- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Please do not store chemicals on same shelf with food products.
Location: Kitchen (back)
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Replace non-working bulbs under ventilation system.
Location: Kitchen (back)
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Location: Dumpster area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Replace damaged ceiling tiles in back of kitchen. (water damaged)
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Mop sink soiled. Please clean.
Location: Kitchen (back)
|
04/02/2014 | Recheck |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Please do not store chemicals on same shelf with food products.
Location: Kitchen (back)
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Replace non-working bulbs under ventilation system.
Location: Kitchen (back)
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Location: Dumpster area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Replace damaged ceiling tiles in back of kitchen. (water damaged)
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Mop sink soiled. Please clean.
Location: Kitchen (back)
|
03/26/2014 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Ice machine soiled. Please clean and sanitize ice machine.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Location: Cook line
- 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.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Mop sink soiled. Please clean and sanitize mop sink.2. Kenmore freezer soiled with with particles. Please clean.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Mop sink soiled. Please clean and sanitize mop sink.2. Kenmore freezer soiled with with particles. Please clean.
Location: Kitchen (front)
|
12/10/2013 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Ice machine soiled. Please clean and sanitize ice machine.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Location: Cook line
- 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.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Mop sink soiled. Please clean and sanitize mop sink.2. Kenmore freezer soiled with with particles. Please clean.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Mop sink soiled. Please clean and sanitize mop sink.2. Kenmore freezer soiled with with particles. Please clean.
Location: Kitchen (front)
|
12/03/2013 | Routine |
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Replace non-working light bulbs under hood.
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.
Location: Kitchen
- 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.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak to 3 bay sink sprayer.
Location: Kitchen (back)
|
06/12/2013 | Recheck |
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Replace non-working light bulbs under hood.
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.
Location: Kitchen
- Wiping cloths / storage
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.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak to 3 bay sink sprayer.
Location: Kitchen (back)
|
06/05/2013 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTTOM SURFACE OF THE DELFIELD COOLER WAS SOILED WITH ANIMAL BLOOD.2. CLEAN METAL SHELVES IN THE WALK IN COOLER
Location: Kitchen
Equipment: Delfield cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTTOM SURFACE OF THE DELFIELD COOLER WAS SOILED WITH ANIMAL BLOOD.2. CLEAN METAL SHELVES IN THE WALK IN COOLER
Location: Walk-in cooler
Equipment: Metal shelving
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: SOILED HAND SINK
Location: Kitchen
Equipment: Hand sink
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE ALL UNNECESSARY ITEMS FROM PREMISE ( ICE CREAM TRUCK EQUIPMENT).
Location: Kitchen (back)
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: HOOD LIGHT OUT
Location: Kitchen (front)
- 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 REMOVABLE FILTER AND HAVE HOOD SYSTEM PROFESSIONALLY CLEANED
Location: Kitchen (front)
- 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: FLOOR HEAVILY SOILED WITH GREASE .
Location: Back room
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: REATTACH HAND SINK TO WALL.
Location: Kitchen (back)
Equipment: Hand sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. ICE MACHINE DOOR IS SOILED .CLEAN DOOR AND SURROUNDING SURFACE 2. DEEP FRIERS ARE SOILED
Location: Kitchen
Equipment: Ice machine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. ICE MACHINE DOOR IS SOILED .CLEAN DOOR AND SURROUNDING SURFACE 2. DEEP FRIERS ARE SOILED
Location: Kitchen
Equipment: Deep fryer
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Kitchen (back)
Equipment: Metal shelving
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE SCOOP HANDLE WAS TOUCHING THE ICE. STORE ICE SCOOP IN THE PROPER MANNER TO PREVENT CONTAMINATION.
Location: Kitchen
Equipment: Ice machine
|
01/04/2013 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTTOM SURFACE OF THE DELFIELD COOLER WAS SOILED WITH ANIMAL BLOOD.2. CLEAN METAL SHELVES IN THE WALK IN COOLER
Location: Kitchen
Equipment: Delfield cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTTOM SURFACE OF THE DELFIELD COOLER WAS SOILED WITH ANIMAL BLOOD.2. CLEAN METAL SHELVES IN THE WALK IN COOLER
Location: Walk-in cooler
Equipment: Metal shelving
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: SOILED HAND SINK
Location: Kitchen
Equipment: Hand sink
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE ALL UNNECESSARY ITEMS FROM PREMISE ( ICE CREAM TRUCK EQUIPMENT).
Location: Kitchen (back)
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: HOOD LIGHT OUT
Location: Kitchen (front)
- 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 REMOVABLE FILTER AND HAVE HOOD SYSTEM PROFESSIONALLY CLEANED
Location: Kitchen (front)
- 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: FLOOR HEAVILY SOILED WITH GREASE .
Location: Back room
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: REATTACH HAND SINK TO WALL.
Location: Kitchen (back)
Equipment: Hand sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. ICE MACHINE DOOR IS SOILED .CLEAN DOOR AND SURROUNDING SURFACE 2. DEEP FRIERS ARE SOILED
Location: Kitchen
Equipment: Ice machine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. ICE MACHINE DOOR IS SOILED .CLEAN DOOR AND SURROUNDING SURFACE 2. DEEP FRIERS ARE SOILED
Location: Kitchen
Equipment: Deep fryer
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Kitchen (back)
Equipment: Metal shelving
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE SCOOP HANDLE WAS TOUCHING THE ICE. STORE ICE SCOOP IN THE PROPER MANNER TO PREVENT CONTAMINATION.
Location: Kitchen
Equipment: Ice machine
|
12/10/2012 | Routine |
- 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: FLYIES flying in kitchen and dinning room.
Location: Kitchen
- 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: FLYIES flying in kitchen and dinning room.
Location: Dining room
- Person-in-charge demonstration of knowledge (corrected)
Person-in-charge did not demonstrate knowledge of foodborne disease prevention.
Correction: Person in charge shall demonstrate adequate knowledge of foodborne disease prevention.
Comments: Enroll in Food handler class asap
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Open bulk container of thousand island dressing stored on the metal shelves 8/31 1. Honey mustard dressing cos 2. Chicken wing sause cos 3. Mayo cos 4. Steak sause cos ALL BULK CONTAINER OF PRODUCTS LISTED ABOVE WERE OPENED AND STORED UNREFRIGERATED. MANUFACTURER LABEL STATES REFRIGERATE AFTER OPEN . ALL THE CONTAINERS OF PRODUCTS WERE HALF USED. DISCARD FOLLOW THE MANAUFACTURES LABEL.
Location: Dry storage
Equipment: Metal shelving
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Open bulk container of thousand island dressing stored on the metal shelves 8/31 1. Honey mustard dressing cos 2. Chicken wing sause cos 3. Mayo cos 4. Steak sause cos ALL BULK CONTAINER OF PRODUCTS LISTED ABOVE WERE OPENED AND STORED UNREFRIGERATED. MANUFACTURER LABEL STATES REFRIGERATE AFTER OPEN . ALL THE CONTAINERS OF PRODUCTS WERE HALF USED. DISCARD FOLLOW THE MANAUFACTURES LABEL.
Location: Kitchen
Equipment: Walk in cooler
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Open bulk container of thousand island dressing stored on the metal shelves 8/31 1. Honey mustard dressing cos 2. Chicken wing sause cos 3. Mayo cos 4. Steak sause cos ALL BULK CONTAINER OF PRODUCTS LISTED ABOVE WERE OPENED AND STORED UNREFRIGERATED. MANUFACTURER LABEL STATES REFRIGERATE AFTER OPEN . ALL THE CONTAINERS OF PRODUCTS WERE HALF USED. DISCARD FOLLOW THE MANAUFACTURES LABEL.
Location: Kitchen
Equipment: Delfield cooler
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Open bulk container of thousand island dressing stored on the metal shelves 8/31 1. Honey mustard dressing cos 2. Chicken wing sause cos 3. Mayo cos 4. Steak sause cos ALL BULK CONTAINER OF PRODUCTS LISTED ABOVE WERE OPENED AND STORED UNREFRIGERATED. MANUFACTURER LABEL STATES REFRIGERATE AFTER OPEN . ALL THE CONTAINERS OF PRODUCTS WERE HALF USED. DISCARD FOLLOW THE MANAUFACTURES LABEL.
Location: Kitchen
Equipment: Prep Top Cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Indivdually packaged cold slaw made fresh was stored in the prep top cooler was unmarked . discard2. Cheese store in the reach in unmarked.3. Cooked gyro meat unmarked
Location: Kitchen (front)
Equipment: Prep Top Cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Indivdually packaged cold slaw made fresh was stored in the prep top cooler was unmarked . discard2. Cheese store in the reach in unmarked.3. Cooked gyro meat unmarked
Location: Kitchen (front)
Equipment: Cold top
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Indivdually packaged cold slaw made fresh was stored in the prep top cooler was unmarked . discard2. Cheese store in the reach in unmarked.3. Cooked gyro meat unmarked
Location: Kitchen
Equipment: Cold top
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: Cold slaw
Location: Kitchen (front)
Equipment: Cold top
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Mold growing on a open container of honey mustard stored on the shelf in walk in cooler. Discard
Location: Walk-in cooler
Equipment: Walk in cooler
- 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: Clean surfaces everytime after raw meat or seafood are used.
Location: Kitchen (front)
Equipment: Prep Top Cooler
- 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: Clean surfaces everytime after raw meat or seafood are used.
Location: Kitchen (front)
Equipment: Prep Top Cooler
- 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: Clean surfaces everytime after raw meat or seafood are used.
Location: Kitchen (front)
Equipment: Cold top
- 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: Clean surfaces everytime after raw meat or seafood are used.
Location: Kitchen
Equipment: Rolling cart
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Keep hand sink clean at all times .
Location: Kitchen (front)
Equipment: Hand sink
- 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.
Comments: Employee did not dry his hands after washing them.
Location: Kitchen (front)
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: Bleach sanitizer too strong, test strip are not being used.
Location: Kitchen
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Class scheduled for 9/26/12 @ 8amProvide certification asap Must be enrolled in food handler class by 9/21 or a ciatation will be imposed . DONE
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Walk in cooler leaking water. Repair water leak. Provide documentation of repair.
Location: Walk-in cooler
Equipment: Walk in cooler
- Fruit and/or vegetable washing (corrected)
Fruit(s) and/or vegetable(s) not washed thoroughly.
Correction: Raw fruit(s) and/or vegetable(s) shall be thoroughly washed in water to remove soil and other contaminates before being cut, combined with other ingredients, cooked, or served.
Comments: A head of lettuce were not wash before uses.
Location: Kitchen (back)
Equipment: Prep table
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Cheese stored open in the bottom of the cold top cooler Cos 2. Frozen fish and hamburger patties stored uncovered in the upright freezer. CosFrozen Gyro meat on the stick was uncovered in chest freezer. 8/31
Location: Kitchen
Equipment: Cold top
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Cheese stored open in the bottom of the cold top cooler Cos 2. Frozen fish and hamburger patties stored uncovered in the upright freezer. CosFrozen Gyro meat on the stick was uncovered in chest freezer. 8/31
Location: Kitchen
Equipment: Upright freezer
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Cheese stored open in the bottom of the cold top cooler Cos 2. Frozen fish and hamburger patties stored uncovered in the upright freezer. CosFrozen Gyro meat on the stick was uncovered in chest freezer. 8/31
Location: Kitchen
Equipment: Chest freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: All cooler and freezer equipment were heavily soiled with accumulated food debris.
Location: Kitchen (front)
Equipment: Upright freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: All cooler and freezer equipment were heavily soiled with accumulated food debris.
Location: Kitchen (back)
Equipment: Upright cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: All cooler and freezer equipment were heavily soiled with accumulated food debris.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: All cooler and freezer equipment were heavily soiled with accumulated food debris.
Location: Kitchen
Equipment: Cold top
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: All cooler and freezer equipment were heavily soiled with accumulated food debris.
Location: Kitchen
Equipment: Chest freezer
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Provide paper towels
Location: Kitchen (front)
Equipment: Hand sink
- Toilet paper (corrected)
No toilet paper provided .
Correction: Provide toilet paper.
Location: Restroom
Equipment: Hand sink
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Unapproved employee eating/smoking area (corrected)
Unapproved location for designated employee area.
Correction: Area(s) designated for employees to eat, drink and use shall be located so that: (1) food; (2) equipment; (3) linens; and (4) single-service and single-use articles are protected from contamination.
Comments: STORE PERSON FOOD ITEMS IN A SEPERATE LOCATION .
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Replace lighting throught out 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: Hood vents heavily soiled.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Replace water damaged ceiling tile in dinning room and front kitchen area.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Replace water damaged ceiling tile in dinning room and front kitchen area.
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: 1. Floor was heavily soiled from grease in kitchen 2. Windows in front dinning area are soiled . 3. Glass window at service counter and front door are soiled.
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: 1. Floor was heavily soiled from grease in kitchen 2. Windows in front dinning area are soiled . 3. Glass window at service counter and front door are soiled.
Location: Service counter
- 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. Floor was heavily soiled from grease in kitchen 2. Windows in front dinning area are soiled . 3. Glass window at service counter and front door are soiled.
Location: Service counter
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Bag of french fries stored on prep table.2. 2 whole fish thawing in a container of water stored on the prep sink.
Location: Kitchen (front)
Equipment: Prep table
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Bag of french fries stored on prep table.2. 2 whole fish thawing in a container of water stored on the prep sink.
Location: Kitchen
Equipment: Prep sink
|
10/29/2012 | Non-Illness Complaint Recheck |
- 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: FLYIES flying in kitchen and dinning room.
Location: Kitchen
- 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: FLYIES flying in kitchen and dinning room.
Location: Dining room
- Person-in-charge demonstration of knowledge
Person-in-charge did not demonstrate knowledge of foodborne disease prevention.
Correction: Person in charge shall demonstrate adequate knowledge of foodborne disease prevention.
Comments: Enroll in Food handler class asap
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Open bulk container of thousand island dressing stored on the metal shelves 8/31 1. Honey mustard dressing cos 2. Chicken wing sause cos 3. Mayo cos 4. Steak sause cos ALL BULK CONTAINER OF PRODUCTS LISTED ABOVE WERE OPENED AND STORED UNREFRIGERATED. MANUFACTURER LABEL STATES REFRIGERATE AFTER OPEN . ALL THE CONTAINERS OF PRODUCTS WERE HALF USED. DISCARD FOLLOW THE MANAUFACTURES LABEL.
Location: Dry storage
Equipment: Metal shelving
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Open bulk container of thousand island dressing stored on the metal shelves 8/31 1. Honey mustard dressing cos 2. Chicken wing sause cos 3. Mayo cos 4. Steak sause cos ALL BULK CONTAINER OF PRODUCTS LISTED ABOVE WERE OPENED AND STORED UNREFRIGERATED. MANUFACTURER LABEL STATES REFRIGERATE AFTER OPEN . ALL THE CONTAINERS OF PRODUCTS WERE HALF USED. DISCARD FOLLOW THE MANAUFACTURES LABEL.
Location: Kitchen
Equipment: Walk in cooler
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Open bulk container of thousand island dressing stored on the metal shelves 8/31 1. Honey mustard dressing cos 2. Chicken wing sause cos 3. Mayo cos 4. Steak sause cos ALL BULK CONTAINER OF PRODUCTS LISTED ABOVE WERE OPENED AND STORED UNREFRIGERATED. MANUFACTURER LABEL STATES REFRIGERATE AFTER OPEN . ALL THE CONTAINERS OF PRODUCTS WERE HALF USED. DISCARD FOLLOW THE MANAUFACTURES LABEL.
Location: Kitchen
Equipment: Delfield cooler
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Open bulk container of thousand island dressing stored on the metal shelves 8/31 1. Honey mustard dressing cos 2. Chicken wing sause cos 3. Mayo cos 4. Steak sause cos ALL BULK CONTAINER OF PRODUCTS LISTED ABOVE WERE OPENED AND STORED UNREFRIGERATED. MANUFACTURER LABEL STATES REFRIGERATE AFTER OPEN . ALL THE CONTAINERS OF PRODUCTS WERE HALF USED. DISCARD FOLLOW THE MANAUFACTURES LABEL.
Location: Kitchen
Equipment: Prep Top Cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Indivdually packaged cold slaw made fresh was stored in the prep top cooler was unmarked . discard2. Cheese store in the reach in unmarked.3. Cooked gyro meat unmarked
Location: Kitchen (front)
Equipment: Prep Top Cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Indivdually packaged cold slaw made fresh was stored in the prep top cooler was unmarked . discard2. Cheese store in the reach in unmarked.3. Cooked gyro meat unmarked
Location: Kitchen (front)
Equipment: Cold top
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Indivdually packaged cold slaw made fresh was stored in the prep top cooler was unmarked . discard2. Cheese store in the reach in unmarked.3. Cooked gyro meat unmarked
Location: Kitchen
Equipment: Cold top
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: Cold slaw
Location: Kitchen (front)
Equipment: Cold top
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Mold growing on a open container of honey mustard stored on the shelf in walk in cooler. Discard
Location: Walk-in cooler
Equipment: Walk in cooler
- 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: Clean surfaces everytime after raw meat or seafood are used.
Location: Kitchen (front)
Equipment: Prep Top Cooler
- 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: Clean surfaces everytime after raw meat or seafood are used.
Location: Kitchen (front)
Equipment: Prep Top Cooler
- 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: Clean surfaces everytime after raw meat or seafood are used.
Location: Kitchen (front)
Equipment: Cold top
- 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: Clean surfaces everytime after raw meat or seafood are used.
Location: Kitchen
Equipment: Rolling cart
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Keep hand sink clean at all times .
Location: Kitchen (front)
Equipment: Hand sink
- 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.
Comments: Employee did not dry his hands after washing them.
Location: Kitchen (front)
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: Bleach sanitizer too strong, test strip are not being used.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Class scheduled for 9/26/12 @ 8amProvide certification asap Must be enrolled in food handler class by 9/21 or a ciatation will be imposed . DONE
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Walk in cooler leaking water. Repair water leak. Provide documentation of repair.
Location: Walk-in cooler
Equipment: Walk in cooler
- Fruit and/or vegetable washing (corrected)
Fruit(s) and/or vegetable(s) not washed thoroughly.
Correction: Raw fruit(s) and/or vegetable(s) shall be thoroughly washed in water to remove soil and other contaminates before being cut, combined with other ingredients, cooked, or served.
Comments: A head of lettuce were not wash before uses.
Location: Kitchen (back)
Equipment: Prep table
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Cheese stored open in the bottom of the cold top cooler Cos 2. Frozen fish and hamburger patties stored uncovered in the upright freezer. CosFrozen Gyro meat on the stick was uncovered in chest freezer. 8/31
Location: Kitchen
Equipment: Cold top
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Cheese stored open in the bottom of the cold top cooler Cos 2. Frozen fish and hamburger patties stored uncovered in the upright freezer. CosFrozen Gyro meat on the stick was uncovered in chest freezer. 8/31
Location: Kitchen
Equipment: Upright freezer
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Cheese stored open in the bottom of the cold top cooler Cos 2. Frozen fish and hamburger patties stored uncovered in the upright freezer. CosFrozen Gyro meat on the stick was uncovered in chest freezer. 8/31
Location: Kitchen
Equipment: Chest freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: All cooler and freezer equipment were heavily soiled with accumulated food debris.
Location: Kitchen (front)
Equipment: Upright freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: All cooler and freezer equipment were heavily soiled with accumulated food debris.
Location: Kitchen (back)
Equipment: Upright cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: All cooler and freezer equipment were heavily soiled with accumulated food debris.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: All cooler and freezer equipment were heavily soiled with accumulated food debris.
Location: Kitchen
Equipment: Cold top
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: All cooler and freezer equipment were heavily soiled with accumulated food debris.
Location: Kitchen
Equipment: Chest freezer
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Provide paper towels
Location: Kitchen (front)
Equipment: Hand sink
- Toilet paper (corrected)
No toilet paper provided .
Correction: Provide toilet paper.
Location: Restroom
Equipment: Hand sink
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Unapproved employee eating/smoking area (corrected)
Unapproved location for designated employee area.
Correction: Area(s) designated for employees to eat, drink and use shall be located so that: (1) food; (2) equipment; (3) linens; and (4) single-service and single-use articles are protected from contamination.
Comments: STORE PERSON FOOD ITEMS IN A SEPERATE LOCATION .
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Replace lighting throught out 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: Hood vents heavily soiled.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Replace water damaged ceiling tile in dinning room and front kitchen area.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Replace water damaged ceiling tile in dinning room and front kitchen area.
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: 1. Floor was heavily soiled from grease in kitchen 2. Windows in front dinning area are soiled . 3. Glass window at service counter and front door are soiled.
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: 1. Floor was heavily soiled from grease in kitchen 2. Windows in front dinning area are soiled . 3. Glass window at service counter and front door are soiled.
Location: Service counter
- 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. Floor was heavily soiled from grease in kitchen 2. Windows in front dinning area are soiled . 3. Glass window at service counter and front door are soiled.
Location: Service counter
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Bag of french fries stored on prep table.2. 2 whole fish thawing in a container of water stored on the prep sink.
Location: Kitchen (front)
Equipment: Prep table
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Bag of french fries stored on prep table.2. 2 whole fish thawing in a container of water stored on the prep sink.
Location: Kitchen
Equipment: Prep sink
|
09/07/2012 | Non-Illness Complaint Recheck |
- 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: FLYIES flying in kitchen and dinning room.
Location: Kitchen
- 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: FLYIES flying in kitchen and dinning room.
Location: Dining room
- Person-in-charge demonstration of knowledge
Person-in-charge did not demonstrate knowledge of foodborne disease prevention.
Correction: Person in charge shall demonstrate adequate knowledge of foodborne disease prevention.
Comments: Enroll in Food handler class asap
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Open bulk container of thousand island dressing stored on the metal shelves 8/31 1. Honey mustard dressing cos 2. Chicken wing sause cos 3. Mayo cos 4. Steak sause cos ALL BULK CONTAINER OF PRODUCTS LISTED ABOVE WERE OPENED AND STORED UNREFRIGERATED. MANUFACTURER LABEL STATES REFRIGERATE AFTER OPEN . ALL THE CONTAINERS OF PRODUCTS WERE HALF USED. DISCARD FOLLOW THE MANAUFACTURES LABEL.
Location: Dry storage
Equipment: Metal shelving
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Open bulk container of thousand island dressing stored on the metal shelves 8/31 1. Honey mustard dressing cos 2. Chicken wing sause cos 3. Mayo cos 4. Steak sause cos ALL BULK CONTAINER OF PRODUCTS LISTED ABOVE WERE OPENED AND STORED UNREFRIGERATED. MANUFACTURER LABEL STATES REFRIGERATE AFTER OPEN . ALL THE CONTAINERS OF PRODUCTS WERE HALF USED. DISCARD FOLLOW THE MANAUFACTURES LABEL.
Location: Kitchen
Equipment: Walk in cooler
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Open bulk container of thousand island dressing stored on the metal shelves 8/31 1. Honey mustard dressing cos 2. Chicken wing sause cos 3. Mayo cos 4. Steak sause cos ALL BULK CONTAINER OF PRODUCTS LISTED ABOVE WERE OPENED AND STORED UNREFRIGERATED. MANUFACTURER LABEL STATES REFRIGERATE AFTER OPEN . ALL THE CONTAINERS OF PRODUCTS WERE HALF USED. DISCARD FOLLOW THE MANAUFACTURES LABEL.
Location: Kitchen
Equipment: Delfield cooler
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Open bulk container of thousand island dressing stored on the metal shelves 8/31 1. Honey mustard dressing cos 2. Chicken wing sause cos 3. Mayo cos 4. Steak sause cos ALL BULK CONTAINER OF PRODUCTS LISTED ABOVE WERE OPENED AND STORED UNREFRIGERATED. MANUFACTURER LABEL STATES REFRIGERATE AFTER OPEN . ALL THE CONTAINERS OF PRODUCTS WERE HALF USED. DISCARD FOLLOW THE MANAUFACTURES LABEL.
Location: Kitchen
Equipment: Prep Top Cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Indivdually packaged cold slaw made fresh was stored in the prep top cooler was unmarked . discard2. Cheese store in the reach in unmarked.3. Cooked gyro meat unmarked
Location: Kitchen (front)
Equipment: Prep Top Cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Indivdually packaged cold slaw made fresh was stored in the prep top cooler was unmarked . discard2. Cheese store in the reach in unmarked.3. Cooked gyro meat unmarked
Location: Kitchen (front)
Equipment: Cold top
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Indivdually packaged cold slaw made fresh was stored in the prep top cooler was unmarked . discard2. Cheese store in the reach in unmarked.3. Cooked gyro meat unmarked
Location: Kitchen
Equipment: Cold top
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: Cold slaw
Location: Kitchen (front)
Equipment: Cold top
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Mold growing on a open container of honey mustard stored on the shelf in walk in cooler. Discard
Location: Walk-in cooler
Equipment: Walk in cooler
- 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: Clean surfaces everytime after raw meat or seafood are used.
Location: Kitchen (front)
Equipment: Prep Top Cooler
- 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: Clean surfaces everytime after raw meat or seafood are used.
Location: Kitchen (front)
Equipment: Prep Top Cooler
- 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: Clean surfaces everytime after raw meat or seafood are used.
Location: Kitchen (front)
Equipment: Cold top
- 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: Clean surfaces everytime after raw meat or seafood are used.
Location: Kitchen
Equipment: Rolling cart
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Keep hand sink clean at all times .
Location: Kitchen (front)
Equipment: Hand sink
- 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.
Comments: Employee did not dry his hands after washing them.
Location: Kitchen (front)
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: Bleach sanitizer too strong, test strip are not being used.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Class scheduled for 9/26/12 @ 8amProvide certification asap Must be enrolled in food handler class by 9/21 or a ciatation will be imposed . DONE
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Walk in cooler leaking water. Repair water leak. Provide documentation of repair.
Location: Walk-in cooler
Equipment: Walk in cooler
- Fruit and/or vegetable washing (corrected)
Fruit(s) and/or vegetable(s) not washed thoroughly.
Correction: Raw fruit(s) and/or vegetable(s) shall be thoroughly washed in water to remove soil and other contaminates before being cut, combined with other ingredients, cooked, or served.
Comments: A head of lettuce were not wash before uses.
Location: Kitchen (back)
Equipment: Prep table
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Cheese stored open in the bottom of the cold top cooler Cos 2. Frozen fish and hamburger patties stored uncovered in the upright freezer. CosFrozen Gyro meat on the stick was uncovered in chest freezer. 8/31
Location: Kitchen
Equipment: Cold top
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Cheese stored open in the bottom of the cold top cooler Cos 2. Frozen fish and hamburger patties stored uncovered in the upright freezer. CosFrozen Gyro meat on the stick was uncovered in chest freezer. 8/31
Location: Kitchen
Equipment: Upright freezer
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Cheese stored open in the bottom of the cold top cooler Cos 2. Frozen fish and hamburger patties stored uncovered in the upright freezer. CosFrozen Gyro meat on the stick was uncovered in chest freezer. 8/31
Location: Kitchen
Equipment: Chest freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: All cooler and freezer equipment were heavily soiled with accumulated food debris.
Location: Kitchen (front)
Equipment: Upright freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: All cooler and freezer equipment were heavily soiled with accumulated food debris.
Location: Kitchen (back)
Equipment: Upright cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: All cooler and freezer equipment were heavily soiled with accumulated food debris.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: All cooler and freezer equipment were heavily soiled with accumulated food debris.
Location: Kitchen
Equipment: Cold top
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: All cooler and freezer equipment were heavily soiled with accumulated food debris.
Location: Kitchen
Equipment: Chest freezer
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Provide paper towels
Location: Kitchen (front)
Equipment: Hand sink
- Toilet paper (corrected)
No toilet paper provided .
Correction: Provide toilet paper.
Location: Restroom
Equipment: Hand sink
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Unapproved employee eating/smoking area (corrected)
Unapproved location for designated employee area.
Correction: Area(s) designated for employees to eat, drink and use shall be located so that: (1) food; (2) equipment; (3) linens; and (4) single-service and single-use articles are protected from contamination.
Comments: STORE PERSON FOOD ITEMS IN A SEPERATE LOCATION .
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Replace lighting throught out 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: Hood vents heavily soiled.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Replace water damaged ceiling tile in dinning room and front kitchen area.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Replace water damaged ceiling tile in dinning room and front kitchen area.
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: 1. Floor was heavily soiled from grease in kitchen 2. Windows in front dinning area are soiled . 3. Glass window at service counter and front door are soiled.
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: 1. Floor was heavily soiled from grease in kitchen 2. Windows in front dinning area are soiled . 3. Glass window at service counter and front door are soiled.
Location: Service counter
- 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. Floor was heavily soiled from grease in kitchen 2. Windows in front dinning area are soiled . 3. Glass window at service counter and front door are soiled.
Location: Service counter
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Bag of french fries stored on prep table.2. 2 whole fish thawing in a container of water stored on the prep sink.
Location: Kitchen (front)
Equipment: Prep table
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Bag of french fries stored on prep table.2. 2 whole fish thawing in a container of water stored on the prep sink.
Location: Kitchen
Equipment: Prep sink
|
09/07/2012 | Non-Illness Complaint Recheck |
- 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: FLYIES flying in kitchen and dinning room.
Location: Kitchen
- 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: FLYIES flying in kitchen and dinning room.
Location: Dining room
- Person-in-charge demonstration of knowledge
Person-in-charge did not demonstrate knowledge of foodborne disease prevention.
Correction: Person in charge shall demonstrate adequate knowledge of foodborne disease prevention.
Comments: Enroll in Food handler class asap
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Open bulk container of thousand island dressing stored on the metal shelves 8/31 1. Honey mustard dressing cos 2. Chicken wing sause cos 3. Mayo cos 4. Steak sause cos ALL BULK CONTAINER OF PRODUCTS LISTED ABOVE WERE OPENED AND STORED UNREFRIGERATED. MANUFACTURER LABEL STATES REFRIGERATE AFTER OPEN . ALL THE CONTAINERS OF PRODUCTS WERE HALF USED. DISCARD FOLLOW THE MANAUFACTURES LABEL.
Location: Dry storage
Equipment: Metal shelving
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Open bulk container of thousand island dressing stored on the metal shelves 8/31 1. Honey mustard dressing cos 2. Chicken wing sause cos 3. Mayo cos 4. Steak sause cos ALL BULK CONTAINER OF PRODUCTS LISTED ABOVE WERE OPENED AND STORED UNREFRIGERATED. MANUFACTURER LABEL STATES REFRIGERATE AFTER OPEN . ALL THE CONTAINERS OF PRODUCTS WERE HALF USED. DISCARD FOLLOW THE MANAUFACTURES LABEL.
Location: Kitchen
Equipment: Walk in cooler
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Open bulk container of thousand island dressing stored on the metal shelves 8/31 1. Honey mustard dressing cos 2. Chicken wing sause cos 3. Mayo cos 4. Steak sause cos ALL BULK CONTAINER OF PRODUCTS LISTED ABOVE WERE OPENED AND STORED UNREFRIGERATED. MANUFACTURER LABEL STATES REFRIGERATE AFTER OPEN . ALL THE CONTAINERS OF PRODUCTS WERE HALF USED. DISCARD FOLLOW THE MANAUFACTURES LABEL.
Location: Kitchen
Equipment: Delfield cooler
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Open bulk container of thousand island dressing stored on the metal shelves 8/31 1. Honey mustard dressing cos 2. Chicken wing sause cos 3. Mayo cos 4. Steak sause cos ALL BULK CONTAINER OF PRODUCTS LISTED ABOVE WERE OPENED AND STORED UNREFRIGERATED. MANUFACTURER LABEL STATES REFRIGERATE AFTER OPEN . ALL THE CONTAINERS OF PRODUCTS WERE HALF USED. DISCARD FOLLOW THE MANAUFACTURES LABEL.
Location: Kitchen
Equipment: Prep Top Cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Indivdually packaged cold slaw made fresh was stored in the prep top cooler was unmarked . discard2. Cheese store in the reach in unmarked.3. Cooked gyro meat unmarked
Location: Kitchen (front)
Equipment: Prep Top Cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Indivdually packaged cold slaw made fresh was stored in the prep top cooler was unmarked . discard2. Cheese store in the reach in unmarked.3. Cooked gyro meat unmarked
Location: Kitchen (front)
Equipment: Cold top
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Indivdually packaged cold slaw made fresh was stored in the prep top cooler was unmarked . discard2. Cheese store in the reach in unmarked.3. Cooked gyro meat unmarked
Location: Kitchen
Equipment: Cold top
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: Cold slaw
Location: Kitchen (front)
Equipment: Cold top
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Mold growing on a open container of honey mustard stored on the shelf in walk in cooler. Discard
Location: Walk-in cooler
Equipment: Walk in cooler
- 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: Clean surfaces everytime after raw meat or seafood are used.
Location: Kitchen (front)
Equipment: Prep Top Cooler
- 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: Clean surfaces everytime after raw meat or seafood are used.
Location: Kitchen (front)
Equipment: Prep Top Cooler
- 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: Clean surfaces everytime after raw meat or seafood are used.
Location: Kitchen (front)
Equipment: Cold top
- 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: Clean surfaces everytime after raw meat or seafood are used.
Location: Kitchen
Equipment: Rolling cart
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Keep hand sink clean at all times .
Location: Kitchen (front)
Equipment: Hand sink
- 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.
Comments: Employee did not dry his hands after washing them.
Location: Kitchen (front)
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: Bleach sanitizer too strong, test strip are not being used.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide certification asap Must be enrolled in food handler class by 9/21 or a ciatation will be imposed .
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Walk in cooler leaking water. Repair water leak. Provide documentation of repair.
Location: Walk-in cooler
Equipment: Walk in cooler
- Fruit and/or vegetable washing (corrected)
Fruit(s) and/or vegetable(s) not washed thoroughly.
Correction: Raw fruit(s) and/or vegetable(s) shall be thoroughly washed in water to remove soil and other contaminates before being cut, combined with other ingredients, cooked, or served.
Comments: A head of lettuce were not wash before uses.
Location: Kitchen (back)
Equipment: Prep table
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Cheese stored open in the bottom of the cold top cooler Cos 2. Frozen fish and hamburger patties stored uncovered in the upright freezer. CosFrozen Gyro meat on the stick was uncovered in chest freezer. 8/31
Location: Kitchen
Equipment: Cold top
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Cheese stored open in the bottom of the cold top cooler Cos 2. Frozen fish and hamburger patties stored uncovered in the upright freezer. CosFrozen Gyro meat on the stick was uncovered in chest freezer. 8/31
Location: Kitchen
Equipment: Upright freezer
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Cheese stored open in the bottom of the cold top cooler Cos 2. Frozen fish and hamburger patties stored uncovered in the upright freezer. CosFrozen Gyro meat on the stick was uncovered in chest freezer. 8/31
Location: Kitchen
Equipment: Chest freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: All cooler and freezer equipment were heavily soiled with accumulated food debris.
Location: Kitchen (front)
Equipment: Upright freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: All cooler and freezer equipment were heavily soiled with accumulated food debris.
Location: Kitchen (back)
Equipment: Upright cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: All cooler and freezer equipment were heavily soiled with accumulated food debris.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: All cooler and freezer equipment were heavily soiled with accumulated food debris.
Location: Kitchen
Equipment: Cold top
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: All cooler and freezer equipment were heavily soiled with accumulated food debris.
Location: Kitchen
Equipment: Chest freezer
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Provide paper towels
Location: Kitchen (front)
Equipment: Hand sink
- Toilet paper (corrected)
No toilet paper provided .
Correction: Provide toilet paper.
Location: Restroom
Equipment: Hand sink
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Unapproved employee eating/smoking area (corrected)
Unapproved location for designated employee area.
Correction: Area(s) designated for employees to eat, drink and use shall be located so that: (1) food; (2) equipment; (3) linens; and (4) single-service and single-use articles are protected from contamination.
Comments: STORE PERSON FOOD ITEMS IN A SEPERATE LOCATION .
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Replace lighting throught out 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: Hood vents heavily soiled.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Replace water damaged ceiling tile in dinning room and front kitchen area.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Replace water damaged ceiling tile in dinning room and front kitchen area.
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: 1. Floor was heavily soiled from grease in kitchen 2. Windows in front dinning area are soiled . 3. Glass window at service counter and front door are soiled.
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: 1. Floor was heavily soiled from grease in kitchen 2. Windows in front dinning area are soiled . 3. Glass window at service counter and front door are soiled.
Location: Service counter
- 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. Floor was heavily soiled from grease in kitchen 2. Windows in front dinning area are soiled . 3. Glass window at service counter and front door are soiled.
Location: Service counter
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Bag of french fries stored on prep table.2. 2 whole fish thawing in a container of water stored on the prep sink.
Location: Kitchen (front)
Equipment: Prep table
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Bag of french fries stored on prep table.2. 2 whole fish thawing in a container of water stored on the prep sink.
Location: Kitchen
Equipment: Prep sink
|
08/31/2012 | Non-Illness Complaint Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FLYIES flying in kitchen and dinning room.
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FLYIES flying in kitchen and dinning room.
Location: Dining room
- Person-in-charge demonstration of knowledge
Person-in-charge did not demonstrate knowledge of foodborne disease prevention.
Correction: Person in charge shall demonstrate adequate knowledge of foodborne disease prevention.
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 1. Honey mustard dressing 2. Chicken wing sause3. Mayo4. Steak sauseALL BULK CONTAINER OF PRODUCTS LISTED ABOVE WERE OPENED AND STORED UNREFRIGERATED. MANUFACTURER LABEL STATES REFRIGERATE AFTER OPEN . ALL THE CONTAINERS OF PRODUCTS WERE HALF USED. DISCARD FOLLOW THE MANAUFACTURES LABEL.
Location: Dry storage
Equipment: Metal shelving
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 1. Honey mustard dressing 2. Chicken wing sause3. Mayo4. Steak sauseALL BULK CONTAINER OF PRODUCTS LISTED ABOVE WERE OPENED AND STORED UNREFRIGERATED. MANUFACTURER LABEL STATES REFRIGERATE AFTER OPEN . ALL THE CONTAINERS OF PRODUCTS WERE HALF USED. DISCARD FOLLOW THE MANAUFACTURES LABEL.
Location: Kitchen
Equipment: Walk in cooler
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 1. Honey mustard dressing 2. Chicken wing sause3. Mayo4. Steak sauseALL BULK CONTAINER OF PRODUCTS LISTED ABOVE WERE OPENED AND STORED UNREFRIGERATED. MANUFACTURER LABEL STATES REFRIGERATE AFTER OPEN . ALL THE CONTAINERS OF PRODUCTS WERE HALF USED. DISCARD FOLLOW THE MANAUFACTURES LABEL.
Location: Kitchen
Equipment: Delfield cooler
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 1. Honey mustard dressing 2. Chicken wing sause3. Mayo4. Steak sauseALL BULK CONTAINER OF PRODUCTS LISTED ABOVE WERE OPENED AND STORED UNREFRIGERATED. MANUFACTURER LABEL STATES REFRIGERATE AFTER OPEN . ALL THE CONTAINERS OF PRODUCTS WERE HALF USED. DISCARD FOLLOW THE MANAUFACTURES LABEL.
Location: Kitchen
Equipment: Prep Top Cooler
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Indivdually packaged cold slaw made fresh was stored in the prep top cooler was unmarked . discard2. Cheese store in the reach in unmarked.3. Cooked gyro meat unmarked
Location: Kitchen (front)
Equipment: Prep Top Cooler
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Indivdually packaged cold slaw made fresh was stored in the prep top cooler was unmarked . discard2. Cheese store in the reach in unmarked.3. Cooked gyro meat unmarked
Location: Kitchen (front)
Equipment: Cold top
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Indivdually packaged cold slaw made fresh was stored in the prep top cooler was unmarked . discard2. Cheese store in the reach in unmarked.3. Cooked gyro meat unmarked
Location: Kitchen
Equipment: Cold top
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: Cold slaw
Location: Kitchen (front)
Equipment: Cold top
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Mold growing on a open container of honey mustard stored on the shelf in walk in cooler. Discard
Location: Walk-in cooler
Equipment: Walk in cooler
- 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.
Comments: Clean surfaces everytime after raw meat or seafood are used.
Location: Kitchen (front)
Equipment: Prep Top Cooler
- 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.
Comments: Clean surfaces everytime after raw meat or seafood are used.
Location: Kitchen (front)
Equipment: Prep Top Cooler
- 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.
Comments: Clean surfaces everytime after raw meat or seafood are used.
Location: Kitchen (front)
Equipment: Cold top
- 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.
Comments: Clean surfaces everytime after raw meat or seafood are used.
Location: Kitchen
Equipment: Rolling cart
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Keep hand sink clean at all times .
Location: Kitchen (front)
Equipment: Hand sink
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Employee did not dry his hands after washing them.
Location: Kitchen (front)
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: Bleach sanitizer too strong, test strip are not being used.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide certification asap
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Walk in cooler leaking water. Repair water leak. Provide documentation of repair.
Location: Walk-in cooler
Equipment: Walk in cooler
- Fruit and/or vegetable washing (corrected on site)
Fruit(s) and/or vegetable(s) not washed thoroughly.
Correction: Raw fruit(s) and/or vegetable(s) shall be thoroughly washed in water to remove soil and other contaminates before being cut, combined with other ingredients, cooked, or served.
Comments: A head of lettuce were not wash before uses.
Location: Kitchen (back)
Equipment: Prep table
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Cheese stored open in the bottom of the cold top cooler2. Frozen fish and hamburger patties stored uncovered in the upright freezer.
Location: Kitchen
Equipment: Cold top
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Cheese stored open in the bottom of the cold top cooler2. Frozen fish and hamburger patties stored uncovered in the upright freezer.
Location: Kitchen
Equipment: Upright freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: All cooler and freezer equipment were heavily soiled with accumulated food debris.
Location: Kitchen (front)
Equipment: Upright freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: All cooler and freezer equipment were heavily soiled with accumulated food debris.
Location: Kitchen (back)
Equipment: Upright cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: All cooler and freezer equipment were heavily soiled with accumulated food debris.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: All cooler and freezer equipment were heavily soiled with accumulated food debris.
Location: Kitchen
Equipment: Cold top
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: All cooler and freezer equipment were heavily soiled with accumulated food debris.
Location: Kitchen
Equipment: Chest freezer
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Provide paper towels
Location: Kitchen (front)
Equipment: Hand sink
- Toilet paper
No toilet paper provided .
Correction: Provide toilet paper.
Location: Restroom
Equipment: Hand sink
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Unapproved employee eating/smoking area
Unapproved location for designated employee area.
Correction: Area(s) designated for employees to eat, drink and use shall be located so that: (1) food; (2) equipment; (3) linens; and (4) single-service and single-use articles are protected from contamination.
Comments: STORE PERSON FOOD ITEMS IN A SEPERATE LOCATION .
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Replace lighting throught out kitchen.
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: Hood vents heavily soiled.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Replace water damaged ceiling tile in dinning room and front kitchen area.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Replace water damaged ceiling tile in dinning room and front kitchen area.
Location: Dining room
- 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. Floor was heavily soiled from grease in kitchen2. Windows in front dinning area are soiled . 3. Glass window at service counter and front door are soiled.
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: 1. Floor was heavily soiled from grease in kitchen2. Windows in front dinning area are soiled . 3. Glass window at service counter and front door are soiled.
Location: Service counter
- 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. Floor was heavily soiled from grease in kitchen2. Windows in front dinning area are soiled . 3. Glass window at service counter and front door are soiled.
Location: Service counter
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Bag of french fries stored on prep table.2. 2 whole fish thawing in a container of water stored on the prep sink.
Location: Kitchen (front)
Equipment: Prep table
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Bag of french fries stored on prep table.2. 2 whole fish thawing in a container of water stored on the prep sink.
Location: Kitchen
Equipment: Prep sink
|
08/23/2012 | Non-Illness Complaint |
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw fish stored above produce. Cos
Location: Kitchen
Equipment: Prep Top Cooler
- 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: TOO STRONG
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Glove use (Non-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.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE WATER DAMAGED CEILING TILE TROUGHTOUT THE STORE.
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: REMOVE PLASTIC FROM WALL
Location: Kitchen (front)
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Food store in freezer uncoved.
Location: Kitchen (back)
Equipment: Delfield cooler
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: MISSING LIGHT COVER. PROVIDE A LIGHT SHEILD
Location: Kitchen (front)
- 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: WRONG TEST SRTIPS. PROVIDE CORRECT TESTING STRIP FOR SANITIZER .
Location: Kitchen
|
05/18/2012 | Recheck |
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw fish stored above produce. Cos
Location: Kitchen
Equipment: Prep Top Cooler
- 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: TOO STRONG
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Glove use (Non-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.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE WATER DAMAGED CEILING TILE TROUGHTOUT THE STORE.
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: REMOVE PLASTIC FROM WALL
Location: Kitchen (front)
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Food store in freezer uncoved.
Location: Kitchen (back)
Equipment: Delfield cooler
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: MISSING LIGHT COVER. PROVIDE A LIGHT SHEILD
Location: Kitchen (front)
- 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: WRONG TEST SRTIPS. PROVIDE CORRECT TESTING STRIP FOR SANITIZER .
Location: Kitchen
|
05/11/2012 | Routine |
Restaurant representatives - add corrected or new information about STEAK CITY & LEMONADE, 3637 E 38TH ST, Indianapolis, IN »