- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Employee items stored with establishment goods. note: lockers on ordered and scheduled for instillation.
Location: Back room
- Sponges
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: Sponges in 3-bay and waitstaff areas. Please use ONLY with non-food contact surfaces.
Location: Three bay area
- Sponges
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: Sponges in 3-bay and waitstaff areas. Please use ONLY with non-food contact surfaces.
Location: Wait staff area
- 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: Tongs stored off handle of oven. Please store in a cleaned and sanitized manner.
Location: Cook line
|
03/22/2011 | Routine |
| No violation noted during this evaluation. | 08/12/2010 | Routine |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Label all generic spray bottles with content name
Location: Chemical room
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open drink on prep shelfKeep with lid and straw
Location: Prep area
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: Provide hair protection to all cooks
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Unapproved use of two bay (corrected)
Unapproved use of 2 compartment sink for warewashing.
Correction: Use 2 bay sinks for approved uses only.
Comments: Please do not store soiled saute pans in vegetable sink
Location: Prep area
Equipment: Veg. Sink
|
01/22/2010 | Recheck |
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Label all generic spray bottles with content name
Location: Chemical room
- 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: Open drink on prep shelfKeep with lid and straw
Location: Prep area
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: Provide hair protection to all cooks
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Unapproved use of two bay
Unapproved use of 2 compartment sink for warewashing.
Correction: Use 2 bay sinks for approved uses only.
Comments: Please do not store soiled saute pans in vegetable sink
Location: Prep area
Equipment: Veg. Sink
|
01/15/2010 | Routine |
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Keep single Service boxes in office/ dry storage 6" off floor
Location: Back room
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Cloth towels used with spray bottlesNot RecommendedCloth towels require a sanitizer bucket for storage between usesUse paper towels w/ spray bottles
Location: Wait staff area
|
06/11/2009 | Recheck |
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Keep single Service boxes in office/ dry storage 6" off floor
Location: Back room
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Cloth towels used with spray bottlesNot RecommendedCloth towels require a sanitizer bucket for storage between usesUse paper towels w/ spray bottles
Location: Wait staff area
|
06/04/2009 | Routine |
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Cook used bare hands to access ready to eat foods.ie... lettuce, bread, cheese.Provide gloves or some other utensil to touch foods that no longer or do not require additional cookingprior to giving to consumer.
- 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 shell eggs stored over produce and cooked itemsin cooks reach in coolerKeep raw below ready to eat.
Location: Cook line
Equipment: Prep Top Cooler
- 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: Cook did not adequately wash hands. Please train employees to wash withwarm water and soap for a min. of 20 seconds.Use a disposable towel to dry hands.
Location: Cook line
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: No sanitizer bucket set in kitchen to sanitize areas between usesKeep bucket set for storage of wet towels.
Location: Kitchen
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: All employees involved in cooking or prep must wear hair restraintsie... hat, scarf, hair net
- 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.
Comments: Ice scoop in ice machine at front counter has handle on iceStab handle or store out of ice to keep handle whichtouches bare hands from touching consumer ice.
- Air dry (equipment and/or utensil(s)) (corrected)
Equipment and/or utensil(s) not air dried or properly drained before use.
Correction: Use approved methods of air drying.
Comments: Employees drying utensils with towels out of dishmachineAllow untensils, dishes, pot etc... to air dry.
Location: Dish machine area
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Do not allow wet towels to sit out on cook areas or countersKeep in sanitizer bucket between uses.
Location: Kitchen
- Food on floor (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor.
Comments: Several boxes of food stored on floor in walk in coolerKeep boxes off floor at least 6"
Location: Walk-in cooler
- Unapproved use of two bay (corrected)
Unapproved use of 2 compartment sink for warewashing.
Correction: Use 2 bay sinks for approved uses only.
Comments: Cook washed/rinsed a saute' pan in the veg. sinkUse two bay for washing and rinsing of produce only.Wash dishes in three bay or dishmachine only
Location: Cook line
- 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: Please srore the utensils in containers at end of cook cooler inverted.Please allow for hand to handle access only.
Location: Cook line
|
12/03/2008 | Recheck |
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Cook used bare hands to access ready to eat foods.ie... lettuce, bread, cheese.Provide gloves or some other utensil to touch foods that no longer or do not require additional cookingprior to giving to consumer.
- 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 shell eggs stored over produce and cooked itemsin cooks reach in coolerKeep raw below ready to eat.
Location: Cook line
Equipment: Prep Top Cooler
- 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: Cook did not adequately wash hands. Please train employees to wash withwarm water and soap for a min. of 20 seconds.Use a disposable towel to dry hands.
Location: Cook line
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: No sanitizer bucket set in kitchen to sanitize areas between usesKeep bucket set for storage of wet towels.
Location: Kitchen
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: All employees involved in cooking or prep must wear hair restraintsie... hat, scarf, hair net
- 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.
Comments: Ice scoop in ice machine at front counter has handle on iceStab handle or store out of ice to keep handle whichtouches bare hands from touching consumer ice.
- Air dry (equipment and/or utensil(s))
Equipment and/or utensil(s) not air dried or properly drained before use.
Correction: Use approved methods of air drying.
Comments: Employees drying utensils with towels out of dishmachineAllow untensils, dishes, pot etc... to air dry.
Location: Dish machine area
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Do not allow wet towels to sit out on cook areas or countersKeep in sanitizer bucket between uses.
Location: Kitchen
- Food on floor
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor.
Comments: Several boxes of food stored on floor in walk in coolerKeep boxes off floor at least 6"
Location: Walk-in cooler
- Unapproved use of two bay
Unapproved use of 2 compartment sink for warewashing.
Correction: Use 2 bay sinks for approved uses only.
Comments: Cook washed/rinsed a saute' pan in the veg. sinkUse two bay for washing and rinsing of produce only.Wash dishes in three bay or dishmachine only
Location: Cook line
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Please srore the utensils in containers at end of cook cooler inverted.Please allow for hand to handle access only.
Location: Cook line
|
11/26/2008 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Walk in cooler not at 41 or belowRepair to 41 or below
Location: Walk-in cooler
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: Walk in cooler drips at condenser unitRepair
Location: Walk-in cooler
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal and affix all sinks and stationary equipment
Location: Service counter
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal and affix all sinks and stationary equipment
Location: Dish machine area
Equipment: 3-bay
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal and affix all sinks and stationary equipment
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal and affix all sinks and stationary equipment
Equipment: Veg. Sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal and affix all sinks and stationary equipment
Equipment: Hand sink
- Hoods inadequate or unapproved (corrected)
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: Call fire marshal for hood approval
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Provide sweep to back door to deter pests
Location: Back room
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Provide cove molding throughout facility
Location: Back room
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Provide cove molding throughout facility
Location: Dining room
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Provide cove molding throughout facility
Location: Kitchen
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: Ensure all areas have attachments and coverings over outlets
Location: Service counter
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Provide thermometerto walk in cooler
Location: Walk-in cooler
|
10/30/2008 | Pre-Licensing Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Walk in cooler not at 41 or belowRepair to 41 or below
Location: Walk-in cooler
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: Walk in cooler drips at condenser unitRepair
Location: Walk-in cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal and affix all sinks and stationary equipment
Location: Service counter
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal and affix all sinks and stationary equipment
Location: Dish machine area
Equipment: 3-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal and affix all sinks and stationary equipment
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal and affix all sinks and stationary equipment
Equipment: Veg. Sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal and affix all sinks and stationary equipment
Equipment: Hand sink
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: Call fire marshal for hood approval
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Provide sweep to back door to deter pests
Location: Back room
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: Ensure all areas have attachments and coverings over outlets
Location: Service counter
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Provide thermometerto walk in cooler
Location: Walk-in cooler
|
10/22/2008 | Pre-Licensing |
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