CRESCENT FOOD MARKET, 1205 S HIGH SCHOOL RD, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: CRESCENT FOOD MARKET
Type: Restaurant
Address: 1205 S HIGH SCHOOL RD, Indianapolis, IN 46241
County: Marion
License #: 203953
Smoking: Smoke Free
Total inspections: 28
Last inspection: 09/04/2014
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Inspection findings

Inspection Date

Type
  • Physical structure maintenance
    Physical structure, ie. Floor, roof, foundation, stair, ceiling, exterior/interior wall, not maintained in safe and sound condition.
    Correction: Every part of physical structure shall be maintained in a safe and sound condition capable of supporting reasonably expected loads.
    Comments: Finish ceiling in storage area to be smooth, non absorbent and easily cleanable.
  • Plumbing & water systems (corrected)
    Plumbing not properly installed and/or maintained.
    Correction: Water systems and plumbing shall be properly installed and maintained in good working condition, free from defects, leaks, and obstructions.
    Comments: Leak at incoming water line by three bay sink. Repair.
  • 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: Fly's in kitchen. Exterminate.
  • 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: Make sure employees wash hands before putting on gloves.
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: Moths in bag of chili peppers. Disposed of at time of inspection.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Mixer soiled by hand sink in kitchen. Clean. CORRECTED2. Clean metal around meat display cooler. CORRECTED3. Clean bottom shelf of prep table with wood top in bakery. CORRECTED4. Clean shelves on wooden topped table in bakery. CORRECTED5. Clean bread press. CORRECTED6. Meat saw soiled from yesterday. Please clean.
  • Improper hand washing (corrected)
    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: No hot water at facility. Gas turned off. Owner paying to have restored at time of inspection.
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. No cold water at main hand sink. Repair. 2. No cold water at two bay or one bay sink. Repair. Note: off while fixing clogged drain. 3. No hot water at facility. Restore hot water. CORRECTED
  • Air gap (corrected)
    Insufficient air gap between water inlet and flood level rim.
    Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
    Comments: Sprayer arm hanging below flood rim of three bay sink. Repair to hang above flood rim (change spring)
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Meat cutting board is soiled. Clean.
  • Dumpster drain plugs (corrected)
    Drain plugs for waste handling units not in place.
    Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
    Comments: Make sure dumpster has drain plug and/or is not rusted below.
  • 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: Clean around dumpster area.
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: 1. Cove molding missing by three bay sink. Provide.2. Cove molding missing by two bay sink. Provide.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Cove molding loose from wall behind prep table by two bay sink. Secure to wall.2. Cove molding loose by prep top cooler. Secure to wall. 3. Repair pitting floor in back to be smooth, non absorbent and easily cleanable. 4. Repair wall in bakery where needed to be smooth, non absorbent and easily cleanable.
  • 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: 1. Clean floor around meat display cooler. CORRECTED2. Clean floor by grease trap.3. Clean wall by grease trap. 4. Clean mop sink. 5. Clean floor and walls in bakery where soiled. CORRECTED
  • 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: Bags of flour on floor in bakery. Store 6 inches off the floor.
    Location: Bakery area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Organize items and shelf in meat area for easy cleaning. 2. Clean door handles and door gaskets on 4 door cooler. CORRECTED3. Clean shelf with spills by one bay sink. CORRECTED4. Clean table by coffee machine in bakery. CORRECTED
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Organize items and shelf in meat area for easy cleaning. 2. Clean door handles and door gaskets on 4 door cooler. CORRECTED3. Clean shelf with spills by one bay sink. CORRECTED4. Clean table by coffee machine in bakery. CORRECTED
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: Rinsed hands in three bay sink. Always wash hands in hand sink with warm water and soap.
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: Light guard missing in back. Provide.
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Leak at incoming water line by three bay sink. Repair. 2. Leak by one bay sink. Repair.
  • 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: Plumbing in bakery supported by wood 2x4. Remove use plumber strapping.
 09/04/2014Recheck
  • Physical structure maintenance
    Physical structure, ie. Floor, roof, foundation, stair, ceiling, exterior/interior wall, not maintained in safe and sound condition.
    Correction: Every part of physical structure shall be maintained in a safe and sound condition capable of supporting reasonably expected loads.
    Comments: Finish ceiling in storage area to be smooth, non absorbent and easily cleanable.
  • Plumbing & water systems (corrected)
    Plumbing not properly installed and/or maintained.
    Correction: Water systems and plumbing shall be properly installed and maintained in good working condition, free from defects, leaks, and obstructions.
    Comments: Leak at incoming water line by three bay sink. Repair.
  • 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: Fly's in kitchen. Exterminate.
  • 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: Make sure employees wash hands before putting on gloves.
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: Moths in bag of chili peppers. Disposed of at time of inspection.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Mixer soiled by hand sink in kitchen. Clean. CORRECTED2. Clean metal around meat display cooler. CORRECTED3. Clean bottom shelf of prep table with wood top in bakery. CORRECTED4. Clean shelves on wooden topped table in bakery. CORRECTED5. Clean bread press. CORRECTED6. Meat saw soiled from yesterday. Please clean.
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Mixer soiled by hand sink in kitchen. Clean. CORRECTED2. Clean metal around meat display cooler. CORRECTED3. Clean bottom shelf of prep table with wood top in bakery. CORRECTED4. Clean shelves on wooden topped table in bakery. CORRECTED5. Clean bread press. CORRECTED6. Meat saw soiled from yesterday. Please clean.
  • Improper hand washing (corrected)
    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: No hot water at facility. Gas turned off. Owner paying to have restored at time of inspection.
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. No cold water at main hand sink. Repair. 2. No cold water at two bay or one bay sink. Repair. Note: off while fixing clogged drain. 3. No hot water at facility. Restore hot water. CORRECTED
  • Air gap
    Insufficient air gap between water inlet and flood level rim.
    Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
    Comments: Sprayer arm hanging below flood rim of three bay sink. Repair to hang above flood rim (change spring)
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Meat cutting board is soiled. Clean.
  • Dumpster drain plugs (corrected)
    Drain plugs for waste handling units not in place.
    Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
    Comments: Make sure dumpster has drain plug and/or is not rusted below.
  • 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: Clean around dumpster area.
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: 1. Cove molding missing by three bay sink. Provide.2. Cove molding missing by two bay sink. Provide.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Cove molding loose from wall behind prep table by two bay sink. Secure to wall.2. Cove molding loose by prep top cooler. Secure to wall. 3. Repair pitting floor in back to be smooth, non absorbent and easily cleanable. 4. Repair wall in bakery where needed to be smooth, non absorbent and easily cleanable.
  • 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: 1. Clean floor around meat display cooler. CORRECTED2. Clean floor by grease trap.3. Clean wall by grease trap. 4. Clean mop sink. 5. Clean floor and walls in bakery where soiled. CORRECTED
  • 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: 1. Clean floor around meat display cooler. CORRECTED2. Clean floor by grease trap.3. Clean wall by grease trap. 4. Clean mop sink. 5. Clean floor and walls in bakery where soiled. CORRECTED
  • 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: Bags of flour on floor in bakery. Store 6 inches off the floor.
    Location: Bakery area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Organize items and shelf in meat area for easy cleaning. 2. Clean door handles and door gaskets on 4 door cooler. CORRECTED3. Clean shelf with spills by one bay sink. CORRECTED4. Clean table by coffee machine in bakery. CORRECTED
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Organize items and shelf in meat area for easy cleaning. 2. Clean door handles and door gaskets on 4 door cooler. CORRECTED3. Clean shelf with spills by one bay sink. CORRECTED4. Clean table by coffee machine in bakery. CORRECTED
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: Rinsed hands in three bay sink. Always wash hands in hand sink with warm water and soap.
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: Light guard missing in back. Provide.
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Leak at incoming water line by three bay sink. Repair. 2. Leak by one bay sink. Repair.
  • 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: Plumbing in bakery supported by wood 2x4. Remove use plumber strapping.
 08/28/2014Recheck
  • Physical structure maintenance
    Physical structure, ie. Floor, roof, foundation, stair, ceiling, exterior/interior wall, not maintained in safe and sound condition.
    Correction: Every part of physical structure shall be maintained in a safe and sound condition capable of supporting reasonably expected loads.
    Comments: Finish ceiling in storage area to be smooth, non absorbent and easily cleanable.
  • Plumbing & water systems (corrected)
    Plumbing not properly installed and/or maintained.
    Correction: Water systems and plumbing shall be properly installed and maintained in good working condition, free from defects, leaks, and obstructions.
    Comments: Leak at incoming water line by three bay sink. Repair.
  • 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: Fly's in kitchen. Exterminate.
  • 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: Make sure employees wash hands before putting on gloves.
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: Moths in bag of chili peppers. Disposed of at time of inspection.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Mixer soiled by hand sink in kitchen. Clean. 2. Clean metal around meat display cooler. 3. Clean bottom shelf of prep table with wood top in bakery4. Clean shelves on wooden topped table in bakery. 5. Clean bread press
  • Improper hand washing
    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: No hot water at facility. Gas turned off. Owner paying to have restored at time of inspection.
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. No cold water at main hand sink. Repair. 2. No cold water at two bay or one bay sink. Repair. Note: off while fixing clogged drain. 3. No hot water at facility. Restore hot water. FACILITY MAY ONLY SELL PREPACKAGED ITEMS UNTIL HOT WATER IS RESTORED. DO NOT CUT MEAT, COOK FOODS, OR PREPARE BAKERY ITEMS UNTIL HOT WATER IS RESTORED.
  • Air gap
    Insufficient air gap between water inlet and flood level rim.
    Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
    Comments: Sprayer arm hanging below flood rim of three bay sink. Repair to hang above flood rim (change spring)
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Meat cutting board is soiled. Clean.
  • Dumpster drain plugs (corrected)
    Drain plugs for waste handling units not in place.
    Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
    Comments: Make sure dumpster has drain plug and/or is not rusted below.
  • 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: Clean around dumpster area.
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: 1. Cove molding missing by three bay sink. Provide.2. Cove molding missing by two bay sink. Provide.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Cove molding loose from wall behind prep table by two bay sink. Secure to wall.2. Cove molding loose by prep top cooler. Secure to wall. 3. Repair pitting floor in back to be smooth, non absorbent and easily cleanable. 4. Repair wall in bakery where needed to be smooth, non absorbent and easily cleanable.
  • 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: 1. Clean floor around meat display cooler. 2. Clean floor by grease trap.3. Clean wall by grease trap. 4. Clean mop sink. 5. Clean floor and walls in bakery where soiled. CORRECTED
  • 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: 1. Clean floor around meat display cooler. 2. Clean floor by grease trap.3. Clean wall by grease trap. 4. Clean mop sink. 5. Clean floor and walls in bakery where soiled. CORRECTED
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Organize items and shelf in meat area for easy cleaning. 2. Clean door handles and door gaskets on 4 door cooler. CORRECTED3. Clean shelf with spills by one bay sink. CORRECTED4. Clean table by coffee machine in bakery. CORRECTED
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Organize items and shelf in meat area for easy cleaning. 2. Clean door handles and door gaskets on 4 door cooler. CORRECTED3. Clean shelf with spills by one bay sink. CORRECTED4. Clean table by coffee machine in bakery. CORRECTED
  • Hand washing (where)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: Rinsed hands in three bay sink. Always wash hands in hand sink with warm water and soap.
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: Light guard missing in back. Provide.
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Leak at incoming water line by three bay sink. Repair. 2. Leak by one bay sink. Repair.
  • 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: Plumbing in bakery supported by wood 2x4. Remove use plumber strapping.
 08/27/2014Recheck
  • Physical structure maintenance
    Physical structure, ie. Floor, roof, foundation, stair, ceiling, exterior/interior wall, not maintained in safe and sound condition.
    Correction: Every part of physical structure shall be maintained in a safe and sound condition capable of supporting reasonably expected loads.
    Comments: Finish ceiling in storage area to be smooth, non absorbent and easily cleanable.
  • Plumbing & water systems
    Plumbing not properly installed and/or maintained.
    Correction: Water systems and plumbing shall be properly installed and maintained in good working condition, free from defects, leaks, and obstructions.
    Comments: Leak at incoming water line by three bay sink. Repair.
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Fly's in kitchen. Exterminate.
  • No hand washing (when)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: Make sure employees wash hands before putting on gloves.
  • Food unsafe (Critical) (corrected on site)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: Moths in bag of chili peppers. Disposed of at time of inspection.
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Mixer soiled by hand sink in kitchen. Clean. 2. Clean metal around meat display cooler. 3. Clean bottom shelf of prep table with wood top in bakery4. Clean shelves on wooden topped table in bakery. 5. Clean bread press
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. No cold water at main hand sink. Repair. Note: Corrected at time of insepction2. No cold water at two bay or one bay sink. Repair. Note: off while fixing clogged drain.
  • Air gap
    Insufficient air gap between water inlet and flood level rim.
    Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
    Comments: Sprayer arm hanging below flood rim of three bay sink. Repair to hang above flood rim (change spring)
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Meat cutting board is soiled. Clean.
  • Dumpster drain plugs
    Drain plugs for waste handling units not in place.
    Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
    Comments: Make sure dumpster has drain plug and/or is not rusted below.
  • 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: Clean around dumpster area.
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: 1. Cove molding missing by three bay sink. Provide.2. Cove molding missing by two bay sink. Provide.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Cove molding loose from wall behind prep table by two bay sink. Secure to wall.2. Cove molding loose by prep top cooler. Secure to wall. 3. Repair pitting floor in back to be smooth, non absorbent and easily cleanable. 4. Repair wall in bakery where needed to be smooth, non absorbent and easily cleanable.
  • 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: 1. Clean floor around meat display cooler. 2. Clean floor by grease trap.3. Clean wall by grease trap. 4. Clean mop sink. 5. Clean floor and walls in bakery where soiled.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Organize items and shelf in meat area for easy cleaning. 2. Clean door handles and door gaskets on 4 door cooler. 3. Clean shelf with spills by one bay sink. 4. Clean table by coffee machine in bakery.
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: Light guard missing in back. Provide.
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Leak at incoming water line by three bay sink. Repair. 2. Leak by one bay sink. Repair.
  • 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: Plumbing in bakery supported by wood 2x4. Remove use plumber strapping.
 08/20/2014Routine
  • 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: Meat display cooler at 54.7 deg F. Repair to hold foods at 41 deg F or below.Note: Meat in display cooler is at 50 deg F. Make sure to cool in 3 door cooler before putting in display cooler. Note: Meat display cooler is at 47 deg F. Repair to hold at 41 deg F or below.
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: Unlabeled spray bottle in the kitchen. Label all spray bottles with content.
  • 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 hand washing. Make sure employees wash hands when putting on gloves, changing jobs, before and after handling raw meats, etc.
  • 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: Cigarette ash in meat cutting room hand sink. Remove. Clean sink. DO NOT SMOKE IN KITCHEN.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean bakery area equipment and tea/coffee area in bakery.2. Clean prep tables3. Clean sinks (one bay and 2 bay sinks)4. Clean shelves with spices5. Clean four door cooler inside and outside. 6. Clean prep table cabinet and utensil drawers by one bay sink.7. Clean table below grill.
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: Meat saw is being cleaned once a day. MUST CLEAN AND SANITIZE COMPLETELY EVERY 4 HOURS WHILE IN USE.
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Bakery hand sink is soiled. Clean.
  • Hand sink improper usage (corrected)
    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: 1. Utensils on meat area hand sink. Remove. do not place anything in or on hand sinks. 2. Soile3d cloth towel on bakery hand sink. Remove. Do not place anything in or on hand sinks.
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. No cold water at main kitchen hand sink. Provide.2. No water at 2 bay prep sink. Provide,3. No water at 1 bay prep sink. Provide.Note: pipes burst. Plumber scheduled to come repair water lines.
  • Duties of Person-in-charge / Employee Knowledge (corrected)
    Person-in-charge not ensuring employees follow safety guidelines as outlined in section 119 of this code.
    Correction: Refer to section 119 of code to ensure duties of person-in-charge are implemented.
    Comments: Customer in kitchen. Discontinue. CORRECTED DURING INSPECTION
  • 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: Debirs in dumpster area. Clean.
  • 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: Exhaust hood soiled. Have cleaned and tagged.Note: Scheudled to be cleaned April 6, 2014
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Repair wall in bakery to be smooth, non absorbent and easily cleanable. CORRECTED2. Cove molding loose from wall below 3 bay sink. Secure to wall. Note: cove molding missing - provide. CORRECTED3. Add hanging ceiling to storage area (electrical room) or remove supplies from this area.
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Repair wall in bakery to be smooth, non absorbent and easily cleanable. CORRECTED2. Cove molding loose from wall below 3 bay sink. Secure to wall. Note: cove molding missing - provide. CORRECTED3. Add hanging ceiling to storage area (electrical room) or remove supplies from this 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: 1. Mop sink and wall around mop sink is soiled. Clean2. Clean floor in meat area by meat display cooler.3. Clean floor below and behind equipment on cooks line.4. Clean floor beside 3 bay sink.
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Soiled cloth towels through out kitchen. Place in soiled linen container.
  • 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.
    Comments: Provide clearly visible thermometer for meat display cooler.
  • Wood (corrected)
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.Sec. 213. (a) Except as specified in this section, wood and wood wicker may not be used as a food-contact surface.(b) Hard maple or an equivalently hard, close-grained wood may be used for the following:(1) Cutting boards, cutting blocks, bakers’ tables, and utensils, such as the following:(A) Rolling pins.(B) Doughnut dowels.(C) Salad bowls.(D) Chopsticks.(2) Wooden paddles used in confectionery operations for pressure scraping kettles when manually preparing confections at a temperature of two hundred thirty (230) degrees Fahrenheit or above.(c) Whole, uncut raw fruits and vegetables and nuts in the shell may be kept in the wood shipping containers in which they were received until the fruits, vegetables, or nuts are used.(d) If the nature of the food requires removal of rinds, peels, husks, or shells before consumption, the whole, uncut, raw food may be kept in:(1) untreated wood containers; or(2) treated wood containers if the containers are treated with a preservative that meets the requirementsspecified in 21 CFR 178.3800.(e) For purposes of this section, a violation of subsection (a), (b), (c), or (d) is a noncritical item.53
    Comments: Using splitting wood in bakery. Discontinue. May use hard wood such as maple or use plastic trays. Note: wood disposed of at time of inspection.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean door gaskets on 3 door hobart cooler. 2. Clean below cuttingboard on meat display cooler.
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Plumbing at middle bay of three bay sink is supported by a can. Discontinue. Provide proper plumbing repair.
 04/11/2014Recheck
  • 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: Meat display cooler at 54.7 deg F. Repair to hold foods at 41 deg F or below.Note: Meat in display cooler is at 50 deg F. Make sure to cool in 3 door cooler before putting in display cooler. Note: Meat display cooler is at 47 deg F. Repair to hold at 41 deg F or below.
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: Unlabeled spray bottle in the kitchen. Label all spray bottles with content.
  • 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 hand washing. Make sure employees wash hands when putting on gloves, changing jobs, before and after handling raw meats, etc.
  • 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: Cigarette ash in meat cutting room hand sink. Remove. Clean sink. DO NOT SMOKE IN KITCHEN.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean bakery area equipment and tea/coffee area in bakery.2. Clean prep tables3. Clean sinks (one bay and 2 bay sinks)4. Clean shelves with spices5. Clean four door cooler inside and outside. 6. Clean prep table cabinet and utensil drawers by one bay sink.7. Clean table below grill.
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: Meat saw is being cleaned once a day. MUST CLEAN AND SANITIZE COMPLETELY EVERY 4 HOURS WHILE IN USE.
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Bakery hand sink is soiled. Clean.
  • Hand sink improper usage (corrected)
    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: 1. Utensils on meat area hand sink. Remove. do not place anything in or on hand sinks. 2. Soile3d cloth towel on bakery hand sink. Remove. Do not place anything in or on hand sinks.
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. No cold water at main kitchen hand sink. Provide.2. No water at 2 bay prep sink. Provide,3. No water at 1 bay prep sink. Provide.Note: pipes burst. Plumber scheduled to come repair water lines.
  • Duties of Person-in-charge / Employee Knowledge (corrected)
    Person-in-charge not ensuring employees follow safety guidelines as outlined in section 119 of this code.
    Correction: Refer to section 119 of code to ensure duties of person-in-charge are implemented.
    Comments: Customer in kitchen. Discontinue. CORRECTED DURING INSPECTION
  • 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: Debirs in dumpster area. Clean.
  • 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: Exhaust hood soiled. Have cleaned and tagged.Note: Scheudled to be cleaned April 6, 2014
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Repair wall in bakery to be smooth, non absorbent and easily cleanable. CORRECTED2. Cove molding loose from wall below 3 bay sink. Secure to wall. Note: cove molding missing - provide. CORRECTED3. Add hanging ceiling to storage area (electrical room) or remove supplies from this area.
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Repair wall in bakery to be smooth, non absorbent and easily cleanable. CORRECTED2. Cove molding loose from wall below 3 bay sink. Secure to wall. Note: cove molding missing - provide. CORRECTED3. Add hanging ceiling to storage area (electrical room) or remove supplies from this 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: 1. Mop sink and wall around mop sink is soiled. Clean2. Clean floor in meat area by meat display cooler.3. Clean floor below and behind equipment on cooks line.4. Clean floor beside 3 bay sink.
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Soiled cloth towels through out kitchen. Place in soiled linen container.
  • 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.
    Comments: Provide clearly visible thermometer for meat display cooler.
  • Wood (corrected)
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.Sec. 213. (a) Except as specified in this section, wood and wood wicker may not be used as a food-contact surface.(b) Hard maple or an equivalently hard, close-grained wood may be used for the following:(1) Cutting boards, cutting blocks, bakers’ tables, and utensils, such as the following:(A) Rolling pins.(B) Doughnut dowels.(C) Salad bowls.(D) Chopsticks.(2) Wooden paddles used in confectionery operations for pressure scraping kettles when manually preparing confections at a temperature of two hundred thirty (230) degrees Fahrenheit or above.(c) Whole, uncut raw fruits and vegetables and nuts in the shell may be kept in the wood shipping containers in which they were received until the fruits, vegetables, or nuts are used.(d) If the nature of the food requires removal of rinds, peels, husks, or shells before consumption, the whole, uncut, raw food may be kept in:(1) untreated wood containers; or(2) treated wood containers if the containers are treated with a preservative that meets the requirementsspecified in 21 CFR 178.3800.(e) For purposes of this section, a violation of subsection (a), (b), (c), or (d) is a noncritical item.53
    Comments: Using splitting wood in bakery. Discontinue. May use hard wood such as maple or use plastic trays. Note: wood disposed of at time of inspection.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean door gaskets on 3 door hobart cooler. 2. Clean below cuttingboard on meat display cooler.
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Plumbing at middle bay of three bay sink is supported by a can. Discontinue. Provide proper plumbing repair.
 04/04/2014Recheck
  • 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: Meat display cooler at 54.7 deg F. Repair to hold foods at 41 deg F or below.Meat in display cooler is at 50 deg F. Make sure to cool in 3 door cooler before putting in display cooler.
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: Unlabeled spray bottle in the kitchen. Label all spray bottles with content.
  • 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 hand washing. Make sure employees wash hands when putting on gloves, changing jobs, before and after handling raw meats, etc.
  • 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: Cigarette ash in meat cutting room hand sink. Remove. Clean sink. DO NOT SMOKE IN KITCHEN.
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean bakery area equipment and tea/coffee area in bakery.2. Clean prep tables3. Clean sinks (one bay and 2 bay sinks)4. Clean shelves with spices5. Clean four door cooler inside and outside. 6. Clean prep table cabinet and utensil drawers by one bay sink.7. Clean table below grill.
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: Meat saw is being cleaned once a day. MUST CLEAN AND SANITIZE COMPLETELY EVERY 4 HOURS WHILE IN USE.
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Bakery hand sink is soiled. Clean.
  • Hand sink improper usage (corrected)
    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: 1. Utensils on meat area hand sink. Remove. do not place anything in or on hand sinks. 2. Soile3d cloth towel on bakery hand sink. Remove. Do not place anything in or on hand sinks.
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. No cold water at main kitchen hand sink. Provide.2. No water at 2 bay prep sink. Provide,3. No water at 1 bay prep sink. Provide.Note: pipes burst. Plumber scheduled to come repair water lines.
  • Duties of Person-in-charge / Employee Knowledge (corrected)
    Person-in-charge not ensuring employees follow safety guidelines as outlined in section 119 of this code.
    Correction: Refer to section 119 of code to ensure duties of person-in-charge are implemented.
    Comments: Customer in kitchen. Discontinue. CORRECTED DURING INSPECTION
  • 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: Debirs in dumpster area. Clean.
  • 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: Exhaust hood soiled. Have cleaned and tagged.Note: Scheudled to be cleaned April 6, 2014
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Repair wall in bakery to be smooth, non absorbent and easily cleanable.2. Cove molding loose from wall below 3 bay sink. Secure to wall. Note: cove molding missing - provide3. Add hanging ceiling to storage area (electrical room) or remove supplies from this 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: 1. Mop sink and wall around mop sink is soiled. Clean2. Clean floor in meat area by meat display cooler.3. Clean floor below and behind equipment on cooks line.4. Clean floor beside 3 bay sink.
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Soiled cloth towels through out kitchen. Place in soiled linen container.
  • 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.
    Comments: Provide clearly visible thermometer for meat display cooler.
  • Wood (corrected)
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.Sec. 213. (a) Except as specified in this section, wood and wood wicker may not be used as a food-contact surface.(b) Hard maple or an equivalently hard, close-grained wood may be used for the following:(1) Cutting boards, cutting blocks, bakers’ tables, and utensils, such as the following:(A) Rolling pins.(B) Doughnut dowels.(C) Salad bowls.(D) Chopsticks.(2) Wooden paddles used in confectionery operations for pressure scraping kettles when manually preparing confections at a temperature of two hundred thirty (230) degrees Fahrenheit or above.(c) Whole, uncut raw fruits and vegetables and nuts in the shell may be kept in the wood shipping containers in which they were received until the fruits, vegetables, or nuts are used.(d) If the nature of the food requires removal of rinds, peels, husks, or shells before consumption, the whole, uncut, raw food may be kept in:(1) untreated wood containers; or(2) treated wood containers if the containers are treated with a preservative that meets the requirementsspecified in 21 CFR 178.3800.(e) For purposes of this section, a violation of subsection (a), (b), (c), or (d) is a noncritical item.53
    Comments: Using splitting wood in bakery. Discontinue. May use hard wood such as maple or use plastic trays. Note: wood disposed of at time of inspection.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean door gaskets on 3 door hobart cooler. 2. Clean below cuttingboard on meat display cooler.
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Plumbing at middle bay of three bay sink is supported by a can. Discontinue. Provide proper plumbing repair.
 03/28/2014Recheck
  • 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: Meat display cooler at 54.7 deg F. Repair to hold foods at 41 deg F or below.
  • Toxic labeling
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: Unlabeled spray bottle in the kitchen. Label all spray bottles with content.
  • No hand washing (when)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: No hand washing. Make sure employees wash hands when putting on gloves, changing jobs, before and after handling raw meats, etc.
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: Cigarette ash in meat cutting room hand sink. Remove. Clean sink. DO NOT SMOKE IN KITCHEN.
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean bakery area equipment and tea/coffee area in bakery.2. Clean prep tables3. Clean sinks (one bay and 2 bay sinks)4. Clean shelves with spices5. Clean four door cooler inside and outside. 6. Clean prep table cabinet and utensil drawers by one bay sink.7. Clean table below grill.
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: Meat saw is being cleaned once a day. MUST CLEAN AND SANITIZE COMPLETELY EVERY 4 HOURS WHILE IN USE.
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Bakery hand sink is soiled. Clean.
  • Hand sink improper usage
    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: 1. Utensils on meat area hand sink. Remove. do not place anything in or on hand sinks. 2. Soile3d cloth towel on bakery hand sink. Remove. Do not place anything in or on hand sinks.
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. No cold water at main kitchen hand sink. Provide.2. No water at 2 bay prep sink. Provide,3. No water at 1 bay prep sink. Provide.Note: pipes burst. Plumber scheduled to come repair water lines.
  • Duties of Person-in-charge / Employee Knowledge (corrected on site)
    Person-in-charge not ensuring employees follow safety guidelines as outlined in section 119 of this code.
    Correction: Refer to section 119 of code to ensure duties of person-in-charge are implemented.
    Comments: Customer in kitchen. Discontinue. CORRECTED DURING INSPECTION
  • 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: Debirs in dumpster area. Clean.
  • 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: Exhaust hood soiled. Have cleaned and tagged.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Repair wall in bakery to be smooth, non absorbent and easiyl cleanable.2. Cove molding loose from wall below 3 bay sink. Secure to wall. 3. Add hanging ceiling to storage area (electrical room) or remove supplies from this 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: 1. Mop sink and wall around mop sink is soiled. Clean2. Clean floor in meat area by meat display cooler.3. Clean floor below and behind equipment on cooks line.4. Clean floor beside 3 bay sink.
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Soiled cloth towels through out kitchen. Place in soiled linen container.
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: Provide clearly visible thermometer for meat display cooler.
  • Wood
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.Sec. 213. (a) Except as specified in this section, wood and wood wicker may not be used as a food-contact surface.(b) Hard maple or an equivalently hard, close-grained wood may be used for the following:(1) Cutting boards, cutting blocks, bakers’ tables, and utensils, such as the following:(A) Rolling pins.(B) Doughnut dowels.(C) Salad bowls.(D) Chopsticks.(2) Wooden paddles used in confectionery operations for pressure scraping kettles when manually preparing confections at a temperature of two hundred thirty (230) degrees Fahrenheit or above.(c) Whole, uncut raw fruits and vegetables and nuts in the shell may be kept in the wood shipping containers in which they were received until the fruits, vegetables, or nuts are used.(d) If the nature of the food requires removal of rinds, peels, husks, or shells before consumption, the whole, uncut, raw food may be kept in:(1) untreated wood containers; or(2) treated wood containers if the containers are treated with a preservative that meets the requirementsspecified in 21 CFR 178.3800.(e) For purposes of this section, a violation of subsection (a), (b), (c), or (d) is a noncritical item.53
    Comments: Using splitting wood in bakery. Discontinue. May use hard wood such as maple or use plastic trays. Note: wood disposed of at time of inspection.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean door gaskets on 3 door hobart cooler. 2. Clean below cuttingboard on meat display cooler.
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Plumbing at middle bay of three bay sink is supported by a can. Discontinue. Provide proper plumbing repair.
 03/21/2014Routine
  • 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: Provide no smoking within 8 feet of entrance sign. CORRECTED
  • 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: Prep top cooler at 52 deg F. Repair to hold foods at 41 deg F or below. Disposed of cheese, cottage cheese, and stuffed grape leaves at time of inspection. Do not use for refrigerated foods until repaired.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: Unlabeled spray bottles in back kitchen and in meat room. Label with contents.
    Location: Kitchen
  • 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: Gnats in bakery, meat room , dish area and main kitchen. Exterminate. Note: on follow up inspection 9-20-2013 gnats still present in kitchen y pass through window. Exterminate.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Three bay sink is soiled. Clean.2. Two bay prep sink is soiled. Clean.
    Location: Kitchen
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: One bay sink in prep area not draining. Repair
    Location: Kitchen
  • Air gap (corrected)
    Insufficient air gap between water inlet and flood level rim.
    Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
    Comments: Sprayer arms at dish machine one bay sink and at 3 bay sink are hanging below flood rim. Provide 1 inch air gap.
    Location: Dish machine area
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: Wood (plywood /press wood) used in bakery. Discontinue. Do not use as wood is splintering into food. May use hard maple or other hard wood in bakery.
    Location: Bakery area
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Clean, resurface or replace both cutting baords in meat area.
    Location: Meat counter
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Lights out in kitchen. Provide.
    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: Place small fryer below exhaust hood.
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Hole in wall in bakery. Repair wall to be smooth, non absorbent and easily cleanable.
    Location: Bakery area
  • Wood (corrected)
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: Wood (plywood /press wood) used in bakery. Discontinue. Do not use as wood is splintering into food. May use hard maple or other hard wood in bakery.
    Location: Bakery area
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Ice build up in 2 door freezer in kitchen. Remove ice and repair. 2. Ice build up on 5 door freezer on sales floor. Remove ice and repair.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Ice build up in 2 door freezer in kitchen. Remove ice and repair. 2. Ice build up on 5 door freezer on sales floor. Remove ice and repair.
    Location: Sales floor
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: Provide soap for back kitchen hand sink.
    Location: Kitchen
  • In store label information (corrected)
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: Unlabeled product on consumer shelf. Label with content. (Semolina)
    Location: Sales floor
 10/07/2013Recheck
  • 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: Provide no smoking within 8 feet of entrance sign. CORRECTED
  • 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: Prep top cooler at 52 deg F. Repair to hold foods at 41 deg F or below. Disposed of cheese, cottage cheese, and stuffed grape leaves at time of inspection. Do not use for refrigerated foods until repaired.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: Unlabeled spray bottles in back kitchen and in meat room. Label with contents.
    Location: Kitchen
  • 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: Gnats in bakery, meat room , dish area and main kitchen. Exterminate. Note: on follow up inspection 9-20-2013 gnats still present in kitchen y pass through window. Exterminate.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Three bay sink is soiled. Clean.2. Two bay prep sink is soiled. Clean.
    Location: Kitchen
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: One bay sink in prep area not draining. Repair
    Location: Kitchen
  • Air gap
    Insufficient air gap between water inlet and flood level rim.
    Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
    Comments: Sprayer arms at dish machine one bay sink and at 3 bay sink are hanging below flood rim. Provide 1 inch air gap.
    Location: Dish machine area
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: Wood (plywood /press wood) used in bakery. Discontinue. Do not use as wood is splintering into food. May use hard maple or other hard wood in bakery.
    Location: Bakery area
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Clean, resurface or replace both cutting baords in meat area.
    Location: Meat counter
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Lights out in kitchen. Provide.
    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: Place small fryer below exhaust hood.
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Hole in wall in bakery. Repair wall to be smooth, non absorbent and easily cleanable.
    Location: Bakery area
  • Wood
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: Wood (plywood /press wood) used in bakery. Discontinue. Do not use as wood is splintering into food. May use hard maple or other hard wood in bakery.
    Location: Bakery area
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Ice build up in 2 door freezer in kitchen. Remove ice and repair. 2. Ice build up on 5 door freezer on sales floor. Remove ice and repair.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Ice build up in 2 door freezer in kitchen. Remove ice and repair. 2. Ice build up on 5 door freezer on sales floor. Remove ice and repair.
    Location: Sales floor
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: Provide soap for back kitchen hand sink.
    Location: Kitchen
  • In store label information (corrected)
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: Unlabeled product on consumer shelf. Label with content. (Semolina)
    Location: Sales floor
 10/04/2013Recheck
  • 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: Provide no smoking within 8 feet of entrance sign. CORRECTED
  • 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: Prep top cooler at 52 deg F. Repair to hold foods at 41 deg F or below. Disposed of cheese, cottage cheese, and stuffed grape leaves at time of inspection. Do not use for refrigerated foods until repaired.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: Unlabeled spray bottles in back kitchen and in meat room. Label with contents.
    Location: Kitchen
  • 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: Gnats in bakery, meat room , dish area and main kitchen. Exterminate. Note: on follow up inspection 9-20-2013 gnats still present in kitchen y pass through window. Exterminate.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Three bay sink is soiled. Clean.2. Two bay prep sink is soiled. Clean.
    Location: Kitchen
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: One bay sink in prep area not draining. Repair
    Location: Kitchen
  • Air gap
    Insufficient air gap between water inlet and flood level rim.
    Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
    Comments: Sprayer arms at dish machine one bay sink and at 3 bay sink are hanging below flood rim. Provide 1 inch air gap.
    Location: Dish machine area
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: Wood (plywood /press wood) used in bakery. Discontinue. Do not use as wood is splintering into food. May use hard maple or other hard wood in bakery.
    Location: Bakery area
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Clean, resurface or replace both cutting baords in meat area.
    Location: Meat counter
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Lights out in kitchen. Provide.
    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: Place small fryer below exhaust hood.
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Hole in wall in bakery. Repair wall to be smooth, non absorbent and easily cleanable.
    Location: Bakery area
  • Wood
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: Wood (plywood /press wood) used in bakery. Discontinue. Do not use as wood is splintering into food. May use hard maple or other hard wood in bakery.
    Location: Bakery area
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Ice build up in 2 door freezer in kitchen. Remove ice and repair. 2. Ice build up on 5 door freezer on sales floor. Remove ice and repair.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Ice build up in 2 door freezer in kitchen. Remove ice and repair. 2. Ice build up on 5 door freezer on sales floor. Remove ice and repair.
    Location: Sales floor
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: Provide soap for back kitchen hand sink.
    Location: Kitchen
  • In store label information (corrected)
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: Unlabeled product on consumer shelf. Label with content. (Semolina)
    Location: Sales floor
 09/27/2013Recheck
  • 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: Provide no smoking within 8 feet of entrance sign. CORRECTED
  • 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: Prep top cooler at 52 deg F. Repair to hold foods at 41 deg F or below. Disposed of cheese, cottage cheese, and stuffed grape leaves at time of inspection. Do not use for refrigerated foods until repaired.
    Location: Kitchen
    Equipment: Prep Top Cooler
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: Unlabeled spray bottles in back kitchen and in meat room. Label with contents.
    Location: Kitchen
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats in bakery, meat room , dish area and main kitchen. Exterminate. Note: on follow up inspection 9-20-2013 gnats still present in kitchen y pass through window. Exterminate.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Three bay sink is soiled. Clean.2. Two bay prep sink is soiled. Clean.
    Location: Kitchen
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: One bay sink in prep area not draining. Repair
    Location: Kitchen
  • Air gap
    Insufficient air gap between water inlet and flood level rim.
    Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
    Comments: Sprayer arms at dish machine one bay sink and at 3 bay sink are hanging below flood rim. Provide 1 inch air gap.
    Location: Dish machine area
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Clean, resurface or replace both cutting baords in meat area.
    Location: Meat counter
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Lights out in kitchen. Provide.
    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: Place small fryer below exhaust hood.
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Hole in wall in bakery. Repair wall to be smooth, non absorbent and easily cleanable.
    Location: Bakery area
  • Wood (corrected)
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: Wood (plywood /press wood) used in bakery. Discontinue. Do not use as wood is splintering into food. May use hard maple or other hard wood in bakery.
    Location: Bakery area
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Ice build up in 2 door freezer in kitchen. Remove ice and repair. 2. Ice build up on 5 door freezer on sales floor. Remove ice and repair.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Ice build up in 2 door freezer in kitchen. Remove ice and repair. 2. Ice build up on 5 door freezer on sales floor. Remove ice and repair.
    Location: Sales floor
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: Provide soap for back kitchen hand sink.
    Location: Kitchen
  • In store label information (corrected)
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: Unlabeled product on consumer shelf. Label with content. (Semolina)
    Location: Sales floor
 09/20/2013Recheck
  • 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: Provide no smoking within 8 feet of entrance sign. CORRECTED
  • 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: Prep top cooler at 52 deg F. Repair to hold foods at 41 deg F or below. Disposed of cheese, cottage cheese, and stuffed grape leaves at time of inspection. Do not use for refrigerated foods until repaired.
  • Toxic labeling
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: Unlabeled spray bottles in back kitchen and in meat room. Label with contents.
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats in bakery, meat room , dish area and main kitchen. Exterminate.
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Three bay sink is soiled. Clean.2. Two bay prep sink is soiled. Clean.
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: One bay sink in prep area not draining. Repair
  • Air gap
    Insufficient air gap between water inlet and flood level rim.
    Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
    Comments: Sprayer arms at dish machine one bay sink and at 3 bay sink are hanging below flood rim. Provide 1 inch air gap.
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Clean, resurface or replace both cutting baords in meat area.
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Lights out in kitchen. Provide.
  • 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: Place small fryer below exhaust hood.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Hole in wall in bakery. Repair wall to be smooth, non absorbent and easily cleanable.
  • Wood
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: Wood (plywood /press wood) used in bakery. Discontinue. Do not use as wood is splintering into food. May use hard maple or other hard wood in bakery.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Ice build up in 2 door freezer in kitchen. Remove ice and repair. 2. Ice build up on 5 door freezer on sales floor. Remove ice and repair.
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: Provide soap for back kitchen hand sink.
  • In store label information
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: Unlabeled product on consumer shelf. Label with content. (Semolina)
 09/19/2013Recheck
  • 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: Provide no smoking within 8 feet of entrance sign. CORRECTED
  • 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: Prep top cooler at 52 deg F. Repair to hold foods at 41 deg F or below. Disposed of cheese, cottage cheese, and stuffed grape leaves at time of inspection. Do not use for refrigerated foods until repaired.
  • Toxic labeling
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: Unlabeled spray bottles in back kitchen and in meat room. Label with contents.
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats in bakery, meat room , dish area and main kitchen. Exterminate.
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Three bay sink is soiled. Clean.2. Two bay prep sink is soiled. Clean.
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: One bay sink in prep area not draining. Repair
  • Air gap
    Insufficient air gap between water inlet and flood level rim.
    Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
    Comments: Sprayer arms at dish machine one bay sink and at 3 bay sink are hanging below flood rim. Provide 1 inch air gap.
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Clean, resurface or replace both cutting baords in meat area.
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Lights out in kitchen. Provide.
  • 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: Place small fryer below exhaust hood.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Hole in wall in bakery. Repair wall to be smooth, non absorbent and easily cleanable.
  • Wood
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: Wood (plywood /press wood) used in bakery. Discontinue. Do not use as wood is splintering into food. May use hard maple or other hard wood in bakery.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Ice build up in 2 door freezer in kitchen. Remove ice and repair. 2. Ice build up on 5 door freezer on sales floor. Remove ice and repair.
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: Provide soap for back kitchen hand sink.
  • In store label information
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: Unlabeled product on consumer shelf. Label with content. (Semolina)
 09/12/2013Routine
  • 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: Food on buffet at inadequate temperature. Person in charge discarded sauces.
    Location: Buffet
  • 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: No sanitizer at 3 bay sink. Provide sanitizer.
    Location: Kitchen
  • Probe thermometer (corrected)
    No food temperature device(s) provided to take temperatures.
    Correction: Provide an approved food thermometer.
    Comments: Provide probe thermometer to check food temperatures.
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Clean cutting boards in meat area. 4/26 owner will order and replace.
  • 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.
  • 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 boxes in bakery. Remo9ve. Discontinue using.
    Location: Kitchen
 05/03/2013Illness Complaint Recheck
  • 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: Food on buffet at inadequate temperature. Person in charge discarded sauces.
    Location: Buffet
  • 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: No sanitizer at 3 bay sink. Provide sanitizer.
    Location: Kitchen
  • Probe thermometer
    No food temperature device(s) provided to take temperatures.
    Correction: Provide an approved food thermometer.
    Comments: Provide probe thermometer to check food temperatures.
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Clean cutting boards in meat area. 4/26 owner will order and replace.
  • 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.
  • 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 boxes in bakery. Remo9ve. Discontinue using.
    Location: Kitchen
 04/26/2013Illness Complaint Recheck
  • 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: No sanitizer at 3 bay sink. Provide sanitizer.
    Location: Kitchen
  • Probe thermometer
    No food temperature device(s) provided to take temperatures.
    Correction: Provide an approved food thermometer.
    Comments: Provide probe thermometer to check food temperatures.
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Clean cutting boards in meat area.
  • 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 boxes in bakery. Remo9ve. Discontinue using.
    Location: Kitchen
 04/23/2013Illness Complaint
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Clean, resurface or replace cutting boards in meat area.
    Location: Meat counter
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Finish ceiling over dry goods in back room.
    Location: Dry storage
  • Wood
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: Get rid of wood in bakery
    Location: Bakery area
 03/20/2013Routine
  • Electrical service (corrected)
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: 1. Repair electrical outlet in bakery (place back into wall. 2. Warmer wired into main electrical conduit. Remove.
  • 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. Remove moths from spice bins.2. Remove bird from store.
    Location: Kitchen
  • 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: Employees not washing hands when putting on gloves or changing jobs. Wash hands.
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Remove plywood/presswood pallets/boards from bakery. Splintering and used for bread.
    Location: Bakery area
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean inside of prep top cooler. CORRECTED2. Clean inside of 4 door reach in cooler.3. Clean mini fryer. CORRECTED4. Clean and sanitize meat grinder. CORRECTED5. Clean and sanitize meat saw. CORRECTED6. Clean utensil drawer in meat area. CORRECTED
    Location: Meat room
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean inside of prep top cooler. CORRECTED2. Clean inside of 4 door reach in cooler.3. Clean mini fryer. CORRECTED4. Clean and sanitize meat grinder. CORRECTED5. Clean and sanitize meat saw. CORRECTED6. Clean utensil drawer in meat area. CORRECTED
    Location: Kitchen
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: 1. Clean and sanitize meat grinder.2. Clean and sanitize meat saw.
    Location: Meat room
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Hand sink soiled in bakery. Clean2. Hand sink soiled in meat room. Clean
    Location: Bakery area
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Hand sink soiled in bakery. Clean2. Hand sink soiled in meat room. Clean
    Location: Meat room
  • Hand sink improper usage (corrected)
    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: Soiled cloth towels on bakery hand sink. Store in approved strength sanitizer solution. Do not store anything in or on hand sinks.
    Location: Bakery area
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. No cold water at main kitchen hand sink and meat room hand sink. Repair.2. Standing water in plumbing behind display cooler and consumer reach in freezer. Slope to gravity drainage.
    Location: Meat counter
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. No cold water at main kitchen hand sink and meat room hand sink. Repair.2. Standing water in plumbing behind display cooler and consumer reach in freezer. Slope to gravity drainage.
    Location: Kitchen
    Equipment: Hand sink
  • Air gap (corrected)
    Insufficient air gap between water inlet and flood level rim.
    Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
    Comments: Raise sprayer arm above flood rim at dish machine.
    Location: Dish machine area
  • 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: Old sanitizer bucket set up in meat cutting area. Change to maintain bleach at 50-100 ppm and to have clean solution.
    Location: Meat room
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Clean, resurface, or replace cutting boards in meat area.
    Location: Kitchen
  • 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: Raise bottom shelf of clean dish wire shelf to be 6 inches off the floor.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Provide missing light by 4 door cooler.
    Location: Kitchen
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: Remove dead fly's from light gaurds in dish area.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Finish ceiling over dry stock.
    Location: Kitchen
  • 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: Clean floor and wall below dish machine.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Soiled cloth towels on bakery hand sink. Store in approved strength sanitizer solution.Soiled cloth towels through out facility. Store in approved strength sanitizer solution.
    Location: Kitchen
  • Wood (corrected)
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: Remove plywood/presswood pallets/boards from bakery. Splintering and used for bread.
    Location: Bakery area
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Remove plastic wrap from sprayer arm at 3 bay sink.
    Location: Kitchen
  • 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: Provide lids for all spices/coffee for consumer self service.
    Location: Sales floor
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean stove top.2. Clean wire shelf mini fryer is on.
    Location: Kitchen
  • In store packaging (corrected)
    Packaged food(s) not properly labeled.
    Correction: Food packaged at retail food establishment shall be labeled as specified by law.
    Comments: Label all coffee/spice bins for consumer self service.
    Location: Sales floor
  • Continuous use of two bay for warewashing (Non-Critical) (corrected)
    2 compartment sink used for continuous warewashing.
    Correction: A 2 bay sink may not be used for warewashing operations where cleaning and sanitizing solutions are used for continuous or intermittent flow in an ongoing warewashing process.
    Comments: Three bay sink is set up:Empty bay - sanitizer- sanitizer. Discontinue.Always set up three bay sink to WASH - RINSE-SANITIZE- AIR DRY.
    Location: Dish machine area
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Leak below bakery hand sink. Repair.
    Location: Bakery area
    Equipment: Hand sink
 10/31/2012Recheck
  • Electrical service (corrected)
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: 1. Repair electrical outlet in bakery (place back into wall. 2. Warmer wired into main electrical conduit. Remove.
  • 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. Remove moths from spice bins.2. Remove bird from store.
    Location: Kitchen
  • 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: Employees not washing hands when putting on gloves or changing jobs. Wash hands.
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Remove plywood/presswood pallets/boards from bakery. Splintering and used for bread.
    Location: Bakery area
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean inside of prep top cooler. CORRECTED2. Clean inside of 4 door reach in cooler.3. Clean mini fryer. CORRECTED4. Clean and sanitize meat grinder. CORRECTED5. Clean and sanitize meat saw. CORRECTED6. Clean utensil drawer in meat area. CORRECTED
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean inside of prep top cooler. CORRECTED2. Clean inside of 4 door reach in cooler.3. Clean mini fryer. CORRECTED4. Clean and sanitize meat grinder. CORRECTED5. Clean and sanitize meat saw. CORRECTED6. Clean utensil drawer in meat area. CORRECTED
    Location: Meat room
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean inside of prep top cooler. CORRECTED2. Clean inside of 4 door reach in cooler.3. Clean mini fryer. CORRECTED4. Clean and sanitize meat grinder. CORRECTED5. Clean and sanitize meat saw. CORRECTED6. Clean utensil drawer in meat area. CORRECTED
    Location: Kitchen
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: 1. Clean and sanitize meat grinder.2. Clean and sanitize meat saw.
    Location: Meat room
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Hand sink soiled in bakery. Clean2. Hand sink soiled in meat room. Clean
    Location: Bakery area
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Hand sink soiled in bakery. Clean2. Hand sink soiled in meat room. Clean
    Location: Meat room
  • Hand sink improper usage (corrected)
    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: Soiled cloth towels on bakery hand sink. Store in approved strength sanitizer solution. Do not store anything in or on hand sinks.
    Location: Bakery area
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. No cold water at main kitchen hand sink and meat room hand sink. Repair.2. Standing water in plumbing behind display cooler and consumer reach in freezer. Slope to gravity drainage.
    Location: Meat counter
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. No cold water at main kitchen hand sink and meat room hand sink. Repair.2. Standing water in plumbing behind display cooler and consumer reach in freezer. Slope to gravity drainage.
    Location: Kitchen
    Equipment: Hand sink
  • Air gap (corrected)
    Insufficient air gap between water inlet and flood level rim.
    Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
    Comments: Raise sprayer arm above flood rim at dish machine.
    Location: Dish machine area
  • 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: Old sanitizer bucket set up in meat cutting area. Change to maintain bleach at 50-100 ppm and to have clean solution.
    Location: Meat room
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Clean, resurface, or replace cutting boards in meat area.
    Location: Kitchen
  • 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: Raise bottom shelf of clean dish wire shelf to be 6 inches off the floor.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Provide missing light by 4 door cooler.
    Location: Kitchen
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: Remove dead fly's from light gaurds in dish area.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Finish ceiling over dry stock.
    Location: Kitchen
  • 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: Clean floor and wall below dish machine.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Soiled cloth towels on bakery hand sink. Store in approved strength sanitizer solution.Soiled cloth towels through out facility. Store in approved strength sanitizer solution.
    Location: Kitchen
  • Wood (corrected)
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: Remove plywood/presswood pallets/boards from bakery. Splintering and used for bread.
    Location: Bakery area
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Replace worn door gaskets on 2 door hobart freezer. 2. Ice build up in 2 door hobart freezer. remove ice and repair. Note: working on repairs at this time.3. Remove plastic wrap from sprayer arm at 3 bay sink.4. Remove tape from meat display cooler. CORRECTED
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Replace worn door gaskets on 2 door hobart freezer. 2. Ice build up in 2 door hobart freezer. remove ice and repair. Note: working on repairs at this time.3. Remove plastic wrap from sprayer arm at 3 bay sink.4. Remove tape from meat display cooler. CORRECTED
    Location: Meat counter
  • 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: Provide lids for all spices/coffee for consumer self service.
    Location: Sales floor
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean stove top.2. Clean wire shelf mini fryer is on.
    Location: Kitchen
  • In store packaging
    Packaged food(s) not properly labeled.
    Correction: Food packaged at retail food establishment shall be labeled as specified by law.
    Comments: Label all coffee/spice bins for consumer self service.
    Location: Sales floor
  • Continuous use of two bay for warewashing (Non-Critical) (corrected)
    2 compartment sink used for continuous warewashing.
    Correction: A 2 bay sink may not be used for warewashing operations where cleaning and sanitizing solutions are used for continuous or intermittent flow in an ongoing warewashing process.
    Comments: Three bay sink is set up:Empty bay - sanitizer- sanitizer. Discontinue.Always set up three bay sink to WASH - RINSE-SANITIZE- AIR DRY.
    Location: Dish machine area
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Leak below bakery hand sink. Repair.
    Location: Bakery area
    Equipment: Hand sink
 10/23/2012Recheck
  • Electrical service
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: 1. Repair electrical outlet in bakery (place back into wall. 2. Warmer wired into main electrical conduit. Remove.
  • No hand washing (when)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: Employees not washing hands when putting on gloves or changing jobs. Wash hands.
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Remove plywood/presswood pallets/boards from bakery. Splintering and used for bread.
    Location: Bakery area
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean inside of prep top cooler. 2. Clean inside of 4 door reach in cooler.3. Clean mini fryer.4. Clean and sanitize meat grinder.5. Clean and sanitize meat saw.6. Clean utensil drawer in meat area.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean inside of prep top cooler. 2. Clean inside of 4 door reach in cooler.3. Clean mini fryer.4. Clean and sanitize meat grinder.5. Clean and sanitize meat saw.6. Clean utensil drawer in meat area.
    Location: Meat room
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean inside of prep top cooler. 2. Clean inside of 4 door reach in cooler.3. Clean mini fryer.4. Clean and sanitize meat grinder.5. Clean and sanitize meat saw.6. Clean utensil drawer in meat area.
    Location: Meat room
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: 1. Clean and sanitize meat grinder.2. Clean and sanitize meat saw.
    Location: Meat room
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Hand sink soiled in bakery. Clean2. Hand sink soiled in meat room. Clean
    Location: Bakery area
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Hand sink soiled in bakery. Clean2. Hand sink soiled in meat room. Clean
    Location: Meat room
  • Hand sink improper usage
    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: Soiled cloth towels on bakery hand sink. Store in approved strength sanitizer solution. Do not store anything in or on hand sinks.
    Location: Bakery area
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. No cold water at main kitchen hand sink and meat room hand sink. Repair.2. Standing water in plumbing behind display cooler and consumer reach in freezer. Slope to gravity drainage.
    Location: Meat counter
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. No cold water at main kitchen hand sink and meat room hand sink. Repair.2. Standing water in plumbing behind display cooler and consumer reach in freezer. Slope to gravity drainage.
    Location: Kitchen
    Equipment: Hand sink
  • Air gap
    Insufficient air gap between water inlet and flood level rim.
    Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
    Comments: Raise sprayer arm above flood rim at dish machine.
    Location: Dish machine area
  • Chemical sanitizer concentration
    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: Old sanitizer bucket set up in meat cutting area. Change to maintain bleach at 50-100 ppm and to have clean solution.
    Location: Meat room
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Clean, resurface, or replace cutting boards in meat area.
    Location: Kitchen
  • 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: Raise bottom shelf of clean dish wire shelf to be 6 inches off the floor.
    Location: Kitchen
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: Remove dead fly's from light gaurds in dish area.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Finish ceiling over dry stock.
    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: Clean floor and wall below dish machine.
    Location: Kitchen
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Soiled cloth towels on bakery hand sink. Store in approved strength sanitizer solution.Soiled cloth towels through out facility. Store in approved strength sanitizer solution.
    Location: Kitchen
  • Wood (corrected)
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: Remove plywood/presswood pallets/boards from bakery. Splintering and used for bread.
    Location: Bakery area
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Replace worn door gaskets on 2 door hobart freezer. 2. Ice build up in 2 door hobart freezer. remove ice and repair. 3. Remove plastic wrap from sprayer arm at 3 bay sink.4. Remove tape from meat display cooler.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Replace worn door gaskets on 2 door hobart freezer. 2. Ice build up in 2 door hobart freezer. remove ice and repair. 3. Remove plastic wrap from sprayer arm at 3 bay sink.4. Remove tape from meat display cooler.
    Location: Meat counter
  • 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: Provide lids for all spices/coffee for consumer self service.
    Location: Sales floor
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean stove top.2. Clean wire shelf mini fryer is on.
    Location: Kitchen
  • In store packaging
    Packaged food(s) not properly labeled.
    Correction: Food packaged at retail food establishment shall be labeled as specified by law.
    Comments: Label all coffee/spice bins for consumer self service.
    Location: Sales floor
  • Continuous use of two bay for warewashing (Non-Critical)
    2 compartment sink used for continuous warewashing.
    Correction: A 2 bay sink may not be used for warewashing operations where cleaning and sanitizing solutions are used for continuous or intermittent flow in an ongoing warewashing process.
    Comments: Three bay sink is set up:Empty bay - sanitizer- sanitizer. Discontinue.Always set up three bay sink to WASH - RINSE-SANITIZE- AIR DRY.
    Location: Dish machine area
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Leak below bakery hand sink. Repair.
    Location: Bakery area
    Equipment: Hand sink
 10/17/2012Recheck
  • Electrical service
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: 1. Repair electrical outlet in bakery (place back into wall. 2. Warmer wired into main electrical conduit. Remove.
  • No hand washing (when)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: Employees not washing hands when putting on gloves or changing jobs. Wash hands.
  • Miscellaneous contamination of food (Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Remove plywood/presswood pallets/boards from bakery. Splintering and used for bread.
    Location: Bakery area
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean inside of prep top cooler. 2. Clean inside of 4 door reach in cooler.3. Clean mini fryer.4. Clean and sanitize meat grinder.5. Clean and sanitize meat saw.6. Clean utensil drawer in meat area.
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean inside of prep top cooler. 2. Clean inside of 4 door reach in cooler.3. Clean mini fryer.4. Clean and sanitize meat grinder.5. Clean and sanitize meat saw.6. Clean utensil drawer in meat area.
    Location: Meat room
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: 1. Clean and sanitize meat grinder.2. Clean and sanitize meat saw.
    Location: Meat room
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Hand sink soiled in bakery. Clean2. Hand sink soiled in meat room. Clean
    Location: Bakery area
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Hand sink soiled in bakery. Clean2. Hand sink soiled in meat room. Clean
    Location: Meat room
  • Hand sink improper usage
    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: Soiled cloth towels on bakery hand sink. Store in approved strength sanitizer solution. Do not store anything in or on hand sinks.
    Location: Bakery area
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. No cold water at main kitchen hand sink and meat room hand sink. Repair.2. Standing water in plumbing behind display cooler and consumer reach in freezer. Slope to gravity drainage.
    Location: Meat counter
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. No cold water at main kitchen hand sink and meat room hand sink. Repair.2. Standing water in plumbing behind display cooler and consumer reach in freezer. Slope to gravity drainage.
    Location: Kitchen
    Equipment: Hand sink
  • Air gap
    Insufficient air gap between water inlet and flood level rim.
    Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
    Comments: Raise sprayer arm above flood rim at dish machine.
    Location: Dish machine area
  • Chemical sanitizer concentration
    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: Old sanitizer bucket set up in meat cutting area. Change to maintain bleach at 50-100 ppm and to have clean solution.
    Location: Meat room
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Provide one employee with food borne illness prevention training.
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Clean, resurface, or replace cutting boards in meat area.
    Location: Kitchen
  • 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: Raise bottom shelf of clean dish wire shelf to be 6 inches off the floor.
    Location: Kitchen
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: Remove dead fly's from light gaurds in dish area.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Finish ceiling over dry stock.
    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: Clean floor and wall below dish machine.
    Location: Kitchen
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Soiled cloth towels on bakery hand sink. Store in approved strength sanitizer solution.Soiled cloth towels through out facility. Store in approved strength sanitizer solution.
    Location: Kitchen
  • Wood
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: Remove plywood/presswood pallets/boards from bakery. Splintering and used for bread.
    Location: Bakery area
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Replace worn door gaskets on 2 door hobart freezer. 2. Ice build up in 2 door hobart freezer. remove ice and repair. 3. Remove plastic wrap from sprayer arm at 3 bay sink.4. Remove tape from meat display cooler.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Replace worn door gaskets on 2 door hobart freezer. 2. Ice build up in 2 door hobart freezer. remove ice and repair. 3. Remove plastic wrap from sprayer arm at 3 bay sink.4. Remove tape from meat display cooler.
    Location: Meat counter
  • 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: Provide lids for all spices/coffee for consumer self service.
    Location: Sales floor
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean stove top.2. Clean wire shelf mini fryer is on.
    Location: Kitchen
  • In store packaging
    Packaged food(s) not properly labeled.
    Correction: Food packaged at retail food establishment shall be labeled as specified by law.
    Comments: Label all coffee/spice bins for consumer self service.
    Location: Sales floor
  • Continuous use of two bay for warewashing (Non-Critical)
    2 compartment sink used for continuous warewashing.
    Correction: A 2 bay sink may not be used for warewashing operations where cleaning and sanitizing solutions are used for continuous or intermittent flow in an ongoing warewashing process.
    Comments: Three bay sink is set up:Empty bay - sanitizer- sanitizer. Discontinue.Always set up three bay sink to WASH - RINSE-SANITIZE- AIR DRY.
    Location: Dish machine area
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Leak below bakery hand sink. Repair.
    Location: Bakery area
    Equipment: Hand sink
 10/16/2012Routine
  • Smoking Paraphernalia (corrected)
    Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
    Correction: Remove all smoking paraphernalia from facility.
    Comments: Ash tray and hooka bowl with tobacco in kitchen. Remove. Do not allow smoking in facility.
  • Electrical service
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: Electrical conduit for warmer wired directly into warmer. Properly wire to plug for outlet.
  • 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: 1. Display case cooler at 47 deg F - 54 deg F. Moved cheese and milk to another cooler. Disposed of 14 braided cheese and 12 cream milk spreads. Repair to hold foods at 41 deg F or below. Note: on follow up inspection 5-31-2012 display cooler is holding food at 47-50 deg F. Moved to another cooler. Do not store potentailly hazardous foods in cooler until repaired. Display cooler temperature is flucuating at 41-50 deg F at this time. Monitor cooler to make sure it maintains 41 deg F or below at all times belofre using.
    Location: Sales floor
  • 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: Home use RAID in kitchen. Remove. Use only approved pesticides. Note: on follow up inspection 5-31-2012 facility had home use Rid-A Bug in kitchen. Remove.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean electric knife by gyro machine. CORRECTED2. Soiled knife racks - cooking and meat areas. Do not place soiled knives in rack. Clean.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean electric knife by gyro machine. CORRECTED2. Soiled knife racks - cooking and meat areas. Do not place soiled knives in rack. Clean.
    Location: Meat counter
  • 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: In place sanitizer set up with soap. Discontinue. Use sanitizer.
    Location: Kitchen
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. Remove trash bags from pickling turnips in kitchen. May use food grade bag if bag is needed. 2. Using trash bags on food in 2 door freezer and 3 door freezer in kitchen. Discontinue. Use food grade bags or wrap on foods.
    Location: Kitchen
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: 1. Clean or place cutting board on prep top cooler. 2. Cutting boards in meat area are stained/cuts. Clean or resurface.
    Location: Kitchen
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: 1. Clean or place cutting board on prep top cooler. 2. Cutting boards in meat area are stained/cuts. Clean or resurface.
    Location: Meat room
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. One light out over 4 door traulsen cooler. Provide. 2. Light not functioning beneath exhaust hood. Replace.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. One light out over 4 door traulsen cooler. Provide. 2. Light not functioning beneath exhaust hood. Replace.
    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: Move small fryer further under exhaust hood.
    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.Note: Scheduled for next week
    Comments: Hood not tagged for cleaning. Have exhaust hood cleaned and tagged.
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Water stained ceiling tiles. Change/assess for leaking.
    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.
    Comments: Provide thermometer for meat case display cooler.
    Location: Meat counter
    Equipment: -
  • Food equipment classification standards.
    Food equipment does not meet certification or classification standards.
    Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
    Comments: Wooden boxes (home made) used to store baked goods and raw meat. Discontinue use. Provide NSF approved containers for food products. Note: New boards ordered
    Location: Bakery area
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Cloth lace around 3 bay sink sprayer arm. Remove. Provide metal or plastic that is easily cleanable. CORRECTED2. Repair self closure on women's bathroom door. CORRECTED3. Cooler- display (meat) cooler temperature is 58 deg F. Do not store food in cooler until repaired, Repair to hold at 41 deg F or below. NOTE: NOT BEING USED4. Dish machine leaking and arm does not function. Repair to function.CORRECTED5. Repair display cooler to hold at 41 deg F or below. Note: not being used for potentially hazardous foods at this time.
    Location: Kitchen
    Equipment: -
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Cloth lace around 3 bay sink sprayer arm. Remove. Provide metal or plastic that is easily cleanable. CORRECTED2. Repair self closure on women's bathroom door. CORRECTED3. Cooler- display (meat) cooler temperature is 58 deg F. Do not store food in cooler until repaired, Repair to hold at 41 deg F or below. NOTE: NOT BEING USED4. Dish machine leaking and arm does not function. Repair to function.CORRECTED5. Repair display cooler to hold at 41 deg F or below. Note: not being used for potentially hazardous foods at this time.
    Location: Restroom
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Cloth lace around 3 bay sink sprayer arm. Remove. Provide metal or plastic that is easily cleanable. CORRECTED2. Repair self closure on women's bathroom door. CORRECTED3. Cooler- display (meat) cooler temperature is 58 deg F. Do not store food in cooler until repaired, Repair to hold at 41 deg F or below. NOTE: NOT BEING USED4. Dish machine leaking and arm does not function. Repair to function.CORRECTED5. Repair display cooler to hold at 41 deg F or below. Note: not being used for potentially hazardous foods at this time.
    Location: Kitchen
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: Procide sneeze guard protection for dates on sales floor.
    Location: Sales floor
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean inside bottom of 4 door traulsen cooler.
    Location: Kitchen
    Equipment: Reach in cooler (4 door)
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: Clean small fryer that is soiled.
    Location: Kitchen
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: Hand sanitzer in soap dispenser in back kicthen hand sink. Remove and provide soap.
    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.
    Comments: Provide test strips for sanitizer.
    Location: Kitchen
 06/07/2012Recheck
  • Smoking Paraphernalia (corrected)
    Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
    Correction: Remove all smoking paraphernalia from facility.
    Comments: Ash tray and hooka bowl with tobacco in kitchen. Remove. Do not allow smoking in facility.
  • Electrical service
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: Electrical conduit for warmer wired directly into warmer. Properly wire to plug for outlet.
  • 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: 1. Display case cooler at 47 deg F - 54 deg F. Moved cheese and milk to another cooler. Disposed of 14 braided cheese and 12 cream milk spreads. Repair to hold foods at 41 deg F or below. Note: on follow up inspection 5-31-2012 display cooler is holding food at 47-50 deg F. Moved to another cooler. Do not store potentailly hazardous foods in cooler until repaired. Display cooler temperature is flucuating at 41-50 deg F at this time. Monitor cooler to make sure it maintains 41 deg F or below at all times belofre using.
    Location: Sales floor
  • Toxic restrictions
    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: Home use RAID in kitchen. Remove. Use only approved pesticides. Note: on follow up inspection 5-31-2012 facility had home use Rid-A Bug in kitchen. Remove.
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean inside bottom of 4 door traulsen cooler. 2. Clean electric knife by gyro machine. CORRECTED3. Soiled knife racks - cooking and meat areas. Do not place soiled knives in rack. Clean.
    Location: Kitchen
    Equipment: Reach in cooler (4 door)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean inside bottom of 4 door traulsen cooler. 2. Clean electric knife by gyro machine. CORRECTED3. Soiled knife racks - cooking and meat areas. Do not place soiled knives in rack. Clean.
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean inside bottom of 4 door traulsen cooler. 2. Clean electric knife by gyro machine. CORRECTED3. Soiled knife racks - cooking and meat areas. Do not place soiled knives in rack. Clean.
    Location: Meat counter
  • 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: In place sanitizer set up with soap. Discontinue. Use sanitizer.
    Location: Kitchen
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. Remove trash bags from pickling turnips in kitchen. May use food grade bag if bag is needed. 2. Using trash bags on food in 2 door freezer and 3 door freezer in kitchen. Discontinue. Use food grade bags or wrap on foods.
    Location: Kitchen
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: 1. Clean or place cutting board on prep top cooler. 2. Cutting boards in meat area are stained/cuts. Clean or resurface.
    Location: Kitchen
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: 1. Clean or place cutting board on prep top cooler. 2. Cutting boards in meat area are stained/cuts. Clean or resurface.
    Location: Meat room
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. One light out over 4 door traulsen cooler. Provide. 2. Light not functioning beneath exhaust hood. Replace.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. One light out over 4 door traulsen cooler. Provide. 2. Light not functioning beneath exhaust hood. Replace.
    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: Move small fryer further under exhaust hood.
    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.
    Comments: Hood not tagged for cleaning. Have exhaust hood cleaned and tagged.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Water stained ceiling tiles. Change/assess for leaking.
    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.
    Comments: Provide thermometer for meat case display cooler.
    Location: Meat counter
    Equipment: -
  • Food equipment classification standards.
    Food equipment does not meet certification or classification standards.
    Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
    Comments: Wooden boxes (home made) used to store baked goods and raw meat. Discontinue use. Provide NSF approved containers for food products.
    Location: Bakery area
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Cloth lace around 3 bay sink sprayer arm. Remove. Provide metal or plastic that is easily cleanable. CORRECTED2. Repair self closure on women's bathroom door. 3. Cooler- display (meat) cooler temperature is 58 deg F. Do not store food in cooler until repaired, Repair to hold at 41 deg F or below. 4. Dish machine leaking and arm does not function. Repair to function.
    Location: Kitchen
    Equipment: 3-bay
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Cloth lace around 3 bay sink sprayer arm. Remove. Provide metal or plastic that is easily cleanable. CORRECTED2. Repair self closure on women's bathroom door. 3. Cooler- display (meat) cooler temperature is 58 deg F. Do not store food in cooler until repaired, Repair to hold at 41 deg F or below. 4. Dish machine leaking and arm does not function. Repair to function.
    Location: Restroom
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Cloth lace around 3 bay sink sprayer arm. Remove. Provide metal or plastic that is easily cleanable. CORRECTED2. Repair self closure on women's bathroom door. 3. Cooler- display (meat) cooler temperature is 58 deg F. Do not store food in cooler until repaired, Repair to hold at 41 deg F or below. 4. Dish machine leaking and arm does not function. Repair to function.
    Location: Kitchen
  • Food on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: Procide sneeze guard protection for dates on sales floor.
    Location: Sales floor
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: Clean small fryer that is soiled.
    Location: Kitchen
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: Hand sanitzer in soap dispenser in back kicthen hand sink. Remove and provide soap.
    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.
    Comments: Provide test strips for sanitizer.
    Location: Kitchen
 05/31/2012Recheck
  • Smoking Paraphernalia
    Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
    Correction: Remove all smoking paraphernalia from facility.
    Comments: Ash tray and hooka bowl with tobacco in kitchen. Remove. Do not allow smoking in facility.
  • Electrical service
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: Electrical conduit for warmer wired directly into warmer. Properly wire to plug for outlet.
  • 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: 1. Display case cooler at 47 deg F - 54 deg F. Moved cheese and milk to another cooler. Disposed of 14 braided cheese and 12 cream milk spreads. Repair to hold foods at 41 deg F or below.
    Location: Sales floor
  • 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: Home use RAID in kitchen. Remove. Use only approved pesticides.
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean inside bottom of 4 door traulsen cooler. 2. Clean electric knife by gyro machine. 3. Soiled knife racks - cooking and meat areas. Do not place soiled knives in rack. Clean.
    Location: Kitchen
    Equipment: Reach in cooler (4 door)
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Clean inside bottom of 4 door traulsen cooler. 2. Clean electric knife by gyro machine. 3. Soiled knife racks - cooking and meat areas. Do not place soiled knives in rack. Clean.
    Location: Kitchen
  • Chemical sanitizer concentration
    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: In place sanitizer set up with soap. Discontinue. Use sanitizer.
    Location: Kitchen
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. Remove trash bags from pickling turnips in kitchen. May use food grade bag if bag is needed. 2. Using trash bags on food in 2 door freezer and 3 door freezer in kitchen. Discontinue. Use food grade bags or wrap on foods.
    Location: Kitchen
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: 1. Clean or place cutting board on prep top cooler. 2. Cutting boards in meat area are stained/cuts. Clean or resurface.
    Location: Kitchen
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: 1. Clean or place cutting board on prep top cooler. 2. Cutting boards in meat area are stained/cuts. Clean or resurface.
    Location: Meat room
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. One light out over 4 door traulsen cooler. Provide. 2. Light not functioning beneath exhaust hood. Replace.
    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: Move small fryer further under exhaust hood.
    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.
    Comments: Hood not tagged for cleaning. Have exhaust hood cleaned and tagged.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Water stained ceiling tiles. Change/assess for leaking.
    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.
    Comments: Provide thermometer for meat case display cooler.
    Location: Meat counter
    Equipment: -
  • Food equipment classification standards.
    Food equipment does not meet certification or classification standards.
    Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
    Comments: Wooden boxes (home made) used to store baked goods and raw meat. Discontinue use. Provide NSF approved containers for food products.
    Location: Bakery area
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Cloth lace around 3 bay sink sprayer arm. Remove. Provide metal or plastic that is easily cleanable. 2. Repair self closure on women's bathroom door. 3. Cooler- display (meat) cooler temperature is 65 deg F. Do not store food in cooler until repaired, Repair to hold at 41 deg F or below. 4. Dish machine leaking and arm does not function. Repair to function.
    Location: Kitchen
    Equipment: 3-bay
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Cloth lace around 3 bay sink sprayer arm. Remove. Provide metal or plastic that is easily cleanable. 2. Repair self closure on women's bathroom door. 3. Cooler- display (meat) cooler temperature is 65 deg F. Do not store food in cooler until repaired, Repair to hold at 41 deg F or below. 4. Dish machine leaking and arm does not function. Repair to function.
    Location: Restroom
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Cloth lace around 3 bay sink sprayer arm. Remove. Provide metal or plastic that is easily cleanable. 2. Repair self closure on women's bathroom door. 3. Cooler- display (meat) cooler temperature is 65 deg F. Do not store food in cooler until repaired, Repair to hold at 41 deg F or below. 4. Dish machine leaking and arm does not function. Repair to function.
    Location: Kitchen
  • Food on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: Procide sneeze guard protection for dates on sales floor.
    Location: Sales floor
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: Clean small fryer that is soiled.
    Location: Kitchen
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: Hand sanitzer in soap dispenser in back kicthen hand sink. Remove and provide soap.
    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.
    Comments: Provide test strips for sanitizer.
    Location: Kitchen
 05/24/2012Routine
  • 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: Cooked chicken at 130-131 deg F. Hold at 135 deg F or above. Cook raw chicken to 165 deg F and hold at 135 deg F or above.
    Location: Kitchen
  • 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: 1. Buffet foods at 50-55 deg F. Make sure to hold foods at 41 deg F or below. (Turn on early, add more pans to prevent loss of temperature, etc)Note: On follow up inspection 3-15-2012 Cold food on buffet (yogurt) at 51 deg F. Please repair to hold foods at 41 deg F or below.
    Location: Kitchen
  • Cooling time (corrected)
    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: Ground beef in cooler covered at 110 deg F. Make sure all foods are cooled from 135 deg F to 70 deg F in 2 hours. Make sure all foods are cooled from 70 deg F to 41 deg F or below in additional 4 hours. Must use thermometer when cooling foods to check temperatures.
    Location: Kitchen
  • Chemical sanitizing exposure time and concentration (corrected)
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Comments: Dish machine is not sanitizing. Please repair. Can sanitize dishes in 3 bay sink until dish machine is repaired.
    Location: Kitchen
  • 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: Make sure to date mark all ready to eat potentially hazardous foods with 7 day disposal date.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean meat room equipment now and after use every 4 hours. CORRECTED
    Location: Kitchen
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Clean hand sink in meat cutting area.
    Location: Meat room
  • 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: Soiled sanitizer not reading in meat area. Change sanitizer solution when needed to maintain strength and when soiled.
    Location: Meat room
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: Provide soap at meat area hand sink.
    Location: Meat room
  • 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: Make sure employees have test strips to check sanitizer levels.
    Location: Kitchen
  • Thermometer location (corrected)
    Thermometer not located in the warmest part of the cooler or in coolest part of warmer.
    Correction: Place thermometer in warmest part of the cooler or the coolest part of warmer.
    Comments: Provide thermometer for display cooler.
    Location: Sales floor
  • Probe thermometer
    No food temperature device(s) provided to take temperatures.
    Correction: Provide an approved food thermometer.
    Comments: Make sure employees know how to calibrate and use probe thermometer to check food temperatures.
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Clean, plane or replace worn cutting boards.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Finish ceiling over dry goods in stock room.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Place wet cloths in sanitizer solution. Place in soiled linen containers when done with them.
    Location: Kitchen
  • Slacking (corrected)
    Slacked potentially hazardous food not maintained frozen or below 41degrees F.
    Correction: Slacked potentially hazardous food shall be maintained frozen at or below 41degrees F.
    Comments: Raw chicken at room temperature at 44 deg F. Place in refirgeration if preparation is interupted. CORRECTED
    Location: Kitchen
 03/23/2012Pre-Licensing Recheck
  • 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: Cooked chicken at 130-131 deg F. Hold at 135 deg F or above. Cook raw chicken to 165 deg F and hold at 135 deg F or above.
    Location: Kitchen
  • 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: 1. Buffet foods at 50-55 deg F. Make sure to hold foods at 41 deg F or below. (Turn on early, add more pans to prevent loss of temperature, etc)Note: On follow up inspection 3-15-2012 Cold food on buffet (yogurt) at 51 deg F. Please repair to hold foods at 41 deg F or below.
    Location: Kitchen
  • Cooling time
    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: Ground beef in cooler covered at 110 deg F. Make sure all foods are cooled from 135 deg F to 70 deg F in 2 hours. Make sure all foods are cooled from 70 deg F to 41 deg F or below in additional 4 hours. Must use thermometer when cooling foods to check temperatures.
    Location: Kitchen
  • Chemical sanitizing exposure time and concentration
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Comments: Dish machine is not sanitizing. Please repair. Can sanitize dishes in 3 bay sink until dish machine is repaired.
    Location: Kitchen
  • 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.
    Comments: Make sure to date mark all ready to eat potentially hazardous foods with 7 day disposal date.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean meat room equipment now and after use every 4 hours. CORRECTED
    Location: Kitchen
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Clean hand sink in meat cutting area.
    Location: Meat room
  • 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: Soiled sanitizer not reading in meat area. Change sanitizer solution when needed to maintain strength and when soiled.
    Location: Meat room
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: Provide soap at meat area hand sink.
    Location: Meat room
  • 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: Make sure employees have test strips to check sanitizer levels.
    Location: Kitchen
  • Thermometer location (corrected)
    Thermometer not located in the warmest part of the cooler or in coolest part of warmer.
    Correction: Place thermometer in warmest part of the cooler or the coolest part of warmer.
    Comments: Provide thermometer for display cooler.
    Location: Sales floor
  • Probe thermometer
    No food temperature device(s) provided to take temperatures.
    Correction: Provide an approved food thermometer.
    Comments: Make sure employees know how to calibrate and use probe thermometer to check food temperatures.
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Clean, plane or replace worn cutting boards.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Finish ceiling over dry goods in stock room. 2. Repair any roof leaks. Replace worn/ stained ceiling tiles with washable tiles.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Place wet cloths in sanitizer solution. Place in soiled linen containers when done with them.
    Location: Kitchen
  • Slacking (corrected)
    Slacked potentially hazardous food not maintained frozen or below 41degrees F.
    Correction: Slacked potentially hazardous food shall be maintained frozen at or below 41degrees F.
    Comments: Raw chicken at room temperature at 44 deg F. Place in refirgeration if preparation is interupted. CORRECTED
    Location: Kitchen
 03/15/2012Pre-Licensing Recheck
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: Cooked chicken at 130-131 deg F. Hold at 135 deg F or above. Cook raw chicken to 165 deg F and hold at 135 deg F or above.
    Location: Kitchen
  • 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: Buffet foods at 50-55 deg F. Make sure to hold foods at 41 deg F or below. (Turn on early, add more pans to prevent loss of temperature, etc)
    Location: Kitchen
  • Chemical sanitizing exposure time and concentration
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Comments: Dish machine is not sanitizing. Please repair. Can sanitize dishes in 3 bay sink until dish machine is repaired.
    Location: Kitchen
  • 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.
    Comments: Make sure to date mark all ready to eat potentially hazardous foods with 7 day disposal date.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected on site)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean meat room equipment now and after use every 4 hours. CORRECTED
    Location: Kitchen
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Clean hand sink in meat cutting area.
    Location: Meat room
  • Chemical sanitizer concentration
    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: Soiled sanitizer not reading in meat area. Change sanitizer solution when needed to maintain strength and when soiled.
    Location: Meat room
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: Provide soap at meat area hand sink.
    Location: Meat room
  • 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: Make sure employees have test strips to check sanitizer levels.
    Location: Kitchen
  • Thermometer location
    Thermometer not located in the warmest part of the cooler or in coolest part of warmer.
    Correction: Place thermometer in warmest part of the cooler or the coolest part of warmer.
    Comments: Provide thermometer for display cooler.
    Location: Sales floor
  • Probe thermometer
    No food temperature device(s) provided to take temperatures.
    Correction: Provide an approved food thermometer.
    Comments: Make sure employees know how to calibrate and use probe thermometer to check food temperatures.
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Clean, plane or replace worn cutting boards.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Finish ceiling over dry goods in stock room. 2. Repair any roof leaks.
    Location: Kitchen
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Place wet cloths in sanitizer solution. Place in soiled linen containers when done with them.
    Location: Kitchen
  • Slacking (corrected on site)
    Slacked potentially hazardous food not maintained frozen or below 41degrees F.
    Correction: Slacked potentially hazardous food shall be maintained frozen at or below 41degrees F.
    Comments: Raw chicken at room temperature at 44 deg F. Place in refirgeration if preparation is interupted. CORRECTED
    Location: Kitchen
 03/09/2012Pre-Licensing

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