- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: OPENED CAN OF SWEETENED CONDENSED MILK STORED AT ROOM TEMPERATURE. NEVER REFRIGERATED AFTER OPENING.PRODUCT IS POTENTIALLY HAZARDOUS AND SHOULD BE STORED UNDER REFRIGERATION TO MAINTAIN 41 DEGREES F. DISCARDED. RETAIL VALUE. $2.69.
Location: Kitchen
- 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: SPRAY BOTTLES CONTAINING CONCENTRATED BLEACH AND DEGREASER NOT LABELED IN THREE BAY SINK AREA. ENSURE CLEANING PRODUCTS REMOVED FROM ORIGINAL CONTAINERS ARE PROPERLY LABELED WITH CONTENTS.
Location: Kitchen
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: BEVERAGE CUP USED TO SCOOP ICE FROM BIN.UTILIZE ICE SCOOP TO DISPENSE ICE.RECHECK: BEVERAGE CUP STORED INSIDE ICE BIN TO SCOOP ICE.DISCONTINUE USE OF BEVERAGE CUP. UTILIZE ICE SCOOP.
- 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 IN CUP WITHOUT STRAW AND LID STORED ON SHELF NEXT TO CLEAN AND SANITIZED BEVERAGE CUPS.PROVIDE LID AND STRAWS TO ALL EMPLOYEE BEVERAGE CUPS IN FOOD PREP AREAS TO PREVENT CONTAMINATION OF FOOD AND FOOD RELATED SUPPLIES.
Location: Kitchen (back)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ENCRUSTED FOOD SOIL ON BACK SURFACE OF SLICER AND BEHIND BLADE CARD.ENSURE SLICER IS DISMANTELED ENTIRELY AND CLEANED AND SANITIZED EVERY FOUR HOURS MAXIMUM.RECHECK: FOOD SOIL REMAINS ON BACK SIDE OF SLICER BLADE. CLEAN AND SANITZE ENTIRE SLICER THOROUGHLY.
Location: Kitchen
Equipment: Slicer
- Air gap-water supply (corrected)
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: TWO BAY DRAIN PIPE AND ICE MACHINE DRAIN HOSE STORED DIRECTLY INTO FLOOR DRAIN.PROVIDE AN AIR GAP OF AT LEAST ONE INCH ABOVE RIM OF FLOOR DRAIN.RECHECK: NOT CORRECTED. A WORK ORDER IS IN PROGRESS TO PROVIDE AIR GAP.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO INDIVIDUAL WORKING AT THIS ESTABLISHMENT IS FOOD SAFETY CERTIFIED.PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER. OWNER MAY SELL ESTABLISHMENT NEXT MONEY AND WILL DELAY TAKING EXAM UNTIL A FINAL AGREEMENT FOR SALE HAS BEEN MADE.
- 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: MOST RECENT ANSUL (FIRE SUPPRESSION) INPSECTION OCCURRED IN JUNE 2013.SYSTEM SHOULD BE INSPECTED EVERY SIX MONTHS ACCORDING TO SERVICE TAG. SCHEDULE SERVICE.RECHECK: SERVICE SCHEDULED 11/3 TO HAVE FIRE SUPPRESSION SYSTEM INSPECTED.
- Sponges
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: SPONGES STORED IN WASH SOLUTION IN THREE COMPARTMENT SINK AND ON TWO BAY DRAIN BOARD.DISCONTINUE USING SPONGES TO CLEAN FOOD CONTACT SURFACES.
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: 1. FILTERS ON COOK LINE HOOD SOILED WITH GREASE BUIL UP. THREE FILTERS REMOVED AND STORED IN BUCKET. CLEAN FILTERS THOROUGHLY ON A REGULAR BUILD UP TO PREVENT ACCUMULATION OF GREASE AND FOOD RESIDUES.2. NO DOCUMENTATION OF HOOD EXHAUST CLEANING. EXHAUST SHOULD BE CLEANED EVERY SIX MONTHS. PROVIDE SERVICE.RECHECK: NOT CORRECTED. SERVICE SCHEDULED ON 11/3 TO HAVE FILTERS AND EXHAUST CLEANED ON HOOD.
Location: Cook line
- 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: CONTAINER OF RAW SHRIMP AND COOKED SEAFOOD STORED AT ROOM TEMPERATURE TO THAW.FOOD SHOULD NOT BE THAWED AT ROOM TEMPERATURE. THAW FOOD UNDER REFRIGERATION, SUBMERGED UNDER RUNNING WATER AT 70 DEGREES F OR BELOW FOR LESS THAN TWO HOURSRECHECK; FROZEN SEAFOOD THAWING IN A BOWL AT ROOM TEMPERATURE. STORE UNDER REFRIGERATION TO THAW OR UNDER RUNNING WATER AT 70 DEGREES OR BELOW.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CARDBOARD LINING STORAGE CART SHELVES CONTAINING COOKING EQUIPMENT ON COOK LINE. REMOVE CARDBOARD. NOT A CLEANABLE SURFACE.
Location: Cook line
- Restroom doors open (corrected)
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
Comments: RESTROOM DOOR PROPPED OPEN.KEEP DOOR CLOSED EXCEPT FOR CLEANING AND MAINTENANCE.
Location: Emp restroom
|
11/05/2014 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: OPENED CAN OF SWEETENED CONDENSED MILK STORED AT ROOM TEMPERATURE. NEVER REFRIGERATED AFTER OPENING.PRODUCT IS POTENTIALLY HAZARDOUS AND SHOULD BE STORED UNDER REFRIGERATION TO MAINTAIN 41 DEGREES F. DISCARDED. RETAIL VALUE. $2.69.
Location: Kitchen
- 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: SPRAY BOTTLES CONTAINING CONCENTRATED BLEACH AND DEGREASER NOT LABELED IN THREE BAY SINK AREA. ENSURE CLEANING PRODUCTS REMOVED FROM ORIGINAL CONTAINERS ARE PROPERLY LABELED WITH CONTENTS.
Location: Kitchen
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: BEVERAGE CUP USED TO SCOOP ICE FROM BIN.UTILIZE ICE SCOOP TO DISPENSE ICE.RECHECK: BEVERAGE CUP STORED INSIDE ICE BIN TO SCOOP ICE.DISCONTINUE USE OF BEVERAGE CUP. UTILIZE ICE SCOOP.
- 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 IN CUP WITHOUT STRAW AND LID STORED ON SHELF NEXT TO CLEAN AND SANITIZED BEVERAGE CUPS.PROVIDE LID AND STRAWS TO ALL EMPLOYEE BEVERAGE CUPS IN FOOD PREP AREAS TO PREVENT CONTAMINATION OF FOOD AND FOOD RELATED SUPPLIES.
Location: Kitchen (back)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ENCRUSTED FOOD SOIL ON BACK SURFACE OF SLICER AND BEHIND BLADE CARD.ENSURE SLICER IS DISMANTELED ENTIRELY AND CLEANED AND SANITIZED EVERY FOUR HOURS MAXIMUM.RECHECK: FOOD SOIL REMAINS ON BACK SIDE OF SLICER BLADE. CLEAN AND SANITZE ENTIRE SLICER THOROUGHLY.
Location: Kitchen
Equipment: Slicer
- Air gap-water supply
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: TWO BAY DRAIN PIPE AND ICE MACHINE DRAIN HOSE STORED DIRECTLY INTO FLOOR DRAIN.PROVIDE AN AIR GAP OF AT LEAST ONE INCH ABOVE RIM OF FLOOR DRAIN.RECHECK: NOT CORRECTED. A WORK ORDER IS IN PROGRESS TO PROVIDE AIR GAP.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO INDIVIDUAL WORKING AT THIS ESTABLISHMENT IS FOOD SAFETY CERTIFIED.PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER. OWNER MAY SELL ESTABLISHMENT NEXT MONEY AND WILL DELAY TAKING EXAM UNTIL A FINAL AGREEMENT FOR SALE HAS BEEN MADE.
- 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: MOST RECENT ANSUL (FIRE SUPPRESSION) INPSECTION OCCURRED IN JUNE 2013.SYSTEM SHOULD BE INSPECTED EVERY SIX MONTHS ACCORDING TO SERVICE TAG. SCHEDULE SERVICE.RECHECK: SERVICE SCHEDULED 11/3 TO HAVE FIRE SUPPRESSION SYSTEM INSPECTED.
- Sponges
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: SPONGES STORED IN WASH SOLUTION IN THREE COMPARTMENT SINK AND ON TWO BAY DRAIN BOARD.DISCONTINUE USING SPONGES TO CLEAN FOOD CONTACT SURFACES.
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: 1. FILTERS ON COOK LINE HOOD SOILED WITH GREASE BUIL UP. THREE FILTERS REMOVED AND STORED IN BUCKET. CLEAN FILTERS THOROUGHLY ON A REGULAR BUILD UP TO PREVENT ACCUMULATION OF GREASE AND FOOD RESIDUES.2. NO DOCUMENTATION OF HOOD EXHAUST CLEANING. EXHAUST SHOULD BE CLEANED EVERY SIX MONTHS. PROVIDE SERVICE.RECHECK: NOT CORRECTED. SERVICE SCHEDULED ON 11/3 TO HAVE FILTERS AND EXHAUST CLEANED ON HOOD.
Location: Cook line
- 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: CONTAINER OF RAW SHRIMP AND COOKED SEAFOOD STORED AT ROOM TEMPERATURE TO THAW.FOOD SHOULD NOT BE THAWED AT ROOM TEMPERATURE. THAW FOOD UNDER REFRIGERATION, SUBMERGED UNDER RUNNING WATER AT 70 DEGREES F OR BELOW FOR LESS THAN TWO HOURSRECHECK; FROZEN SEAFOOD THAWING IN A BOWL AT ROOM TEMPERATURE. STORE UNDER REFRIGERATION TO THAW OR UNDER RUNNING WATER AT 70 DEGREES OR BELOW.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CARDBOARD LINING STORAGE CART SHELVES CONTAINING COOKING EQUIPMENT ON COOK LINE. REMOVE CARDBOARD. NOT A CLEANABLE SURFACE.
Location: Cook line
- Restroom doors open (corrected)
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
Comments: RESTROOM DOOR PROPPED OPEN.KEEP DOOR CLOSED EXCEPT FOR CLEANING AND MAINTENANCE.
Location: Emp restroom
|
10/29/2014 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: OPENED CAN OF SWEETENED CONDENSED MILK STORED AT ROOM TEMPERATURE. NEVER REFRIGERATED AFTER OPENING.PRODUCT IS POTENTIALLY HAZARDOUS AND SHOULD BE STORED UNDER REFRIGERATION TO MAINTAIN 41 DEGREES F. DISCARDED. RETAIL VALUE. $2.69.
Location: Kitchen
- 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: SPRAY BOTTLES CONTAINING CONCENTRATED BLEACH AND DEGREASER NOT LABELED IN THREE BAY SINK AREA. ENSURE CLEANING PRODUCTS REMOVED FROM ORIGINAL CONTAINERS ARE PROPERLY LABELED WITH CONTENTS.
Location: Kitchen
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: BEVERAGE CUP USED TO SCOOP ICE FROM BIN.UTILIZE ICE SCOOP TO DISPENSE ICE.
- 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 IN CUP WITHOUT STRAW AND LID STORED ON SHELF NEXT TO CLEAN AND SANITIZED BEVERAGE CUPS.PROVIDE LID AND STRAWS TO ALL EMPLOYEE BEVERAGE CUPS IN FOOD PREP AREAS TO PREVENT CONTAMINATION OF FOOD AND FOOD RELATED SUPPLIES.
Location: Kitchen (back)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ENCRUSTED FOOD SOIL ON BACK SURFACE OF SLICER AND BEHIND BLADE CARD.ENSURE SLICER IS DISMANTELED ENTIRELY AND CLEANED AND SANITIZED EVERY FOUR HOURS MAXIMUM.
Location: Kitchen
Equipment: Slicer
- Air gap-water supply
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: TWO BAY DRAIN PIPE AND ICE MACHINE DRAIN HOSE STORED DIRECTLY INTO FLOOR DRAIN.PROVIDE AN AIR GAP OF AT LEAST ONE INCH ABOVE RIM OF FLOOR DRAIN.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO INDIVIDUAL WORKING AT THIS ESTABLISHMENT IS FOOD SAFETY CERTIFIED.PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER. OWNER MAY SELL ESTABLISHMENT NEXT MONEY AND WILL DELAY TAKING EXAM UNTIL A FINAL AGREEMENT FOR SALE HAS BEEN MADE.
- 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: MOST RECENT ANSUL (FIRE SUPPRESSION) INPSECTION OCCURRED IN JUNE 2013.SYSTEM SHOULD BE INSPECTED EVERY SIX MONTHS ACCORDING TO SERVICE TAG. SCHEDULE SERVICE.
- Sponges
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: SPONGES STORED IN WASH SOLUTION IN THREE COMPARTMENT SINK AND ON TWO BAY DRAIN BOARD.DISCONTINUE USING SPONGES TO CLEAN FOOD CONTACT SURFACES.
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: 1. FILTERS ON COOK LINE HOOD SOILED WITH GREASE BUIL UP. THREE FILTERS REMOVED AND STORED IN BUCKET. CLEAN FILTERS THOROUGHLY ON A REGULAR BUILD UP TO PREVENT ACCUMULATION OF GREASE AND FOOD RESIDUES.2. NO DOCUMENTATION OF HOOD EXHAUST CLEANING. EXHAUST SHOULD BE CLEANED EVERY SIX MONTHS. PROVIDE SERVICE.
Location: Cook line
- 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: CONTAINER OF RAW SHRIMP AND COOKED SEAFOOD STORED AT ROOM TEMPERATURE TO THAW.FOOD SHOULD NOT BE THAWED AT ROOM TEMPERATURE. THAW FOOD UNDER REFRIGERATION, SUBMERGED UNDER RUNNING WATER AT 70 DEGREES F OR BELOW FOR LESS THAN TWO HOURS
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CARDBOARD LINING STORAGE CART SHELVES CONTAINING COOKING EQUIPMENT ON COOK LINE. REMOVE CARDBOARD. NOT A CLEANABLE SURFACE.
Location: Cook line
- Restroom doors open
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
Comments: RESTROOM DOOR PROPPED OPEN.KEEP DOOR CLOSED EXCEPT FOR CLEANING AND MAINTENANCE.
Location: Emp restroom
|
10/28/2014 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: OPENED CAN OF SWEETENED CONDENSED MILK STORED AT ROOM TEMPERATURE. NEVER REFRIGERATED AFTER OPENING.PRODUCT IS POTENTIALLY HAZARDOUS AND SHOULD BE STORED UNDER REFRIGERATION TO MAINTAIN 41 DEGREES F. DISCARDED. RETAIL VALUE. $2.69.
Location: Kitchen
- 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: SPRAY BOTTLES CONTAINING CONCENTRATED BLEACH AND DEGREASER NOT LABELED IN THREE BAY SINK AREA. ENSURE CLEANING PRODUCTS REMOVED FROM ORIGINAL CONTAINERS ARE PROPERLY LABELED WITH CONTENTS.
Location: Kitchen
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: BEVERAGE CUP USED TO SCOOP ICE FROM BIN.UTILIZE ICE SCOOP TO DISPENSE ICE.
- 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 IN CUP WITHOUT STRAW AND LID STORED ON SHELF NEXT TO CLEAN AND SANITIZED BEVERAGE CUPS.PROVIDE LID AND STRAWS TO ALL EMPLOYEE BEVERAGE CUPS IN FOOD PREP AREAS TO PREVENT CONTAMINATION OF FOOD AND FOOD RELATED SUPPLIES.
Location: Kitchen (back)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ENCRUSTED FOOD SOIL ON BACK SURFACE OF SLICER AND BEHIND BLADE CARD.ENSURE SLICER IS DISMANTELED ENTIRELY AND CLEANED AND SANITIZED EVERY FOUR HOURS MAXIMUM.
Location: Kitchen
Equipment: Slicer
- Air gap
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: TWO BAY DRAIN PIPE AND ICE MACHINE DRAIN HOSE STORED DIRECTLY INTO FLOOR DRAIN.PROVIDE AN AIR GAP OF AT LEAST ONE INCH ABOVE RIM OF FLOOR DRAIN.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO INDIVIDUAL WORKING AT THIS ESTABLISHMENT IS FOOD SAFETY CERTIFIED.PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER. OWNER MAY SELL ESTABLISHMENT NEXT MONEY AND WILL DELAY TAKING EXAM UNTIL A FINAL AGREEMENT FOR SALE HAS BEEN MADE.
- 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: MOST RECENT ANSUL (FIRE SUPPRESSION) INPSECTION OCCURRED IN JUNE 2013.SYSTEM SHOULD BE INSPECTED EVERY SIX MONTHS ACCORDING TO SERVICE TAG. SCHEDULE SERVICE.
- Sponges
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: SPONGES STORED IN WASH SOLUTION IN THREE COMPARTMENT SINK AND ON TWO BAY DRAIN BOARD.DISCONTINUE USING SPONGES TO CLEAN FOOD CONTACT SURFACES.
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: 1. FILTERS ON COOK LINE HOOD SOILED WITH GREASE BUIL UP. THREE FILTERS REMOVED AND STORED IN BUCKET. CLEAN FILTERS THOROUGHLY ON A REGULAR BUILD UP TO PREVENT ACCUMULATION OF GREASE AND FOOD RESIDUES.2. NO DOCUMENTATION OF HOOD EXHAUST CLEANING. EXHAUST SHOULD BE CLEANED EVERY SIX MONTHS. PROVIDE SERVICE.
Location: Cook line
- 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: CONTAINER OF RAW SHRIMP AND COOKED SEAFOOD STORED AT ROOM TEMPERATURE TO THAW.FOOD SHOULD NOT BE THAWED AT ROOM TEMPERATURE. THAW FOOD UNDER REFRIGERATION, SUBMERGED UNDER RUNNING WATER AT 70 DEGREES F OR BELOW FOR LESS THAN TWO HOURS
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CARDBOARD LINING STORAGE CART SHELVES CONTAINING COOKING EQUIPMENT ON COOK LINE. REMOVE CARDBOARD. NOT A CLEANABLE SURFACE.
Location: Cook line
- Restroom doors open
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
Comments: RESTROOM DOOR PROPPED OPEN.KEEP DOOR CLOSED EXCEPT FOR CLEANING AND MAINTENANCE.
Location: Emp restroom
|
10/21/2014 | 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: BEVERAGE CUP USED TO SCOOP ICE FROM BIN IN BACK KITCHEN AREA.PROVIDE A SCOOP WITH A HANDLE TO DISPENSE ICE TO PREVENT BARE HAND CONTACT.
- 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: DRIED FOOD SOIL ON SURFACE OF SLICER LOCATED IN PREP AREA.CLEAN AND SANITIZE SLICER EVERY FOUR HOURS TO REMOVE ALL FOOD SOIL.
Location: Prep area
Equipment: Slicer
- 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: EMPLOYEE DID NOT SANITIZE CUTTING BOARD AFTER CLEANING.ENSURE EQUIPMENT IS SANITIZED IMMEDIATELY AFTER CLEANING.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PLEASE PROVIDE A CERTIFIED FOOD HANDLER BY FOLLOW UP DATE.RECHECK; OWNER STATED HE REGISTERED FOR THE EXAM BUT WAS UNABLE TO ATTEND THE DAY OF THE TEST.PLEASE RESCHEDULE FOR FOOD CERTIFICATION COURSE.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHTING DIM INSIDE EMPLOYEE RESTROOM.INCREASE LIGHTING INTENSITY IN RESTROOM.
Location: Emp restroom
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CARD BOARD LINING BOTTOM SHELF INSIDE REACH IN COOLER IN BACK KITCHEN AND ON SURFACE OF STORAGE CART ON COOK LINE.REMOVE CARDBOARD. THIS MATERIAL IS NOT SMOOTH AND EASILY CLEANABLE.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CARD BOARD LINING BOTTOM SHELF INSIDE REACH IN COOLER IN BACK KITCHEN AND ON SURFACE OF STORAGE CART ON COOK LINE.REMOVE CARDBOARD. THIS MATERIAL IS NOT SMOOTH AND EASILY CLEANABLE.
Location: Cook line
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT KITCHEN AND EMPLOYEE RESTROOM HAND SINKS.ENSURE PAPER TOWELS ARE AVAILABLE AT ALL HAND SINKS.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT KITCHEN AND EMPLOYEE RESTROOM HAND SINKS.ENSURE PAPER TOWELS ARE AVAILABLE AT ALL HAND SINKS.
Location: Emp restroom
Equipment: Hand sink
- Unapproved use of two bay (corrected on site)
Unapproved use of 2 compartment sink for warewashing.
Correction: Use 2 bay sinks for approved uses only.
Comments: FOOD EMPLOYEE CLEANED CUTTING BOARD IN TWO BAY SINK.DISCONTINUE CLEANING EQUIPMENT IN THIS SINK. USE TWO BAY SINK FOR VEGETABLE WASH ONLY.
Location: Kitchen (back)
Equipment: 2-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER LEAKING FROM DRAIN PIPE BELOW THREE BAY SINK.PROVIDE REPAIR.
Location: Kitchen
Equipment: 3-bay
|
08/20/2014 | Recheck |
- 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: BEVERAGE CUP USED TO SCOOP ICE FROM BIN IN BACK KITCHEN AREA.PROVIDE A SCOOP WITH A HANDLE TO DISPENSE ICE TO PREVENT BARE HAND CONTACT.
- 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: DRIED FOOD SOIL ON SURFACE OF SLICER LOCATED IN PREP AREA.CLEAN AND SANITIZE SLICER EVERY FOUR HOURS TO REMOVE ALL FOOD SOIL.
Location: Prep area
Equipment: Slicer
- 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: EMPLOYEE DID NOT SANITIZE CUTTING BOARD AFTER CLEANING.ENSURE EQUIPMENT IS SANITIZED IMMEDIATELY AFTER CLEANING.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PLEASE PROVIDE A CERTIFIED FOOD HANDLER BY FOLLOW UP DATE.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHTING DIM INSIDE EMPLOYEE RESTROOM.INCREASE LIGHTING INTENSITY IN RESTROOM.
Location: Emp restroom
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CARD BOARD LINING BOTTOM SHELF INSIDE REACH IN COOLER IN BACK KITCHEN AND ON SURFACE OF STORAGE CART ON COOK LINE.REMOVE CARDBOARD. THIS MATERIAL IS NOT SMOOTH AND EASILY CLEANABLE.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CARD BOARD LINING BOTTOM SHELF INSIDE REACH IN COOLER IN BACK KITCHEN AND ON SURFACE OF STORAGE CART ON COOK LINE.REMOVE CARDBOARD. THIS MATERIAL IS NOT SMOOTH AND EASILY CLEANABLE.
Location: Cook line
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT KITCHEN AND EMPLOYEE RESTROOM HAND SINKS.ENSURE PAPER TOWELS ARE AVAILABLE AT ALL HAND SINKS.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT KITCHEN AND EMPLOYEE RESTROOM HAND SINKS.ENSURE PAPER TOWELS ARE AVAILABLE AT ALL HAND SINKS.
Location: Emp restroom
Equipment: Hand sink
- Unapproved use of two bay (corrected on site)
Unapproved use of 2 compartment sink for warewashing.
Correction: Use 2 bay sinks for approved uses only.
Comments: FOOD EMPLOYEE CLEANED CUTTING BOARD IN TWO BAY SINK.DISCONTINUE CLEANING EQUIPMENT IN THIS SINK. USE TWO BAY SINK FOR VEGETABLE WASH ONLY.
Location: Kitchen (back)
Equipment: 2-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER LEAKING FROM DRAIN PIPE BELOW THREE BAY SINK.PROVIDE REPAIR.
Location: Kitchen
Equipment: 3-bay
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05/21/2014 | 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: BEVERAGE CUP USED TO SCOOP ICE FROM BIN IN BACK KITCHEN AREA.PROVIDE A SCOOP WITH A HANDLE TO DISPENSE ICE TO PREVENT BARE HAND CONTACT.
- 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: DRIED FOOD SOIL ON SURFACE OF SLICER LOCATED IN PREP AREA.CLEAN AND SANITIZE SLICER EVERY FOUR HOURS TO REMOVE ALL FOOD SOIL.
Location: Prep area
Equipment: Slicer
- 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: EMPLOYEE DID NOT SANITIZE CUTTING BOARD AFTER CLEANING.ENSURE EQUIPMENT IS SANITIZED IMMEDIATELY AFTER CLEANING.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHTING DIM INSIDE EMPLOYEE RESTROOM.INCREASE LIGHTING INTENSITY IN RESTROOM.
Location: Emp restroom
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CARD BOARD LINING BOTTOM SHELF INSIDE REACH IN COOLER IN BACK KITCHEN AND ON SURFACE OF STORAGE CART ON COOK LINE.REMOVE CARDBOARD. THIS MATERIAL IS NOT SMOOTH AND EASILY CLEANABLE.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CARD BOARD LINING BOTTOM SHELF INSIDE REACH IN COOLER IN BACK KITCHEN AND ON SURFACE OF STORAGE CART ON COOK LINE.REMOVE CARDBOARD. THIS MATERIAL IS NOT SMOOTH AND EASILY CLEANABLE.
Location: Cook line
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT KITCHEN AND EMPLOYEE RESTROOM HAND SINKS.ENSURE PAPER TOWELS ARE AVAILABLE AT ALL HAND SINKS.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT KITCHEN AND EMPLOYEE RESTROOM HAND SINKS.ENSURE PAPER TOWELS ARE AVAILABLE AT ALL HAND SINKS.
Location: Emp restroom
Equipment: Hand sink
- Unapproved use of two bay (corrected on site)
Unapproved use of 2 compartment sink for warewashing.
Correction: Use 2 bay sinks for approved uses only.
Comments: FOOD EMPLOYEE CLEANED CUTTING BOARD IN TWO BAY SINK.DISCONTINUE CLEANING EQUIPMENT IN THIS SINK. USE TWO BAY SINK FOR VEGETABLE WASH ONLY.
Location: Kitchen (back)
Equipment: 2-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER LEAKING FROM DRAIN PIPE BELOW THREE BAY SINK.PROVIDE REPAIR.
Location: Kitchen
Equipment: 3-bay
|
05/14/2014 | Routine |
- Sleeping quarters separation (corrected on site)
Living or sleeping quarters not adequately separated.
Correction: Living or sleeping quarters located on the premises of a retail food establishment shall be separated from rooms and areas used for the retail food establishment.
Comments: EMPLOYEE OCCASIONALLY SLEEPS ON BOOTH IN DINING ROOM ON SATURDAY NIGHT TO SUNDAY MORNING.ESTABLISHMENT MUST HAVE A SEPARATE ROOM FOR SLEEPING NOT USED FOR THE RETAIL FOOD ESTABLISHMENT.
Location: Dining room
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02/18/2014 | Non-Illness Complaint |
- 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 DRINKS STORED IN PREP AREA.ENSURE ALL DRINKS ARE STOED IN CONTAINERS WITH LIDS AND STRAWS IN PREP AREAS.
Location: Prep area
- 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: SHRIMP STORED ABOVE LETTUCE INSIDE REACH IN COOLER.STORE RAW FOOD BELOW READY TO EAT TO PROTECT FROM CROSS CONTAMINATION.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. INTERIOR REACH IN REFRIGERATOR (3 DOOR) SOILED.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen (back)
- 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: SLICER SOILED WITH FOOD SOIL BEHIND GLADE GUARD.DISMANTLE SLICER TO CLEAN AND SANITZE THOROUGHLY TO REMOVE ALL FOOD SOIL TO PREVENT GROWTH OF DISEASE CAUSING BACTERIA.
Location: Kitchen
- Hand sink improper usage (corrected on site)
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: A LARGE POT OF NOODLES WERE STORED INSIDE HAND SINK IN BACK KITCHEN.HAND SINK SHOULD BE USED SPECIFICALLY FOR HAND WASHING AND NO OTHER PURPOSE.
Location: Kitchen
Equipment: Hand sink
- 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: COATS STORED ON FOOD CARTS IN BACK PREP AREA.STORE COATS ON A COAT RACK AWAY FROM FOOD AND FOOD RELATED SUPPLIES.
Location: Prep area
- Single Service/Equipment storage (corrected on site)
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: CUTTING BOARD STORED BEHIND THREE COMPARTMENT SINK FAUCET.STORE CUTTING BOARD IN A SANITARY AREA.
Location: Kitchen
- Sponges (corrected)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: SPONGES USED TO CLEAN EQUIPMENT.DISCONTINUE USING SPONGES TO CLEAN FOOD CONTACT SURFACES.
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: THERMOMETER MISSING INSIDE REFRIGERATOR LOCATED AT THE SERVICE COUNTER.PROVIDE.
Location: Service counter
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: LID ON CHEST FREEZER SOILED.CLEAN AND SANITZE THOROUGHLY.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AVAILABLE AT HAND SINK IN KITCHEN PREP AREA.ENSURE PAPER TOWELS ARE AVAILABLE AT ALL TIMES IN DISPENSER TO DRY HANDS.
Location: Kitchen
Equipment: Hand 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: PIPE LEAK UNDER THREE BAY SINK.PROVIDE REPAIR
Location: Kitchen
|
12/11/2013 | Recheck |
- 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 DRINKS STORED IN PREP AREA.ENSURE ALL DRINKS ARE STOED IN CONTAINERS WITH LIDS AND STRAWS IN PREP AREAS.
Location: Prep area
- 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: SHRIMP STORED ABOVE LETTUCE INSIDE REACH IN COOLER.STORE RAW FOOD BELOW READY TO EAT TO PROTECT FROM CROSS CONTAMINATION.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. INTERIOR REACH IN REFRIGERATOR (3 DOOR) SOILED.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen (back)
- 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: SLICER SOILED WITH FOOD SOIL BEHIND GLADE GUARD.DISMANTLE SLICER TO CLEAN AND SANITZE THOROUGHLY TO REMOVE ALL FOOD SOIL TO PREVENT GROWTH OF DISEASE CAUSING BACTERIA.
Location: Kitchen
- Hand sink improper usage (corrected on site)
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: A LARGE POT OF NOODLES WERE STORED INSIDE HAND SINK IN BACK KITCHEN.HAND SINK SHOULD BE USED SPECIFICALLY FOR HAND WASHING AND NO OTHER PURPOSE.
Location: Kitchen
Equipment: Hand sink
- 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: COATS STORED ON FOOD CARTS IN BACK PREP AREA.STORE COATS ON A COAT RACK AWAY FROM FOOD AND FOOD RELATED SUPPLIES.
Location: Prep area
- Single Service/Equipment storage (corrected on site)
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: CUTTING BOARD STORED BEHIND THREE COMPARTMENT SINK FAUCET.STORE CUTTING BOARD IN A SANITARY AREA.
Location: Kitchen
- Sponges
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: SPONGES USED TO CLEAN EQUIPMENT.DISCONTINUE USING SPONGES TO CLEAN FOOD CONTACT SURFACES.
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: THERMOMETER MISSING INSIDE REFRIGERATOR LOCATED AT THE SERVICE COUNTER.PROVIDE.
Location: Service counter
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: LID ON CHEST FREEZER SOILED.CLEAN AND SANITZE THOROUGHLY.
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AVAILABLE AT HAND SINK IN KITCHEN PREP AREA.ENSURE PAPER TOWELS ARE AVAILABLE AT ALL TIMES IN DISPENSER TO DRY HANDS.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PIPE LEAK UNDER THREE BAY SINK.PROVIDE REPAIR
Location: Kitchen
|
12/04/2013 | 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: Ensure all chemical bottles are labeled with content name
Location: Back room
- Food storage (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. Food shall be stored in packages, covered containers, or wrappings.
Comments: Lift all shelving for a 6 inch clearance
Location: Kitchen
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Emp restroom
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Emp restroom
- 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: Provide test strips for bleach50-100 ppm
Location: Three bay area
Equipment: 3-bay
- 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: 10-10Keep personal items stored away from food and food contact items
Location: Back room
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: Paint, seal doorway in kitchenensure raw wood is nonabsorbent
Location: Kitchen
|
10/10/2013 | Pre-Licensing 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: Ensure all chemical bottles are labeled with content name
Location: Back room
- Food storage
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. Food shall be stored in packages, covered containers, or wrappings.
Comments: Lift all shelving for a 6 inch clearance
Location: Kitchen
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- 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: Provide test strips for bleach50-100 ppm
Location: Three bay area
Equipment: 3-bay
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: Paint, seal doorway in kitchenensure raw wood is nonabsorbent
Location: Kitchen
|
10/03/2013 | Pre-Licensing |
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