- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: ENSURE THAT ALL EMPLOYEES ARE WASHING HANDS PROPERLY BEFORE APPLYING GLOVES ON HANDS.
- Sanitizer criteria (corrected)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: IN-PLACE SANITIZER BUCKET EXCEEDING 400 PPM FOR QUAT; MAINTAIN QUAT SANITIZER AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.STORE EMPLOYEE DRINKS AND FOOD AT APPROPRIATE LOCATIONS LOW AWAY FROM CUSTOMER FOOD AND SINGLE-SERVICE USE ITEMS.
Location: Service counter
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: EX. PURSES, BAG, CELL PHONE, ETC.
Location: Service counter
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP SINGLE-SERVICE USE ITEMS STORED ON SANITARY SURFACES PROPERLY AND NOT ON BARE COUNTER-TOP SURFACES OR SOILED SURFACES (EX. LIDS/CUPS).
Location: Service counter
- 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: PROVIDE AT INTERIOR OF REFRIGERATION UNITS WHERE MISSING.
Location: Service counter
Equipment: Reach in cooler
- 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 CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
Location: Service counter
Equipment: 3-bay
- 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 CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
Location: Service counter
|
10/07/2014 | Recheck |
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: ENSURE THAT ALL EMPLOYEES ARE WASHING HANDS PROPERLY BEFORE APPLYING GLOVES ON HANDS.
- Sanitizer criteria (corrected)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: IN-PLACE SANITIZER BUCKET EXCEEDING 400 PPM FOR QUAT; MAINTAIN QUAT SANITIZER AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.STORE EMPLOYEE DRINKS AND FOOD AT APPROPRIATE LOCATIONS LOW AWAY FROM CUSTOMER FOOD AND SINGLE-SERVICE USE ITEMS.
Location: Service counter
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: EX. PURSES, BAG, CELL PHONE, ETC.
Location: Service counter
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP SINGLE-SERVICE USE ITEMS STORED ON SANITARY SURFACES PROPERLY AND NOT ON BARE COUNTER-TOP SURFACES OR SOILED SURFACES (EX. LIDS/CUPS).
Location: Service counter
- 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: PROVIDE AT INTERIOR OF REFRIGERATION UNITS WHERE MISSING.
Location: Service counter
Equipment: Reach in cooler
- 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 CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
Location: Service counter
Equipment: 3-bay
- 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 CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
Location: Service counter
|
09/29/2014 | Recheck |
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: ENSURE THAT ALL EMPLOYEES ARE WASHING HANDS PROPERLY BEFORE APPLYING GLOVES ON HANDS.
- Sanitizer criteria
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: IN-PLACE SANITIZER BUCKET EXCEEDING 400 PPM FOR QUAT; MAINTAIN QUAT SANITIZER AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
- Eating, drinking, smoking
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: ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.STORE EMPLOYEE DRINKS AND FOOD AT APPROPRIATE LOCATIONS LOW AWAY FROM CUSTOMER FOOD AND SINGLE-SERVICE USE ITEMS.
Location: Service counter
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. PURSES, BAG, CELL PHONE, ETC.
Location: Service counter
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP SINGLE-SERVICE USE ITEMS STORED ON SANITARY SURFACES PROPERLY AND NOT ON BARE COUNTER-TOP SURFACES OR SOILED SURFACES (EX. LIDS/CUPS).
Location: Service counter
- 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: PROVIDE AT INTERIOR OF REFRIGERATION UNITS WHERE MISSING.
Location: Service counter
Equipment: Reach in cooler
- 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 CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
Location: Service counter
Equipment: 3-bay
- 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 CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
Location: Service counter
|
09/18/2014 | Routine |
| No violation noted during this evaluation. | 02/07/2014 | Routine |
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) hot water service at 118 F.
Comments: Provide hot water service at 100 F to 110 F, as required by law.
Location: Prep area
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) hot water service at 118 F.
Comments: Provide hot water service at 100 F to 110 F, as required by law.
Location: Three bay area
Equipment: 3-bay
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
|
07/31/2013 | Recheck |
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair. (Hot water service to sinks on location checked at 81 F)
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Provide hot water service at 100 F to 110 F, as required by law.
Location: Prep area
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair. (Hot water service to sinks on location checked at 81 F)
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Provide hot water service at 100 F to 110 F, as required by law.
Location: Three bay area
Equipment: 3-bay
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
|
07/24/2013 | Routine |
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
|
01/23/2013 | Routine |
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not at proper concentration, for in-place sanitizer. (200ppm+)
Correction: Maintain sanitizer at proper concentration according to manufacturer instructions. (50 to 100ppm bleach water concentration)
Comments: About 1 capful of bleach per gallon of water. Corrected during inspection
Location: Prep area
|
07/18/2012 | Routine |
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean plastic transport cart where coffee container is located.
Location: Prep area
Equipment: Rolling cart
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Corrected during inspection
Location: Prep area
Equipment: Hand sink
|
01/17/2012 | Routine |
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