- Improper reheating (corrected on site)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: 2 CONTAINERS OF SOUP BEING RE-HEATED IN STEAM TABLE/SOUP WARMER AT 57 & 106 DEGREES F. THERMOSTAT WAS SET AT 150 DEGREES F.RE-HEAT FOODS TO 165 DEGREES F WITH IN 2 HOURS AND THEN MAINTAIN TEMPERATURE AT 135 DEGREES F OR HIGHER.PROPER REHEATING DISCUSSED WITH OWNER.THERMOSTATS ADJUSTED TO 200 DEGREES F AND SOUP TEMPERATURE WAS RISING RAPIDLY. CORRECTED ON SITE.
Location: Kitchen
Equipment: Steam table
- Sanitizer criteria (corrected on site)
Sanitizer does not meet the requirements in 21 CFR 178.1010 including maximum concentration levels.
Correction: Provide only approved chemical sanitizer(s).
Comments: IN PLACE SANITIZER TO HIGH OF A CONCENTRATION OF > 200 PPM. UTILIZE TEST STRIPS TO ENSURE BLEACH IS BETWEEN 50-100 PPM. PROPER SANITIZER CONCENTRATION METHODS DISCUSSED WITH OWNER.BUCKET REFILLED AND CORRECTED ON SITE.
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINKS IN FOOD PREP AREA. USE A LID AND A STRAW WHEN CONSUMING BEVERAGES OR TAKE BREAKS IN SEPERATE AREAS.DRINKS COVERED CORRECTED ON SITE.
Location: Kitchen
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: FOOD HANDLERS SHALL WEAR HAIR RESTRAINTS, SUCH AS HAIR NETS, HATS , VISORS ETC.
Comments: FOOD HANDLERS HAVE NO HAIR RESTRAINTS.
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WIPING CLOTHS OUT ON COUNTERS. STORE CLOTHS INSIDE SANITIZER BUCKET WHEN NOT IN USE.
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: DISPLAY COOLER WITH YOGURT INSIDE OF IT HAS NO THERMOMETER. PROVIDE THERMOMETER FOR ANY COOLER THAT HAS POTENTIALLY HAZARDOUS FOODS INSIDE OF IT.
Location: Sales floor
Equipment: Reach in cooler
|
09/18/2014 | Routine |
| No violation noted during this evaluation. | 11/25/2013 | Routine |
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
|
08/26/2013 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
|
08/05/2013 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
|
08/05/2013 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
|
07/01/2013 | Recheck |
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Sales floor
Equipment: Reach in cooler
|
05/07/2013 | Routine |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
|
04/19/2013 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
|
04/17/2013 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
|
03/18/2013 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
|
01/08/2013 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. PLEASE REPAIR COOLER. DO NOT STORE POTENTIALLY HAZARDOUS FOOD INSIDE. (SALADS REMOVED.
Location: Kitchen
Equipment: Cooler/freezer combo
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times. LARGE TRASH CAN IN FRONT OF HAND SINK.
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning. EQUIPMENT NOT SANITIZED AFTER CLEANING..
- 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. PROVIDE CLEARLY VISIBLE THERMOMETERS IN ALL COOLERS.
Location: Prep area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. PLEASE REPLACE/CLEAN WOOD SHELVING IN FRONT CABINET. COOLER/FREEZER COMBO COOLER PART IS NOT AT PROPER TEMPERATURE.
Location: Kitchen (front)
Equipment: Wood shelving
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. PLEASE REPLACE/CLEAN WOOD SHELVING IN FRONT CABINET. COOLER/FREEZER COMBO COOLER PART IS NOT AT PROPER TEMPERATURE.
Location: Kitchen
Equipment: Cooler/freezer combo
- 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. WHITE STRIPS FOR BLEACH.
|
12/04/2012 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide certification information at the time of the recheck inspection date (1/8/2013), or fax a copy of the certificate to MCPHD Attn: Tom Prendergast at 317-221-3070. Owner will obtain food handler certification on December 5, 2012 (ServSafe Certification) at the fairgrounds...
- Equipment repair (corrected)
Equipment in need of repair.
Location: Prep area
Equipment: Wood shelving
|
11/28/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. PLEASE REPAIR COOLER. DO NOT STORE POTENTIALLY HAZARDOUS FOOD INSIDE. (SALADS REMOVED.
Location: Kitchen
Equipment: Cooler/freezer combo
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times. LARGE TRASH CAN IN FRONT OF HAND SINK.
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning. EQUIPMENT NOT SANITIZED AFTER CLEANING..
- 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. PROVIDE CLEARLY VISIBLE THERMOMETERS IN ALL COOLERS.
Location: Prep area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. PLEASE REPLACE/CLEAN WOOD SHELVING IN FRONT CABINET. COOLER/FREEZER COMBO COOLER PART IS NOT AT PROPER TEMPERATURE.
Location: Kitchen (front)
Equipment: Wood shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. PLEASE REPLACE/CLEAN WOOD SHELVING IN FRONT CABINET. COOLER/FREEZER COMBO COOLER PART IS NOT AT PROPER TEMPERATURE.
Location: Kitchen
Equipment: Cooler/freezer combo
- 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. WHITE STRIPS FOR BLEACH.
|
11/27/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. PLEASE REPAIR COOLER. DO NOT STORE POTENTIALLY HAZARDOUS FOOD INSIDE.
Location: Kitchen
Equipment: Cooler/freezer combo
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times. LARGE TRASH CAN IN FRONT OF HAND SINK.
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning. EQUIPMENT NOT SANITIZED AFTER CLEANING..
- 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. PROVIDE CLEARLY VISIBLE THERMOMETERS IN ALL COOLERS.
Location: Prep area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. PLEASE REPLACE/CLEAN WOOD SHELVING IN FRONT CABINET. COOLER/FREEZER COMBO COOLER PART IS NOT AT PROPER TEMPERATURE.
Location: Kitchen (front)
Equipment: Wood shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. PLEASE REPLACE/CLEAN WOOD SHELVING IN FRONT CABINET. COOLER/FREEZER COMBO COOLER PART IS NOT AT PROPER TEMPERATURE.
Location: Kitchen
Equipment: Cooler/freezer combo
- 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. WHITE STRIPS FOR BLEACH.
|
11/20/2012 | Routine |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Owner (Grace Hineman) is doing food handler certification on line through Safe Food Handlers Corp. Employee on duty at this time has no updated information concerning food handler certification issue regarding ownership/management food handler certification. Facility is due for a complete routine inspection later this month and this issue will be addressed at the time of the routine inspection.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Paint or seal wood shelving located under counter area where coffee machine is located.
Location: Prep area
Equipment: Wood shelving
|
11/19/2012 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Owner (Grace Hineman) is doing food handler certification on line through Safe Food Handlers Corp.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Paint or seal wood shelving located under counter area where coffee machine is located.
Location: Prep area
Equipment: Wood shelving
|
10/18/2012 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Paint or seal wood shelving located under counter area where coffee machine is located.
Location: Prep area
Equipment: Wood shelving
|
04/26/2012 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Paint or seal wood shelving located under counter area where coffee machine is located.
Location: Prep area
Equipment: Wood shelving
|
04/12/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Location: Prep area
Equipment: Upright cooler
- Hand sink location blocked (corrected)
Hand washing facilities not properly accessible. (Hand sink blocked by trash can)
Location: Prep area
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Repair upright cooler so that it can maintain a temperature of 41 F or less. Thermostat on cooler turned down to coldest setting... Cooler is holding cold food temperatures at 43 F at this time.
Location: Prep area
Equipment: Upright cooler
- Thermometer, provided (corrected)
Cold 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.
Location: Prep area
Equipment: Reach in cooler
- Thermometer, provided (corrected)
Cold 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.
Location: Prep area
Equipment: Upright cooler
|
02/03/2012 | Super Bowl 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: Corrected during inspection... Potentially hazardous foods moved to another cooler unit during inspection
Location: Prep area
Equipment: Upright cooler
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly accessible. (Hand sink blocked by trash can)
Correction: A hand washing facility shall be properly accessible at all times.
Comments: Corrected during inspection.... Trash can moved from hand sink area.
Location: Prep area
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Repair upright cooler so that it can maintain a temperature of 41 F or less.
Location: Prep area
Equipment: Upright cooler
- Thermometer, provided
Cold 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 holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Prep area
Equipment: Reach in cooler
- Thermometer, provided
Cold 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 holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Prep area
Equipment: Upright cooler
|
01/31/2012 | Super Bowl Routine |
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