| No violation noted during this evaluation. | 04/21/2014 | Routine |
| No violation noted during this evaluation. | 08/09/2013 | 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.
Comments: EMPLOYEES ON SANDWHICH MAKE LINE NOT WASHING HANDS IN BETWEEN GLOVE CHANGE. ENSURE HANDS ARE WASHED THOROUGHLY IN BETWEEN GLOVE CHANGE.
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE BEVERAGE STORED IN CUP WITHOUT LID AND STRAW ON PREP TABLE. HALF EATEN COOKIE STORED ON TOP OF A BEVERAGE CONTAINER BELOW COUNTER TOP IN PREP AREA. ENSURE EMPLOYEES CONSUME FOOD IN A DESIGNATED AREA AWAY FROM FOOD PREPARATION. FURTHERMORE, ALL EMPLOYEE DRINK CUPS SHOULD BE STORED IN CONTAINERS WITH LIDS AND STRAWS IN FOOD PREP AREAS.
Location: Kitchen
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEES NOT ABLE TO WASH HANDS PROPERLY WITH WATER TEMPERATURE AT A MINIMUM OF 100 DEGREES F.
Location: Service counter
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: FOOD HANDLER CERTIFICATION ON FILE EXPIRED. PROVIDE A CERTIFIED FOOD HANDLER.
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: WATER RUNNING FROM HAND SINK FAUCET AT SERVICE COUNTER REACHING A MAXIMUM OF 86 DEGREES. REPAIR/ADJUST WATER TEMPERATURE TO A MINIMUM OF 100 DEGREES F.
Location: Service counter
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: SOAP NOT AVAILABLE IN DISPENSER LOCATED AT HAND SINK LOCATED AT SERVICE COUNTER AND BACK KITCHEN AREA. PROVIDE SOAP IN BOTH DISPENSERS.
Location: Service counter
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: SOAP NOT AVAILABLE IN DISPENSER LOCATED AT HAND SINK LOCATED AT SERVICE COUNTER AND BACK KITCHEN AREA. PROVIDE SOAP IN BOTH DISPENSERS.
Location: Kitchen (back)
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE TOWELS IN DISPENSER AT HAND SINK LOCATED IN BACK KITCHEN AREA.
Location: Kitchen (back)
|
04/12/2013 | Recheck |
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEES ON SANDWHICH MAKE LINE NOT WASHING HANDS IN BETWEEN GLOVE CHANGE. ENSURE HANDS ARE WASHED THOROUGHLY IN BETWEEN GLOVE CHANGE.
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE BEVERAGE STORED IN CUP WITHOUT LID AND STRAW ON PREP TABLE. HALF EATEN COOKIE STORED ON TOP OF A BEVERAGE CONTAINER BELOW COUNTER TOP IN PREP AREA. ENSURE EMPLOYEES CONSUME FOOD IN A DESIGNATED AREA AWAY FROM FOOD PREPARATION. FURTHERMORE, ALL EMPLOYEE DRINK CUPS SHOULD BE STORED IN CONTAINERS WITH LIDS AND STRAWS IN FOOD PREP AREAS.
Location: Kitchen
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEES NOT ABLE TO WASH HANDS PROPERLY WITH WATER TEMPERATURE AT A MINIMUM OF 100 DEGREES F.
Location: Service counter
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: FOOD HANDLER CERTIFICATION ON FILE EXPIRED. PROVIDE A CERTIFIED FOOD HANDLER.
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: WATER RUNNING FROM HAND SINK FAUCET AT SERVICE COUNTER REACHING A MAXIMUM OF 86 DEGREES. REPAIR/ADJUST WATER TEMPERATURE TO A MINIMUM OF 100 DEGREES F.
Location: Service counter
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: SOAP NOT AVAILABLE IN DISPENSER LOCATED AT HAND SINK LOCATED AT SERVICE COUNTER AND BACK KITCHEN AREA. PROVIDE SOAP IN BOTH DISPENSERS.
Location: Service counter
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: SOAP NOT AVAILABLE IN DISPENSER LOCATED AT HAND SINK LOCATED AT SERVICE COUNTER AND BACK KITCHEN AREA. PROVIDE SOAP IN BOTH DISPENSERS.
Location: Kitchen (back)
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE TOWELS IN DISPENSER AT HAND SINK LOCATED IN BACK KITCHEN AREA.
Location: Kitchen (back)
|
01/10/2013 | 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.
Comments: EMPLOYEES ON SANDWHICH MAKE LINE NOT WASHING HANDS IN BETWEEN GLOVE CHANGE. ENSURE HANDS ARE WASHED THOROUGHLY IN BETWEEN GLOVE CHANGE.
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE BEVERAGE STORED IN CUP WITHOUT LID AND STRAW ON PREP TABLE. HALF EATEN COOKIE STORED ON TOP OF A BEVERAGE CONTAINER BELOW COUNTER TOP IN PREP AREA. ENSURE EMPLOYEES CONSUME FOOD IN A DESIGNATED AREA AWAY FROM FOOD PREPARATION. FURTHERMORE, ALL EMPLOYEE DRINK CUPS SHOULD BE STORED IN CONTAINERS WITH LIDS AND STRAWS IN FOOD PREP AREAS.
Location: Kitchen
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEES NOT ABLE TO WASH HANDS PROPERLY WITH WATER TEMPERATURE AT A MINIMUM OF 100 DEGREES F.
Location: Service counter
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: WATER RUNNING FROM HAND SINK FAUCET AT SERVICE COUNTER REACHING A MAXIMUM OF 86 DEGREES. REPAIR/ADJUST WATER TEMPERATURE TO A MINIMUM OF 100 DEGREES F.
Location: Service counter
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: SOAP NOT AVAILABLE IN DISPENSER LOCATED AT HAND SINK LOCATED AT SERVICE COUNTER AND BACK KITCHEN AREA. PROVIDE SOAP IN BOTH DISPENSERS.
Location: Service counter
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: SOAP NOT AVAILABLE IN DISPENSER LOCATED AT HAND SINK LOCATED AT SERVICE COUNTER AND BACK KITCHEN AREA. PROVIDE SOAP IN BOTH DISPENSERS.
Location: Kitchen (back)
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE TOWELS IN DISPENSER AT HAND SINK LOCATED IN BACK KITCHEN AREA.
Location: Kitchen (back)
|
01/03/2013 | Routine |
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Plastic bags stored in hand sink.
Location: Kitchen
Equipment: Hand sink
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Repair paper towel and soap dispensers to working condition.
Location: Kitchen (back)
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Repair paper towel and soap dispensers to working condition.
Location: Kitchen (back)
Equipment: Hand sink
|
06/07/2012 | Routine |
| No violation noted during this evaluation. | 03/15/2012 | Non-Illness Complaint |
| No violation noted during this evaluation. | 12/07/2011 | Routine |
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