- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: TOOL LYING IN HAND SINK IN MEAT ROOM. UTILIZE HAND SINK FOR HAND WASHING ONLY. CORRECTED ON SITE.
Location: Meat room
Equipment: Hand sink
- Packaging integrity (corrected on site)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: DENTED CAN OF PEELED TOMATOES ON SALES FLOOR. DO NOT SELL DENTED FOOD CANS. CAN DISCARDED CORRECTED ON SITE.
Location: Sales floor
Equipment: Wire shelving
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07/01/2014 | Routine |
- 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.
Comments: 1. CART FOR ROTISSERIE CHICKENS BLOCKING HAND SINK IN DELI AREA. MANAGER REMOVED CART. KEEP HAND SINK UNOBSTRUCTED.
Location: Deli area
Equipment: Hand sink
- Drying mop(s) (corrected on site)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 1. UNUSED MOP LEFT SOAKING IN MOP WATER IN BAKERY AREA. STORE MOPS IN A MANNER THAT ALLOWS THEM TO AIR DRY.
Location: Bakery 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: 1. FOOD ON GROUND NEAR TRASH COMPACTOR. KEEP DUMPSTER AREA CLEAN TO AVOID ATTRACTING PESTS AND RODENTS.
Location: Dumpster area
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. WET WIPING CLOTH ON COUNTER IN SNACK/CONCESSION KITCHEN AREA IN FRONT OF STORE. 2. WET WIPING CLOTHS STORED IN BUCKET WITHOUT SANITIZED WATER AND ON COUNTER IN BAKERY AREA.
Location: Bakery area
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. WET WIPING CLOTH ON COUNTER IN SNACK/CONCESSION KITCHEN AREA IN FRONT OF STORE. 2. WET WIPING CLOTHS STORED IN BUCKET WITHOUT SANITIZED WATER AND ON COUNTER IN BAKERY AREA.
Location: Kitchen (front)
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: 1. HAND SINK IN BAKERY AREA NEEDS TRASH CAN. PROVIDE ONE.2. HAND SINK IN DELI AREA NEEDS TRASH CAN. PROVIDE ONE.3. HAND SINK IN SNACK/CONCESSION AREA NEEDS TRASH CAN. PROVIDE ONE.
Location: Bakery area
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: 1. HAND SINK IN BAKERY AREA NEEDS TRASH CAN. PROVIDE ONE.2. HAND SINK IN DELI AREA NEEDS TRASH CAN. PROVIDE ONE.3. HAND SINK IN SNACK/CONCESSION AREA NEEDS TRASH CAN. PROVIDE ONE.
Location: Deli area
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: 1. HAND SINK IN BAKERY AREA NEEDS TRASH CAN. PROVIDE ONE.2. HAND SINK IN DELI AREA NEEDS TRASH CAN. PROVIDE ONE.3. HAND SINK IN SNACK/CONCESSION AREA NEEDS TRASH CAN. PROVIDE ONE.
Location: Cook line
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. ICE SCOPE STORED IN ICE WITH HANDLE TOUCHING ICE. IF THE SCOOP IS STORED IN ICE, THE HANDLE MUST NOT TOUCH THE ICE.
Location: Meat room
Equipment: Ice bin
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12/30/2013 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. OBSERVED SEVERAL FRUIT FLIES/GNATS IN BACK ROOM AREA NEAR PREP SINK BEHIND MEAT WALK IN COOLER.LOCATE SOURCE OF INFESTATION AND ELIMINATE.
Location: Back room
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. FAUCET FOR THREE BAY NOT PRODUCING WATER. SPRAYER ARM AND SANI/SOAP DISPENSERS ARE WORKING. REPAIR ACCORDINGLY SO THAT FAUCET CAN BE CHANGED FROM SPRAY ARM TO REGULAR FAUCET WATER DISPENSING.
Location: Kitchen
Equipment: 3-bay
- Hoods inadequate or unapproved (corrected)
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: 1. FIRE SUPPRESSION SYSTEM FOR FOOD COURT LAST INSPECTED AND TAGGED IN DECEMBER 2012.SHOULD BE RETAGGED EVERY 6 MONTHS. PLEASE SCHEDULE.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. ONE LIGHT BURNT OUT IN MEAT WALK IN COOLER.REPLACE.
Location: Walk-in cooler
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08/06/2013 | Recheck |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. OBSERVED SEVERAL FRUIT FLIES/GNATS IN BACK ROOM AREA NEAR PREP SINK BEHIND MEAT WALK IN COOLER.LOCATE SOURCE OF INFESTATION AND ELIMINATE.
Location: Back room
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. FAUCET FOR THREE BAY NOT PRODUCING WATER. SPRAYER ARM AND SANI/SOAP DISPENSERS ARE WORKING. REPAIR ACCORDINGLY SO THAT FAUCET CAN BE CHANGED FROM SPRAY ARM TO REGULAR FAUCET WATER DISPENSING.
Location: Kitchen
Equipment: 3-bay
- Hoods inadequate or unapproved (corrected)
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: 1. FIRE SUPPRESSION SYSTEM FOR FOOD COURT LAST INSPECTED AND TAGGED IN DECEMBER 2012.SHOULD BE RETAGGED EVERY 6 MONTHS. PLEASE SCHEDULE.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. ONE LIGHT BURNT OUT IN MEAT WALK IN COOLER.REPLACE.
Location: Walk-in cooler
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07/25/2013 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. OBSERVED SEVERAL FRUIT FLIES/GNATS IN BACK ROOM AREA NEAR PREP SINK BEHIND MEAT WALK IN COOLER.LOCATE SOURCE OF INFESTATION AND ELIMINATE.
Location: Back room
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. FAUCET FOR THREE BAY NOT PRODUCING WATER. SPRAYER ARM AND SANI/SOAP DISPENSERS ARE WORKING. REPAIR ACCORDINGLY SO THAT FAUCET CAN BE CHANGED FROM SPRAY ARM TO REGULAR FAUCET WATER DISPENSING.
Location: Kitchen
Equipment: 3-bay
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: 1. FIRE SUPPRESSION SYSTEM FOR FOOD COURT LAST INSPECTED AND TAGGED IN DECEMBER 2012.SHOULD BE RETAGGED EVERY 6 MONTHS. PLEASE SCHEDULE.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. ONE LIGHT BURNT OUT IN MEAT WALK IN COOLER.REPLACE.
Location: Walk-in cooler
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: 1. BOTH HAND SINKS AT EITHER END OF THE THREE BAY SINK IN THE MEAT ROOM ARE NOT PROVIDING HOT WATER. WATER TEMPERATURE MEASURED 73-75 DEGREES F.ENSURE ALL HAND SINKS CAN PROVIDE RUNNING HOT WATER THAT IS AT LEAST 100 DEGREES F BY MEANS OF A MIXING VALVE.
Location: Meat room
Equipment: Hand sink
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07/18/2013 | Routine |
| No violation noted during this evaluation. | 05/10/2013 | Non-Illness Complaint |
- 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: SPRAY BOTTLE OF CHLORINE STORED HANGING ON SIDE OF RACK HOLDING CLEAN DISHES/CONTAINERS.PLEASE STORE ALL CHEMICALS AWAY FROM FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION. CORRECTED ON SITE.
Location: Bakery area
- 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: THREE PACKAGED FOOD ITEMS ON THE FLOOR IN THE WALK IN FREEZER ON THE SALES FLOOR.PLEASE ENSURE ALL FOOD ITEMS ARE STORED AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.CORRECTED ON SITE.
Location: Walk-in freezer
Equipment: Walk in freezer
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01/23/2013 | Routine |
| No violation noted during this evaluation. | 07/31/2012 | Non-Illness Complaint |
- Time vs. temperature (corrected on site)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: 1. Time not marked on preped pizza in metal cart to show when pizza was made and to be discarded. When using time inseted of temperature yoiu must have written procedures and track when pizza is made and when to be discarded. You have 4 hr from when pizza is made and when yoiu have to discard. 7/26 time control timer was functioning and running for a one hour set time to hold prepped "not cooked" pizzas. Time control procedure for dough preparation and dressing with toppings is laminated and located near the pizza press. Please add to the end of theprocedure that the pizzas are discarded after one hour and monitored with a timer.
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07/26/2012 | Recheck |
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: 1. Time not marked on preped pizza in metal cart to show when pizza was made and to be discarded. When using time inseted of temperature yoiu must have written procedures and track when pizza is made and when to be discarded. You have 4 hr from when pizza is made and when yoiu have to discard.
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07/19/2012 | Routine |
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: 1. No written procedure on using time to control preped pizza sitting out at room temperature. Provide.
Location: Deli area
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03/20/2012 | Recheck |
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: 1. No written procedure on using time to control preped pizza sitting out at room temperature. Provide.
Location: Deli area
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03/13/2012 | Recheck |
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: 1. Preped pizza in holding cart in snack bar area at 57 deg. F. Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained. There were no wrtten records of when pizza was set out and discarded if not used. Maintain written records.
Location: Deli area
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03/01/2012 | Routine |
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