- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: FOOD HANDLER DRIED HANDS WITH A CLOTH TOWEL, NEED TO USE DISPOSALBLE SINGLE USE TOWELS/AIR DRIER. FOOD HANDLER WASHED HANDS PROPERLY AT THE HANDSINK
Location: Kitchen
Equipment: 3-bay
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ONE LIGHT OUT, REPLACE BULB
Location: Walk-in cooler
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10/01/2014 | Routine |
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: SLICED HAM,TURKEY, PEPPERONI, CHEESES ON TUESDAY 04/15PROVIDE DATE
Location: Walk-in cooler
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04/17/2014 | Routine |
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Slicedham, turkey, chicken, andcheeses all sliced 11/13/13. No date labeled on container. Worker datred during inspection. Keep foods for 7 days.--No expired foods found today--
Location: Back room
Equipment: Walk in cooler
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11/14/2013 | Routine |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Gave one no smoking within 8 feet signage for posting on public entrance
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: Cheeses dated 04/22/13 , end date 04/29/13 not discarded or removedOwner will take home
Location: Back room
Equipment: Walk in cooler
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05/09/2013 | Recheck |
- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Gave one no smoking within 8 feet signage for posting on public entrance
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: Cheeses dated 04/22/13 , end date 04/29/13 not discarded or removedOwner will take home
Location: Back room
Equipment: Walk in cooler
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05/02/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Brats and hot dogs just below 135 F. Re-heat to 165 F and hot hold at 135 F.
Location: Sales floor
Equipment: Warming drawers
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: Residential Raid bug spray. Use a Commercial bug spray
Location: Kitchen
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: 1. Turkey start date 01/01/13. 2. Pastrami start date 01/01/13.Discard after 7 days. Both discarded onsite.
Location: Kitchen
- 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 extinguisher in the back tagged 2011. Update.
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01/18/2013 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Brats and hot dogs just below 135 F. Re-heat to 165 F and hot hold at 135 F.
Location: Sales floor
Equipment: Warming drawers
- Toxic restrictions (corrected on site)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: Residential Raid bug spray. Use a Commercial bug spray
Location: Kitchen
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: 1. Turkey start date 01/01/13. 2. Pastrami start date 01/01/13.Discard after 7 days. Both discarded onsite.
Location: Kitchen
- 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 extinguisher in the back tagged 2011. Update.
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01/10/2013 | Routine |
- Home prepared food (corrected)
Food from unapproved source(s).
Correction: Food prepared in a private home may not be used or offered in a retail food establishment.
Comments: HARD BOILED EGGS - CANNOT BOIL AT HOME. -REMOVED HARD BOILED EGGS OFF SHELF IN SALES ROOM AND PUT IN WALK IN COOLER
Location: Sales floor
Equipment: Reach in cooler (2 door)
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: HAM, SALAMI, BOLOGNA, & PASTRAMI DATED 8/6/12 - DISCARD (10 DAYS OLD)TURKEY & CHEESE DATED 8/17/12 - OKAY TO USE, MUST USE ALL, TODAY IS THE LAST DATE
Location: Kitchen
Equipment: Walk in cooler
- 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: BOXES OF CUPS, TO GO CONTAINERS, ETC.. NEAR RR
Location: Sales floor
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
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.
Location: Kitchen
Equipment: 3-bay
|
08/24/2012 | Recheck |
- Home prepared food (corrected on site)
Food from unapproved source(s).
Correction: Food prepared in a private home may not be used or offered in a retail food establishment.
Comments: HARD BOILED EGGS - CANNOT BOIL AT HOME. -REMOVED HARD BOILED EGGS OFF SHELF IN SALES ROOM AND PUT IN WALK IN COOLER
Location: Sales floor
Equipment: Reach in cooler (2 door)
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: HAM, SALAMI, BOLOGNA, & PASTRAMI DATED 8/6/12 - DISCARD (10 DAYS OLD)TURKEY & CHEESE DATED 8/17/12 - OKAY TO USE, MUST USE ALL, TODAY IS THE LAST DATE
Location: Kitchen
Equipment: Walk in cooler
- 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: BOXES OF CUPS, TO GO CONTAINERS, ETC.. NEAR RR
Location: Sales floor
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
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.
Location: Kitchen
Equipment: 3-bay
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08/17/2012 | Routine |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Slicer
|
04/24/2012 | Routine |
| No violation noted during this evaluation. | 01/04/2012 | Routine |
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