| No violation noted during this evaluation. | 04/28/2014 | Routine |
- Pests/rodents (corrected)
Presence off fruit flies/nets spotted by the dishwasher.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
- Cross-contamination (corrected on site)
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 meats are being stored above ready to eat cheese cake.
Location: Kitchen
- 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.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Reach in cooler # 2 soiled at the bottom. Please clean.
Location: Kitchen (back)
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Emp restroom
|
11/04/2013 | Recheck |
- Pests/rodents
Presence off fruit flies/nets spotted by the dishwasher.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
- Cross-contamination (corrected on site)
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 meats are being stored above ready to eat cheese cake.
Location: Kitchen
- 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.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Reach in cooler # 2 soiled at the bottom. Please clean.
Location: Kitchen (back)
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Emp restroom
|
10/28/2013 | Routine |
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: Dishmachine Final rinse temperature observed at 152 degrees F.
Location: Dish machine area
Equipment: Dishmachine
- Storage of Personal Items (corrected)
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 purse stored on top of a crate of onions.
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: Grill hood filter observed soiled.
Location: Cook line
- 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: Thermometer observed damaged in prep top cooler. Provide a functional thermometer.
Location: Prep area
Equipment: Prep Top Cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Cabinets beneath 3 bay sink observed soiled.
Location: Kitchen
Equipment: -
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Microwave oven soiled.
Location: Kitchen
Equipment: Microwave oven
|
05/14/2013 | Recheck |
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: Dishmachine Final rinse temperature observed at 152 degrees F.
Location: Dish machine area
Equipment: Dishmachine
- Storage of Personal Items (corrected on site)
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 purse stored on top of a crate of onions.
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: Grill hood filter observed soiled.
Location: Cook line
- 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.
Comments: Thermometer observed damaged in prep top cooler. Provide a functional thermometer.
Location: Prep area
Equipment: Prep Top Cooler
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Cabinets beneath 3 bay sink observed soiled.
Location: Kitchen
Equipment: -
- Baking/cooking equipment soiled (corrected on site)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Microwave oven soiled.
Location: Kitchen
Equipment: Microwave oven
|
05/07/2013 | Routine |
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: UNCOVERED FOOD ITEMS IN WALK-IN COOLER. COVER, WRAP OR PLACE IN CONTAINERS WITH LIDS.
Location: Walk-in cooler
|
11/16/2012 | 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.
Location: Kitchen
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Reach in coolers are soiled at the bottom. Please clean.
Location: Kitchen
|
05/23/2012 | Recheck |
| No violation noted during this evaluation. | 05/23/2012 | Non-Illness Complaint |
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Reach in coolers are soiled at the bottom. Please clean.
Location: Kitchen
|
05/15/2012 | Routine |
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
|
02/02/2012 | Super Bowl Routine |
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