to function properly as designed. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Thermometer accuracy
1. Discard all thermimeters which are not accurate. Provide accurate thermometers in all refrigeration units. Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
- Walls, floors, etc/soiled
1. Clean the restroom door where hands touch. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Hand sink/towels (corrected on site)
1. Provide hand drying provisions at all hand sinks at all times. No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
|
07/14/2014 | Routine |
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: RAW CHICKEN WINGS AND TWO WHOLE RAW CHICKENS IN 3--BAY SINK AND CONDIMENTS/TOPPINGS IN PREP. TOP COOLER EXPOSED TO SMOKE AND OR TEMP. ABUSED -- MUST BE DISCARDED.
Location: Cook line
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: RAW CHICKEN WINGS AND TWO WHOLE RAW CHICKENS IN 3--BAY SINK AND CONDIMENTS/TOPPINGS IN PREP. TOP COOLER EXPOSED TO SMOKE AND OR TEMP. ABUSED -- MUST BE DISCARDED.
Location: Kitchen
- 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.
Comments: WIPE DOWN FOOD CONTACT SURFACES AND SANITIZE, AS PREP. TABLES AND OTHER FOOD UTENSILS
Location: Cook line
- 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.
Comments: WIPE DOWN FOOD CONTACT SURFACES AND SANITIZE, AS PREP. TABLES AND OTHER FOOD UTENSILS
Location: Kitchen
- Condiments contamination (corrected)
Condiment(s) not protected from contamination.
Correction: Condiments shall be protected from contamination.
- 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: MOP/CLEAN FLOORS WHERE NEEDED.
Location: Cook line
- 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: MOP/CLEAN FLOORS WHERE NEEDED.
Location: Kitchen
- Food unsafe(Non-Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: FRONT GROCERY ITEMS ON SHELVES MAY BE WIPED OFF AS WITH CLOTH TOWEL AND A LIGHT BLEACH WATER (1 TBSP. PER GAL. WATER) AND SOLD.FOODS IN FREEZERS ARE OK FOR A NUMBER OF HOURS --- FOODS IN COOLERS MAY HAVE TO BE DISCARDED AFTER APPRX. 2 --3 HOURS IF POWER IS NOT RESTORED.
- Environmental contamination (corrected)
Unpackaged food contaminated by environmental contaminants.
Correction: During preparation, unpackaged food shall be protected from environmental sources of contamination.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN NON--FOOD CONTACT SURFACES IN KITCHEN AND ON COOK--LINE.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN NON--FOOD CONTACT SURFACES IN KITCHEN AND ON COOK--LINE.
Location: Kitchen (back)
|
11/27/2013 | Recheck |
- Single-service reuse (corrected)
1. Food gloves are single service only. Discard food gloves when taken off hand. Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
- Cutting surface(s) (corrected)
1. Resurface or discard the prep. refrigerator cutting board. Currently not cleanable. 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.
- Physical facility repair
1. Provide filters in exhaust hood where missing. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Walls, floors, etc/soiled
1. Clean the inside of exhaust hood and filters of soil. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Thermometer, provided (corrected)
1. Provide a thermometer in refrigerators that are missing one. 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.
- Equipment repair (corrected)
1. Repair the prep. refrigerator to function properly as designed. No potentially hazardous food in refrigerator at this time. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
- Hand sink/soap (corrected)
1. No hand soap provided at hand sink.
Correction: Provide soap.
- Hand sink/towels (corrected)
1. No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
|
11/25/2013 | Recheck |
- Single-service reuse
1. Food gloves are single service only. Discard food gloves when taken off hand. Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
- Cutting surface(s)
1. Resurface or discard the prep. refrigerator cutting board. Currently not cleanable. 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.
- Physical facility repair
1. Provide filters in exhaust hood where missing. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Walls, floors, etc/soiled
1. Clean the inside of exhaust hood and filters of soil. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Thermometer, provided
1. Provide a thermometer in refrigerators that are missing one. 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.
- Equipment repair
1. Repair the prep. refrigerator to function properly as designed. No potentially hazardous food in refrigerator at this time. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
- Hand sink/soap
1. No hand soap provided at hand sink.
Correction: Provide soap.
- Hand sink/towels
1. No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
|
11/18/2013 | Routine |
- Cold holding (corrected)
1. Shredded cheese on top of prep. refrigerator not cold enough. Take measures to ensure proper holding temperature. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- 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.
- Frozen temperatures (corrected)
Food in 2 door reach-in freezer not solid. Frozen food(s) not maintained at proper temperature.
Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
- In use utensil storage (corrected)
Ice cream scoop stored incorrectly in room temperature stagnant water. Store in running water or hot water 135 degrees F or higher. In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
|
05/23/2013 | Recheck |
- Cold holding
1. Shredded cheese on top of prep. refrigerator not cold enough. Take measures to ensure proper holding temperature. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- 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.
- Frozen temperatures
Food in 2 door reach-in freezer not solid. Frozen food(s) not maintained at proper temperature.
Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
- In use utensil storage
Ice cream scoop stored incorrectly in room temperature stagnant water. Store in running water or hot water 135 degrees F or higher. In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
|
05/16/2013 | Routine |
| No violation noted during this evaluation. | 12/07/2012 | Illness Complaint |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
|
12/05/2012 | Recheck |
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
|
11/26/2012 | Routine |
| No violation noted during this evaluation. | 08/07/2012 | Non-Illness Complaint |
- Cold holding (corrected)
1. Ensure that the internal temperture of potentially hazardous food is maintained at a proper internal temperature. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding (corrected)
1. Ensure that the internal temperture of potentially hazardous food is maintained at a proper internal temperature. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Thermometer, provided (corrected)
1. Provide a thermometer in all refrigerators which contain potentially hazardous food. 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.
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Restroom
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Restroom
Equipment: Hand sink
|
05/18/2012 | Recheck |
- Cold holding
1. Ensure that the internal temperture of potentially hazardous food is maintained at a proper internal temperature. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding
1. Ensure that the internal temperture of potentially hazardous food is maintained at a proper internal temperature. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Thermometer, provided
1. Provide a thermometer in all refrigerators which contain potentially hazardous food. 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.
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Restroom
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Restroom
Equipment: Hand sink
|
05/11/2012 | Routine |
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
|
04/02/2012 | Recheck |
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