- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler or updated food handler certification information.
Comments: Certified food handler is on staff at this time.
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11/12/2014 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler or updated food handler certification information.
|
10/10/2014 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler or updated food handler certification information.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Location: Dish machine area
- Walls, floors, etc/soiled (corrected)
Physical structure floors soiled.
Location: Cook line
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09/10/2014 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler or updated food handler certification information.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Wall surface repair needed, behind dish machine in kitchen.
Location: Dish machine area
- Walls, floors, etc/soiled
Physical structure floors soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Floor area under oven and stove unit.
Location: Cook line
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08/01/2014 | Routine |
- Toxic labeling (corrected on site)
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: Re-label bleach water spray bottle. Corrected during inspection
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair. Provide a smooth and easily cleanable wall surface on the wall located behind the dish machine area in the kitchen.
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize interior of hood.
Location: Cook line
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Re-install light sheild on ceiling light located over 3 bay sink area of kitchen.
Location: Kitchen
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03/06/2014 | Routine |
- Bulk labeling (corrected on site)
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.
Comments: Corrected during inspection
Location: Kitchen
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: Final rinse temperature is satisfactory.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean interior splash guard of ice machine. Corrected during inspection
Location: Kitchen (front)
Equipment: Ice machine
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11/15/2013 | Routine |
- Walls, floors, etc/soiled
Physical structure, walls, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Three bay area
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wiping cloth observed on work surface in kitchen. Corrected during inspection
Location: Prep area
- 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: Thawed meat setting in sink at room temperature. Corrected during inspection
Location: Kitchen
Equipment: Prep sink
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07/29/2013 | Routine |
- Smoking Paraphernalia (corrected)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: Two upright ashtrays observed in the front sitting room of this facility. Remove ashtrays.... Corrected during inspection....
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Walls, floors, etc/soiled
Physical structure, floors, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean floor as needed under cooking equipment under hood in kitchen and around dish machine area of kitchen.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, floors, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean floor as needed under cooking equipment under hood in kitchen and around dish machine area of kitchen.
Location: Dish machine area
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06/24/2013 | Non-Illness Complaint |
- Eating, drinking, smoking (corrected on site)
Employee(s drinking, in food service, prep or storage area(s). (Open water glass on counter area in kitchen)
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: Corrected during inspection
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, floors, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean floor as needed around dish machine.
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean metal shelf where dish machine chemicals are stored, and clean wood shelves where utensils are stored (front kitchen area near bar)
Location: Dish machine area
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean metal shelf where dish machine chemicals are stored, and clean wood shelves where utensils are stored (front kitchen area near bar)
Location: Kitchen (front)
Equipment: Wood shelving
- Soap and towels at wrong sink (corrected on site)
Unapproved sink(s) provided with hand soap.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
Comments: Hand soap container moved. Corrected during inspection
Location: Kitchen
Equipment: Mop sink
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03/13/2013 | Routine |
- Toxic material(s) separation (corrected)
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: REMOVE ROUND-UP WEEK AND GRASS KILLER FROM THE KITCHEN. STORE IN AN AREA FROM ALL FOOD AND FOOD CONTACT ITEMS.
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: WET CLOTH LAYING IN HAND SINK. DO NOT PLACE ANY ITEMS IN THE HAND SINK. KEEP THE SINK FREE AND CLEAR.
Location: Kitchen
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: IN-PLACE SANITIZER BUCKETS TESTING TOO STRONG AND NOT STRONG ENOUGH. MAINTAIN BETWEEN 50-100 PPM. CORRECTED ON SIGHT.
Location: Cook line
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: SCOOP AT MAIN ICE MACHINE IS CRACKED AND DETERIORATING. DISCARD AND REPLACE.
Location: Wait staff area
Equipment: Ice machine
- 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.
Comments: LABEL BULK CONTAINERS WITH NAME OF FOOD ITEM.
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: WET CLOTH PLACED IN HAND SINK. STORE WIPING CLOTHS IN SANITIZER SOLUTION 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.
Comments: COULD NOT LOCATE THERMOMETER IN 2-DOOR TROPICANA COOLER. PROVIDE A THERMOMETER. KEEP ALL THERMOMOTERS AT THE WARMEST PARTS OF THE COOLERS.
Location: Wait staff area
Equipment: Reach in cooler (2 door)
|
12/07/2012 | Recheck |
- Toxic material(s) separation
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: REMOVE ROUND-UP WEEK AND GRASS KILLER FROM THE KITCHEN. STORE IN AN AREA FROM ALL FOOD AND FOOD CONTACT ITEMS.
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: WET CLOTH LAYING IN HAND SINK. DO NOT PLACE ANY ITEMS IN THE HAND SINK. KEEP THE SINK FREE AND CLEAR.
Location: Kitchen
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: IN-PLACE SANITIZER BUCKETS TESTING TOO STRONG AND NOT STRONG ENOUGH. MAINTAIN BETWEEN 50-100 PPM. CORRECTED ON SIGHT.
Location: Cook line
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: SCOOP AT MAIN ICE MACHINE IS CRACKED AND DETERIORATING. DISCARD AND REPLACE.
Location: Wait staff area
Equipment: Ice machine
- 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.
Comments: LABEL BULK CONTAINERS WITH NAME OF FOOD ITEM.
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: WET CLOTH PLACED IN HAND SINK. STORE WIPING CLOTHS IN SANITIZER SOLUTION 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.
Comments: COULD NOT LOCATE THERMOMETER IN 2-DOOR TROPICANA COOLER. PROVIDE A THERMOMETER. KEEP ALL THERMOMOTERS AT THE WARMEST PARTS OF THE COOLERS.
Location: Wait staff area
Equipment: Reach in cooler (2 door)
|
11/29/2012 | Routine |
- 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. DISHMACHINE TEMPERATURE AT DISH LEVEL IS 150. PROVIDE 160 DEGREES F. USE 3-BAY TO SANITIZE UNTIL CORRECTED.
Equipment: Dishmachine
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Cook line
Equipment: Can opener
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. DELIME WATER DISPENSER AND DRIP TRAY.
Location: Wait staff area
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. REMOVE MOLDED CAULKING AND RESEAL DISHMACHINE AREA TO WALL.
Equipment: Dishmachine
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. LEAK IN MOP SINK (NEW SINK ORDERED); REPAIR TO PROPER WORKING ORDER.
Location: Kitchen
Equipment: Dishmachine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. LEAK IN MOP SINK (NEW SINK ORDERED); REPAIR TO PROPER WORKING ORDER.
Location: Kitchen
Equipment: Mop sink
|
06/12/2012 | Recheck |
- 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. DISHMACHINE TEMPERATURE AT DISH LEVEL IS 150. PROVIDE 160 DEGREES F. USE 3-BAY TO SANITIZE UNTIL CORRECTED.
Equipment: Dishmachine
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Cook line
Equipment: Can opener
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. DELIME WATER DISPENSER AND DRIP TRAY.
Location: Wait staff area
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. REMOVE MOLDED CAULKING AND RESEAL DISHMACHINE AREA TO WALL.
Equipment: Dishmachine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. LEAK BELOW DISHMACHINE; LEAK IN MOP SINK (NEW SINK ORDERED); FIRST FAUCET TO 3-BAY NONFUNCTIONAL. REPAIR ALL TO PROPER WORKING ORDER.
Location: Kitchen
Equipment: Dishmachine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. LEAK BELOW DISHMACHINE; LEAK IN MOP SINK (NEW SINK ORDERED); FIRST FAUCET TO 3-BAY NONFUNCTIONAL. REPAIR ALL TO PROPER WORKING ORDER.
Location: Kitchen
Equipment: Mop sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. LEAK BELOW DISHMACHINE; LEAK IN MOP SINK (NEW SINK ORDERED); FIRST FAUCET TO 3-BAY NONFUNCTIONAL. REPAIR ALL TO PROPER WORKING ORDER.
Location: Kitchen
Equipment: 3-bay
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05/31/2012 | Routine |
- 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: Purse and other personal items stored in the 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: Clean the floor behind the ice machine and under the dishmachine and booster heater area.
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: Repair the dishmachine to proper working order.
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: Delime the inside of the dishmachine.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the shelving under the prep tables in the kitchen.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repair the plumbing at the following areas;1. Dishmachine2. Booster heater3. Three bay sink4. Mop sink - a new mop sink is on order.Provide a drain stopper for the three bay sink.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repair the plumbing at the following areas;1. Dishmachine2. Booster heater3. Three bay sink4. Mop sink - a new mop sink is on order.Provide a drain stopper for the three bay sink.
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: Provide a covered trash can for the ladies restroom upstairs and for the employee restroom in the basement.
|
01/12/2012 | Recheck |
- 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: Purse and other personal items stored in the 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: Clean the floor behind the ice machine and under the dishmachine and booster heater area.
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: Repair the dishmachine to proper working order.
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: Delime the inside of the dishmachine.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the shelving under the prep tables in the kitchen.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repair the plumbing at the following areas;1. Dishmachine2. Booster heater3. Three bay sink4. Mop sink - a new mop sink is on order.Provide a drain stopper for the three bay sink.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repair the plumbing at the following areas;1. Dishmachine2. Booster heater3. Three bay sink4. Mop sink - a new mop sink is on order.Provide a drain stopper for the three bay sink.
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: Provide a covered trash can for the ladies restroom upstairs and for the employee restroom in the basement.
|
01/12/2012 | Recheck |
- 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: Purse and other personal items stored in the 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: Clean the floor behind the ice machine and under the dishmachine and booster heater area.
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: Repair the dishmachine to proper working order.
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: Delime the inside of the dishmachine.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the shelving under the prep tables in the kitchen.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repair the plumbing at the following areas;1. Dishmachine2. Booster heater3. Three bay sink4. Mop sinkProvide a drain stopper for the three bay sink.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repair the plumbing at the following areas;1. Dishmachine2. Booster heater3. Three bay sink4. Mop sinkProvide a drain stopper for the three bay sink.
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: Provide a covered trash can for the ladies restroom upstairs and for the employee restroom in the basement.
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01/03/2012 | Routine |
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