- 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: REMOVE EMPLOYEE PERSONAL SHOES, JACKET, ETC. OUT OF BAR LOCATION.
Location: Bar
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: INVERT OPEN/EXPOSED UTENSILS PROPERLY SO THAT HANDLES OF UTENSILS ARE UP AND NOT HEADS OF UTENSILS.
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.
Location: Restroom
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR HOLES IN WALL WHERE PRESENT AT DRY STORAGE ROOM; ALL WALL SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Dry storage
- Walls, floors, etc/soiled (corrected on site)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR AND DRY STORAGE ROOM FLOORS.
Location: Bar
- Walls, floors, etc/soiled (corrected on site)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR AND DRY STORAGE ROOM FLOORS.
Location: Dry storage
- Equipment repair (corrected on site)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR KITCHEN HANDSINK PAPERTOWEL DISPENSER (EX. BATTERIES ???).
Location: Kitchen
Equipment: Hand sink
- 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: ENSURE THAT ALL APPLES ARE COVERED/PROTECTED PROPERLY (EX. WAPPED INDIVUALLY) SO THAT CROSS-CONTAMINATION IS PREVENTED.
Location: Buffet
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Bar
Equipment: Soda gun & holster
|
06/24/2014 | Routine |
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: DO NOT USE KITCHEN PREP SINK FOR PAINT CHEMICALS AND DO NOT STORE PAINT CANS ON FOOD PREP TABLES.
Location: Kitchen
- 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: OPEN EMPLOYEE DRINK/FOOD STORED ON KITCHEN PREP TABLE LOCATION--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST BE COVERD WITH LID AND STRAW AND STORED AT DESIGNATED EMPLOYEE LOCATION AWAY FROM FOOD, SINGLE-SERVICE USE ITEMS, UTENSILS AND FOOD PREP AREAS.
Location: Kitchen
Equipment: Prep table
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DEFROST, CLEAN AND SANITIZE ICE CREAM FREEZER LOCATED AT THE FRONT SERVICE DESK LOCATION.
Location: Sales floor
Equipment: Ice cream freezer
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Kitchen
Equipment: Hand sink
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Service counter
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1) NO IN-PLACE SANITIZER BUCKET SET-UP IN KITCHEN; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.2) IN-PLACE SANITIZER BUCKET AT SERVICE COUNTER AT 0 PPM FOR QUAT, MAINTAIN SANITIZER CONCENTRATION FOR QUAT AT 200 PPM (DO NOT MIX WITH DETERGENT).
Location: Kitchen
- 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: 1) NO IN-PLACE SANITIZER BUCKET SET-UP IN KITCHEN; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.2) IN-PLACE SANITIZER BUCKET AT SERVICE COUNTER AT 0 PPM FOR QUAT, MAINTAIN SANITIZER CONCENTRATION FOR QUAT AT 200 PPM (DO NOT MIX WITH DETERGENT).
Location: Service counter
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PARTICIPANT IS SCHEDULED TO TAKE FOOD HANDLER CERTIFICATION CLASS/EXAM ON 12/17/13 THROUGH SERV SAFE. PLEASE CONTACT ME ONCE RESULTS ARE KNOWN. YOU MAY FAX OR EMAIL ME THE RESULTS. IF FAX, PROVIDE A PROPER COVER SHEET AND FAX TO (317) 221-3070,
- 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: KEEP ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BACK DRY STORAGE ROOM.
Location: Back room
- 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: KEEP ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BACK DRY STORAGE ROOM.
Location: Dry storage
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: REMOVE FLY STRIP AT BACK DRY STORAGE ROOM CEILING.USE ONLY APPROVED INSECT TRAPPING DEVICES OR CONSULT A PROFESSIONAL PEST CONTROL PROVIDER.
Location: Back room
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: REMOVE FLY STRIP AT BACK DRY STORAGE ROOM CEILING.USE ONLY APPROVED INSECT TRAPPING DEVICES OR CONSULT A PROFESSIONAL PEST CONTROL PROVIDER.
Location: Dry storage
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- 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: HAVE FIRE SUPPRESSION SYSTEM ON AUTO FRY MACHINE LOCATED IN KITCHEN SERVICED, UPDATED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN NOVEMBER OF 2012)
Location: Kitchen
- Walls, floors, etc/soiled (corrected on site)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER FLOORS AND AT BACK DRY STORAGE ROOM FLOORS.
Location: Service counter
- Walls, floors, etc/soiled (corrected on site)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER FLOORS AND AT BACK DRY STORAGE ROOM FLOORS.
Location: Back room
- Walls, floors, etc/soiled (corrected on site)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER FLOORS AND AT BACK DRY STORAGE ROOM FLOORS.
Location: Dry storage
- 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BACK DRY STORAGE ROOM.
Location: Dry storage
- 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BACK DRY STORAGE ROOM.
Location: Back room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN REACH-IN-COOLER INTERIOR SURFACES/BOTTOM SHELVING WHERE NEEDED.
Location: Kitchen
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED SERVICE COUTNER SODA GUN.2) SOILED EXTERIOR VENTS OF KITCHEN ICE MACHINE.
Location: Service counter
Equipment: Soda gun & holster
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED SERVICE COUTNER SODA GUN.2) SOILED EXTERIOR VENTS OF KITCHEN ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Service counter
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Service counter
Equipment: Hand sink
|
02/03/2014 | Recheck |
- 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: DO NOT USE KITCHEN PREP SINK FOR PAINT CHEMICALS AND DO NOT STORE PAINT CANS ON FOOD PREP TABLES.
Location: Kitchen
- 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: OPEN EMPLOYEE DRINK/FOOD STORED ON KITCHEN PREP TABLE LOCATION--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST BE COVERD WITH LID AND STRAW AND STORED AT DESIGNATED EMPLOYEE LOCATION AWAY FROM FOOD, SINGLE-SERVICE USE ITEMS, UTENSILS AND FOOD PREP AREAS.
Location: Kitchen
Equipment: Prep table
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DEFROST, CLEAN AND SANITIZE ICE CREAM FREEZER LOCATED AT THE FRONT SERVICE DESK LOCATION.
Location: Sales floor
Equipment: Ice cream freezer
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Kitchen
Equipment: Hand sink
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Service counter
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1) NO IN-PLACE SANITIZER BUCKET SET-UP IN KITCHEN; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.2) IN-PLACE SANITIZER BUCKET AT SERVICE COUNTER AT 0 PPM FOR QUAT, MAINTAIN SANITIZER CONCENTRATION FOR QUAT AT 200 PPM (DO NOT MIX WITH DETERGENT).
Location: Kitchen
- 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: 1) NO IN-PLACE SANITIZER BUCKET SET-UP IN KITCHEN; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.2) IN-PLACE SANITIZER BUCKET AT SERVICE COUNTER AT 0 PPM FOR QUAT, MAINTAIN SANITIZER CONCENTRATION FOR QUAT AT 200 PPM (DO NOT MIX WITH DETERGENT).
Location: Service counter
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PARTICIPANT IS SCHEDULED TO TAKE FOOD HANDLER CERTIFICATION CLASS/EXAM ON 12/17/13 THROUGH SERV SAFE. PLEASE CONTACT ME ONCE RESULTS ARE KNOWN. YOU MAY FAX OR EMAIL ME THE RESULTS. IF FAX, PROVIDE A PROPER COVER SHEET AND FAX TO (317) 221-3070,
- 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 ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BACK DRY STORAGE ROOM.
Location: Back room
- 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 ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BACK DRY STORAGE ROOM.
Location: Dry storage
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: REMOVE FLY STRIP AT BACK DRY STORAGE ROOM CEILING.USE ONLY APPROVED INSECT TRAPPING DEVICES OR CONSULT A PROFESSIONAL PEST CONTROL PROVIDER.
Location: Back room
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: REMOVE FLY STRIP AT BACK DRY STORAGE ROOM CEILING.USE ONLY APPROVED INSECT TRAPPING DEVICES OR CONSULT A PROFESSIONAL PEST CONTROL PROVIDER.
Location: Dry storage
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- 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: HAVE FIRE SUPPRESSION SYSTEM ON AUTO FRY MACHINE LOCATED IN KITCHEN SERVICED, UPDATED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN NOVEMBER OF 2012)
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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER FLOORS AND AT BACK DRY STORAGE ROOM FLOORS.
Location: Service counter
- 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER FLOORS AND AT BACK DRY STORAGE ROOM FLOORS.
Location: Back room
- 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER FLOORS AND AT BACK DRY STORAGE ROOM FLOORS.
Location: Dry storage
- 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BACK DRY STORAGE ROOM.
Location: Dry storage
- 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BACK DRY STORAGE ROOM.
Location: Back room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN REACH-IN-COOLER INTERIOR SURFACES/BOTTOM SHELVING WHERE NEEDED.
Location: Kitchen
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED SERVICE COUTNER SODA GUN.2) SOILED EXTERIOR VENTS OF KITCHEN ICE MACHINE.
Location: Service counter
Equipment: Soda gun & holster
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED SERVICE COUTNER SODA GUN.2) SOILED EXTERIOR VENTS OF KITCHEN ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Service counter
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Service counter
Equipment: Hand sink
|
01/21/2014 | Recheck |
- Toxic material(s) separation (corrected on site)
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: DO NOT USE KITCHEN PREP SINK FOR PAINT CHEMICALS AND DO NOT STORE PAINT CANS ON FOOD PREP TABLES.
Location: Kitchen
- 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: OPEN EMPLOYEE DRINK/FOOD STORED ON KITCHEN PREP TABLE LOCATION--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST BE COVERD WITH LID AND STRAW AND STORED AT DESIGNATED EMPLOYEE LOCATION AWAY FROM FOOD, SINGLE-SERVICE USE ITEMS, UTENSILS AND FOOD PREP AREAS.
Location: Kitchen
Equipment: Prep table
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DEFROST, CLEAN AND SANITIZE ICE CREAM FREEZER LOCATED AT THE FRONT SERVICE DESK LOCATION.
Location: Sales floor
Equipment: Ice cream freezer
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Kitchen
Equipment: Hand sink
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Service counter
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1) NO IN-PLACE SANITIZER BUCKET SET-UP IN KITCHEN; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.2) IN-PLACE SANITIZER BUCKET AT SERVICE COUNTER AT 0 PPM FOR QUAT, MAINTAIN SANITIZER CONCENTRATION FOR QUAT AT 200 PPM (DO NOT MIX WITH DETERGENT).
Location: Kitchen
- 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: 1) NO IN-PLACE SANITIZER BUCKET SET-UP IN KITCHEN; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.2) IN-PLACE SANITIZER BUCKET AT SERVICE COUNTER AT 0 PPM FOR QUAT, MAINTAIN SANITIZER CONCENTRATION FOR QUAT AT 200 PPM (DO NOT MIX WITH DETERGENT).
Location: Service counter
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PARTICIPANT IS SCHEDULED TO TAKE FOOD HANDLER CERTIFICATION CLASS/EXAM ON 12/17/13 THROUGH SERV SAFE. PLEASE CONTACT ME ONCE RESULTS ARE KNOWN. YOU MAY FAX OR EMAIL ME THE RESULTS. IF FAX, PROVIDE A PROPER COVER SHEET AND FAX TO (317) 221-3070,
- 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 ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BACK DRY STORAGE ROOM.
Location: Back room
- 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 ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BACK DRY STORAGE ROOM.
Location: Dry storage
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: REMOVE FLY STRIP AT BACK DRY STORAGE ROOM CEILING.USE ONLY APPROVED INSECT TRAPPING DEVICES OR CONSULT A PROFESSIONAL PEST CONTROL PROVIDER.
Location: Back room
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: REMOVE FLY STRIP AT BACK DRY STORAGE ROOM CEILING.USE ONLY APPROVED INSECT TRAPPING DEVICES OR CONSULT A PROFESSIONAL PEST CONTROL PROVIDER.
Location: Dry storage
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- 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: HAVE FIRE SUPPRESSION SYSTEM ON AUTO FRY MACHINE LOCATED IN KITCHEN SERVICED, UPDATED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN NOVEMBER OF 2012)
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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER FLOORS AND AT BACK DRY STORAGE ROOM FLOORS.
Location: Service counter
- 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER FLOORS AND AT BACK DRY STORAGE ROOM FLOORS.
Location: Back room
- 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER FLOORS AND AT BACK DRY STORAGE ROOM FLOORS.
Location: Dry storage
- 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BACK DRY STORAGE ROOM.
Location: Dry storage
- 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BACK DRY STORAGE ROOM.
Location: Back room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN REACH-IN-COOLER INTERIOR SURFACES/BOTTOM SHELVING WHERE NEEDED.
Location: Kitchen
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED SERVICE COUTNER SODA GUN.2) SOILED EXTERIOR VENTS OF KITCHEN ICE MACHINE.
Location: Service counter
Equipment: Soda gun & holster
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED SERVICE COUTNER SODA GUN.2) SOILED EXTERIOR VENTS OF KITCHEN ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Service counter
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Service counter
Equipment: Hand sink
|
12/17/2013 | 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 EMPLOYEE DRINK/FOOD STORED ON KITCHEN PREP TABLE LOCATION--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST BE COVERD WITH LID AND STRAW AND STORED AT DESIGNATED EMPLOYEE LOCATION AWAY FROM FOOD, SINGLE-SERVICE USE ITEMS, UTENSILS AND FOOD PREP AREAS.
Location: Kitchen
Equipment: Prep table
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DEFROST, CLEAN AND SANITIZE ICE CREAM FREEZER LOCATED AT THE FRONT SERVICE DESK LOCATION.
Location: Sales floor
Equipment: Ice cream freezer
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Kitchen
Equipment: Hand sink
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Service counter
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1) NO IN-PLACE SANITIZER BUCKET SET-UP IN KITCHEN; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.2) IN-PLACE SANITIZER BUCKET AT SERVICE COUNTER AT 0 PPM FOR QUAT, MAINTAIN SANITIZER CONCENTRATION FOR QUAT AT 200 PPM (DO NOT MIX WITH DETERGENT).
Location: Kitchen
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1) NO IN-PLACE SANITIZER BUCKET SET-UP IN KITCHEN; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.2) IN-PLACE SANITIZER BUCKET AT SERVICE COUNTER AT 0 PPM FOR QUAT, MAINTAIN SANITIZER CONCENTRATION FOR QUAT AT 200 PPM (DO NOT MIX WITH DETERGENT).
Location: Service counter
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CURRENT CERTIFIED FOOD HANDLER IS NO LONGER EMPLOYED AT ESTABLISHMENT.HAVE A CURRENT EMPLOYEE BECOME REGISTERED FOR CERTIFIED FOOD HANDLER CLASS/EXAM BY THE RECHECK INSPECTION DATE. PROVIDE PROOF OF REGISTRATION (EX. RECEIPT) ON RECHECK INSPECTION DATE. YOU MAY ALSO FAX OR EMAIL ME THIS INFORMATION.
- Insect control device/installation
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: REMOVE FLY STRIP AT BACK DRY STORAGE ROOM CEILING.USE ONLY APPROVED INSECT TRAPPING DEVICES OR CONSULT A PROFESSIONAL PEST CONTROL PROVIDER.
Location: Back room
- Insect control device/installation
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: REMOVE FLY STRIP AT BACK DRY STORAGE ROOM CEILING.USE ONLY APPROVED INSECT TRAPPING DEVICES OR CONSULT A PROFESSIONAL PEST CONTROL PROVIDER.
Location: Dry storage
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- 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: HAVE FIRE SUPPRESSION SYSTEM ON AUTO FRY MACHINE LOCATED IN KITCHEN SERVICED, UPDATED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN NOVEMBER OF 2012)
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER FLOORS AND AT BACK DRY STORAGE ROOM FLOORS.
Location: Service counter
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER FLOORS AND AT BACK DRY STORAGE ROOM FLOORS.
Location: Back room
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT SERVICE COUNTER FLOORS AND AT BACK DRY STORAGE ROOM FLOORS.
Location: Dry storage
- 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BACK DRY STORAGE ROOM.
Location: Dry storage
- 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BACK DRY STORAGE ROOM.
Location: Back room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN REACH-IN-COOLER INTERIOR SURFACES/BOTTOM SHELVING WHERE NEEDED.
Location: Kitchen
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED SERVICE COUTNER SODA GUN.2) SOILED EXTERIOR VENTS OF KITCHEN ICE MACHINE.
Location: Service counter
Equipment: Soda gun & holster
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED SERVICE COUTNER SODA GUN.2) SOILED EXTERIOR VENTS OF KITCHEN ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Service counter
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Service counter
Equipment: Hand sink
|
12/05/2013 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: KITCHEN
- 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: OPEN EMPLOYEE DRINK STORED ON FRONT BAR LOCATION DRAINBOARDS--DISCONTINUE THIS BEHAVIOR. EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW AND STORED IN APPRORIATE LOCATIONS.
Location: Service counter
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PARTICIPANT HAS FAILED EXAM. RESULTS WERE PROVIDED BY MANAGER. MANGER HAS BEEN INSTRUCTED TO REGISTER AGAIN FOR THE FOOD HANDLER CERTIFICATION CLASS/EXAM. PLEASE REGISTER BY THE RECHECK INSPECTION DATE AND PROVIDE PROOF (EX. RECEIPT) OF REGISTRATION ON OR BEFORE THE RECHECK INSPECTION DATE. YOU MAY FAX OR EMAIL THE INFORMATION. FAX # (317) 221-3070.
- 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: BACK KITCHEN DOOR OPEN--KEEP BACK DOORS CLOSED.
Location: Kitchen (back)
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: CONTINUE TO WORK ON.
Location: Dumpster area
- 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.
Location: Kitchen
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ICE MACHINE EXTERIOR SURFACES (EX. VENTS).
Location: Kitchen
Equipment: Ice machine
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: UTENSIL STORED IN BUCKET OF STAGNANT WATER--DISCONTINUE THIS BEHAVIOR.YOU HAVE THE OPTION OF STORING UTENSILS ON CLEAN SANITARY SURFACES, IN FREE-FLOWING WATER (EX. DIP WELL) OR IN HOT WATER MAINTAINING AT TEMPERATURE OF 135 F OR ABOVE.
Location: Kitchen
|
07/25/2013 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: KITCHEN
- 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: OPEN EMPLOYEE DRINK STORED ON FRONT BAR LOCATION DRAINBOARDS--DISCONTINUE THIS BEHAVIOR. EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW AND STORED IN APPRORIATE LOCATIONS.
Location: Service counter
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PARTICIPANT HAS FAILED EXAM. RESULTS WERE PROVIDED BY MANAGER. MANGER HAS BEEN INSTRUCTED TO REGISTER AGAIN FOR THE FOOD HANDLER CERTIFICATION CLASS/EXAM. PLEASE REGISTER BY THE RECHECK INSPECTION DATE AND PROVIDE PROOF (EX. RECEIPT) OF REGISTRATION ON OR BEFORE THE RECHECK INSPECTION DATE. YOU MAY FAX OR EMAIL THE INFORMATION. FAX # (317) 221-3070.
- 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: BACK KITCHEN DOOR OPEN--KEEP BACK DOORS CLOSED.
Location: Kitchen (back)
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: CONTINUE TO WORK ON.
Location: Dumpster area
- 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.
Location: Kitchen
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ICE MACHINE EXTERIOR SURFACES (EX. VENTS).
Location: Kitchen
Equipment: Ice machine
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: UTENSIL STORED IN BUCKET OF STAGNANT WATER--DISCONTINUE THIS BEHAVIOR.YOU HAVE THE OPTION OF STORING UTENSILS ON CLEAN SANITARY SURFACES, IN FREE-FLOWING WATER (EX. DIP WELL) OR IN HOT WATER MAINTAINING AT TEMPERATURE OF 135 F OR ABOVE.
Location: Kitchen
|
07/16/2013 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: KITCHEN
- 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: OPEN EMPLOYEE DRINK STORED ON FRONT BAR LOCATION DRAINBOARDS--DISCONTINUE THIS BEHAVIOR. EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW AND STORED IN APPRORIATE LOCATIONS.
Location: Service counter
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PARTICIPANT RESCHEDULED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM THROUGH SERV SAFE ON 4/9/13 AND FAILED EXAM. MANAGER CONTACTED HEALTH INSPECTOR VIA PHONE TO RESCHEDULE RECHECK AND TO INFORM OF RE-TAKING THE EXAM ON 5/29/13 AT 1:00 PM. PLEASE CONTACT ME ONCE RESULTS ARE KNOWN. YOU MAY EMAIL OR FAX ME A COPY OF ACTUAL CERTIFICATE ONCE YOU RECEIVE THEM IF YOU PASS. IF FAX, FAX TO MY ATTENTION WITH PROPER COVER-SHEET AT (317) 221-3070.REGISTRATION RECEIPT WAS PROVIDED BY MANGER.
- 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: BACK KITCHEN DOOR OPEN--KEEP BACK DOORS CLOSED.
Location: Kitchen (back)
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: CONTINUE TO WORK ON.
Location: Dumpster area
- 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.
Location: Kitchen
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ICE MACHINE EXTERIOR SURFACES (EX. VENTS).
Location: Kitchen
Equipment: Ice machine
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: UTENSIL STORED IN BUCKET OF STAGNANT WATER--DISCONTINUE THIS BEHAVIOR.YOU HAVE THE OPTION OF STORING UTENSILS ON CLEAN SANITARY SURFACES, IN FREE-FLOWING WATER (EX. DIP WELL) OR IN HOT WATER MAINTAINING AT TEMPERATURE OF 135 F OR ABOVE.
Location: Kitchen
|
07/09/2013 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: KITCHEN
- 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: OPEN EMPLOYEE DRINK STORED ON FRONT BAR LOCATION DRAINBOARDS--DISCONTINUE THIS BEHAVIOR. EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW AND STORED IN APPRORIATE LOCATIONS.
Location: Service counter
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PARTICIPANT RESCHEDULED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM THROUGH SERV SAFE ON 4/9/13 AND FAILED EXAM. MANAGER CONTACTED HEALTH INSPECTOR VIA PHONE TO RESCHEDULE RECHECK AND TO INFORM OF RE-TAKING THE EXAM ON 5/29/13 AT 1:00 PM. PLEASE CONTACT ME ONCE RESULTS ARE KNOWN. YOU MAY EMAIL OR FAX ME A COPY OF ACTUAL CERTIFICATE ONCE YOU RECEIVE THEM IF YOU PASS. IF FAX, FAX TO MY ATTENTION WITH PROPER COVER-SHEET AT (317) 221-3070.REGISTRATION RECEIPT WAS PROVIDED BY MANGER.
- 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: BACK KITCHEN DOOR OPEN--KEEP BACK DOORS CLOSED.
Location: Kitchen (back)
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: CONTINUE TO WORK ON.
Location: Dumpster area
- 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.
Location: Kitchen
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ICE MACHINE EXTERIOR SURFACES (EX. VENTS).
Location: Kitchen
Equipment: Ice machine
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: UTENSIL STORED IN BUCKET OF STAGNANT WATER--DISCONTINUE THIS BEHAVIOR.YOU HAVE THE OPTION OF STORING UTENSILS ON CLEAN SANITARY SURFACES, IN FREE-FLOWING WATER (EX. DIP WELL) OR IN HOT WATER MAINTAINING AT TEMPERATURE OF 135 F OR ABOVE.
Location: Kitchen
|
07/01/2013 | Recheck |
- Smoking Paraphernalia (corrected)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: PACK OF EMPLOYEE CIGARETTES STORED ON TOP OF ROLLED SILVERWARE BIN AT BAR--DISCONTINUE THIS BEHAVIOR.
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Toxic material(s) separation (corrected on site)
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: STORE CHEMICAL SPRAY BOTTLES SEPERATE FROM FOOD STORAGE AT DRY FOOD STORAGE ROOMS.
Location: Dry storage
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-DEFROST, CLEAN AND SANITIZE FRONT DESK ICE CREAM FREEZER AT MINI STORE.-SOILED INTERIOR SHELVING OF VITAMIN WATER REFRIGERATION UNIT AT MINI STORE.-SOILED TRUE COOLER/FREEZER FANGUARDS AT BACK DRY STORAGE ROOM.
Location: Service counter
Equipment: Ice cream freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-DEFROST, CLEAN AND SANITIZE FRONT DESK ICE CREAM FREEZER AT MINI STORE.-SOILED INTERIOR SHELVING OF VITAMIN WATER REFRIGERATION UNIT AT MINI STORE.-SOILED TRUE COOLER/FREEZER FANGUARDS AT BACK DRY STORAGE ROOM.
Location: Service counter
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-DEFROST, CLEAN AND SANITIZE FRONT DESK ICE CREAM FREEZER AT MINI STORE.-SOILED INTERIOR SHELVING OF VITAMIN WATER REFRIGERATION UNIT AT MINI STORE.-SOILED TRUE COOLER/FREEZER FANGUARDS AT BACK DRY STORAGE ROOM.
Location: Dry storage
Equipment: True cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-DEFROST, CLEAN AND SANITIZE FRONT DESK ICE CREAM FREEZER AT MINI STORE.-SOILED INTERIOR SHELVING OF VITAMIN WATER REFRIGERATION UNIT AT MINI STORE.-SOILED TRUE COOLER/FREEZER FANGUARDS AT BACK DRY STORAGE ROOM.
Location: Dry storage
Equipment: True freezer
- 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. PURSE, CELL PHONE, EMPLOYEE DRINKS STORED ON BAR 4-BAY SINK DRAIN BOARD--DISCONTINUE THIS BEHAVIOR.
Location: Bar
- Single Service/Equipment storage (corrected)
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 ALL SINGLE-SERVICE ITEMS AND EQUIPMENT (EX. WAFFEL MAKER) STORED OFF FLOOR AT LEAST 6 INCHES AT BAR AND BACK DRY STORAGE ROOM LOCATION.
Location: Bar
- Single Service/Equipment storage (corrected)
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 ALL SINGLE-SERVICE ITEMS AND EQUIPMENT (EX. WAFFEL MAKER) STORED OFF FLOOR AT LEAST 6 INCHES AT BAR AND BACK DRY STORAGE ROOM LOCATION.
Location: Dry storage
- 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: KEEP PLASTIC SILVERWARE AT MINI STORE NEAR FRONT DESK INVERTED PROPERLY WITH HANDLES UP AND NOT HEADS OF SILVERWARE TO PREVENT CROSS-CONTAMINATION.
Location: Service counter
- 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: BACK KITCHEN DOOR PROPPED OPEN. KEEP CLOSED.
Location: Kitchen (back)
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- 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: HAVE ALL FIRE-EXTINGUISHERS SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN APRIL OF 2012)
Location: Kitchen
- 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: HAVE ALL FIRE-EXTINGUISHERS SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN APRIL OF 2012)
Location: Bar
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS.
Location: Restroom
- 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: -KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BACK DRY STORAGE ROOM.-EXPOSED FROZEN HOT DOGS STORED IN BACK DRY STORAAGE ROOM TRUE FREEZER--KEEP ALL FOODS WRAPPED AND COVERED PROPERLY.
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: -KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BACK DRY STORAGE ROOM.-EXPOSED FROZEN HOT DOGS STORED IN BACK DRY STORAAGE ROOM TRUE FREEZER--KEEP ALL FOODS WRAPPED AND COVERED PROPERLY.
Location: Dry storage
- 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: -KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BACK DRY STORAGE ROOM.-EXPOSED FROZEN HOT DOGS STORED IN BACK DRY STORAAGE ROOM TRUE FREEZER--KEEP ALL FOODS WRAPPED AND COVERED PROPERLY.
Location: Dry storage
Equipment: True freezer
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: FRUITS WITH EDIBLE SKIN SUCH AS APPLES MUST BE PROPERLY COVERED OR PROTECTED (EX. FOOD GRADE WRAPPING) TO PREVENT CROSS-CONTAMINATION FROM GUEST, EMPLOYEES AND/OR ENVIRONMENT.
Location: Buffet
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED EXTERIOR VENTS OF KITCHEN ICE MACHINE--CORRECTED.-SOILED DRY STORAGE ROOM TRUE COOLER FANGUARDS.
Location: Kitchen
Equipment: Ice machine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED EXTERIOR VENTS OF KITCHEN ICE MACHINE--CORRECTED.-SOILED DRY STORAGE ROOM TRUE COOLER FANGUARDS.
Location: Dry storage
Equipment: True cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
- 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 FRESH NEW QUAT SANTIZER TEST STRIPS (CURRENT STRIPS ARE DAMAGED).
Location: Kitchen
|
05/24/2013 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: KITCHEN
- 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: OPEN EMPLOYEE DRINK STORED ON FRONT BAR LOCATION DRAINBOARDS--DISCONTINUE THIS BEHAVIOR. EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW AND STORED IN APPRORIATE LOCATIONS.
Location: Service counter
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PARTICIPANT RESCHEDULED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM THROUGH SERV SAFE ON 4/9/13 AND FAILED EXAM. MANAGER CONTACTED HEALTH INSPECTOR VIA PHONE TO RESCHEDULE RECHECK AND TO INFORM OF RE-TAKING THE EXAM ON 5/29/13 AT 1:00 PM. PLEASE CONTACT ME ONCE RESULTS ARE KNOWN. YOU MAY EMAIL OR FAX ME A COPY OF ACTUAL CERTIFICATE ONCE YOU RECEIVE THEM IF YOU PASS. IF FAX, FAX TO MY ATTENTION WITH PROPER COVER-SHEET AT (317) 221-3070.REGISTRATION RECEIPT WAS PROVIDED BY MANGER.
- 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: BACK KITCHEN DOOR OPEN--KEEP BACK DOORS CLOSED.
Location: Kitchen (back)
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: CONTINUE TO WORK ON.
Location: Dumpster area
- 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.
Location: Kitchen
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ICE MACHINE EXTERIOR SURFACES (EX. VENTS).
Location: Kitchen
Equipment: Ice machine
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: UTENSIL STORED IN BUCKET OF STAGNANT WATER--DISCONTINUE THIS BEHAVIOR.YOU HAVE THE OPTION OF STORING UTENSILS ON CLEAN SANITARY SURFACES, IN FREE-FLOWING WATER (EX. DIP WELL) OR IN HOT WATER MAINTAINING AT TEMPERATURE OF 135 F OR ABOVE.
Location: Kitchen
|
05/24/2013 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: KITCHEN
- 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: OPEN EMPLOYEE DRINK STORED ON FRONT BAR LOCATION DRAINBOARDS--DISCONTINUE THIS BEHAVIOR. EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW AND STORED IN APPRORIATE LOCATIONS.
Location: Service counter
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PARTICIPANT RESCHEDULED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM THROUGH SERV SAFE ON 4/9/13 AND FAILED EXAM. MANAGER CONTACT HEALTH INSPECTOR VIA PHONE TO RESCHEDULE RECHECK AND TO INFORM OF RE-TAKING THE EXAM. PLEASE CONTACT ME ONCE RESULTS ARE KNOWN. YOU MAY EMAIL OR FAX ME A COPY OF ACTUAL CERTIFICATE ONCE YOU RECEIVE THEM IF YOU PASS. IF FAX, FAX TO MY ATTENTION WITH PROPER COVER-SHEET AT (317) 221-3070.REGISTRATION RECEIPT WAS PROVIDED BY MANGER.
- 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: BACK KITCHEN DOOR OPEN--KEEP BACK DOORS CLOSED.
Location: Kitchen (back)
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: CONTINUE TO WORK ON.
Location: Dumpster area
- 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.
Location: Kitchen
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ICE MACHINE EXTERIOR SURFACES (EX. VENTS).
Location: Kitchen
Equipment: Ice machine
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: UTENSIL STORED IN BUCKET OF STAGNANT WATER--DISCONTINUE THIS BEHAVIOR.YOU HAVE THE OPTION OF STORING UTENSILS ON CLEAN SANITARY SURFACES, IN FREE-FLOWING WATER (EX. DIP WELL) OR IN HOT WATER MAINTAINING AT TEMPERATURE OF 135 F OR ABOVE.
Location: Kitchen
|
05/22/2013 | Recheck |
- Smoking Paraphernalia (corrected on site)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: PACK OF EMPLOYEE CIGARETTES STORED ON TOP OF ROLLED SILVERWARE BIN AT BAR--DISCONTINUE THIS BEHAVIOR.
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-DEFROST, CLEAN AND SANITIZE FRONT DESK ICE CREAM FREEZER AT MINI STORE.-SOILED INTERIOR SHELVING OF VITAMIN WATER REFRIGERATION UNIT AT MINI STORE.-SOILED TRUE COOLER/FREEZER FANGUARDS AT BACK DRY STORAGE ROOM.
Location: Service counter
Equipment: Ice cream freezer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-DEFROST, CLEAN AND SANITIZE FRONT DESK ICE CREAM FREEZER AT MINI STORE.-SOILED INTERIOR SHELVING OF VITAMIN WATER REFRIGERATION UNIT AT MINI STORE.-SOILED TRUE COOLER/FREEZER FANGUARDS AT BACK DRY STORAGE ROOM.
Location: Service counter
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-DEFROST, CLEAN AND SANITIZE FRONT DESK ICE CREAM FREEZER AT MINI STORE.-SOILED INTERIOR SHELVING OF VITAMIN WATER REFRIGERATION UNIT AT MINI STORE.-SOILED TRUE COOLER/FREEZER FANGUARDS AT BACK DRY STORAGE ROOM.
Location: Dry storage
Equipment: True cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-DEFROST, CLEAN AND SANITIZE FRONT DESK ICE CREAM FREEZER AT MINI STORE.-SOILED INTERIOR SHELVING OF VITAMIN WATER REFRIGERATION UNIT AT MINI STORE.-SOILED TRUE COOLER/FREEZER FANGUARDS AT BACK DRY STORAGE ROOM.
Location: Dry storage
Equipment: True freezer
- 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 (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: EX. PURSE, CELL PHONE, EMPLOYEE DRINKS STORED ON BAR 4-BAY SINK DRAIN BOARD--DISCONTINUE THIS BEHAVIOR.
Location: Bar
- 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 ALL SINGLE-SERVICE ITEMS AND EQUIPMENT (EX. WAFFEL MAKER) STORED OFF FLOOR AT LEAST 6 INCHES AT BAR AND BACK DRY STORAGE ROOM LOCATION.
Location: Bar
- 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 ALL SINGLE-SERVICE ITEMS AND EQUIPMENT (EX. WAFFEL MAKER) STORED OFF FLOOR AT LEAST 6 INCHES AT BAR AND BACK DRY STORAGE ROOM LOCATION.
Location: Dry storage
- 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: KEEP PLASTIC SILVERWARE AT MINI STORE NEAR FRONT DESK INVERTED PROPERLY WITH HANDLES UP AND NOT HEADS OF SILVERWARE TO PREVENT CROSS-CONTAMINATION.
Location: Service counter
- Open doors and windows (corrected on site)
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: BACK KITCHEN DOOR PROPPED OPEN. KEEP CLOSED.
Location: Kitchen (back)
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- 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: HAVE ALL FIRE-EXTINGUISHERS SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN APRIL OF 2012)
Location: Kitchen
- 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: HAVE ALL FIRE-EXTINGUISHERS SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN APRIL OF 2012)
Location: Bar
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS.
Location: Restroom
- 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: -KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BACK DRY STORAGE ROOM.-EXPOSED FROZEN HOT DOGS STORED IN BACK DRY STORAAGE ROOM TRUE FREEZER--KEEP ALL FOODS WRAPPED AND COVERED PROPERLY.
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: -KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BACK DRY STORAGE ROOM.-EXPOSED FROZEN HOT DOGS STORED IN BACK DRY STORAAGE ROOM TRUE FREEZER--KEEP ALL FOODS WRAPPED AND COVERED PROPERLY.
Location: Dry storage
- 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: -KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BACK DRY STORAGE ROOM.-EXPOSED FROZEN HOT DOGS STORED IN BACK DRY STORAAGE ROOM TRUE FREEZER--KEEP ALL FOODS WRAPPED AND COVERED PROPERLY.
Location: Dry storage
Equipment: True freezer
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: FRUITS WITH EDIBLE SKIN SUCH AS APPLES MUST BE PROPERLY COVERED OR PROTECTED (EX. FOOD GRADE WRAPPING) TO PREVENT CROSS-CONTAMINATION FROM GUEST, EMPLOYEES AND/OR ENVIRONMENT.
Location: Buffet
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED EXTERIOR VENTS OF KITCHEN ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
- 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 FRESH NEW QUAT SANTIZER TEST STRIPS (CURRENT STRIPS ARE DAMAGED).
Location: Kitchen
|
05/22/2013 | Recheck |
- Smoking Paraphernalia (corrected on site)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: PACK OF EMPLOYEE CIGARETTES STORED ON TOP OF ROLLED SILVERWARE BIN AT BAR--DISCONTINUE THIS BEHAVIOR.
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-DEFROST, CLEAN AND SANITIZE FRONT DESK ICE CREAM FREEZER AT MINI STORE.-SOILED INTERIOR SHELVING OF VITAMIN WATER REFRIGERATION UNIT AT MINI STORE.-SOILED TRUE COOLER/FREEZER FANGUARDS AT BACK DRY STORAGE ROOM.
Location: Service counter
Equipment: Ice cream freezer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-DEFROST, CLEAN AND SANITIZE FRONT DESK ICE CREAM FREEZER AT MINI STORE.-SOILED INTERIOR SHELVING OF VITAMIN WATER REFRIGERATION UNIT AT MINI STORE.-SOILED TRUE COOLER/FREEZER FANGUARDS AT BACK DRY STORAGE ROOM.
Location: Service counter
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-DEFROST, CLEAN AND SANITIZE FRONT DESK ICE CREAM FREEZER AT MINI STORE.-SOILED INTERIOR SHELVING OF VITAMIN WATER REFRIGERATION UNIT AT MINI STORE.-SOILED TRUE COOLER/FREEZER FANGUARDS AT BACK DRY STORAGE ROOM.
Location: Dry storage
Equipment: True cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-DEFROST, CLEAN AND SANITIZE FRONT DESK ICE CREAM FREEZER AT MINI STORE.-SOILED INTERIOR SHELVING OF VITAMIN WATER REFRIGERATION UNIT AT MINI STORE.-SOILED TRUE COOLER/FREEZER FANGUARDS AT BACK DRY STORAGE ROOM.
Location: Dry storage
Equipment: True freezer
- 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 (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: EX. PURSE, CELL PHONE, EMPLOYEE DRINKS STORED ON BAR 4-BAY SINK DRAIN BOARD--DISCONTINUE THIS BEHAVIOR.
Location: Bar
- 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 ALL SINGLE-SERVICE ITEMS AND EQUIPMENT (EX. WAFFEL MAKER) STORED OFF FLOOR AT LEAST 6 INCHES AT BAR AND BACK DRY STORAGE ROOM LOCATION.
Location: Bar
- 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 ALL SINGLE-SERVICE ITEMS AND EQUIPMENT (EX. WAFFEL MAKER) STORED OFF FLOOR AT LEAST 6 INCHES AT BAR AND BACK DRY STORAGE ROOM LOCATION.
Location: Dry storage
- 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: KEEP PLASTIC SILVERWARE AT MINI STORE NEAR FRONT DESK INVERTED PROPERLY WITH HANDLES UP AND NOT HEADS OF SILVERWARE TO PREVENT CROSS-CONTAMINATION.
Location: Service counter
- Open doors and windows (corrected on site)
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: BACK KITCHEN DOOR PROPPED OPEN. KEEP CLOSED.
Location: Kitchen (back)
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- 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: HAVE ALL FIRE-EXTINGUISHERS SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN APRIL OF 2012)
Location: Kitchen
- 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: HAVE ALL FIRE-EXTINGUISHERS SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN APRIL OF 2012)
Location: Bar
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS.
Location: Restroom
- 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: -KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BACK DRY STORAGE ROOM.-EXPOSED FROZEN HOT DOGS STORED IN BACK DRY STORAAGE ROOM TRUE FREEZER--KEEP ALL FOODS WRAPPED AND COVERED PROPERLY.
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: -KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BACK DRY STORAGE ROOM.-EXPOSED FROZEN HOT DOGS STORED IN BACK DRY STORAAGE ROOM TRUE FREEZER--KEEP ALL FOODS WRAPPED AND COVERED PROPERLY.
Location: Dry storage
- 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: -KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BACK DRY STORAGE ROOM.-EXPOSED FROZEN HOT DOGS STORED IN BACK DRY STORAAGE ROOM TRUE FREEZER--KEEP ALL FOODS WRAPPED AND COVERED PROPERLY.
Location: Dry storage
Equipment: True freezer
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: FRUITS WITH EDIBLE SKIN SUCH AS APPLES MUST BE PROPERLY COVERED OR PROTECTED (EX. FOOD GRADE WRAPPING) TO PREVENT CROSS-CONTAMINATION FROM GUEST, EMPLOYEES AND/OR ENVIRONMENT.
Location: Buffet
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED EXTERIOR VENTS OF KITCHEN ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
- 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 FRESH NEW QUAT SANTIZER TEST STRIPS (CURRENT STRIPS ARE DAMAGED).
Location: Kitchen
|
05/10/2013 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: KITCHEN
- 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: OPEN EMPLOYEE DRINK STORED ON FRONT BAR LOCATION DRAINBOARDS--DISCONTINUE THIS BEHAVIOR. EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW AND STORED IN APPRORIATE LOCATIONS.
Location: Service counter
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PARTICIPANT HAS RESCHEDULED FOOD HANDLER CERTIFICATION CLASS/EXAM THROUGH SERV SAFE ON 4/9/13 (PARTICIPANT WAS UNABLE TO ATTEND PREVIOUSLY SCHEDULED CLASS/EXAM ON 3/5/13. PLEASE CONTACT ME ONCE RESULTS ARE KNOWN. YOU MAY EMAIL OR FAX ME A COPY OF ACTUAL CERTIFICATE ONCE YOU RECEIVE THEM IF YOU PASS. IF FAX, FAX TO MY ATTENTION WITH PROPER COVER-SHEET AT (317) 221-3070.REGISTRATION RECEIPT WAS PROVIDED BY MANGER.
- 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: BACK KITCHEN DOOR OPEN--KEEP BACK DOORS CLOSED.
Location: Kitchen (back)
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: CONTINUE TO WORK ON.
Location: Dumpster area
- 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.
Location: Kitchen
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ICE MACHINE EXTERIOR SURFACES (EX. VENTS).
Location: Kitchen
Equipment: Ice machine
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: UTENSIL STORED IN BUCKET OF STAGNANT WATER--DISCONTINUE THIS BEHAVIOR.YOU HAVE THE OPTION OF STORING UTENSILS ON CLEAN SANITARY SURFACES, IN FREE-FLOWING WATER (EX. DIP WELL) OR IN HOT WATER MAINTAINING AT TEMPERATURE OF 135 F OR ABOVE.
Location: Kitchen
|
05/10/2013 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: KITCHEN
- 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: OPEN EMPLOYEE DRINK STORED ON FRONT BAR LOCATION DRAINBOARDS--DISCONTINUE THIS BEHAVIOR. EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW AND STORED IN APPRORIATE LOCATIONS.
Location: Service counter
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PARTICIPANT HAS RESCHEDULED FOOD HANDLER CERTIFICATION CLASS/EXAM THROUGH SERV SAFE ON 4/9/13 (PARTICIPANT WAS UNABLE TO ATTEND PREVIOUSLY SCHEDULED CLASS/EXAM ON 3/5/13. PLEASE CONTACT ME ONCE RESULTS ARE KNOWN. YOU MAY EMAIL OR FAX ME A COPY OF ACTUAL CERTIFICATE ONCE YOU RECEIVE THEM IF YOU PASS. IF FAX, FAX TO MY ATTENTION WITH PROPER COVER-SHEET AT (317) 221-3070.REGISTRATION RECEIPT WAS PROVIDED BY MANGER.
- 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: BACK KITCHEN DOOR OPEN--KEEP BACK DOORS CLOSED.
Location: Kitchen (back)
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: CONTINUE TO WORK ON.
Location: Dumpster area
- 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.
Location: Kitchen
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ICE MACHINE EXTERIOR SURFACES (EX. VENTS).
Location: Kitchen
Equipment: Ice machine
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: UTENSIL STORED IN BUCKET OF STAGNANT WATER--DISCONTINUE THIS BEHAVIOR.YOU HAVE THE OPTION OF STORING UTENSILS ON CLEAN SANITARY SURFACES, IN FREE-FLOWING WATER (EX. DIP WELL) OR IN HOT WATER MAINTAINING AT TEMPERATURE OF 135 F OR ABOVE.
Location: Kitchen
|
04/05/2013 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: KITCHEN
- 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: OPEN EMPLOYEE DRINK STORED ON FRONT BAR LOCATION DRAINBOARDS--DISCONTINUE THIS BEHAVIOR. EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW AND STORED IN APPRORIATE LOCATIONS.
Location: Service counter
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROVIDE PROOF OF FOOD HANDLER CERTIFICATION REGISTRATION (EX. RECEIPT). YOU MAY EMAIL OR FAX ME A COPY OF ACTUAL RECEIPTS AND CERTIFICATE ONCE YOU RECEIVE THEM IF YOU PASS. IF FAX, FAX TO MY ATTENTION WITH PROPER COVER-SHEET AT (317) 221-3070.
- 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: BACK KITCHEN DOOR OPEN--KEEP BACK DOORS CLOSED.
Location: Kitchen (back)
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: CONTINUE TO WORK ON.
Location: Dumpster area
- 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.
Location: Kitchen
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ICE MACHINE EXTERIOR SURFACES (EX. VENTS).
Location: Kitchen
Equipment: Ice machine
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: UTENSIL STORED IN BUCKET OF STAGNANT WATER--DISCONTINUE THIS BEHAVIOR.YOU HAVE THE OPTION OF STORING UTENSILS ON CLEAN SANITARY SURFACES, IN FREE-FLOWING WATER (EX. DIP WELL) OR IN HOT WATER MAINTAINING AT TEMPERATURE OF 135 F OR ABOVE.
Location: Kitchen
|
01/25/2013 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: KITCHEN
- 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: OPEN EMPLOYEE DRINK STORED ON FRONT BAR LOCATION DRAINBOARDS--DISCONTINUE THIS BEHAVIOR. EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW AND STORED IN APPRORIATE LOCATIONS.
Location: Service counter
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PLEASE HAVE AN EMPLOYEE FROM THIS ESTABLISHMENT REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM BY RECHECK INSPECTION DATE IF NEEDED. PROVIDE PROOF OF FOOD HANDLER CERTIFICATION REGISTRATION (EX. RECEIPT) IF NO CURRENT EMPLOYEE HAS A CERTIFIED FOOD HANDLER CERTIFICATE ON THE RECHECK INSPECTION DATE. YOU MAY EMAIL OR FAX ME A COPY OF ACTUAL CERTIFICATES ONCE YOU RECEIVE THEM IF YOU PASS. IF FAX, FAX TO MY ATTENTION WITH PROPER COVER-SHEET AT (317) 221-3070.
- 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: BACK KITCHEN DOOR OPEN--KEEP BACK DOORS CLOSED.
Location: Kitchen (back)
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: CONTINUE TO WORK ON.
Location: Dumpster area
- 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.
Location: Kitchen
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ICE MACHINE EXTERIOR SURFACES (EX. VENTS).
Location: Kitchen
Equipment: Ice machine
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: UTENSIL STORED IN BUCKET OF STAGNANT WATER--DISCONTINUE THIS BEHAVIOR.YOU HAVE THE OPTION OF STORING UTENSILS ON CLEAN SANITARY SURFACES, IN FREE-FLOWING WATER (EX. DIP WELL) OR IN HOT WATER MAINTAINING AT TEMPERATURE OF 135 F OR ABOVE.
Location: Kitchen
|
01/17/2013 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: KITCHEN
- 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: OPEN EMPLOYEE DRINK STORED ON FRONT BAR LOCATION DRAINBOARDS--DISCONTINUE THIS BEHAVIOR. EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW AND STORED IN APPRORIATE LOCATIONS.
Location: Service counter
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROVIDE FOOD HANDLER CERTIFICATION INFOMATION AND/OR CERTIFICATE ON RECHECK INSPECTION DATE. PROVIDE PROOF OF FOOD HANDLER CERTIFICATION REGISTRATION (EX. RECEIPT) IF NO CURRENT EMPLOYEE HAS A CERTIFIED FOOD HANDLER CERTIFICATE ON THE RECHECK INSPECTION DATE. PLEASE HAVE AN EMPLOYEE REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM BY RECHECK INSPECTION DATE IF NEEDED. YOU MAY EMAIL OR FAX ME A COPY OF ACTUAL CERTIFICATES ONCE YOU RECEIVE THEM IF YOU PASS. IF FAX, FAX TO MY ATTENTION WITH PROPER COVER-SHEET AT (317) 221-3070.
- 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: BACK KITCHEN DOOR OPEN--KEEP BACK DOORS CLOSED.
Location: Kitchen (back)
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: CONTINUE TO WORK ON.
Location: Dumpster area
- 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.
Location: Kitchen
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ICE MACHINE EXTERIOR SURFACES (EX. VENTS).
Location: Kitchen
Equipment: Ice machine
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: UTENSIL STORED IN BUCKET OF STAGNANT WATER--DISCONTINUE THIS BEHAVIOR.YOU HAVE THE OPTION OF STORING UTENSILS ON CLEAN SANITARY SURFACES, IN FREE-FLOWING WATER (EX. DIP WELL) OR IN HOT WATER MAINTAINING AT TEMPERATURE OF 135 F OR ABOVE.
Location: Kitchen
|
01/14/2013 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: KITCHEN
- 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: OPEN EMPLOYEE DRINK STORED ON FRONT BAR LOCATION DRAINBOARDS--DISCONTINUE THIS BEHAVIOR. EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW AND STORED IN APPRORIATE LOCATIONS.
Location: Service counter
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROVIDE FOOD HANDLER CERTIFICATION INFOMATION AND/OR CERTIFICATE ON RECHECK INSPECTION DATE. PROVIDE PROOF OF FOOD HANDLER CERTIFICATION REGISTRATION (EX. RECEIPT) IF NO CURRENT EMPLOYEE HAS A CERTIFIED FOOD HANDLER CERTIFICATE ON THE RECHECK INSPECTION DATE. PLEASE HAVE AN EMPLOYEE REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM BY RECHECK INSPECTION DATE IF NEEDED. YOU MAY EMAIL OR FAX ME A COPY OF ACTUAL CERTIFICATES ONCE YOU RECEIVE THEM IF YOU PASS. IF FAX, FAX TO MY ATTENTION WITH PROPER COVER-SHEET AT (317) 221-3070.
- 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: BACK KITCHEN DOOR OPEN--KEEP BACK DOORS CLOSED.
Location: Kitchen (back)
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: CONTINUE TO WORK ON.
Location: Dumpster area
- 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.
Location: Kitchen
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ICE MACHINE EXTERIOR SURFACES (EX. VENTS).
Location: Kitchen
Equipment: Ice machine
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: UTENSIL STORED IN BUCKET OF STAGNANT WATER--DISCONTINUE THIS BEHAVIOR.YOU HAVE THE OPTION OF STORING UTENSILS ON CLEAN SANITARY SURFACES, IN FREE-FLOWING WATER (EX. DIP WELL) OR IN HOT WATER MAINTAINING AT TEMPERATURE OF 135 F OR ABOVE.
Location: Kitchen
|
01/07/2013 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: KITCHEN
- 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: OPEN EMPLOYEE DRINK STORED ON FRONT BAR LOCATION DRAINBOARDS--DISCONTINUE THIS BEHAVIOR. EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW AND STORED IN APPRORIATE LOCATIONS.
Location: Service counter
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: ESTABLISHMENT REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM THROUGH SAFE FOOD HANDLERS CORPORATION ON 11/26/12. PARTICIPANTS WILL TAKE CLASS/EXAM ON 12/3/12. MANGEMENT EMAILED PROOF OF REGISTRATION RECEIPT TO HEALTH INSPECTOR. PLEASE CONTACT ME ONCE RESULTS ARE KNOWN. YOU MAY EMAIL OR FAX ME A COPY OF ACTUAL CERTIFICATES ONCE YOU RECEIVE THEM IF YOU PASS. IF FAX, FAX TO MY ATTENTION WITH PROPER COVER-SHEET AT (317) 221-3070.
- 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: BACK KITCHEN DOOR OPEN--KEEP BACK DOORS CLOSED.
Location: Kitchen (back)
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: CONTINUE TO WORK ON.
Location: Dumpster area
- 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.
Location: Kitchen
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ICE MACHINE EXTERIOR SURFACES (EX. VENTS).
Location: Kitchen
Equipment: Ice machine
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: UTENSIL STORED IN BUCKET OF STAGNANT WATER--DISCONTINUE THIS BEHAVIOR.YOU HAVE THE OPTION OF STORING UTENSILS ON CLEAN SANITARY SURFACES, IN FREE-FLOWING WATER (EX. DIP WELL) OR IN HOT WATER MAINTAINING AT TEMPERATURE OF 135 F OR ABOVE.
Location: Kitchen
|
11/30/2012 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: KITCHEN
- 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: OPEN EMPLOYEE DRINK STORED ON FRONT BAR LOCATION DRAINBOARDS--DISCONTINUE THIS BEHAVIOR. EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW AND STORED IN APPRORIATE LOCATIONS.
Location: Service counter
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROVIDE UPDATED CERTIFIED FOOD HANDLER INFORMATION. ESTABLISHMENT HAS REGISTERED 3 EMPLOYEES FOR FOOD HANDLER CERTIFICATION THROUGH SERV SAFE; EMPLOYEES ARE SCHEDULED TO TAKE EXAM NEXT WEEK. PLEASE FAX OR EMAIL ME A COPY OF THE UPDATED CERTIFICATE OF CURRENT CERTIFIED FOOD HANDLER (EX. CHRIS) AND/OR PROVIDE PROOF OF SERV SAFE REGISTRATION (EX. RECEIPT) FOR EMPLOYEES THAT HAVE BEEN REGISTERED TO TAKE FOOD HANDLER CERTIFICATION CLASS/EXAM. IF FAX, FAX TO (317) 221-3070 TO MY ATTENTION WITH PROPER COVER-SHEET.
- 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: BACK KITCHEN DOOR OPEN--KEEP BACK DOORS CLOSED.
Location: Kitchen (back)
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: CONTINUE TO WORK ON.
Location: Dumpster area
- 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.
Location: Kitchen
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ICE MACHINE EXTERIOR SURFACES (EX. VENTS).
Location: Kitchen
Equipment: Ice machine
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: UTENSIL STORED IN BUCKET OF STAGNANT WATER--DISCONTINUE THIS BEHAVIOR.YOU HAVE THE OPTION OF STORING UTENSILS ON CLEAN SANITARY SURFACES, IN FREE-FLOWING WATER (EX. DIP WELL) OR IN HOT WATER MAINTAINING AT TEMPERATURE OF 135 F OR ABOVE.
Location: Kitchen
|
11/28/2012 | Recheck |
- CO2 tanks unrestrained (corrected on site)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: KITCHEN
- 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 EMPLOYEE DRINK STORED ON FRONT BAR LOCATION DRAINBOARDS--DISCONTINUE THIS BEHAVIOR. EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW AND STORED IN APPRORIATE LOCATIONS.
Location: Service counter
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROVIDE UPDATED CERTIFIED FOOD HANDLER INFORMATION. YOU MAY FAX OR EMAIL ME A COPY OF THE CERTIFICATE. IF FAX, FAX TO (317) 221-3070 WITH PROPER COVER-SHEET.
- Open doors and windows (corrected on site)
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: BACK KITCHEN DOOR OPEN--KEEP BACK DOORS CLOSED.
Location: Kitchen (back)
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- Thermometer, provided (corrected on site)
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.
Location: Kitchen
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ICE MACHINE EXTERIOR SURFACES (EX. VENTS).
Location: Kitchen
Equipment: Ice machine
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: UTENSIL STORED IN BUCKET OF STAGNANT WATER--DISCONTINUE THIS BEHAVIOR.YOU HAVE THE OPTION OF STORING UTENSILS ON CLEAN SANITARY SURFACES, IN FREE-FLOWING WATER (EX. DIP WELL) OR IN HOT WATER MAINTAINING AT TEMPERATURE OF 135 F OR ABOVE.
Location: Kitchen
|
11/21/2012 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Cold top
- 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 ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE STOCK ROOM FLOORS.
Location: Dry storage
- 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: BACK KITCHEN DOOR PROPPED OPEN.
Location: Kitchen (back)
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: CONTINUE TO WORK ON.
Location: Dumpster area
- 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: IMPROVE DETAILED ROUTINE CLEANING AND SANITIZING OF DRY STORAGE ROOM FLOORS.
Location: Dry storage
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR BAR SOAP DISPENSER (BATTERIES???).
Location: Bar
- 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: BOX OF BANANAS STORED ON FLOOR IN DRY STORAGE STOCK ROOM; KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Dry storage
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: EMPLOYEE PERSONAL DRINK (EX. MELLOW YELLOW) STORED IN BAR ICE BIN THAT IS USED FOR GUEST DRINK ICE--DISCONTINUE THIS BEHAVIOR. KEEP DRINK ICE SEPERATED FROM EMPLOYEE PERSONAL ITEMS AND FROM ICE THAT IS USED AS A COOLING MEDIUM.
Location: Bar
Equipment: Ice bin
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE EXTERIOR VENT CLEANING AND SANITIZING OF KITCHEN ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE EXTERIOR VENT CLEANING AND SANITIZING OF KITCHEN ICE MACHINE.
Location: Bar
Equipment: Soda gun & holster
|
06/05/2012 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Cold top
- 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: KEEP ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE STOCK ROOM FLOORS.
Location: Dry storage
- 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: BACK KITCHEN DOOR PROPPED OPEN.
Location: Kitchen (back)
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items (corrected on site)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- 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: IMPROVE DETAILED ROUTINE CLEANING AND SANITIZING OF DRY STORAGE ROOM FLOORS.
Location: Dry storage
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR BAR SOAP DISPENSER (BATTERIES???).
Location: Bar
- Food storage (corrected on site)
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: BOX OF BANANAS STORED ON FLOOR IN DRY STORAGE STOCK ROOM; KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Dry storage
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: EMPLOYEE PERSONAL DRINK (EX. MELLOW YELLOW) STORED IN BAR ICE BIN THAT IS USED FOR GUEST DRINK ICE--DISCONTINUE THIS BEHAVIOR. KEEP DRINK ICE SEPERATED FROM EMPLOYEE PERSONAL ITEMS AND FROM ICE THAT IS USED AS A COOLING MEDIUM.
Location: Bar
Equipment: Ice bin
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE EXTERIOR VENT CLEANING AND SANITIZING OF KITCHEN ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE EXTERIOR VENT CLEANING AND SANITIZING OF KITCHEN ICE MACHINE.
Location: Bar
Equipment: Soda gun & holster
|
05/25/2012 | Routine |
- 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: BUTTER MILK, BLUE CHEESE ETC BETWEEN 51-57 DEGREES
Location: Kitchen
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Soda gun & holster
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: No soap at bar hand sink. Please install saop dispenser.
Location: Kitchen (back)
Equipment: Hand sink
|
01/30/2012 | Super Bowl Routine |
Restaurant representatives - add corrected or new information about COMFORT SUITES CITY CENTRE, 515 S WEST ST, Indianapolis, IN »