- Electrical service (corrected)
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: 1. Electrical cover plate miissing on light switch on walk in cooler. Replace cover plate.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Both hot holding units soiled inside by walk in cooler. Clean.
Location: Kitchen
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: 1. Front and back doors open at time of inspection. Keep doors closed at all times.
- 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: 1. Floor space soiled below deep fry units and cooking equipment on cooks line. Clean all soiled floor space.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiiping towel sitting out on prep top in kitchen area. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Soap dispencer off of wall in front kitchen area. Repair or replace. 2. Water leaking into pan inside of walk in freezer. Repair unit.
Location: Kitchen
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Soap dispencer off of wall in front kitchen area. Repair or replace. 2. Water leaking into pan inside of walk in freezer. Repair unit.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom shelves of all work tables in back kitchen area soiled. Clean. NOTE > REMOVE FOIL FROM SHELVING. DO NOT LINE SHELVES WITH FOIL ETC.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at front kitchen area hand sink. Provide.
Location: Kitchen
Equipment: Hand sink
|
09/25/2014 | Recheck |
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: 1. Electrical cover plate miissing on light switch on walk in cooler. Replace cover plate.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Both hot holding units soiled inside by walk in cooler. Clean.
Location: Kitchen
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: 1. Front and back doors open at time of inspection. Keep doors closed at all times.
- 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: 1. Floor space soiled below deep fry units and cooking equipment on cooks line. Clean all soiled floor space.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiiping towel sitting out on prep top in kitchen area. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Soap dispencer off of wall in front kitchen area. Repair or replace. 2. Water leaking into pan inside of walk in freezer. Repair unit.
Location: Kitchen
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Soap dispencer off of wall in front kitchen area. Repair or replace. 2. Water leaking into pan inside of walk in freezer. Repair unit.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom shelves of all work tables in back kitchen area soiled. Clean.
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at front kitchen area hand sink. Provide.
Location: Kitchen
Equipment: Hand sink
|
09/16/2014 | Routine |
- 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: 1. Items stored inside of hand sink in kitchen area. Remove, Do not store any items inside of hand sink. A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Kitchen
Equipment: Hand sink
- 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: 1. Boxes of single service items on floor. Remove and store in approved manner.
Location: Kitchen
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Cutting boards stored at mop sink. Remove, Do not store cutting boards at mop sink.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot water leaking at three bay sink. Repair to a sound working condition. 2. Hot water leaking at two bay sink in kitchen area. Repair to a sound working condtion.
Location: Kitchen
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot water leaking at three bay sink. Repair to a sound working condition. 2. Hot water leaking at two bay sink in kitchen area. Repair to a sound working condtion.
Location: Kitchen
Equipment: 2-bay
|
04/03/2014 | Recheck |
- 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: 1. Items stored inside of hand sink in kitchen area. Remove, Do not store any items inside of hand sink. A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Kitchen
Equipment: Hand sink
- 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: 1. Boxes of single service items on floor. Remove and store in approved manner.
Location: Kitchen
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Cutting boards stored at mop sink. Remove, Do not store cutting boards at mop sink.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot and cold running water not working at three bay sink. Repair to a sound working condition. 2. Cold water not working at two bay sink in kitchen area. Repair to a sound working condtion.
Location: Kitchen
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot and cold running water not working at three bay sink. Repair to a sound working condition. 2. Cold water not working at two bay sink in kitchen area. Repair to a sound working condtion.
Location: Kitchen
Equipment: 2-bay
|
03/27/2014 | Routine |
- 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: 1. Large amounts of plastic jugs on floor in back kitchen area. Remove, Store all single use items in approved manner / shelving.
Location: Kitchen
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Several pans of cooked hamburger inside of walk in cooler at 50 deg. F. due to pans being covered with plastic. Do not cover hot foods when cooling until after food has been cooled to 41 deg. F. All potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Location: Walk-in cooler
- 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: 1. Thermometer missing inside of " Coke " reach in cooler in kitchen area. Provide thermometer.
Location: Kitchen
Equipment: Reach in cooler
|
10/29/2013 | Routine |
- 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: 1. Raw whole eggs stored above ready to eat foods inside of " Coke " reach in cooler. Store all raw eggs below and from all other food items. 2. Raw whole eggs stored above cucumbers inside of walk in cooler. Store all raw eggs below and from all other food items.
Location: Kitchen
Equipment: Reach in cooler
- 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: 1. Raw whole eggs stored above ready to eat foods inside of " Coke " reach in cooler. Store all raw eggs below and from all other food items. 2. Raw whole eggs stored above cucumbers inside of walk in cooler. Store all raw eggs below and from all other food items.
Location: Kitchen
Equipment: Walk in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Door tracks on " Pepsi " reach in cooler next to traulsen cooler with cookies soiled. Clean.
Location: Kitchen
Equipment: Reach in cooler
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: 1. Cutting board stored on top of hand sink in kitchen area. Remove, Clean and sanitize, Do not store any items at hand sink.
Location: Kitchen
- 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: 1. Gap between bottom of screen door and floor. Repair so as to prevent rodent entry.
Location: Kitchen (back)
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: 1. Front doors to establishment open. Keep doors closed.
- 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: 1. Ceiling tiles missing out of place in restroom in main kitchen area. Replace / repair 2. Ceiling tiles missing in main kitchen by three bay sink. Replace.
Location: 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: 1. Ceiling tiles missing out of place in restroom in main kitchen area. Replace / repair 2. Ceiling tiles missing in main kitchen by three bay sink. Replace.
Location: Restroom
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working in restroom in main kitchen area. Repair. 2. Coolilng unit leaking water into pans inside of walk in freezer. Repair.
Location: Restroom
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working in restroom in main kitchen area. Repair. 2. Coolilng unit leaking water into pans inside of walk in freezer. Repair.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Toilet in front kitchen restroom soiled. Clean.
Location: Restroom
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Faucet at hand sink next to one bay sink in kitchen needs to be de limed. 2. Sprayer leaking at three bay sink. Repair.
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: 1. Faucet at hand sink next to one bay sink in kitchen needs to be de limed. 2. Sprayer leaking at three bay sink. Repair.
Location: Kitchen
Equipment: 3-bay
|
05/16/2013 | Recheck |
- 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: 1. Raw whole eggs stored above ready to eat foods inside of " Coke " reach in cooler. Store all raw eggs below and from all other food items. 2. Raw whole eggs stored above cucumbers inside of walk in cooler. Store all raw eggs below and from all other food items.
Location: Kitchen
Equipment: Reach in cooler
- 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: 1. Raw whole eggs stored above ready to eat foods inside of " Coke " reach in cooler. Store all raw eggs below and from all other food items. 2. Raw whole eggs stored above cucumbers inside of walk in cooler. Store all raw eggs below and from all other food items.
Location: Kitchen
Equipment: Walk in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Door tracks on " Pepsi " reach in cooler next to traulsen cooler with cookies soiled. Clean.
Location: Kitchen
Equipment: Reach in cooler
- Improper storage location
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: 1. Cutting board stored on top of hand sink in kitchen area. Remove, Clean and sanitize, Do not store any items at hand sink.
Location: Kitchen
- 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: 1. Gap between bottom of screen door and floor. Repair so as to prevent rodent entry.
Location: Kitchen (back)
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: 1. Front doors to establishment open. Keep doors closed.
- 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: 1. Ceiling tiles missing out of place in restroom in main kitchen area. Replace / repair 2. Ceiling tiles missing in main kitchen by three bay sink. Replace.
Location: 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: 1. Ceiling tiles missing out of place in restroom in main kitchen area. Replace / repair 2. Ceiling tiles missing in main kitchen by three bay sink. Replace.
Location: Restroom
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working in restroom in main kitchen area. Repair. 2. Coolilng unit leaking water into pans inside of walk in freezer. Repair.
Location: Restroom
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working in restroom in main kitchen area. Repair. 2. Coolilng unit leaking water into pans inside of walk in freezer. Repair.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Toilet in front kitchen restroom soiled. Clean.
Location: Restroom
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Faucet at hand sink next to one bay sink in kitchen needs to be de limed. 2. Sprayer leaking at three bay sink. Repair.
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: 1. Faucet at hand sink next to one bay sink in kitchen needs to be de limed. 2. Sprayer leaking at three bay sink. Repair.
Location: Kitchen
Equipment: 3-bay
|
05/09/2013 | Routine |
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: 1. Electrical cover plates missing on outlets by dry storage in two areas in front area. Replace all missing cover plates.
- 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: 1. First aid kit on top of hot box. Remove
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. Gnats noted by old cold top / reach in cooler in kitchen area and by hand sink and one bay prep sink in middle kitchen area. Exterminate gnats using approved methods.
Location: Kitchen
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. Dish machine not sanitizing at final rinse. Repair to a sound working condition.
Location: Kitchen
Equipment: Dishmachine
- Date marking (corrected)
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.
Comments: 1. Packs of ham and turkey not date marked in two door reach in cooler in kitchen area. Date mark.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Ice scoop on top of ice machine. Store scoop in approved manner.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. One light not working in exhaust hood. Repair or replace light.
Location: Kitchen
- 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: 1. Back door has gap between bottom of door and floor. Repair door so as to prevent rodent entry.
Location: Back room
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: 1. Lids to dumpster open / one lid off of dumpster at time of inspection. Replace missing lid, keep lids to dumpster closed. NOTE > CORRECTED AT TIME OF INSPECTION.
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: 1. Exhaust fan not working in employee restroom. Repair.
Location: Emp restroom
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Dish machine leaking water onto floor. Repair to a sound working condition. 2. Ice built up on cooling unit inside of walk in freezer in front kitchen area. Repair to a sound working condition, remove ice.
Location: Kitchen
Equipment: Dishmachine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Dish machine leaking water onto floor. Repair to a sound working condition. 2. Ice built up on cooling unit inside of walk in freezer in front kitchen area. Repair to a sound working condition, remove ice.
Location: Walk-in freezer
- 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: 1. Bag of potatoes on floor in kitchen area. Remvoe and store in approved manner.
Location: Kitchen
|
12/06/2012 | Recheck |
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: 1. Electrical cover plates missing on outlets by dry storage in two areas in front area. Replace all missing cover plates.
- 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: 1. First aid kit on top of hot box. Remove
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. Gnats noted by old cold top / reach in cooler in kitchen area and by hand sink and one bay prep sink in middle kitchen area. Exterminate gnats using approved methods.
Location: Kitchen
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. Dish machine not sanitizing at final rinse. Repair to a sound working condition.
Location: Kitchen
Equipment: Dishmachine
- Date marking
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.
Comments: 1. Packs of ham and turkey not date marked in two door reach in cooler in kitchen area. Date mark.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Ice scoop on top of ice machine. Store scoop in approved manner.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. One light not working in exhaust hood. Repair or replace light.
Location: Kitchen
- 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: 1. Back door has gap between bottom of door and floor. Repair door so as to prevent rodent entry.
Location: Back room
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: 1. Lids to dumpster open / one lid off of dumpster at time of inspection. Replace missing lid, keep lids to dumpster closed. NOTE > CORRECTED AT TIME OF INSPECTION.
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: 1. Exhaust fan not working in employee restroom. Repair.
Location: Emp restroom
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Dish machine leaking water onto floor. Repair to a sound working condition. 2. Ice built up on cooling unit inside of walk in freezer in front kitchen area. Repair to a sound working condition, remove ice.
Location: Kitchen
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Dish machine leaking water onto floor. Repair to a sound working condition. 2. Ice built up on cooling unit inside of walk in freezer in front kitchen area. Repair to a sound working condition, remove ice.
Location: Walk-in freezer
- 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: 1. Bag of potatoes on floor in kitchen area. Remvoe and store in approved manner.
Location: Kitchen
|
11/29/2012 | Routine |
- 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: EMPLOYEE TOUCHING BOILED EGGS WHILE CUTTING THEM, WITH BARE HANDS.
- 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 "MONSTER" DRINK CAN ON PREP TABLE.
- Packaging integrity (corrected)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: OPEN BAGS OF RICE AND BREAD CRUMBS, STORED IN BULK BINS WITHOUT LIDS. ENSURE FOOD IS PROTECTED. REPLACE LIDS FOR CONTAINERS. FLOUR LID IS MISSING. REPLACE.
Location: Kitchen
- 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: EMPLOYEE WASHING DISHES (WITH SPRAYER) WITHOUT SANITIZING. ALL SINKS ARE FULL WITH DIRTY EQUIPMENT
Location: Kitchen
Equipment: 3-bay
- 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: NO SANITIZER (BLEACH WATER) PRESENT. ENSURE BLEACH WATER IS PROVIDED FOR CLEANING FOOD CONTACT SURFACES. KEEP TOWELS IN BUCKET. DO NOT USE CLOTH TOWELS WITH SPRAY SANITIZER (BLEACH WATER). ONLY PAPERTOWELS MAY BE USED WHEN USING SPRAY.
Location: Kitchen
- 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: EMPLOYEE WASHED BOWL AND RINSED WITH SPRAYER. EMPLOYEE THEN DRIED BOWL WITH TOWEL.ENSURE DISHES AIR DRY.
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: SCREEN DOOR PROPPED OPEN. ENSURE DOOR IS CLOSED. USE SCREEN DOOR OR SHUT REGULAR DOOR.
Location: Kitchen
- Pests/rodents removed (corrected on site)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: BAIT CONTAINER ON THE FLOOR UNDER EQUIPMENT SHELF, CONTAINED DEAD MOUSE. DISCONTINUE USING TYPE OF PESTICIDE TO AVOID TRACKING. REMOVE ANY DEAD PESTS AND MONITOR ALL BAIT TRAPS (GLUE AND BAIT BOXES)
Location: -
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: IF TOWELS ARE NOT IN USE, TOWELS SHALL BE STORED IN SANITIZER. DO NOT USE CLOTH TOWELS WITH SPRAY BOTTLE. CLOTH TOWELS CANNOT BE STORED PROPERLY.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ICE BUILD UP, DUE TO LEAK IN WALK IN FREEZER. REPAIR TO AVOID CONTAMINATION OF FOOD. REMOVE ICE.
Location: Walk-in freezer
- 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: BOXES OF FOOD ON THE FLOOR IN WALK IN COOLER.
Location: Walk-in cooler
- 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: BOXES OF FOOD ON THE FLOOR IN WALK IN COOLER.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. HOOD FILTERS ARE SOILED. CLEAN REGULARLY. 2. WALK IN COOLER FAN GUARDS SOILED. CLEAN. 3. LARGE WALK IN COOLER FAN GUARDS SOILED. CLEAN. 4. ICE MACHINE KICKPLATE, METAL PANEL INSIDE, IS SOILED/MOLDY. CLEAN. 5. CLEAN TRACKS ON PEPSI COOLERS WHERE DOORS SLIDE BACK AND FORTH.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPERTOWELS IN RESTROOM OFF OF KITCHEN.
Location: Restroom
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE EITHER LIGHT SHIELD OR RUBBER COATED/SHATTERPOOF BULBS.
Location: Kitchen
Equipment: -
- Improper rinsing of utensil(s) and equipment (corrected)
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
Comments: EMPLOYEE WASHING DISHES AND USING SPRAYER TO RINSE DISHES.
Location: Kitchen
Equipment: 3-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: TOILET NOT FLUSHING IN RESTROOM IN MIDDLE OF ESTABLISHMENT. REPAIR.
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05/31/2012 | Recheck |
- 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: EMPLOYEE TOUCHING BOILED EGGS WHILE CUTTING THEM, WITH BARE HANDS.
- 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 "MONSTER" DRINK CAN ON PREP TABLE.
- Packaging integrity
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: OPEN BAGS OF RICE AND BREAD CRUMBS, STORED IN BULK BINS WITHOUT LIDS. ENSURE FOOD IS PROTECTED. REPLACE LIDS FOR CONTAINERS. FLOUR LID IS MISSING. REPLACE.
Location: Kitchen
- Improper sanitizing of utensil(s) and equipment
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 WASHING DISHES (WITH SPRAYER) WITHOUT SANITIZING. ALL SINKS ARE FULL WITH DIRTY EQUIPMENT
Location: Kitchen
Equipment: 3-bay
- 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.
Comments: NO SANITIZER (BLEACH WATER) PRESENT. ENSURE BLEACH WATER IS PROVIDED FOR CLEANING FOOD CONTACT SURFACES. KEEP TOWELS IN BUCKET. DO NOT USE CLOTH TOWELS WITH SPRAY SANITIZER (BLEACH WATER). ONLY PAPERTOWELS MAY BE USED WHEN USING SPRAY.
Location: Kitchen
- 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: BOXES OF FOOD ON THE FLOOR IN WALK IN COOLER.
Location: Walk-in cooler
- 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: BOXES OF FOOD ON THE FLOOR IN WALK IN COOLER.
Location: Walk-in freezer
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPERTOWELS IN RESTROOM OFF OF KITCHEN.
Location: Restroom
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE EITHER LIGHT SHIELD OR RUBBER COATED/SHATTERPOOF BULBS.
Location: Kitchen
Equipment: -
- Improper rinsing of utensil(s) and equipment
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
Comments: EMPLOYEE WASHING DISHES AND USING SPRAYER TO RINSE DISHES.
Location: Kitchen
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: TOILET NOT FLUSHING IN RESTROOM IN MIDDLE OF ESTABLISHMENT. REPAIR.
- 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: EMPLOYEE WASHED BOWL AND RINSED WITH SPRAYER. EMPLOYEE THEN DRIED BOWL WITH TOWEL.ENSURE DISHES AIR DRY.
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: SCREEN DOOR PROPPED OPEN. ENSURE DOOR IS CLOSED. USE SCREEN DOOR OR SHUT REGULAR DOOR.
Location: Kitchen
- Pests/rodents removed (corrected on site)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: BAIT CONTAINER ON THE FLOOR UNDER EQUIPMENT SHELF, CONTAINED DEAD MOUSE. DISCONTINUE USING TYPE OF PESTICIDE TO AVOID TRACKING. REMOVE ANY DEAD PESTS AND MONITOR ALL BAIT TRAPS (GLUE AND BAIT BOXES)
Location: -
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: IF TOWELS ARE NOT IN USE, TOWELS SHALL BE STORED IN SANITIZER. DO NOT USE CLOTH TOWELS WITH SPRAY BOTTLE. CLOTH TOWELS CANNOT BE STORED PROPERLY.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ICE BUILD UP, DUE TO LEAK IN WALK IN FREEZER. REPAIR TO AVOID CONTAMINATION OF FOOD. REMOVE ICE.
Location: Walk-in freezer
|
05/24/2012 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Chicken & Cooked vegetables in the hot box are 110-130 F. All hot food must be 135F or more before loading for transport & maintained at 135 F or more during transport. Reheat all out of temperature foods to 165F.Foods were placed in the oven to be reheated. Check temperatures with a thermometer to ensure they reheated to 165 F.
Location: Kitchen (front)
- 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: There was no sanitizer detected on the final rinse of the dish machine. Do not use until it dispenses 50 ppm chlorine.
Location: Kitchen
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: There is a plastic tray in the hand sink. Never store anything in a hand sink.
Location: Kitchen (front)
|
01/18/2012 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Chicken & Cooked vegetables in the hot box are 110-130 F. All hot food must be 135F or more before loading for transport & maintained at 135 F or more during transport. Reheat all out of temperature foods to 165F.Foods were placed in the oven to be reheated. Check temperatures with a thermometer to ensure they reheated to 165 F.
Location: Kitchen (front)
- 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.
Comments: There was no sanitizer detected on the final rinse of the dish machine. Do not use until it dispenses 50 ppm chlorine.
Location: Kitchen
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: There is a plastic tray in the hand sink. Never store anything in a hand sink.
Location: Kitchen (front)
|
01/13/2012 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Chicken & Cooked vegetables in the hot box are 110-130 F. All hot food must be 135F or more before loading for transport & maintained at 135 F or more during transport. Reheat all out of temperature foods to 165F.Foods were placed in the oven to be reheated. Check temperatures with a thermometer to ensure they reheated to 165 F.
Location: Kitchen (front)
- 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.
Comments: There was no sanitizer detected on the final rinse of the dish machine. Do not use until it dispenses 50 ppm chlorine.
Location: Kitchen
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: There is a plastic tray in the hand sink. Never store anything in a hand sink.
Location: Kitchen (front)
|
01/11/2012 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Chicken & Cooked vegetables in the hot box are 110-130 F. All hot food must be 135F or more before loading for transport & maintained at 135 F or more during transport. Reheat all out of temperature foods to 165F.Foods were placed in the oven to be reheated. Check temperatures with a thermometer to ensure they reheated to 165 F.
Location: Kitchen (front)
- 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.
Comments: There was no sanitizer detected on the final rinse of the dish machine. Do not use until it dispenses 50 ppm chlorine.
Location: Kitchen
- 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.
Comments: There is a plastic tray in the hand sink. Never store anything in a hand sink.
Location: Kitchen (front)
|
01/04/2012 | Routine |
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