| No violation noted during this evaluation. | 08/22/2014 | Routine |
| No violation noted during this evaluation. | 04/21/2014 | Routine |
| No violation noted during this evaluation. | 09/06/2013 | Routine |
| No violation noted during this evaluation. | 03/18/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: MOVE PHF TO COOLER AT 41 F AND BELOW - HOT DOGS, DAIRY (CHEESE, YOGURTS), ETC...
Location: Kitchen
Equipment: Reach in cooler (2 door)
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: No handwashing when putting on gloves - handling ready to eat foods - must wash every single time
- 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: ANSUL SYSTEM TAGGED 03/2011 (NEXT TO HANDSINK) - NEEDS TO BE UPDATED EVERY YEAR - OVERDUE - UPDATE
- 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: Plastic ware stored with food surface facing up, invert to touch handles only
Location: Kitchen
- 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.
Location: Kitchen
- 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: Upright cooler
- 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.
Equipment: Upright freezer
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Wood cutting board is split - needs to be re-sealed / re-surfaced / replaced - crack can harbor and absorb material / promote fungal growth
Location: Kitchen
Equipment: 3-bay
|
10/29/2012 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: MOVE PHF TO COOLER AT 41 F AND BELOW - HOT DOGS, DAIRY (CHEESE, YOGURTS), ETC...
Location: Kitchen
Equipment: Reach in cooler (2 door)
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: No handwashing when putting on gloves - handling ready to eat foods - must wash every single time
- 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: ANSUL SYSTEM TAGGED 03/2011 (NEXT TO HANDSINK) - NEEDS TO BE UPDATED EVERY YEAR - OVERDUE - UPDATE
- 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: Plastic ware stored with food surface facing up, invert to touch handles only
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: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen
Equipment: Upright cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Equipment: Upright freezer
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Wood cutting board is split - needs to be re-sealed / re-surfaced / replaced - crack can harbor and absorb material / promote fungal growth
Location: Kitchen
Equipment: 3-bay
|
09/12/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: MOVE PHF TO COOLER AT 41 F AND BELOW - HOT DOGS, DAIRY (CHEESE, YOGURTS), ETC...
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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: ANSUL SYSTEM TAGGED 03/2011 (NEXT TO HANDSINK) - NEEDS TO BE UPDATED EVERY YEAR - OVERDUE - UPDATE
- 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: Kitchen
|
09/05/2012 | Routine |
- Cooling time (corrected on site)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: For leftover foods, remove covers off to cool foods effectively. Lids on keep heat inside and takes longer to cool while in the temperature danger zone.
Location: Kitchen
Equipment: Reach in cooler
- 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: Last hood cleaning date summer 2011. Update. Needs to be done twice a year.
Location: Kitchen
- 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: Kitchen:1. Green beans2. Mashed potatoesDry Storage:1. Box of chips
Location: Kitchen
- 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: Kitchen:1. Green beans2. Mashed potatoesDry Storage:1. Box of chips
Location: Dry storage
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Location: Kitchen
Equipment: 3-bay
|
03/27/2012 | Routine |
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