INTERNATIONAL MARKET-MUGHAL CUISINE & CATERING, 4869 W 38 ST, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: INTERNATIONAL MARKET-MUGHAL CUISINE & CATERING
Type: Restaurant
Address: 4869 W 38 ST, Indianapolis, IN 46254
County: Marion
License #: 202442
Smoking: Smoke Free
Total inspections: 31
Last inspection: 10/02/2014
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Inspection findings

Inspection Date

Type
  • Toxic material(s) separation (corrected on site)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: IN THE REAR AREA OF THE STORE ONE CAN OF PAINT ON EACH SIDE OF THE AREA WAS ON SHELVF TOO CLOSE TO FOOD RELATED ITEMS. THESE WERE RELOCATED AWAY FROM FOOD/UTENSIL AREAS. -- OK'D.
    Location: Back room
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: CLEAN THE MEAT ROOM HAND SINK.
    Location: Meat room
    Equipment: Hand sink
  • 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: THE SANITIZER (BLEACH) WATER IN SPRAY BOTTLE WAS TOO STRONG. IT WAS RE--MIXED -- OK'D.
    Location: Meat room
  • 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 THE FLOOR IN THE REAR OF THE STORE WHERE NEEDED.
    Location: Back room
 10/02/2014Routine
  • 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: PROVIDED ONE (1) SIGN AND GAVE DURING INSPECTION
  • 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: OPEN DRINKS X 2
    Location: Kitchen
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: RAW CHICKEN THIGHS STORED OVER RAW BEEF.STORE CHICKEN ON THE LOWEST SHELVING
    Location: Dining room
    Equipment: Reach in cooler
  • 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 SOILED WITH OLD MEAT DEBRIS. CLEAN EVERY DAY AFTER EVERY USE. STARTING TO SMELL.
    Location: Kitchen
    Equipment: -
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Location: Kitchen
    Equipment: Hand sink
  • 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.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Walk-in cooler
  • 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: 1. IN PLACE SANITIZER BUCKET AT CONCENTRATION AT 10 PPM. CHANGE SANITIZER BACK TO 100 PPM 2. DISHMACHINE SANTIZING AT 0 PPM. MUST WASH UTENSILS AND ETC AT 3-BAY
    Location: Kitchen
    Equipment: 3-bay
  • 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: 1. IN PLACE SANITIZER BUCKET AT CONCENTRATION AT 10 PPM. CHANGE SANITIZER BACK TO 100 PPM 2. DISHMACHINE SANTIZING AT 0 PPM. MUST WASH UTENSILS AND ETC AT 3-BAY
    Location: Dish machine area
    Equipment: Dishmachine
  • 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: BLACK TRASH BAGS USED FOR RAW MEAT. USE FOOD GRADE BAGS
    Location: Walk-in cooler
  • Glove use (Non-Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: GLOVES STORED AT HANDSINK. DO NOT RE-USE GLOVES.
  • Hand sanitizers (corrected)
    Hand sanitizer is being used improperly.
    Correction: Hand sanitizer shall be FDA approved, shall not be used in place of hand washing and shall be used only after hands have been properly washed.
    Comments: WATERLESS HAND SANITIZER BEING USED FOR AS SOAP IN THE RESTROOMS
  • Hoods inadequate or unapproved (corrected)
    Ventilation hood(s) inadequate or unapproved.
    Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
    Comments: 02/14/14:COOKING STOVE IS NOT UNDER THE HOOD. STOVE NEEDS TO BE UNDER THE HOOD FOR STEAM TO BE VENTED PROPERLY BY THE VENTILATION
  • 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: 1. CLEAN PLATES STORED ON THE FLOOR2. CLEAN POTS STORED ON THE FLOOR
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: SOILED BOX FAN - CLEAN
    Location: Kitchen
  • Floors, walls, ceilings cleanability (corrected)
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: WALK IN COOLER FLOORING DOES NOT HAVE PROPER COVERPROVIDE COVERING THAT IS SMOOTH AND CLEANABLE
    Location: Walk-in cooler
  • 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.
    Location: Kitchen
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: EQUIPMENT SHELVING NEEDS TO BE AT LEAST 6 INCHES AND HIGHER FOR PROPER CLEANING AND MOPPING
    Location: Kitchen
    Equipment: Wire shelving
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Mens restroom
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Womens restroom
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Womens restroom
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Mens restroom
    Equipment: Hand sink
  • Hand sink/trash can (corrected)
    No waste receptacle at hand sink.
    Correction: Provide waste receptacle.
    Location: Kitchen
    Equipment: Hand sink
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: MISSING LIGHT COVER IN CEILING PROVIDE
    Location: Kitchen
  • Restroom enclosed (corrected)
    Toilet room not completely enclosed.
    Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
    Location: Womens restroom
  • Restroom enclosed (corrected)
    Toilet room not completely enclosed.
    Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
    Location: Mens restroom
 02/21/2014Recheck
  • 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: PROVIDED ONE (1) SIGN AND GAVE DURING INSPECTION
  • 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: OPEN DRINKS X 2
    Location: Kitchen
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: RAW CHICKEN THIGHS STORED OVER RAW BEEF.STORE CHICKEN ON THE LOWEST SHELVING
    Location: Dining room
    Equipment: Reach in cooler
  • 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 SOILED WITH OLD MEAT DEBRIS. CLEAN EVERY DAY AFTER EVERY USE. STARTING TO SMELL.
    Location: Kitchen
    Equipment: -
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Location: Kitchen
    Equipment: Hand sink
  • 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.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Walk-in cooler
  • 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: 1. IN PLACE SANITIZER BUCKET AT CONCENTRATION AT 10 PPM. CHANGE SANITIZER BACK TO 100 PPM 2. DISHMACHINE SANTIZING AT 0 PPM. MUST WASH UTENSILS AND ETC AT 3-BAY
    Location: Kitchen
    Equipment: 3-bay
  • 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: 1. IN PLACE SANITIZER BUCKET AT CONCENTRATION AT 10 PPM. CHANGE SANITIZER BACK TO 100 PPM 2. DISHMACHINE SANTIZING AT 0 PPM. MUST WASH UTENSILS AND ETC AT 3-BAY
    Location: Dish machine area
    Equipment: Dishmachine
  • 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: BLACK TRASH BAGS USED FOR RAW MEAT. USE FOOD GRADE BAGS
    Location: Walk-in cooler
  • Glove use (Non-Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: GLOVES STORED AT HANDSINK. DO NOT RE-USE GLOVES.
  • Hand sanitizers (corrected)
    Hand sanitizer is being used improperly.
    Correction: Hand sanitizer shall be FDA approved, shall not be used in place of hand washing and shall be used only after hands have been properly washed.
    Comments: WATERLESS HAND SANITIZER BEING USED FOR AS SOAP IN THE RESTROOMS
  • Hoods inadequate or unapproved
    Ventilation hood(s) inadequate or unapproved.
    Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
    Comments: 02/14/14:COOKING STOVE IS NOT UNDER THE HOOD. STOVE NEEDS TO BE UNDER THE HOOD FOR STEAM TO BE VENTED PROPERLY BY THE VENTILATION
  • 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: 1. CLEAN PLATES STORED ON THE FLOOR2. CLEAN POTS STORED ON THE FLOOR
    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: SOILED BOX FAN - CLEAN
    Location: Kitchen
  • Floors, walls, ceilings cleanability (corrected)
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: WALK IN COOLER FLOORING DOES NOT HAVE PROPER COVERPROVIDE COVERING THAT IS SMOOTH AND CLEANABLE
    Location: Walk-in cooler
  • 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.
    Location: Kitchen
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: EQUIPMENT SHELVING NEEDS TO BE AT LEAST 6 INCHES AND HIGHER FOR PROPER CLEANING AND MOPPING
    Location: Kitchen
    Equipment: Wire shelving
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Mens restroom
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Womens restroom
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Womens restroom
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Mens restroom
    Equipment: Hand sink
  • Hand sink/trash can (corrected)
    No waste receptacle at hand sink.
    Correction: Provide waste receptacle.
    Location: Kitchen
    Equipment: Hand sink
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: MISSING LIGHT COVER IN CEILING PROVIDE
    Location: Kitchen
  • Restroom enclosed (corrected)
    Toilet room not completely enclosed.
    Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
    Location: Womens restroom
  • Restroom enclosed (corrected)
    Toilet room not completely enclosed.
    Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
    Location: Mens restroom
 02/14/2014Recheck
  • Smoking distance signage
    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: PROVIDED ONE (1) SIGN AND GAVE DURING INSPECTION
  • 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 DRINKS X 2
    Location: Kitchen
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: RAW CHICKEN THIGHS STORED OVER RAW BEEF.STORE CHICKEN ON THE LOWEST SHELVING
    Location: Dining room
    Equipment: Reach in cooler
  • 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 SOILED WITH OLD MEAT DEBRIS. CLEAN EVERY DAY AFTER EVERY USE. STARTING TO SMELL.
    Location: Kitchen
    Equipment: -
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Location: Kitchen
    Equipment: Hand sink
  • 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.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • 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.
    Location: Walk-in cooler
  • 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: 1. IN PLACE SANITIZER BUCKET AT CONCENTRATION AT 10 PPM. CHANGE SANITIZER BACK TO 100 PPM 2. DISHMACHINE SANTIZING AT 0 PPM. MUST WASH UTENSILS AND ETC AT 3-BAY
    Location: Kitchen
    Equipment: 3-bay
  • 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: 1. IN PLACE SANITIZER BUCKET AT CONCENTRATION AT 10 PPM. CHANGE SANITIZER BACK TO 100 PPM 2. DISHMACHINE SANTIZING AT 0 PPM. MUST WASH UTENSILS AND ETC AT 3-BAY
    Location: Dish machine area
    Equipment: Dishmachine
  • 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: BLACK TRASH BAGS USED FOR RAW MEAT. USE FOOD GRADE BAGS
    Location: Walk-in cooler
  • Glove use (Non-Critical) (corrected on site)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: GLOVES STORED AT HANDSINK. DO NOT RE-USE GLOVES.
  • Hand sanitizers
    Hand sanitizer is being used improperly.
    Correction: Hand sanitizer shall be FDA approved, shall not be used in place of hand washing and shall be used only after hands have been properly washed.
    Comments: WATERLESS HAND SANITIZER BEING USED FOR AS SOAP IN THE RESTROOMS
  • 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: 1. CLEAN PLATES STORED ON THE FLOOR2. CLEAN POTS STORED ON THE FLOOR
    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: SOILED BOX FAN - CLEAN
    Location: Kitchen
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: WALK IN COOLER FLOORING DOES NOT HAVE PROPER COVERPROVIDE COVERING THAT IS SMOOTH AND CLEANABLE
    Location: Walk-in cooler
  • 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.
    Location: Kitchen
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: EQUIPMENT SHELVING NEEDS TO BE AT LEAST 6 INCHES AND HIGHER FOR PROPER CLEANING AND MOPPING
    Location: Kitchen
    Equipment: Wire shelving
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Mens restroom
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Womens restroom
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Womens restroom
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Mens restroom
    Equipment: Hand sink
  • Hand sink/trash can
    No waste receptacle at hand sink.
    Correction: Provide waste receptacle.
    Location: Kitchen
    Equipment: Hand sink
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: MISSING LIGHT COVER IN CEILING PROVIDE
    Location: Kitchen
  • Restroom enclosed
    Toilet room not completely enclosed.
    Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
    Location: Womens restroom
  • Restroom enclosed
    Toilet room not completely enclosed.
    Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
    Location: Mens restroom
 01/13/2014Routine
  • 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: Provided no smoking within 8 feet signage for owner to post at public entrance
  • 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. 3-Door Reach In Cooler at front of sales floor at 45-47 deg F. Repair to hold foods at 41 deg F or below. Cheese moved to two soor cooler (at 38 deg F) at time of inspection. No other potentially hazardous foods in cooler at time of inspection.2. 2-Door Reach in Cooler : Dates - owner was going to put products in cooler, needs to be at 41 F to cold hold PHF foods. CORRECTED3. Reach in 2 door meat area cooler is at 43-47 deg F. Repair to hold at 41 deg F or below. Note: 2 boxes of meat moved to walk in cooler.
    Location: Sales floor
    Equipment: Reach in cooler (2 door)
  • 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. 3-Door Reach In Cooler at front of sales floor at 45-47 deg F. Repair to hold foods at 41 deg F or below. Cheese moved to two soor cooler (at 38 deg F) at time of inspection. No other potentially hazardous foods in cooler at time of inspection.2. 2-Door Reach in Cooler : Dates - owner was going to put products in cooler, needs to be at 41 F to cold hold PHF foods. CORRECTED3. Reach in 2 door meat area cooler is at 43-47 deg F. Repair to hold at 41 deg F or below. Note: 2 boxes of meat moved to walk in cooler.
    Location: Sales floor
    Equipment: Reach in cooler (2 door)
  • 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. 3-Door Reach In Cooler at front of sales floor at 45-47 deg F. Repair to hold foods at 41 deg F or below. Cheese moved to two soor cooler (at 38 deg F) at time of inspection. No other potentially hazardous foods in cooler at time of inspection.2. 2-Door Reach in Cooler : Dates - owner was going to put products in cooler, needs to be at 41 F to cold hold PHF foods. CORRECTED3. Reach in 2 door meat area cooler is at 43-47 deg F. Repair to hold at 41 deg F or below. Note: 2 boxes of meat moved to walk in cooler.
    Location: Sales floor
    Equipment: Reach in cooler (3 door)
  • 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. Bird droppings found on shelving in sales floor2. Flies inside building from the doors being propped open REPEAT VIOLATION
    Location: Sales floor
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: 06/07/13:Naan
  • Minimize contact (Critical) (corrected)
    Bare hand contact not minimized with non ready to eat food(s).
    Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
    Comments: Employee cut carrots and lettuce for salad using one bare hand and on glove. Do not handle ready to eat foods with bare hands. Use a utensil.
  • Glove Use (Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Employee wearing one glove to handle ready to eat foods but using both hands to handle foods. Discontinue. Put gloves on both hands when handling ready to eat foods. 2. Employee wearing one glove to prepare foods and then to sweep floors, etc. Discontinue. Remove gloves when changing jobs. Wash hands and provide new gloves when needed.
  • 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: Employee did not wash hands before putting on gloves. Always 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: One (1) package of Istanbuli White Cheese was bulging, gas buildup inside packageWas discarded
    Location: Sales floor
    Equipment: Reach in cooler (3 door)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Meat saw soiled with old meat debris.2. Raw meat/roast in onion bin. Clean and sanitize bin for onions.
    Location: Meat room
    Equipment: Slicer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Meat saw soiled with old meat debris.2. Raw meat/roast in onion bin. Clean and sanitize bin for onions.
    Location: Sales floor
  • 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: Plant water pitcher sitting inside handsink, do not use the handsink - use 2-bay or 3-bay
    Location: Emp restroom
    Equipment: Hand sink
  • 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.
    Location: Kitchen
    Equipment: Reach in cooler
  • 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.
    Location: Back room
    Equipment: Walk in cooler
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Left faucet and sprayer arm leaks and drips - repair
    Location: Kitchen
    Equipment: 3-bay
  • 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: Spray bottle sanitizer test strip blackNeed to add more water
    Location: Meat room
  • Unapproved food contact materials (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Bird droppings found on shelving in sales floor2. Flies inside building from the doors being propped open REPEAT VIOLATION
    Location: Sales floor
    Equipment: Wire shelving
  • Thermometer accuracy (corrected)
    Thermometer(s) do not meet accuracy requirements.
    Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
    Comments: Stem thermometer in 3-door reach in cooler on sales floor reads 40 F, inspector thermometer reads 60 F
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: Purse stored with food. Discontinue. Store separate from food, equipment and single service items.
    Location: Kitchen
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: 06/07/13:Move light trap away from vegetable sink so dead flys cannot fall into food
    Location: Kitchen
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: Screen door missing bottom screens to prevent pests entry
    Location: Back room
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 1. Dead roaches in trap in dining area office. Make sure trap is changed. 06/07 CORRECTED06/03/13:2. Fly trap is full of dead flys, replace
    Location: Kitchen
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 1. Dead roaches in trap in dining area office. Make sure trap is changed. 06/07 CORRECTED06/03/13:2. Fly trap is full of dead flys, replace
    Location: Kitchen
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: Two (2) old stovesOne (1) old meat saw
    Location: Back room
  • 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: The fans are not on when turned on - excessive heat in the kitchen and grocery store - the doors are open to let cool air in. Smoke in dining area. Repair. Note: Company called to do repairs.
    Location: Kitchen
  • Open doors and windows (corrected)
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Location: Sales floor
  • Open doors and windows (corrected)
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Location: Back room
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Open ceiling - provide ceiling tiles. CORRECTED2. Repair wall below three bay sink to be smooth, non absorbent and easily cleanable. CORRECTED
    Location: Sales floor
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Open ceiling - provide ceiling tiles. CORRECTED2. Repair wall below three bay sink to be smooth, non absorbent and easily cleanable. CORRECTED
    Location: Dining room
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Open ceiling - provide ceiling tiles. CORRECTED2. Repair wall below three bay sink to be smooth, non absorbent and easily cleanable. CORRECTED
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor in walk in cooler is soiled. Clean. CORRECTED2. Fan guards soiled in walk in cooler. Clean CORRECTED3. Clean floor-wall junctions through out kitchen areas in facility. CORRECTED4. Clean floor below shelves by kitchen and below any equipment where soiled. CORRECTED
    Location: Walk-in cooler
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor in walk in cooler is soiled. Clean. CORRECTED2. Fan guards soiled in walk in cooler. Clean CORRECTED3. Clean floor-wall junctions through out kitchen areas in facility. CORRECTED4. Clean floor below shelves by kitchen and below any equipment where soiled. CORRECTED
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. 3-Door Reach In Cooler : Water pooling in the reach in cooler and a box of food is wet. CORRECTED2. Employee RR : Provide cover for wall outlet. CORRECTED3. Back screen door missing bottom screen. Provide before using again. CORRECTED 06/034. Two door reach in cooler at meat area is at 56 deg F. No potentially hazardous foods in cooler at this time. Repair/adjust to hold foods at 41 deg F or below. CORRECTED 06/03
    Location: Sales floor
    Equipment: Reach in cooler (3 door)
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. 3-Door Reach In Cooler : Water pooling in the reach in cooler and a box of food is wet. CORRECTED2. Employee RR : Provide cover for wall outlet. CORRECTED3. Back screen door missing bottom screen. Provide before using again. CORRECTED 06/034. Two door reach in cooler at meat area is at 56 deg F. No potentially hazardous foods in cooler at this time. Repair/adjust to hold foods at 41 deg F or below. CORRECTED 06/03
    Location: Emp restroom
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. 3-Door Reach In Cooler : Water pooling in the reach in cooler and a box of food is wet. CORRECTED2. Employee RR : Provide cover for wall outlet. CORRECTED3. Back screen door missing bottom screen. Provide before using again. CORRECTED 06/034. Two door reach in cooler at meat area is at 56 deg F. No potentially hazardous foods in cooler at this time. Repair/adjust to hold foods at 41 deg F or below. CORRECTED 06/03
    Location: Kitchen (back)
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. 3-Door Reach In Cooler : Water pooling in the reach in cooler and a box of food is wet. CORRECTED2. Employee RR : Provide cover for wall outlet. CORRECTED3. Back screen door missing bottom screen. Provide before using again. CORRECTED 06/034. Two door reach in cooler at meat area is at 56 deg F. No potentially hazardous foods in cooler at this time. Repair/adjust to hold foods at 41 deg F or below. CORRECTED 06/03
    Location: Sales floor
    Equipment: Reach in cooler (2 door)
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: Water pooling in 2 door meat reach in cooler. Drain line missing. Repair.
    Location: Sales floor
    Equipment: Reach in cooler (2 door)
  • 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: 1. Sugar for coffee machine stored on the floor below the table. Needs to be stored at least 6 inches. CORRECTED2. Box of tomatoes on floor of walk -in cooler. Store 6 inches off the floor.
    Location: Sales floor
    Equipment: -
  • 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: 1. Sugar for coffee machine stored on the floor below the table. Needs to be stored at least 6 inches. CORRECTED2. Box of tomatoes on floor of walk -in cooler. Store 6 inches off the floor.
    Location: Walk-in cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Open sugar container for coffee machine - provide lid and spoon
    Location: Sales floor
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Womens restroom
  • 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 behind water heater is leaking. Repair.
    Location: Kitchen (back)
  • Toilet paper (corrected)
    No toilet paper provided .
    Correction: Provide toilet paper.
    Location: Womens restroom
  • 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: Two (2) number 10 Cans re-used - tomato cans. Transfer food to a food grade approved container
    Location: Kitchen
    Equipment: Reach in cooler
 06/14/2013Recheck
  • 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: Provided no smoking within 8 feet signage for owner to post at public entrance
  • 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. 3-Door Reach In Cooler at front of sales floor at 45-47 deg F. Repair to hold foods at 41 deg F or below. Cheese moved to two soor cooler (at 38 deg F) at time of inspection. No other potentially hazardous foods in cooler at time of inspection.2. 2-Door Reach in Cooler : Dates - owner was going to put products in cooler, needs to be at 41 F to cold hold PHF foods. CORRECTED3. Reach in 2 door meat area cooler is at 43-47 deg F. Repair to hold at 41 deg F or below. Note: 2 boxes of meat moved to walk in cooler.
    Location: Sales floor
    Equipment: Reach in cooler (2 door)
  • 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. 3-Door Reach In Cooler at front of sales floor at 45-47 deg F. Repair to hold foods at 41 deg F or below. Cheese moved to two soor cooler (at 38 deg F) at time of inspection. No other potentially hazardous foods in cooler at time of inspection.2. 2-Door Reach in Cooler : Dates - owner was going to put products in cooler, needs to be at 41 F to cold hold PHF foods. CORRECTED3. Reach in 2 door meat area cooler is at 43-47 deg F. Repair to hold at 41 deg F or below. Note: 2 boxes of meat moved to walk in cooler.
    Location: Sales floor
    Equipment: Reach in cooler (2 door)
  • 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. 3-Door Reach In Cooler at front of sales floor at 45-47 deg F. Repair to hold foods at 41 deg F or below. Cheese moved to two soor cooler (at 38 deg F) at time of inspection. No other potentially hazardous foods in cooler at time of inspection.2. 2-Door Reach in Cooler : Dates - owner was going to put products in cooler, needs to be at 41 F to cold hold PHF foods. CORRECTED3. Reach in 2 door meat area cooler is at 43-47 deg F. Repair to hold at 41 deg F or below. Note: 2 boxes of meat moved to walk in cooler.
    Location: Sales floor
    Equipment: Reach in cooler (3 door)
  • 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. Bird droppings found on shelving in sales floor2. Flies inside building from the doors being propped open REPEAT VIOLATION
    Location: Sales floor
  • Bare hand contact (critical) (corrected on site)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: 06/07/13:Naan
  • Minimize contact (Critical) (corrected)
    Bare hand contact not minimized with non ready to eat food(s).
    Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
    Comments: Employee cut carrots and lettuce for salad using one bare hand and on glove. Do not handle ready to eat foods with bare hands. Use a utensil.
  • Glove Use (Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Employee wearing one glove to handle ready to eat foods but using both hands to handle foods. Discontinue. Put gloves on both hands when handling ready to eat foods. 2. Employee wearing one glove to prepare foods and then to sweep floors, etc. Discontinue. Remove gloves when changing jobs. Wash hands and provide new gloves when needed.
  • 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: Employee did not wash hands before putting on gloves. Always 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: One (1) package of Istanbuli White Cheese was bulging, gas buildup inside packageWas discarded
    Location: Sales floor
    Equipment: Reach in cooler (3 door)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Meat saw soiled with old meat debris.2. Raw meat/roast in onion bin. Clean and sanitize bin for onions.
    Location: Meat room
    Equipment: Slicer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Meat saw soiled with old meat debris.2. Raw meat/roast in onion bin. Clean and sanitize bin for onions.
    Location: Sales floor
  • 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: Plant water pitcher sitting inside handsink, do not use the handsink - use 2-bay or 3-bay
    Location: Emp restroom
    Equipment: Hand sink
  • 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.
    Location: Kitchen
    Equipment: Reach in cooler
  • 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.
    Location: Back room
    Equipment: Walk in cooler
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Left faucet and sprayer arm leaks and drips - repair
    Location: Kitchen
    Equipment: 3-bay
  • 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: Spray bottle sanitizer test strip blackNeed to add more water
    Location: Meat room
  • Unapproved food contact materials (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Bird droppings found on shelving in sales floor2. Flies inside building from the doors being propped open REPEAT VIOLATION
    Location: Sales floor
    Equipment: Wire shelving
  • Thermometer accuracy (corrected)
    Thermometer(s) do not meet accuracy requirements.
    Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
    Comments: Stem thermometer in 3-door reach in cooler on sales floor reads 40 F, inspector thermometer reads 60 F
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: Purse stored with food. Discontinue. Store separate from food, equipment and single service items.
    Location: Kitchen
  • Insect control device/installation
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: 06/07/13:Move light trap away from vegetable sink so dead flys cannot fall into food
    Location: Kitchen
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: Screen door missing bottom screens to prevent pests entry
    Location: Back room
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 1. Dead roaches in trap in dining area office. Make sure trap is changed. 06/07 CORRECTED06/03/13:2. Fly trap is full of dead flys, replace
    Location: Kitchen
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 1. Dead roaches in trap in dining area office. Make sure trap is changed. 06/07 CORRECTED06/03/13:2. Fly trap is full of dead flys, replace
    Location: Kitchen
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: Two (2) old stovesOne (1) old meat saw
    Location: Back room
  • 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: The fans are not on when turned on - excessive heat in the kitchen and grocery store - the doors are open to let cool air in. Smoke in dining area. Repair. Note: Company called to do repairs.
    Location: Kitchen
  • Open doors and windows (corrected)
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Location: Sales floor
  • Open doors and windows (corrected)
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Location: Back room
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Open ceiling - provide ceiling tiles. CORRECTED2. Repair wall below three bay sink to be smooth, non absorbent and easily cleanable. CORRECTED
    Location: Sales floor
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Open ceiling - provide ceiling tiles. CORRECTED2. Repair wall below three bay sink to be smooth, non absorbent and easily cleanable. CORRECTED
    Location: Dining room
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Open ceiling - provide ceiling tiles. CORRECTED2. Repair wall below three bay sink to be smooth, non absorbent and easily cleanable. CORRECTED
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor in walk in cooler is soiled. Clean. CORRECTED2. Fan guards soiled in walk in cooler. Clean CORRECTED3. Clean floor-wall junctions through out kitchen areas in facility. CORRECTED4. Clean floor below shelves by kitchen and below any equipment where soiled. CORRECTED
    Location: Walk-in cooler
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor in walk in cooler is soiled. Clean. CORRECTED2. Fan guards soiled in walk in cooler. Clean CORRECTED3. Clean floor-wall junctions through out kitchen areas in facility. CORRECTED4. Clean floor below shelves by kitchen and below any equipment where soiled. CORRECTED
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. 3-Door Reach In Cooler : Water pooling in the reach in cooler and a box of food is wet. CORRECTED2. Employee RR : Provide cover for wall outlet. CORRECTED3. Back screen door missing bottom screen. Provide before using again. CORRECTED 06/034. Two door reach in cooler at meat area is at 56 deg F. No potentially hazardous foods in cooler at this time. Repair/adjust to hold foods at 41 deg F or below. CORRECTED 06/03
    Location: Sales floor
    Equipment: Reach in cooler (3 door)
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. 3-Door Reach In Cooler : Water pooling in the reach in cooler and a box of food is wet. CORRECTED2. Employee RR : Provide cover for wall outlet. CORRECTED3. Back screen door missing bottom screen. Provide before using again. CORRECTED 06/034. Two door reach in cooler at meat area is at 56 deg F. No potentially hazardous foods in cooler at this time. Repair/adjust to hold foods at 41 deg F or below. CORRECTED 06/03
    Location: Emp restroom
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. 3-Door Reach In Cooler : Water pooling in the reach in cooler and a box of food is wet. CORRECTED2. Employee RR : Provide cover for wall outlet. CORRECTED3. Back screen door missing bottom screen. Provide before using again. CORRECTED 06/034. Two door reach in cooler at meat area is at 56 deg F. No potentially hazardous foods in cooler at this time. Repair/adjust to hold foods at 41 deg F or below. CORRECTED 06/03
    Location: Kitchen (back)
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. 3-Door Reach In Cooler : Water pooling in the reach in cooler and a box of food is wet. CORRECTED2. Employee RR : Provide cover for wall outlet. CORRECTED3. Back screen door missing bottom screen. Provide before using again. CORRECTED 06/034. Two door reach in cooler at meat area is at 56 deg F. No potentially hazardous foods in cooler at this time. Repair/adjust to hold foods at 41 deg F or below. CORRECTED 06/03
    Location: Sales floor
    Equipment: Reach in cooler (2 door)
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: Water pooling in 2 door meat reach in cooler. Drain line missing. Repair.
    Location: Sales floor
    Equipment: Reach in cooler (2 door)
  • 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: 1. Sugar for coffee machine stored on the floor below the table. Needs to be stored at least 6 inches. CORRECTED2. Box of tomatoes on floor of walk -in cooler. Store 6 inches off the floor.
    Location: Sales floor
    Equipment: -
  • 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: 1. Sugar for coffee machine stored on the floor below the table. Needs to be stored at least 6 inches. CORRECTED2. Box of tomatoes on floor of walk -in cooler. Store 6 inches off the floor.
    Location: Walk-in cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Open sugar container for coffee machine - provide lid and spoon
    Location: Sales floor
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Womens restroom
  • 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 behind water heater is leaking. Repair.
    Location: Kitchen (back)
  • Toilet paper (corrected)
    No toilet paper provided .
    Correction: Provide toilet paper.
    Location: Womens restroom
  • 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: Two (2) number 10 Cans re-used - tomato cans. Transfer food to a food grade approved container
    Location: Kitchen
    Equipment: Reach in cooler
 06/07/2013Recheck
  • 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: Provided no smoking within 8 feet signage for owner to post at public entrance
  • 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. 3-Door Reach In Cooler at front of sales floor at 45-47 deg F. Repair to hold foods at 41 deg F or below. Cheese moved to two soor cooler (at 38 deg F) at time of inspection. No other potentially hazardous foods in cooler at time of inspection.2. 2-Door Reach in Cooler : Dates - owner was going to put products in cooler, needs to be at 41 F to cold hold PHF foods. CORRECTED3. Reach in 2 door meat area cooler is at 43-47 deg F. Repair to hold at 41 deg F or below. Note: 2 boxes of meat moved to walk in cooler.
    Location: Sales floor
    Equipment: Reach in cooler (2 door)
  • 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. 3-Door Reach In Cooler at front of sales floor at 45-47 deg F. Repair to hold foods at 41 deg F or below. Cheese moved to two soor cooler (at 38 deg F) at time of inspection. No other potentially hazardous foods in cooler at time of inspection.2. 2-Door Reach in Cooler : Dates - owner was going to put products in cooler, needs to be at 41 F to cold hold PHF foods. CORRECTED3. Reach in 2 door meat area cooler is at 43-47 deg F. Repair to hold at 41 deg F or below. Note: 2 boxes of meat moved to walk in cooler.
    Location: Sales floor
    Equipment: Reach in cooler (2 door)
  • 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. 3-Door Reach In Cooler at front of sales floor at 45-47 deg F. Repair to hold foods at 41 deg F or below. Cheese moved to two soor cooler (at 38 deg F) at time of inspection. No other potentially hazardous foods in cooler at time of inspection.2. 2-Door Reach in Cooler : Dates - owner was going to put products in cooler, needs to be at 41 F to cold hold PHF foods. CORRECTED3. Reach in 2 door meat area cooler is at 43-47 deg F. Repair to hold at 41 deg F or below. Note: 2 boxes of meat moved to walk in cooler.
    Location: Sales floor
    Equipment: Reach in cooler (3 door)
  • 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. Bird droppings found on shelving in sales floor2. Flies inside building from the doors being propped open REPEAT VIOLATION
    Location: Sales floor
  • Minimize contact (Critical)
    Bare hand contact not minimized with non ready to eat food(s).
    Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
    Comments: Employee cut carrots and lettuce for salad using one bare hand and on glove. Do not handle ready to eat foods with bare hands. Use a utensil.
  • Glove Use (Critical)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Employee wearing one glove to handle ready to eat foods but using both hands to handle foods. Discontinue. Put gloves on both hands when handling ready to eat foods. 2. Employee wearing one glove to prepare foods and then to sweep floors, etc. Discontinue. Remove gloves when changing jobs. Wash hands and provide new gloves when needed.
  • 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: Employee did not wash hands before putting on gloves. Always 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: One (1) package of Istanbuli White Cheese was bulging, gas buildup inside packageWas discarded
    Location: Sales floor
    Equipment: Reach in cooler (3 door)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Meat saw soiled with old meat debris.2. Raw meat/roast in onion bin. Clean and sanitize bin for onions.
    Location: Meat room
    Equipment: Slicer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Meat saw soiled with old meat debris.2. Raw meat/roast in onion bin. Clean and sanitize bin for onions.
    Location: Sales floor
  • 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: Plant water pitcher sitting inside handsink, do not use the handsink - use 2-bay or 3-bay
    Location: Emp restroom
    Equipment: Hand sink
  • 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.
    Location: Kitchen
    Equipment: Reach in cooler
  • 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.
    Location: Back room
    Equipment: Walk in cooler
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Left faucet and sprayer arm leaks and drips - repair
    Location: Kitchen
    Equipment: 3-bay
  • 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: Spray bottle sanitizer test strip blackNeed to add more water
    Location: Meat room
  • Unapproved food contact materials (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Bird droppings found on shelving in sales floor2. Flies inside building from the doors being propped open REPEAT VIOLATION
    Location: Sales floor
    Equipment: Wire shelving
  • Thermometer accuracy (corrected)
    Thermometer(s) do not meet accuracy requirements.
    Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
    Comments: Stem thermometer in 3-door reach in cooler on sales floor reads 40 F, inspector thermometer reads 60 F
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: Purse stored with food. Discontinue. Store separate from food, equipment and single service items.
    Location: Kitchen
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: Screen door missing bottom screens to prevent pests entry
    Location: Back room
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 1. Dead roaches in trap in dining area office. Make sure trap is changed. 06/03/13:2. Fly trap is full of dead flys, replace
    Location: Kitchen
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 1. Dead roaches in trap in dining area office. Make sure trap is changed. 06/03/13:2. Fly trap is full of dead flys, replace
    Location: Kitchen
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: Two (2) old stovesOne (1) old meat saw
    Location: Back room
  • 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: The fans are not on when turned on - excessive heat in the kitchen and grocery store - the doors are open to let cool air in. Smoke in dining area. Repair. Note: Company called to do repairs.
    Location: Kitchen
  • Open doors and windows (corrected)
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Location: Sales floor
  • Open doors and windows (corrected)
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Location: Back room
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Open ceiling - provide ceiling tiles. CORRECTED2. Repair wall below three bay sink to be smooth, non absorbent and easily cleanable. CORRECTED
    Location: Sales floor
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Open ceiling - provide ceiling tiles. CORRECTED2. Repair wall below three bay sink to be smooth, non absorbent and easily cleanable. CORRECTED
    Location: Dining room
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Open ceiling - provide ceiling tiles. CORRECTED2. Repair wall below three bay sink to be smooth, non absorbent and easily cleanable. CORRECTED
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor in walk in cooler is soiled. Clean. CORRECTED2. Fan guards soiled in walk in cooler. Clean CORRECTED3. Clean floor-wall junctions through out kitchen areas in facility. CORRECTED4. Clean floor below shelves by kitchen and below any equipment where soiled. CORRECTED
    Location: Walk-in cooler
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor in walk in cooler is soiled. Clean. CORRECTED2. Fan guards soiled in walk in cooler. Clean CORRECTED3. Clean floor-wall junctions through out kitchen areas in facility. CORRECTED4. Clean floor below shelves by kitchen and below any equipment where soiled. CORRECTED
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. 3-Door Reach In Cooler : Water pooling in the reach in cooler and a box of food is wet. CORRECTED2. Employee RR : Provide cover for wall outlet. CORRECTED3. Back screen door missing bottom screen. Provide before using again. CORRECTED 06/034. Two door reach in cooler at meat area is at 56 deg F. No potentially hazardous foods in cooler at this time. Repair/adjust to hold foods at 41 deg F or below. CORRECTED 06/03
    Location: Sales floor
    Equipment: Reach in cooler (3 door)
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. 3-Door Reach In Cooler : Water pooling in the reach in cooler and a box of food is wet. CORRECTED2. Employee RR : Provide cover for wall outlet. CORRECTED3. Back screen door missing bottom screen. Provide before using again. CORRECTED 06/034. Two door reach in cooler at meat area is at 56 deg F. No potentially hazardous foods in cooler at this time. Repair/adjust to hold foods at 41 deg F or below. CORRECTED 06/03
    Location: Emp restroom
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. 3-Door Reach In Cooler : Water pooling in the reach in cooler and a box of food is wet. CORRECTED2. Employee RR : Provide cover for wall outlet. CORRECTED3. Back screen door missing bottom screen. Provide before using again. CORRECTED 06/034. Two door reach in cooler at meat area is at 56 deg F. No potentially hazardous foods in cooler at this time. Repair/adjust to hold foods at 41 deg F or below. CORRECTED 06/03
    Location: Kitchen (back)
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. 3-Door Reach In Cooler : Water pooling in the reach in cooler and a box of food is wet. CORRECTED2. Employee RR : Provide cover for wall outlet. CORRECTED3. Back screen door missing bottom screen. Provide before using again. CORRECTED 06/034. Two door reach in cooler at meat area is at 56 deg F. No potentially hazardous foods in cooler at this time. Repair/adjust to hold foods at 41 deg F or below. CORRECTED 06/03
    Location: Sales floor
    Equipment: Reach in cooler (2 door)
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: Water pooling in 2 door meat reach in cooler. Drain line missing. Repair.
    Location: Sales floor
    Equipment: Reach in cooler (2 door)
  • 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: 1. Sugar for coffee machine stored on the floor below the table. Needs to be stored at least 6 inches. CORRECTED2. Box of tomatoes on floor of walk -in cooler. Store 6 inches off the floor.
    Location: Sales floor
    Equipment: -
  • 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: 1. Sugar for coffee machine stored on the floor below the table. Needs to be stored at least 6 inches. CORRECTED2. Box of tomatoes on floor of walk -in cooler. Store 6 inches off the floor.
    Location: Walk-in cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Open sugar container for coffee machine - provide lid and spoon
    Location: Sales floor
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Womens restroom
  • 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 behind water heater is leaking. Repair.
    Location: Kitchen (back)
  • Toilet paper (corrected)
    No toilet paper provided .
    Correction: Provide toilet paper.
    Location: Womens restroom
  • 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: Two (2) number 10 Cans re-used - tomato cans. Transfer food to a food grade approved container
    Location: Kitchen
    Equipment: Reach in cooler
 06/04/2013Recheck
  • 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: Provided no smoking within 8 feet signage for owner to post at public entrance
  • 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. 3-Door Reach In Cooler at front of sales floor at 45-47 deg F. Repair to hold foods at 41 deg F or below. Cheese moved to two soor cooler (at 38 deg F) at time of inspection. No other potentially hazardous foods in cooler at time of inspection.2. 2-Door Reach in Cooler : Dates - owner was going to put products in cooler, needs to be at 41 F to cold hold PHF foods. CORRECTED3. Reach in 2 door meat area cooler is at 43-47 deg F. Repair to hold at 41 deg F or below. Note: 2 boxes of meat moved to walk in cooler.
    Location: Sales floor
    Equipment: Reach in cooler (2 door)
  • 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. 3-Door Reach In Cooler at front of sales floor at 45-47 deg F. Repair to hold foods at 41 deg F or below. Cheese moved to two soor cooler (at 38 deg F) at time of inspection. No other potentially hazardous foods in cooler at time of inspection.2. 2-Door Reach in Cooler : Dates - owner was going to put products in cooler, needs to be at 41 F to cold hold PHF foods. CORRECTED3. Reach in 2 door meat area cooler is at 43-47 deg F. Repair to hold at 41 deg F or below. Note: 2 boxes of meat moved to walk in cooler.
    Location: Sales floor
    Equipment: Reach in cooler (2 door)
  • 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. 3-Door Reach In Cooler at front of sales floor at 45-47 deg F. Repair to hold foods at 41 deg F or below. Cheese moved to two soor cooler (at 38 deg F) at time of inspection. No other potentially hazardous foods in cooler at time of inspection.2. 2-Door Reach in Cooler : Dates - owner was going to put products in cooler, needs to be at 41 F to cold hold PHF foods. CORRECTED3. Reach in 2 door meat area cooler is at 43-47 deg F. Repair to hold at 41 deg F or below. Note: 2 boxes of meat moved to walk in cooler.
    Location: Sales floor
    Equipment: Reach in cooler (3 door)
  • 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. Bird droppings found on shelving in sales floor2. Flies inside building from the doors being propped open REPEAT VIOLATION
    Location: Sales floor
  • Minimize contact (Critical)
    Bare hand contact not minimized with non ready to eat food(s).
    Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
    Comments: Employee cut carrots and lettuce for salad using one bare hand and on glove. Do not handle ready to eat foods with bare hands. Use a utensil.
  • Glove Use (Critical)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Employee wearing one glove to handle ready to eat foods but using both hands to handle foods. Discontinue. Put gloves on both hands when handling ready to eat foods. 2. Employee wearing one glove to prepare foods and then to sweep floors, etc. Discontinue. Remove gloves when changing jobs. Wash hands and provide new gloves when needed.
  • 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: Employee did not wash hands before putting on gloves. Always 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: One (1) package of Istanbuli White Cheese was bulging, gas buildup inside packageWas discarded
    Location: Sales floor
    Equipment: Reach in cooler (3 door)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Meat saw soiled with old meat debris.2. Raw meat/roast in onion bin. Clean and sanitize bin for onions.
    Location: Meat room
    Equipment: Slicer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Meat saw soiled with old meat debris.2. Raw meat/roast in onion bin. Clean and sanitize bin for onions.
    Location: Sales floor
  • 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: Plant water pitcher sitting inside handsink, do not use the handsink - use 2-bay or 3-bay
    Location: Emp restroom
    Equipment: Hand sink
  • 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.
    Location: Kitchen
    Equipment: Reach in cooler
  • 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.
    Location: Back room
    Equipment: Walk in cooler
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Left faucet and sprayer arm leaks and drips - repair
    Location: Kitchen
    Equipment: 3-bay
  • 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: Spray bottle sanitizer test strip blackNeed to add more water
    Location: Meat room
  • Unapproved food contact materials (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Bird droppings found on shelving in sales floor2. Flies inside building from the doors being propped open REPEAT VIOLATION
    Location: Sales floor
    Equipment: Wire shelving
  • Thermometer accuracy (corrected)
    Thermometer(s) do not meet accuracy requirements.
    Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
    Comments: Stem thermometer in 3-door reach in cooler on sales floor reads 40 F, inspector thermometer reads 60 F
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: Purse stored with food. Discontinue. Store separate from food, equipment and single service items.
    Location: Kitchen
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: Screen door missing bottom screens to prevent pests entry
    Location: Back room
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 1. Dead roaches in trap in dining area office. Make sure trap is changed. 06/03/13:2. Fly trap is full of dead flys, replace
    Location: Kitchen
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 1. Dead roaches in trap in dining area office. Make sure trap is changed. 06/03/13:2. Fly trap is full of dead flys, replace
    Location: Kitchen
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: Two (2) old stovesOne (1) old meat saw
    Location: Back room
  • 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: The fans are not on when turned on - excessive heat in the kitchen and grocery store - the doors are open to let cool air in. Smoke in dining area. Repair. Note: Company called to do repairs.
    Location: Kitchen
  • Open doors and windows (corrected)
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Location: Sales floor
  • Open doors and windows (corrected)
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Location: Back room
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Open ceiling - provide ceiling tiles. CORRECTED2. Repair wall below three bay sink to be smooth, non absorbent and easily cleanable.
    Location: Sales floor
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Open ceiling - provide ceiling tiles. CORRECTED2. Repair wall below three bay sink to be smooth, non absorbent and easily cleanable.
    Location: Dining room
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Open ceiling - provide ceiling tiles. CORRECTED2. Repair wall below three bay sink to be smooth, non absorbent and easily cleanable.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor in walk in cooler is soiled. Clean. CORRECTED2. Fan guards soiled in walk in cooler. Clean CORRECTED3. Clean floor-wall junctions through out kitchen areas in facility.4. Clean floor below shelves by kitchen and below any equipment where soiled. CORRECTED
    Location: Walk-in cooler
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor in walk in cooler is soiled. Clean. CORRECTED2. Fan guards soiled in walk in cooler. Clean CORRECTED3. Clean floor-wall junctions through out kitchen areas in facility.4. Clean floor below shelves by kitchen and below any equipment where soiled. CORRECTED
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. 3-Door Reach In Cooler : Water pooling in the reach in cooler and a box of food is wet. CORRECTED2. Employee RR : Provide cover for wall outlet. CORRECTED3. Back screen door missing bottom screen. Provide before using again. CORRECTED 06/034. Two door reach in cooler at meat area is at 56 deg F. No potentially hazardous foods in cooler at this time. Repair/adjust to hold foods at 41 deg F or below. CORRECTED 06/03
    Location: Sales floor
    Equipment: Reach in cooler (3 door)
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. 3-Door Reach In Cooler : Water pooling in the reach in cooler and a box of food is wet. CORRECTED2. Employee RR : Provide cover for wall outlet. CORRECTED3. Back screen door missing bottom screen. Provide before using again. CORRECTED 06/034. Two door reach in cooler at meat area is at 56 deg F. No potentially hazardous foods in cooler at this time. Repair/adjust to hold foods at 41 deg F or below. CORRECTED 06/03
    Location: Emp restroom
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. 3-Door Reach In Cooler : Water pooling in the reach in cooler and a box of food is wet. CORRECTED2. Employee RR : Provide cover for wall outlet. CORRECTED3. Back screen door missing bottom screen. Provide before using again. CORRECTED 06/034. Two door reach in cooler at meat area is at 56 deg F. No potentially hazardous foods in cooler at this time. Repair/adjust to hold foods at 41 deg F or below. CORRECTED 06/03
    Location: Kitchen (back)
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. 3-Door Reach In Cooler : Water pooling in the reach in cooler and a box of food is wet. CORRECTED2. Employee RR : Provide cover for wall outlet. CORRECTED3. Back screen door missing bottom screen. Provide before using again. CORRECTED 06/034. Two door reach in cooler at meat area is at 56 deg F. No potentially hazardous foods in cooler at this time. Repair/adjust to hold foods at 41 deg F or below. CORRECTED 06/03
    Location: Sales floor
    Equipment: Reach in cooler (2 door)
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: Water pooling in 2 door meat reach in cooler. Drain line missing. Repair.
    Location: Sales floor
    Equipment: Reach in cooler (2 door)
  • 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: 1. Sugar for coffee machine stored on the floor below the table. Needs to be stored at least 6 inches. CORRECTED2. Box of tomatoes on floor of walk -in cooler. Store 6 inches off the floor.
    Location: Sales floor
    Equipment: -
  • 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: 1. Sugar for coffee machine stored on the floor below the table. Needs to be stored at least 6 inches. CORRECTED2. Box of tomatoes on floor of walk -in cooler. Store 6 inches off the floor.
    Location: Walk-in cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Open sugar container for coffee machine - provide lid and spoon
    Location: Sales floor
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Womens restroom
  • 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 behind water heater is leaking. Repair.
    Location: Kitchen (back)
  • Toilet paper (corrected)
    No toilet paper provided .
    Correction: Provide toilet paper.
    Location: Womens restroom
  • 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: Two (2) number 10 Cans re-used - tomato cans. Transfer food to a food grade approved container
    Location: Kitchen
    Equipment: Reach in cooler
 06/03/2013Recheck
  • 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: Provided no smoking within 8 feet signage for owner to post at public entrance
  • 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. 3-Door Reach In Cooler at front of sales floor at 45-47 deg F. Repair to hold foods at 41 deg F or below. Cheese moved to two soor cooler (at 38 deg F) at time of inspection. No other potentially hazardous foods in cooler at time of inspection.2. 2-Door Reach in Cooler : Dates - owner was going to put products in cooler, needs to be at 41 F to cold hold PHF foods. CORRECTED3. Reach in 2 door meat area cooler is at 43-47 deg F. Repair to hold at 41 deg F or below. Note: 2 boxes of meat moved to walk in cooler.
    Location: Sales floor
    Equipment: Reach in cooler (2 door)
  • 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. 3-Door Reach In Cooler at front of sales floor at 45-47 deg F. Repair to hold foods at 41 deg F or below. Cheese moved to two soor cooler (at 38 deg F) at time of inspection. No other potentially hazardous foods in cooler at time of inspection.2. 2-Door Reach in Cooler : Dates - owner was going to put products in cooler, needs to be at 41 F to cold hold PHF foods. CORRECTED3. Reach in 2 door meat area cooler is at 43-47 deg F. Repair to hold at 41 deg F or below. Note: 2 boxes of meat moved to walk in cooler.
    Location: Sales floor
    Equipment: Reach in cooler (2 door)
  • 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. 3-Door Reach In Cooler at front of sales floor at 45-47 deg F. Repair to hold foods at 41 deg F or below. Cheese moved to two soor cooler (at 38 deg F) at time of inspection. No other potentially hazardous foods in cooler at time of inspection.2. 2-Door Reach in Cooler : Dates - owner was going to put products in cooler, needs to be at 41 F to cold hold PHF foods. CORRECTED3. Reach in 2 door meat area cooler is at 43-47 deg F. Repair to hold at 41 deg F or below. Note: 2 boxes of meat moved to walk in cooler.
    Location: Sales floor
    Equipment: Reach in cooler (3 door)
  • 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. Bird droppings found on shelving in sales floor2. Flies inside building from the doors being propped open REPEAT VIOLATION
    Location: Sales floor
  • Minimize contact (Critical)
    Bare hand contact not minimized with non ready to eat food(s).
    Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
    Comments: Employee cut carrots and lettuce for salad using one bare hand and on glove. Do not handle ready to eat foods with bare hands. Use a utensil.
  • Glove Use (Critical)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Employee wearing one glove to handle ready to eat foods but using both hands to handle foods. Discontinue. Put gloves on both hands when handling ready to eat foods. 2. Employee wearing one glove to prepare foods and then to sweep floors, etc. Discontinue. Remove gloves when changing jobs. Wash hands and provide new gloves when needed.
  • 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: Employee did not wash hands before putting on gloves. Always 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: One (1) package of Istanbuli White Cheese was bulging, gas buildup inside packageWas discarded
    Location: Sales floor
    Equipment: Reach in cooler (3 door)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Meat saw soiled with old meat debris.2. Raw meat/roast in onion bin. Clean and sanitize bin for onions.
    Location: Meat room
    Equipment: Slicer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Meat saw soiled with old meat debris.2. Raw meat/roast in onion bin. Clean and sanitize bin for onions.
    Location: Sales floor
  • 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: Plant water pitcher sitting inside handsink, do not use the handsink - use 2-bay or 3-bay
    Location: Emp restroom
    Equipment: Hand sink
  • 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.
    Location: Kitchen
    Equipment: Reach in cooler
  • 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.
    Location: Back room
    Equipment: Walk in cooler
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Left faucet and sprayer arm leaks and drips - repair
    Location: Kitchen
    Equipment: 3-bay
  • 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: Spray bottle sanitizer test strip blackNeed to add more water
    Location: Meat room
  • Unapproved food contact materials (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Bird droppings found on shelving in sales floor2. Flies inside building from the doors being propped open REPEAT VIOLATION
    Location: Sales floor
    Equipment: Wire shelving
  • Thermometer accuracy (corrected)
    Thermometer(s) do not meet accuracy requirements.
    Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
    Comments: Stem thermometer in 3-door reach in cooler on sales floor reads 40 F, inspector thermometer reads 60 F
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: Purse stored with food. Discontinue. Store separate from food, equipment and single service items.
    Location: Kitchen
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: Screen door missing bottom screens to prevent pests entry
    Location: Back room
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: Dead roaches in trap in dining area office. Make sure trap is changed.
    Location: Kitchen
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: Two (2) old stovesOne (1) old meat saw
    Location: Back room
  • 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: The fans are not on when turned on - excessive heat in the kitchen and grocery store - the doors are open to let cool air in. Smoke in dining area. Repair. Note: Company called to do repairs.
    Location: Kitchen
  • Open doors and windows (corrected)
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Location: Sales floor
  • Open doors and windows (corrected)
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Location: Back room
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Open ceiling - provide ceiling tiles. CORRECTED2. Repair wall below three bay sink to be smooth, non absorbent and easily cleanable.
    Location: Sales floor
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Open ceiling - provide ceiling tiles. CORRECTED2. Repair wall below three bay sink to be smooth, non absorbent and easily cleanable.
    Location: Dining room
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Open ceiling - provide ceiling tiles. CORRECTED2. Repair wall below three bay sink to be smooth, non absorbent and easily cleanable.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor in walk in cooler is soiled. Clean. CORRECTED2. Fan guards soiled in walk in cooler. Clean CORRECTED3. Clean floor-wall junctions through out kitchen areas in facility.4. Clean floor below shelves by kitchen and below any equipment where soiled. CORRECTED
    Location: Walk-in cooler
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor in walk in cooler is soiled. Clean. CORRECTED2. Fan guards soiled in walk in cooler. Clean CORRECTED3. Clean floor-wall junctions through out kitchen areas in facility.4. Clean floor below shelves by kitchen and below any equipment where soiled. CORRECTED
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. 3-Door Reach In Cooler : Water pooling in the reach in cooler and a box of food is wet. CORRECTED2. Employee RR : Provide cover for wall outlet. CORRECTED3. Back screen door missing bottom screen. Provide before using again. 4. Two door reach in cooler at meat area is at 56 deg F. No potentially hazardous foods in cooler at this time. Repair/adjust to hold foods at 41 deg F or below.
    Location: Sales floor
    Equipment: Reach in cooler (3 door)
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. 3-Door Reach In Cooler : Water pooling in the reach in cooler and a box of food is wet. CORRECTED2. Employee RR : Provide cover for wall outlet. CORRECTED3. Back screen door missing bottom screen. Provide before using again. 4. Two door reach in cooler at meat area is at 56 deg F. No potentially hazardous foods in cooler at this time. Repair/adjust to hold foods at 41 deg F or below.
    Location: Emp restroom
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. 3-Door Reach In Cooler : Water pooling in the reach in cooler and a box of food is wet. CORRECTED2. Employee RR : Provide cover for wall outlet. CORRECTED3. Back screen door missing bottom screen. Provide before using again. 4. Two door reach in cooler at meat area is at 56 deg F. No potentially hazardous foods in cooler at this time. Repair/adjust to hold foods at 41 deg F or below.
    Location: Kitchen (back)
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. 3-Door Reach In Cooler : Water pooling in the reach in cooler and a box of food is wet. CORRECTED2. Employee RR : Provide cover for wall outlet. CORRECTED3. Back screen door missing bottom screen. Provide before using again. 4. Two door reach in cooler at meat area is at 56 deg F. No potentially hazardous foods in cooler at this time. Repair/adjust to hold foods at 41 deg F or below.
    Location: Sales floor
    Equipment: Reach in cooler (2 door)
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: Water pooling in 2 door meat reach in cooler. Drain line missing. Repair.
    Location: Sales floor
    Equipment: Reach in cooler (2 door)
  • 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: 1. Sugar for coffee machine stored on the floor below the table. Needs to be stored at least 6 inches. CORRECTED2. Box of tomatoes on floor of walk -in cooler. Store 6 inches off the floor.
    Location: Sales floor
    Equipment: -
  • 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: 1. Sugar for coffee machine stored on the floor below the table. Needs to be stored at least 6 inches. CORRECTED2. Box of tomatoes on floor of walk -in cooler. Store 6 inches off the floor.
    Location: Walk-in cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Open sugar container for coffee machine - provide lid and spoon
    Location: Sales floor
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Womens restroom
  • 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 behind water heater is leaking. Repair.
    Location: Kitchen (back)
  • Toilet paper (corrected)
    No toilet paper provided .
    Correction: Provide toilet paper.
    Location: Womens restroom
  • 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: Two (2) number 10 Cans re-used - tomato cans. Transfer food to a food grade approved container
    Location: Kitchen
    Equipment: Reach in cooler
 05/28/2013Recheck
  • 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: Provided no smoking within 8 feet signage for owner to post at public entrance
  • 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. 3-Door Reach In Cooler at front of sales floor at 45-47 deg F. Repair to hold foods at 41 deg F or below. Cheese moved to two soor cooler (at 38 deg F) at time of inspection. No other potentially hazardous foods in cooler at time of inspection.2. 2-Door Reach in Cooler : Dates - owner was going to put products in cooler, needs to be at 41 F to cold hold PHF foods. CORRECTED3. Reach in 2 door meat area cooler is at 43-47 deg F. Repair to hold at 41 deg F or below. Note: 2 boxes of meat moved to walk in cooler.
    Location: Sales floor
    Equipment: Reach in cooler (2 door)
  • 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. 3-Door Reach In Cooler at front of sales floor at 45-47 deg F. Repair to hold foods at 41 deg F or below. Cheese moved to two soor cooler (at 38 deg F) at time of inspection. No other potentially hazardous foods in cooler at time of inspection.2. 2-Door Reach in Cooler : Dates - owner was going to put products in cooler, needs to be at 41 F to cold hold PHF foods. CORRECTED3. Reach in 2 door meat area cooler is at 43-47 deg F. Repair to hold at 41 deg F or below. Note: 2 boxes of meat moved to walk in cooler.
    Location: Sales floor
    Equipment: Reach in cooler (2 door)
  • 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. 3-Door Reach In Cooler at front of sales floor at 45-47 deg F. Repair to hold foods at 41 deg F or below. Cheese moved to two soor cooler (at 38 deg F) at time of inspection. No other potentially hazardous foods in cooler at time of inspection.2. 2-Door Reach in Cooler : Dates - owner was going to put products in cooler, needs to be at 41 F to cold hold PHF foods. CORRECTED3. Reach in 2 door meat area cooler is at 43-47 deg F. Repair to hold at 41 deg F or below. Note: 2 boxes of meat moved to walk in cooler.
    Location: Sales floor
    Equipment: Reach in cooler (3 door)
  • 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. Bird droppings found on shelving in sales floor2. Flies inside building from the doors being propped open REPEAT VIOLATION
    Location: Sales floor
  • Minimize contact (Critical)
    Bare hand contact not minimized with non ready to eat food(s).
    Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
    Comments: Employee cut carrots and lettuce for salad using one bare hand and on glove. Do not handle ready to eat foods with bare hands. Use a utensil.
  • Glove Use (Critical)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Employee wearing one glove to handle ready to eat foods but using both hands to handle foods. Discontinue. Put gloves on both hands when handling ready to eat foods. 2. Employee wearing one glove to prepare foods and then to sweep floors, etc. Discontinue. Remove gloves when changing jobs. Wash hands and provide new gloves when needed.
  • 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: Employee did not wash hands before putting on gloves. Always 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: One (1) package of Istanbuli White Cheese was bulging, gas buildup inside packageWas discarded
    Location: Sales floor
    Equipment: Reach in cooler (3 door)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Meat saw soiled with old meat debris.2. Raw meat/roast in onion bin. Clean and sanitize bin for onions.
    Location: Meat room
    Equipment: Slicer
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Meat saw soiled with old meat debris.2. Raw meat/roast in onion bin. Clean and sanitize bin for onions.
    Location: Sales floor
  • 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: Plant water pitcher sitting inside handsink, do not use the handsink - use 2-bay or 3-bay
    Location: Emp restroom
    Equipment: Hand sink
  • 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.
    Location: Kitchen
    Equipment: Reach in cooler
  • 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.
    Location: Back room
    Equipment: Walk in cooler
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Left faucet and sprayer arm leaks and drips - repair
    Location: Kitchen
    Equipment: 3-bay
  • 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: Spray bottle sanitizer test strip blackNeed to add more water
    Location: Meat room
  • Unapproved food contact materials (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Bird droppings found on shelving in sales floor2. Flies inside building from the doors being propped open REPEAT VIOLATION
    Location: Sales floor
    Equipment: Wire shelving
  • Thermometer accuracy (corrected)
    Thermometer(s) do not meet accuracy requirements.
    Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
    Comments: Stem thermometer in 3-door reach in cooler on sales floor reads 40 F, inspector thermometer reads 60 F
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: Purse stored with food. Discontinue. Store separate from food, equipment and single service items.
    Location: Kitchen
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: Screen door missing bottom screens to prevent pests entry
    Location: Back room
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: Dead roaches in trap in dining area office. Make sure trap is changed.
    Location: Kitchen
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: Two (2) old stovesOne (1) old meat saw
    Location: Back room
  • 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: The fans are not on when turned on - excessive heat in the kitchen and grocery store - the doors are open to let cool air in. Smoke in dining area. Repair. Note: Company called to do repairs.
    Location: Kitchen
  • Open doors and windows (corrected)
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Location: Sales floor
  • Open doors and windows (corrected)
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Location: Back room
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Open ceiling - provide ceiling tiles. CORRECTED2. Repair wall below three bay sink to be smooth, non absorbent and easily cleanable.
    Location: Sales floor
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Open ceiling - provide ceiling tiles. CORRECTED2. Repair wall below three bay sink to be smooth, non absorbent and easily cleanable.
    Location: Dining room
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Open ceiling - provide ceiling tiles. CORRECTED2. Repair wall below three bay sink to be smooth, non absorbent and easily cleanable.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor in walk in cooler is soiled. Clean.2. Fan guards soiled in walk in cooler. Clean3. Clean floor-wall junctions through out kitchen areas in facility.4. Clean floor below shelves by kitchen and below any equipment where soiled.
    Location: Walk-in cooler
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor in walk in cooler is soiled. Clean.2. Fan guards soiled in walk in cooler. Clean3. Clean floor-wall junctions through out kitchen areas in facility.4. Clean floor below shelves by kitchen and below any equipment where soiled.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. 3-Door Reach In Cooler : Water pooling in the reach in cooler and a box of food is wet. CORRECTED2. Employee RR : Provide cover for wall outlet. CORRECTED3. Back screen door missing bottom screen. Provide before using again. 4. Two door reach in cooler at meat area is at 56 deg F. No potentially hazardous foods in cooler at this time. Repair/adjust to hold foods at 41 deg F or below.
    Location: Sales floor
    Equipment: Reach in cooler (3 door)
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. 3-Door Reach In Cooler : Water pooling in the reach in cooler and a box of food is wet. CORRECTED2. Employee RR : Provide cover for wall outlet. CORRECTED3. Back screen door missing bottom screen. Provide before using again. 4. Two door reach in cooler at meat area is at 56 deg F. No potentially hazardous foods in cooler at this time. Repair/adjust to hold foods at 41 deg F or below.
    Location: Emp restroom
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. 3-Door Reach In Cooler : Water pooling in the reach in cooler and a box of food is wet. CORRECTED2. Employee RR : Provide cover for wall outlet. CORRECTED3. Back screen door missing bottom screen. Provide before using again. 4. Two door reach in cooler at meat area is at 56 deg F. No potentially hazardous foods in cooler at this time. Repair/adjust to hold foods at 41 deg F or below.
    Location: Kitchen (back)
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. 3-Door Reach In Cooler : Water pooling in the reach in cooler and a box of food is wet. CORRECTED2. Employee RR : Provide cover for wall outlet. CORRECTED3. Back screen door missing bottom screen. Provide before using again. 4. Two door reach in cooler at meat area is at 56 deg F. No potentially hazardous foods in cooler at this time. Repair/adjust to hold foods at 41 deg F or below.
    Location: Sales floor
    Equipment: Reach in cooler (2 door)
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: Water pooling in 2 door meat reach in cooler. Drain line missing. Repair.
    Location: Sales floor
    Equipment: Reach in cooler (2 door)
  • 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: 1. Sugar for coffee machine stored on the floor below the table. Needs to be stored at least 6 inches. CORRECTED2. Box of tomatoes on floor of walk -in cooler. Store 6 inches off the floor.
    Location: Sales floor
    Equipment: -
  • 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: 1. Sugar for coffee machine stored on the floor below the table. Needs to be stored at least 6 inches. CORRECTED2. Box of tomatoes on floor of walk -in cooler. Store 6 inches off the floor.
    Location: Walk-in cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Open sugar container for coffee machine - provide lid and spoon
    Location: Sales floor
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Womens restroom
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Plumbing behind water heater is leaking. Repair.
    Location: Kitchen (back)
  • Toilet paper (corrected)
    No toilet paper provided .
    Correction: Provide toilet paper.
    Location: Womens restroom
  • 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: Two (2) number 10 Cans re-used - tomato cans. Transfer food to a food grade approved container
    Location: Kitchen
    Equipment: Reach in cooler
 05/17/2013Recheck
  • 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: Provided no smoking within 8 feet signage for owner to post at public entrance
  • 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. 3-Door Reach In Cooler at front of sales floor at 45-47 deg F. Repair to hold foods at 41 deg F or below. Cheese moved to two soor cooler (at 38 deg F) at time of inspection. No other potentially hazardous foods in cooler at time of inspection.2. 2-Door Reach in Cooler : Dates - owner was going to put products in cooler, needs to be at 41 F to cold hold PHF foods. CORRECTED3. Reach in 2 door meat area cooler is at 43-47 deg F. Repair to hold at 41 deg F or below. Note: 2 boxes of meat moved to walk in cooler.
    Location: Sales floor
    Equipment: Reach in cooler (2 door)
  • 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. 3-Door Reach In Cooler at front of sales floor at 45-47 deg F. Repair to hold foods at 41 deg F or below. Cheese moved to two soor cooler (at 38 deg F) at time of inspection. No other potentially hazardous foods in cooler at time of inspection.2. 2-Door Reach in Cooler : Dates - owner was going to put products in cooler, needs to be at 41 F to cold hold PHF foods. CORRECTED3. Reach in 2 door meat area cooler is at 43-47 deg F. Repair to hold at 41 deg F or below. Note: 2 boxes of meat moved to walk in cooler.
    Location: Sales floor
    Equipment: Reach in cooler (2 door)
  • 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. 3-Door Reach In Cooler at front of sales floor at 45-47 deg F. Repair to hold foods at 41 deg F or below. Cheese moved to two soor cooler (at 38 deg F) at time of inspection. No other potentially hazardous foods in cooler at time of inspection.2. 2-Door Reach in Cooler : Dates - owner was going to put products in cooler, needs to be at 41 F to cold hold PHF foods. CORRECTED3. Reach in 2 door meat area cooler is at 43-47 deg F. Repair to hold at 41 deg F or below. Note: 2 boxes of meat moved to walk in cooler.
    Location: Sales floor
    Equipment: Reach in cooler (3 door)
  • 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. Bird droppings found on shelving in sales floor2. Flies inside building from the doors being propped open REPEAT VIOLATION
    Location: Sales floor
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: One (1) package of Istanbuli White Cheese was bulging, gas buildup inside packageWas discarded
    Location: Sales floor
    Equipment: Reach in cooler (3 door)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Meat saw soiled with old meat debris
    Location: Meat room
    Equipment: Slicer
  • 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: Plant water pitcher sitting inside handsink, do not use the handsink - use 2-bay or 3-bay
    Location: Emp restroom
    Equipment: Hand sink
  • 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.
    Location: Kitchen
    Equipment: Reach in cooler
  • 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.
    Location: Back room
    Equipment: Walk in cooler
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Left faucet and sprayer arm leaks and drips - repair
    Location: Kitchen
    Equipment: 3-bay
  • 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: Spray bottle sanitizer test strip blackNeed to add more water
    Location: Meat room
  • 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: Thank you bags usedTrash bags usedUse food grade approved bags only to store food
    Location: Back room
    Equipment: Walk in freezer
  • Thermometer accuracy (corrected)
    Thermometer(s) do not meet accuracy requirements.
    Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
    Comments: Stem thermometer in 3-door reach in cooler on sales floor reads 40 F, inspector thermometer reads 60 F
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: Coats and purses stored with food. Discontinue. Store separate from food, equipment and single service items.
    Location: Kitchen
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: Screen door missing bottom screens to prevent pests entry
    Location: Back room
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: Dead roaches in trap in dining area office. Make sure trap is changed.
    Location: Kitchen
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: Two (2) old stovesOne (1) old meat saw
    Location: Back room
  • 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: The fans are not on when turned on - excessive heat in the kitchen and grocery store - the doors are open to let cool air in. Smoke in dining area. Repair. Note: Company called to do repairs.
    Location: Kitchen
  • Open doors and windows (corrected)
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Location: Sales floor
  • Open doors and windows (corrected)
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Location: Back room
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Open ceiling - provide ceiling tiles.2. Repair wall below three bay sink to be smooth, non absorbent and easily cleanable.
    Location: Sales floor
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Open ceiling - provide ceiling tiles.2. Repair wall below three bay sink to be smooth, non absorbent and easily cleanable.
    Location: Dining room
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Open ceiling - provide ceiling tiles.2. Repair wall below three bay sink to be smooth, non absorbent and easily cleanable.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor in walk in cooler is soiled. Clean.2. Fan guards soiled in walk in cooler. Clean
    Location: Walk-in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. 3-Door Reach In Cooler : Water pooling in the reach in cooler and a box of food is wet. CORRECTED2. Employee RR : Provide cover for wall outlet. CORRECTED3. Back screen door missing bottom screen. Provide before using again.
    Location: Sales floor
    Equipment: Reach in cooler (3 door)
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. 3-Door Reach In Cooler : Water pooling in the reach in cooler and a box of food is wet. CORRECTED2. Employee RR : Provide cover for wall outlet. CORRECTED3. Back screen door missing bottom screen. Provide before using again.
    Location: Emp restroom
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. 3-Door Reach In Cooler : Water pooling in the reach in cooler and a box of food is wet. CORRECTED2. Employee RR : Provide cover for wall outlet. CORRECTED3. Back screen door missing bottom screen. Provide before using again.
    Location: Kitchen (back)
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: Water pooling in 2 door meat reach in cooler. Drain line missing. Repair.
    Location: Sales floor
    Equipment: Reach in cooler (2 door)
  • 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: 1. Sugar for coffee machine stored on the floor below the table. Needs to be stored at least 6 inches. CORRECTED2. Food on floor of walk -in cooler. Store 6 inches off the floor.
    Location: Sales floor
    Equipment: -
  • Food storage (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Sugar for coffee machine stored on the floor below the table. Needs to be stored at least 6 inches. CORRECTED2. Food on floor of walk -in cooler. Store 6 inches off the floor.
    Location: Walk-in cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Open sugar container for coffee machine - provide lid and spoon
    Location: Sales floor
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Womens restroom
  • Toilet paper (corrected)
    No toilet paper provided .
    Correction: Provide toilet paper.
    Location: Womens restroom
  • 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: Two (2) number 10 Cans re-used - tomato cans. Transfer food to a food grade approved container
    Location: Kitchen
    Equipment: Reach in cooler
 05/10/2013Recheck
  • 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: Provided no smoking within 8 feet signage for owner to post at public entrance
  • 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. 3-Door Reach In Cooler : PHFs : yogurt, yogurt milk, cheeses, eggs2. 2-Door Reach in Cooler : Dates - owner was going to put products in cooler, needs to be at 41 F to cold hold PHF foods
    Location: Sales floor
    Equipment: Reach in cooler (3 door)
  • 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. 3-Door Reach In Cooler : PHFs : yogurt, yogurt milk, cheeses, eggs2. 2-Door Reach in Cooler : Dates - owner was going to put products in cooler, needs to be at 41 F to cold hold PHF foods
    Location: Sales floor
    Equipment: Reach in cooler (2 door)
  • 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. Bird droppings found on shelving in sales floor2. Flies inside building from the doors being propped open REPEAT VIOLATION
    Location: Sales floor
  • 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: One (1) package of Istanbuli White Cheese was bulging, gas buildup inside packageWas discarded
    Location: Sales floor
    Equipment: Reach in cooler (3 door)
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Meat saw soiled with old meat debris
    Location: Meat room
    Equipment: Slicer
  • Hand sink improper usage (corrected on site)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Plant water pitcher sitting inside handsink, do not use the handsink - use 2-bay or 3-bay
    Location: Emp restroom
    Equipment: Hand sink
  • 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.
    Location: Kitchen
    Equipment: Reach in cooler
  • 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.
    Location: Back room
    Equipment: Walk in cooler
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Left faucet and sprayer arm leaks and drips - repair
    Location: Kitchen
    Equipment: 3-bay
  • 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: Spray bottle sanitizer test strip blackNeed to add more water
    Location: Meat room
  • 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: Thank you bags usedTrash bags usedUse food grade approved bags only to store food
    Location: Back room
    Equipment: Walk in freezer
  • Thermometer accuracy
    Thermometer(s) do not meet accuracy requirements.
    Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
    Comments: Stem thermometer in 3-door reach in cooler on sales floor reads 40 F, inspector thermometer reads 60 F
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: Screen door missing bottom screens to prevent pests entry
    Location: Back room
  • Dumpster lids open (corrected on site)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: Two (2) old stovesOne (1) old meat saw
    Location: Back room
  • 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: The fans are not on when turned on - excessive heat in the kitchen and grocery store - the doors are open to let cool air inRepair
    Location: Kitchen
  • Open doors and windows (corrected on site)
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Location: Sales floor
  • Open doors and windows (corrected on site)
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Location: Back room
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Open ceiling - provide ceiling tiles
    Location: Sales floor
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Open ceiling - provide ceiling tiles
    Location: Dining room
  • 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: Blood staining on floor
    Location: Walk-in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. 3-Door Reach In Cooler : Water pooling in the reach in cooler and a box of food is wet2. Employee RR : Provide cover for wall outlet
    Location: Sales floor
    Equipment: Reach in cooler (3 door)
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. 3-Door Reach In Cooler : Water pooling in the reach in cooler and a box of food is wet2. Employee RR : Provide cover for wall outlet
    Location: Emp restroom
  • Food storage (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: Sugar for coffee machine stored on the floor below the table. Needs to be stored at least 6 inches
    Location: Sales floor
    Equipment: -
  • Uncovered foods (Critical) (corrected on site)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Open sugar container for coffee machine - provide lid and spoon
    Location: Sales floor
  • Hand sink/soap (corrected on site)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Womens restroom
  • Toilet paper (corrected on site)
    No toilet paper provided .
    Correction: Provide toilet paper.
    Location: Womens restroom
  • Durability / utensils and equipment (corrected on site)
    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: Two (2) number 10 Cans re-used - tomato cans. Transfer food to a food grade approved container
    Location: Kitchen
    Equipment: Reach in cooler
 05/03/2013Routine
  • Harborage conditions (corrected)
    Owner or occupant allowing conditions to exist that cause or produce conditions in which rats, mosquitoes and other vectors have food, shelter and place to breed.
    Correction: Remove any and all items that allow food, shelter or breeding places. Usable items shall be stored in a safe manner at least eighteen inches above the ground.
    Comments: Bird nests built in hole. Remove nesting and repair hole. Ensure birds/pests are removed from establishment.
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Location: Sales floor
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Raw chicken stored over yogurt2. Raw meat nesting in raw chicken3. Raw chicken stored over tomatoes
    Location: Kitchen
    Equipment: Walk in cooler
  • 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. Meat saw soiled with old meat debris on saw2. Meat grinder soiled with old meat debris3. Meat slicer soiled with old meat debris.Clean at the end of use and night before leaving. Cleaned during inspection
    Location: Meat counter
    Equipment: Slicer
  • 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. Meat saw soiled with old meat debris on saw2. Meat grinder soiled with old meat debris3. Meat slicer soiled with old meat debris.Clean at the end of use and night before leaving. Cleaned during inspection
    Equipment: Mixer
  • Unsafe food (Critical) (corrected)
    Food is unsafe, misbranded, adulterated or contanimated.
    Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
    Comments: Bagged dry rice with dead roaches inside. Discarded by owner
    Location: Sales floor
  • Packaging integrity (corrected)
    Packaging integrity has been compromised.
    Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
    Comments: 4 dented cans1 unmarked/unlabeled can
    Location: Sales floor
  • 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.
    Location: Kitchen
    Equipment: Reach in cooler
  • 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.
    Location: Kitchen
    Equipment: Walk in cooler
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: Hole in the structure. Repair hole in structure to prevent pests/rodents/birds entry into establishment
    Location: Back room
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 1. Rodent droppings on shelving on sales floor. Clean2. Bird droppings (dry) on pre-packaged food. Packing is plastic and washable. Clean droppings or discard.3. Bird droppings (wet) on floor in back room. Clean.CLEAN AND MONITOR FOR ACTIVITY------------------------------------------02/01/13:CLEAN BIRD DROPPINGS FROM LOWER SHELF
    Location: Sales floor
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 1. Rodent droppings on shelving on sales floor. Clean2. Bird droppings (dry) on pre-packaged food. Packing is plastic and washable. Clean droppings or discard.3. Bird droppings (wet) on floor in back room. Clean.CLEAN AND MONITOR FOR ACTIVITY------------------------------------------02/01/13:CLEAN BIRD DROPPINGS FROM LOWER SHELF
    Location: Back room
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: Snow on the ground with animal foot prints. Keep lids down to prevent pests going into dumpster
    Location: Dumpster area
  • 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: Update hood cleaning. Last date on hood says cleaning schedule 09/12. Update.
    Location: Kitchen
  • Perimeter walls and/or roof (corrected)
    No protective barriers on exterior walls and/or roof.
    Correction: Perimeter walls and roof shall effectively protect the establishment from the weather and entry of insects and rodents.
    Comments: Provide a protective guard temporarily until hole is repaired to prevent birds/pests access into kitchen and sales floor
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Provide ceiling tiles where missing
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Provide ceiling tiles where missing
    Location: Sales floor
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Provide ceiling tiles where missing
    Location: Deli area
  • 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.
    Location: Kitchen
    Equipment: Walk in freezer
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Cover sugar for coffee/cappucino
    Location: Kitchen
    Equipment: Walk in cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Cover sugar for coffee/cappucino
    Location: Kitchen
    Equipment: Reach in cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Cover sugar for coffee/cappucino
    Location: Sales floor
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 02/01/13:Provide sneeze guard for salad bar. Open food with no protection.
    Location: Buffet
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 02/01/13:CLEAN BLACK SEEDS. RESEMBLES RODENT DROPPINGS. PACKAGES FROM SHELF ABOVE HAS A HOLE IN THE BAG.
    Location: Sales floor
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Emp restroom
    Equipment: Hand sink
  • 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: 1. Dry Rice2. Dry beans
    Location: Sales floor
 02/04/2013Recheck
  • Harborage conditions (corrected)
    Owner or occupant allowing conditions to exist that cause or produce conditions in which rats, mosquitoes and other vectors have food, shelter and place to breed.
    Correction: Remove any and all items that allow food, shelter or breeding places. Usable items shall be stored in a safe manner at least eighteen inches above the ground.
    Comments: Bird nests built in hole. Remove nesting and repair hole. Ensure birds/pests are removed from establishment.
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Location: Sales floor
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Raw chicken stored over yogurt2. Raw meat nesting in raw chicken3. Raw chicken stored over tomatoes
    Location: Kitchen
    Equipment: Walk in cooler
  • 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. Meat saw soiled with old meat debris on saw2. Meat grinder soiled with old meat debris3. Meat slicer soiled with old meat debris.Clean at the end of use and night before leaving. Cleaned during inspection
    Location: Meat counter
    Equipment: Slicer
  • 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. Meat saw soiled with old meat debris on saw2. Meat grinder soiled with old meat debris3. Meat slicer soiled with old meat debris.Clean at the end of use and night before leaving. Cleaned during inspection
    Equipment: Mixer
  • Unsafe food (Critical) (corrected)
    Food is unsafe, misbranded, adulterated or contanimated.
    Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
    Comments: Bagged dry rice with dead roaches inside. Discarded by owner
    Location: Sales floor
  • Packaging integrity (corrected)
    Packaging integrity has been compromised.
    Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
    Comments: 4 dented cans1 unmarked/unlabeled can
    Location: Sales floor
  • 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.
    Location: Kitchen
    Equipment: Reach in cooler
  • 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.
    Location: Kitchen
    Equipment: Walk in cooler
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: Hole in the structure. Repair hole in structure to prevent pests/rodents/birds entry into establishment
    Location: Back room
  • Pests/rodents removed (corrected on site)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 1. Rodent droppings on shelving on sales floor. Clean2. Bird droppings (dry) on pre-packaged food. Packing is plastic and washable. Clean droppings or discard.3. Bird droppings (wet) on floor in back room. Clean.CLEAN AND MONITOR FOR ACTIVITY------------------------------------------02/01/13:CLEAN BIRD DROPPINGS FROM LOWER SHELF
    Location: Sales floor
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 1. Rodent droppings on shelving on sales floor. Clean2. Bird droppings (dry) on pre-packaged food. Packing is plastic and washable. Clean droppings or discard.3. Bird droppings (wet) on floor in back room. Clean.CLEAN AND MONITOR FOR ACTIVITY------------------------------------------02/01/13:CLEAN BIRD DROPPINGS FROM LOWER SHELF
    Location: Back room
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: Snow on the ground with animal foot prints. Keep lids down to prevent pests going into dumpster
    Location: Dumpster area
  • 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: Update hood cleaning. Last date on hood says cleaning schedule 09/12. Update.
    Location: Kitchen
  • Perimeter walls and/or roof (corrected)
    No protective barriers on exterior walls and/or roof.
    Correction: Perimeter walls and roof shall effectively protect the establishment from the weather and entry of insects and rodents.
    Comments: Provide a protective guard temporarily until hole is repaired to prevent birds/pests access into kitchen and sales floor
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Provide ceiling tiles where missing
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Provide ceiling tiles where missing
    Location: Sales floor
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Provide ceiling tiles where missing
    Location: Deli area
  • 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.
    Location: Kitchen
    Equipment: Walk in freezer
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Cover sugar for coffee/cappucino
    Location: Kitchen
    Equipment: Walk in cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Cover sugar for coffee/cappucino
    Location: Kitchen
    Equipment: Reach in cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Cover sugar for coffee/cappucino
    Location: Sales floor
  • Food on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 02/01/13:Provide sneeze guard for salad bar. Open food with no protection.
    Location: Buffet
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 02/01/13:CLEAN BLACK SEEDS. RESEMBLES RODENT DROPPINGS. PACKAGES FROM SHELF ABOVE HAS A HOLE IN THE BAG.
    Location: Sales floor
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Emp restroom
    Equipment: Hand sink
  • 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: 1. Dry Rice2. Dry beans
    Location: Sales floor
 02/01/2013Recheck
  • Harborage conditions
    Owner or occupant allowing conditions to exist that cause or produce conditions in which rats, mosquitoes and other vectors have food, shelter and place to breed.
    Correction: Remove any and all items that allow food, shelter or breeding places. Usable items shall be stored in a safe manner at least eighteen inches above the ground.
    Comments: Bird nests built in hole. Remove nesting and repair hole. Ensure birds/pests are removed from establishment.
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Location: Sales floor
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Raw chicken stored over yogurt2. Raw meat nesting in raw chicken3. Raw chicken stored over tomatoes
    Location: Kitchen
    Equipment: Walk in cooler
  • Food contact cleaning frequency (corrected on site)
    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. Meat saw soiled with old meat debris on saw2. Meat grinder soiled with old meat debris3. Meat slicer soiled with old meat debris.Clean at the end of use and night before leaving. Cleaned during inspection
    Location: Meat counter
    Equipment: Slicer
  • Food contact cleaning frequency (corrected on site)
    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. Meat saw soiled with old meat debris on saw2. Meat grinder soiled with old meat debris3. Meat slicer soiled with old meat debris.Clean at the end of use and night before leaving. Cleaned during inspection
    Equipment: Mixer
  • Unsafe food (Critical) (corrected on site)
    Food is unsafe, misbranded, adulterated or contanimated.
    Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
    Comments: Bagged dry rice with dead roaches inside. Discarded by owner
    Location: Sales floor
  • Packaging integrity (corrected on site)
    Packaging integrity has been compromised.
    Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
    Comments: 4 dented cans1 unmarked/unlabeled can
    Location: Sales floor
  • 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.
    Location: Kitchen
    Equipment: Reach in cooler
  • 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.
    Location: Kitchen
    Equipment: Walk in cooler
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: Hole in the structure. Repair hole in structure to prevent pests/rodents/birds entry into establishment
    Location: Back room
  • Pests/rodents removed (corrected on site)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 1. Rodent droppings on shelving on sales floor. Clean2. Bird droppings (dry) on pre-packaged food. Packing is plastic and washable. Clean droppings or discard.3. Bird droppings (wet) on floor in back room. Clean.CLEAN AND MONITOR FOR ACTIVITY
    Location: Sales floor
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 1. Rodent droppings on shelving on sales floor. Clean2. Bird droppings (dry) on pre-packaged food. Packing is plastic and washable. Clean droppings or discard.3. Bird droppings (wet) on floor in back room. Clean.CLEAN AND MONITOR FOR ACTIVITY
    Location: Back room
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: Snow on the ground with animal foot prints. Keep lids down to prevent pests going into dumpster
    Location: Dumpster area
  • 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: Update hood cleaning. Last date on hood says cleaning schedule 09/12. Update.
    Location: Kitchen
  • Perimeter walls and/or roof
    No protective barriers on exterior walls and/or roof.
    Correction: Perimeter walls and roof shall effectively protect the establishment from the weather and entry of insects and rodents.
    Comments: Provide a protective guard temporarily until hole is repaired to prevent birds/pests access into kitchen and sales floor
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Provide ceiling tiles where missing
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Provide ceiling tiles where missing
    Location: Sales floor
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Provide ceiling tiles where missing
    Location: Deli area
  • 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.
    Location: Kitchen
    Equipment: Walk in freezer
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Cover sugar for coffee/cappucino
    Location: Kitchen
    Equipment: Walk in cooler
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Cover sugar for coffee/cappucino
    Location: Kitchen
    Equipment: Reach in cooler
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Cover sugar for coffee/cappucino
    Location: Sales floor
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Emp restroom
    Equipment: Hand sink
  • In store packaging
    Packaged food(s) not properly labeled.
    Correction: Food packaged at retail food establishment shall be labeled as specified by law.
    Comments: 1. Dry Rice2. Dry beans
    Location: Sales floor
 01/25/2013Routine
  • Discard date (corrected)
    Vended foods date and temperature requirements not met.
    Correction: Discard food
    Comments: 11/02/12:Yogurt preparation date 11/1/12 and discard date 11/12/12. Must discard after 7 days.
    Equipment: Walk in cooler
  • 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: 10/29/12: ALL POTENTIALLY HAZARDOUS FOODS DISCARDED (EGGS, KIRI CREAM CHEESE, DANON YOGURT, GOPI YOGURT, SANDWICHES, DELI MEAT, CHEESE) ALL AT 80 F
    Location: Sales floor
    Equipment: Reach in cooler (3 door)
  • 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: Re-using chemical cleaner spray bottle for sanitizer. Use a new bottle and label properly.
    Location: Meat counter
  • 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: Dead bugs on sales floor - clean and sweep
    Location: Meat room
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Raw chicken over raw fish2. Raw eggs over ready to eat products
    Location: Back room
    Equipment: Walk in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Raw chicken over raw fish2. Raw eggs over ready to eat products
    Location: Sales floor
    Equipment: Reach in cooler (2 door)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: SLICERMEAT SAW'11/02/12: Slicer with old meat debris left on
    Location: Meat room
    Equipment: Slicer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: SLICERMEAT SAW'11/02/12: Slicer with old meat debris left on
    Location: Main bar
    Equipment: Slicer
  • 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.
    Comments: Sponge
    Location: Meat counter
    Equipment: Hand sink
  • Packaging integrity (corrected)
    Packaging integrity has been compromised.
    Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
    Comments: Dented cans x 2
    Location: Sales floor
  • 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: Potatoes, Rice, Soup, etc...
    Location: Kitchen
    Equipment: Reach in cooler
  • 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.
    Comments: Sanitizer low
    Location: Dish machine area
    Equipment: Dishmachine
  • 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.
    Comments: Sanitizer low
    Location: Meat room
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Location: Back room
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: 1. Bug zapper over 2-bay sink - dead flys can fall into prep sink2. Fly strips full of flys - remove and replace x 6
    Location: Kitchen
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • 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: Carpet
    Location: Dumpster area
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Meat foam trays
    Location: Back room
  • 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: Soiled box fan
    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: Thermometers x 5
    Location: Sales floor
    Equipment: reach in freezer
  • 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: WIC : Meat, food, etc.. on floorWIF : Meat on floor
    Location: Kitchen
    Equipment: Walk in cooler
  • 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: WIC : Meat, food, etc.. on floorWIF : Meat on floor
    Equipment: Walk in freezer
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen
    Equipment: Hand sink
  • Unapproved use of two bay (corrected)
    Unapproved use of 2 compartment sink for warewashing.
    Correction: Use 2 bay sinks for approved uses only.
    Comments: Meat grinder part in vegetable sink.
    Location: Kitchen
    Equipment: 2-bay
 12/20/2012Recheck
  • Discard date (corrected on site)
    Vended foods date and temperature requirements not met.
    Correction: Discard food
    Comments: 11/02/12:Yogurt preparation date 11/1/12 and discard date 11/12/12. Must discard after 7 days.
    Equipment: Walk in cooler
  • 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: 10/29/12: ALL POTENTIALLY HAZARDOUS FOODS DISCARDED (EGGS, KIRI CREAM CHEESE, DANON YOGURT, GOPI YOGURT, SANDWICHES, DELI MEAT, CHEESE) ALL AT 80 F
    Location: Sales floor
    Equipment: Reach in cooler (3 door)
  • 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: Re-using chemical cleaner spray bottle for sanitizer. Use a new bottle and label properly.
    Location: Meat counter
  • 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: Dead bugs on sales floor - clean and sweep
    Location: Meat room
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Raw chicken over raw fish2. Raw eggs over ready to eat products
    Location: Back room
    Equipment: Walk in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Raw chicken over raw fish2. Raw eggs over ready to eat products
    Location: Sales floor
    Equipment: Reach in cooler (2 door)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: SLICERMEAT SAW'11/02/12: Slicer with old meat debris left on
    Location: Meat room
    Equipment: Slicer
  • Food contact surface(s) soiled (corrected on site)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: SLICERMEAT SAW'11/02/12: Slicer with old meat debris left on
    Location: Main bar
    Equipment: Slicer
  • 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.
    Comments: Sponge
    Location: Meat counter
    Equipment: Hand sink
  • Packaging integrity (corrected)
    Packaging integrity has been compromised.
    Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
    Comments: Dented cans x 2
    Location: Sales floor
  • 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: Potatoes, Rice, Soup, etc...
    Location: Kitchen
    Equipment: Reach in cooler
  • 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.
    Comments: Sanitizer low
    Location: Dish machine area
    Equipment: Dishmachine
  • 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.
    Comments: Sanitizer low
    Location: Meat room
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Location: Back room
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: 1. Bug zapper over 2-bay sink - dead flys can fall into prep sink2. Fly strips full of flys - remove and replace x 6
    Location: Kitchen
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • 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: Carpet
    Location: Dumpster area
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Meat foam trays
    Location: Back room
  • 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: Soiled box fan
    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: Thermometers x 5
    Location: Sales floor
    Equipment: reach in freezer
  • 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: WIC : Meat, food, etc.. on floorWIF : Meat on floor
    Location: Kitchen
    Equipment: Walk in cooler
  • 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: WIC : Meat, food, etc.. on floorWIF : Meat on floor
    Equipment: Walk in freezer
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen
    Equipment: Hand sink
  • Unapproved use of two bay (corrected)
    Unapproved use of 2 compartment sink for warewashing.
    Correction: Use 2 bay sinks for approved uses only.
    Comments: Meat grinder part in vegetable sink.
    Location: Kitchen
    Equipment: 2-bay
 11/02/2012Recheck
  • 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: 10/29/12: ALL POTENTIALLY HAZARDOUS FOODS DISCARDED (EGGS, KIRI CREAM CHEESE, DANON YOGURT, GOPI YOGURT, SANDWICHES, DELI MEAT, CHEESE) ALL AT 80 F
    Location: Sales floor
    Equipment: Reach in cooler (3 door)
  • 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: Re-using chemical cleaner spray bottle for sanitizer. Use a new bottle and label properly.
    Location: Meat counter
  • 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: Dead bugs on sales floor - clean and sweep
    Location: Meat room
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Raw chicken over raw fish2. Raw eggs over ready to eat products
    Location: Back room
    Equipment: Walk in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Raw chicken over raw fish2. Raw eggs over ready to eat products
    Location: Sales floor
    Equipment: Reach in cooler (2 door)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: SLICERMEAT SAW'
    Location: Meat room
    Equipment: Slicer
  • 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.
    Comments: Sponge
    Location: Meat counter
    Equipment: Hand sink
  • Packaging integrity (corrected)
    Packaging integrity has been compromised.
    Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
    Comments: Dented cans x 2
    Location: Sales floor
  • 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: Potatoes, Rice, Soup, etc...
    Location: Kitchen
    Equipment: Reach in cooler
  • 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.
    Comments: Sanitizer low
    Location: Dish machine area
    Equipment: Dishmachine
  • 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.
    Comments: Sanitizer low
    Location: Meat room
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Location: Back room
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: 1. Bug zapper over 2-bay sink - dead flys can fall into prep sink2. Fly strips full of flys - remove and replace x 6
    Location: Kitchen
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • 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: Carpet
    Location: Dumpster area
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Meat foam trays
    Location: Back room
  • 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: Soiled box fan
    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: Thermometers x 5
    Location: Sales floor
    Equipment: reach in freezer
  • 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: WIC : Meat, food, etc.. on floorWIF : Meat on floor
    Location: Kitchen
    Equipment: Walk in cooler
  • 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: WIC : Meat, food, etc.. on floorWIF : Meat on floor
    Equipment: Walk in freezer
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen
    Equipment: Hand sink
  • Unapproved use of two bay (corrected)
    Unapproved use of 2 compartment sink for warewashing.
    Correction: Use 2 bay sinks for approved uses only.
    Comments: Meat grinder part in vegetable sink.
    Location: Kitchen
    Equipment: 2-bay
 10/29/2012Recheck
  • 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: Re-using chemical cleaner spray bottle for sanitizer. Use a new bottle and label properly.
    Location: Meat counter
  • 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: Dead bugs on sales floor - clean and sweep
    Location: Meat room
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Raw chicken over raw fish2. Raw eggs over ready to eat products
    Location: Back room
    Equipment: Walk in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Raw chicken over raw fish2. Raw eggs over ready to eat products
    Location: Sales floor
    Equipment: Reach in cooler (2 door)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: SLICERMEAT SAW'
    Location: Meat room
    Equipment: Slicer
  • 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.
    Comments: Sponge
    Location: Meat counter
    Equipment: Hand sink
  • Packaging integrity (corrected)
    Packaging integrity has been compromised.
    Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
    Comments: Dented cans x 2
    Location: Sales floor
  • 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: Potatoes, Rice, Soup, etc...
    Location: Kitchen
    Equipment: Reach in cooler
  • Improper sanitizing of utensil(s) and equipment (corrected on site)
    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.
    Comments: Sanitizer low
    Location: Dish machine area
    Equipment: Dishmachine
  • Improper sanitizing of utensil(s) and equipment (corrected on site)
    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.
    Comments: Sanitizer low
    Location: Meat room
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Location: Back room
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: 1. Bug zapper over 2-bay sink - dead flys can fall into prep sink2. Fly strips full of flys - remove and replace x 6
    Location: Kitchen
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • 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: Carpet
    Location: Dumpster area
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Meat foam trays
    Location: Back room
  • 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: Soiled box fan
    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: Thermometers x 5
    Location: Sales floor
    Equipment: reach in freezer
  • 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: WIC : Meat, food, etc.. on floorWIF : Meat on floor
    Location: Kitchen
    Equipment: Walk in cooler
  • 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: WIC : Meat, food, etc.. on floorWIF : Meat on floor
    Equipment: Walk in freezer
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen
    Equipment: Hand sink
  • Unapproved use of two bay (corrected)
    Unapproved use of 2 compartment sink for warewashing.
    Correction: Use 2 bay sinks for approved uses only.
    Comments: Meat grinder part in vegetable sink.
    Location: Kitchen
    Equipment: 2-bay
 10/27/2012Recheck
  • 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: Re-using chemical cleaner spray bottle for sanitizer. Use a new bottle and label properly.
    Location: Meat counter
  • 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: Dead bugs on sales floor - clean and sweep
    Location: Meat room
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Raw chicken over raw fish2. Raw eggs over ready to eat products
    Location: Back room
    Equipment: Walk in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Raw chicken over raw fish2. Raw eggs over ready to eat products
    Location: Sales floor
    Equipment: Reach in cooler (2 door)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: SLICERMEAT SAW'
    Location: Meat room
    Equipment: Slicer
  • 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.
    Comments: Sponge
    Location: Meat counter
    Equipment: Hand sink
  • Packaging integrity (corrected)
    Packaging integrity has been compromised.
    Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
    Comments: Dented cans x 2
    Location: Sales floor
  • 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: Potatoes, Rice, Soup, etc...
    Location: Kitchen
    Equipment: Reach in cooler
  • Improper sanitizing of utensil(s) and equipment (corrected on site)
    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.
    Comments: Sanitizer low
    Location: Dish machine area
    Equipment: Dishmachine
  • Improper sanitizing of utensil(s) and equipment (corrected on site)
    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.
    Comments: Sanitizer low
    Location: Meat room
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Location: Back room
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: 1. Bug zapper over 2-bay sink - dead flys can fall into prep sink2. Fly strips full of flys - remove and replace x 6
    Location: Kitchen
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • 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: Carpet
    Location: Dumpster area
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Meat foam trays
    Location: Back room
  • 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: Soiled box fan
    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: Thermometers x 5
    Location: Sales floor
    Equipment: reach in freezer
  • 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: WIC : Meat, food, etc.. on floorWIF : Meat on floor
    Location: Kitchen
    Equipment: Walk in cooler
  • 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: WIC : Meat, food, etc.. on floorWIF : Meat on floor
    Equipment: Walk in freezer
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen
    Equipment: Hand sink
  • Unapproved use of two bay (corrected)
    Unapproved use of 2 compartment sink for warewashing.
    Correction: Use 2 bay sinks for approved uses only.
    Comments: Meat grinder part in vegetable sink.
    Location: Kitchen
    Equipment: 2-bay
 10/24/2012Recheck
  • Toxic labeling (corrected on site)
    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: Re-using chemical cleaner spray bottle for sanitizer. Use a new bottle and label properly.
    Location: Meat counter
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Dead bugs on sales floor - clean and sweep
    Location: Meat room
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Raw chicken over raw fish2. Raw eggs over ready to eat products
    Location: Back room
    Equipment: Walk in cooler
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Raw chicken over raw fish2. Raw eggs over ready to eat products
    Location: Sales floor
    Equipment: Reach in cooler (2 door)
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: SLICERMEAT SAW'
    Location: Meat room
    Equipment: Slicer
  • Hand sink location blocked (corrected on site)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: Sponge
    Location: Meat counter
    Equipment: Hand sink
  • Packaging integrity (corrected on site)
    Packaging integrity has been compromised.
    Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
    Comments: Dented cans x 2
    Location: Sales floor
  • 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: Potatoes, Rice, Soup, etc...
    Location: Kitchen
    Equipment: Reach in cooler
  • Improper sanitizing of utensil(s) and equipment (corrected on site)
    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.
    Comments: Sanitizer low
    Location: Dish machine area
    Equipment: Dishmachine
  • Improper sanitizing of utensil(s) and equipment (corrected on site)
    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.
    Comments: Sanitizer low
    Location: Meat room
  • Drying mop(s)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Location: Back room
  • Insect control device/installation
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: 1. Bug zapper over 2-bay sink - dead flys can fall into prep sink2. Fly strips full of flys - remove and replace x 6
    Location: Kitchen
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: Carpet
    Location: Dumpster area
  • Single Service/Equipment storage (corrected on site)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Meat foam trays
    Location: Back room
  • 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: Soiled box fan
    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: Thermometers x 5
    Location: Sales floor
    Equipment: reach in freezer
  • 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: WIC : Meat, food, etc.. on floorWIF : Meat on floor
    Location: Kitchen
    Equipment: Walk in cooler
  • 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: WIC : Meat, food, etc.. on floorWIF : Meat on floor
    Equipment: Walk in freezer
  • Hand sink/soap (corrected on site)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen
    Equipment: Hand sink
  • Unapproved use of two bay
    Unapproved use of 2 compartment sink for warewashing.
    Correction: Use 2 bay sinks for approved uses only.
    Comments: Meat grinder part in vegetable sink.
    Location: Kitchen
    Equipment: 2-bay
 09/28/2012Routine
  • 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: Samosas
    Location: Sales floor
    Equipment: Warming drawers
  • 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: Moved potentially hazardous foods (cheese, yogurt, sour cream, milk)05/04/12:Dairy, cheese, yogurt in 3-door RIC at 50. Remove PHF to a cooler at 41 F
    Location: Sales floor
    Equipment: Reach in cooler (2 door)
  • 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: Moved potentially hazardous foods (cheese, yogurt, sour cream, milk)05/04/12:Dairy, cheese, yogurt in 3-door RIC at 50. Remove PHF to a cooler at 41 F
    Location: Sales floor
    Equipment: Reach in cooler (3 door)
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: Ready to eat chicken. Cutting thighs and drumsticks with hands and knife.
  • 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: 3-Bay: Low concentration 5 caps of bleach for the sanitizer bay halfway full
    Location: Dish machine area
    Equipment: Dishmachine
  • 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: 3-Bay: Low concentration 5 caps of bleach for the sanitizer bay halfway full
    Location: Kitchen
    Equipment: 3-bay
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Raw chicken over jalapenos
    Location: Kitchen
    Equipment: Walk in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Meat saw
    Location: Meat room
    Equipment: Slicer
  • 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.
    Location: Meat room
    Equipment: Hand sink
  • Packaging integrity (corrected)
    Packaging integrity has been compromised.
    Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
    Comments: Dented cans x 3
    Location: Sales floor
  • Heating and cooling capacity (corrected)
    Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
    Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
    Comments: Catering foods in van without proper equipment. Foods in temperature danger zone when at eating location.
  • 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: Forks
    Location: Buffet
  • 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: WIC: CilantroWIF: Tortillas
    Location: Kitchen
    Equipment: Walk in cooler
  • 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: WIC: CilantroWIF: Tortillas
    Location: Kitchen
    Equipment: Walk in freezer
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Womens restroom
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Mens restroom
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Meat room
    Equipment: Hand sink
  • 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: Samosas
    Location: Sales floor
    Equipment: reach in freezer
 05/18/2012Recheck
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: Samosas
    Location: Sales floor
    Equipment: Warming drawers
  • 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: Moved potentially hazardous foods (cheese, yogurt, sour cream, milk)05/04/12:Dairy, cheese, yogurt in 3-door RIC at 50. Remove PHF to a cooler at 41 F
    Location: Sales floor
    Equipment: Reach in cooler (2 door)
  • 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: Moved potentially hazardous foods (cheese, yogurt, sour cream, milk)05/04/12:Dairy, cheese, yogurt in 3-door RIC at 50. Remove PHF to a cooler at 41 F
    Location: Sales floor
    Equipment: Reach in cooler (3 door)
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: Ready to eat chicken. Cutting thighs and drumsticks with hands and knife.
  • 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: 3-Bay: Low concentration 5 caps of bleach for the sanitizer bay halfway full
    Location: Dish machine area
    Equipment: Dishmachine
  • 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: 3-Bay: Low concentration 5 caps of bleach for the sanitizer bay halfway full
    Location: Kitchen
    Equipment: 3-bay
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Raw chicken over jalapenos
    Location: Kitchen
    Equipment: Walk in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Meat saw
    Location: Meat room
    Equipment: Slicer
  • Hand sink improper usage (corrected on site)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Location: Meat room
    Equipment: Hand sink
  • Packaging integrity (corrected)
    Packaging integrity has been compromised.
    Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
    Comments: Dented cans x 3
    Location: Sales floor
  • Heating and cooling capacity
    Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
    Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
    Comments: Catering foods in van without proper equipment. Foods in temperature danger zone when at eating location.
  • 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: Forks
    Location: Buffet
  • 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: WIC: CilantroWIF: Tortillas
    Location: Kitchen
    Equipment: Walk in cooler
  • 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: WIC: CilantroWIF: Tortillas
    Location: Kitchen
    Equipment: Walk in freezer
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Womens restroom
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Mens restroom
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Meat room
    Equipment: Hand sink
  • 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: Samosas
    Location: Sales floor
    Equipment: reach in freezer
 05/04/2012Recheck
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: Samosas
    Location: Sales floor
    Equipment: Warming drawers
  • 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: Moved potentially hazardous foods (cheese, yogurt, sour cream, milk)
    Location: Sales floor
    Equipment: Reach in cooler (2 door)
  • 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: Moved potentially hazardous foods (cheese, yogurt, sour cream, milk)
    Location: Sales floor
    Equipment: Reach in cooler (3 door)
  • Bare hand contact (critical) (corrected on site)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: Ready to eat chicken. Cutting thighs and drumsticks with hands and knife.
  • 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: 3-Bay: Low concentration 5 caps of bleach for the sanitizer bay halfway full
    Location: Dish machine area
    Equipment: Dishmachine
  • 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: 3-Bay: Low concentration 5 caps of bleach for the sanitizer bay halfway full
    Location: Kitchen
    Equipment: 3-bay
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Raw chicken over jalapenos
    Location: Kitchen
    Equipment: Walk in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Meat saw
    Location: Meat room
    Equipment: Slicer
  • Hand sink improper usage (corrected on site)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Location: Meat room
    Equipment: Hand sink
  • Packaging integrity (corrected)
    Packaging integrity has been compromised.
    Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
    Comments: Dented cans x 3
    Location: Sales floor
  • Heating and cooling capacity
    Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
    Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
    Comments: Catering foods in van without proper equipment. Foods in temperature danger zone when at eating location.
  • 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: Forks
    Location: Buffet
  • 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: WIC: CilantroWIF: Tortillas
    Location: Kitchen
    Equipment: Walk in cooler
  • 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: WIC: CilantroWIF: Tortillas
    Location: Kitchen
    Equipment: Walk in freezer
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Womens restroom
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Mens restroom
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Meat room
    Equipment: 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: Samosas
    Location: Sales floor
    Equipment: reach in freezer
 04/28/2012Recheck
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: Samosas
    Location: Sales floor
    Equipment: Warming drawers
  • 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: Moved potentially hazardous foods (cheese, yogurt, sour cream, milk)
    Location: Sales floor
    Equipment: Reach in cooler (2 door)
  • 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: Moved potentially hazardous foods (cheese, yogurt, sour cream, milk)
    Location: Sales floor
    Equipment: Reach in cooler (3 door)
  • 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: 3-Bay: Low concentration 5 caps of bleach for the sanitizer bay halfway full
    Location: Dish machine area
    Equipment: Dishmachine
  • 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: 3-Bay: Low concentration 5 caps of bleach for the sanitizer bay halfway full
    Location: Kitchen
    Equipment: 3-bay
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Raw chicken over jalapenos
    Location: Kitchen
    Equipment: Walk in cooler
  • Food contact surface(s) soiled (corrected on site)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Meat saw
    Location: Meat room
    Equipment: Slicer
  • Packaging integrity (corrected on site)
    Packaging integrity has been compromised.
    Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
    Comments: Dented cans x 3
    Location: Sales floor
  • Improper storage of clean equipment (corrected on site)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: Forks
    Location: Buffet
  • Food storage (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: WIC: CilantroWIF: Tortillas
    Location: Kitchen
    Equipment: Walk in cooler
  • Food storage (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: WIC: CilantroWIF: Tortillas
    Location: Kitchen
    Equipment: Walk in freezer
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Womens restroom
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Mens restroom
    Equipment: Hand sink
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Meat room
    Equipment: 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: Samosas
    Location: Sales floor
    Equipment: reach in freezer
 04/20/2012Routine
  • 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: Glass cleaner bottles re-used for sanitizer. Do not use a glass cleaner bottle for bleach sanitizer.
    Location: Meat room
  • 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. Droppings found in cooler of meat display case. Clean.2. Live flys and maggots found in portioned rice bags. Discarded. Original rice bag with live maggots.01/23/12: Bird in kitchen and flew into open ceiling
    Location: Meat room
  • 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. Droppings found in cooler of meat display case. Clean.2. Live flys and maggots found in portioned rice bags. Discarded. Original rice bag with live maggots.01/23/12: Bird in kitchen and flew into open ceiling
    Location: Sales floor
  • 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. Droppings found in cooler of meat display case. Clean.2. Live flys and maggots found in portioned rice bags. Discarded. Original rice bag with live maggots.01/23/12: Bird in kitchen and flew into open ceiling
    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: Ex. Employee not washing hands after cleaning and then proceeding to prepare food.
  • 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: Open drink. Remove. See above.
    Location: Kitchen
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: Flys and maggots found in rice bags on shelving on sales floor.
    Location: Sales floor
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Eggs over cooked chicken.2. Raw chicken stored over cooked foods.
    Location: Kitchen (back)
    Equipment: Reach in cooler (2 door)
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Eggs over cooked chicken.2. Raw chicken stored over cooked foods.
    Equipment: Walk in cooler
  • 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.
    Location: Kitchen
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Food tray on trash can. Trash cans shall not be used as a prep surface.
    Location: Kitchen
  • 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: Sanitizer bottle at 200 ppm.
    Location: Meat room
    Equipment: Prep table
  • 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: No sanitizer reading at dish level. Do not use machine to sanitize until criteria can be maintained.
    Location: Kitchen
    Equipment: Dishmachine
  • 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. Can of tomato paste. Transfer food from cans to a food grade container.
    Location: Kitchen (back)
    Equipment: Reach in cooler (2 door)
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: Ex. purse, keys
    Location: Kitchen
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: Container with seasoning next to microwave. Label.
    Location: Kitchen (back)
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: See through 2 door reach in cooler on sales floor. Provide lighting.
    Location: Sales floor
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: See through 2 door reach in cooler on sales floor. Provide lighting.
    Location: Walk-in freezer
  • 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: Walk in cooler: Mold growth inside. Clean.Clean soiled floor areas. Ex. walk in cooler, freezer, meat department (walls), and floor around dishmachine and grease trap.
    Location: Walk-in cooler
  • 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: Walk in cooler: Mold growth inside. Clean.Clean soiled floor areas. Ex. walk in cooler, freezer, meat department (walls), and floor around dishmachine and grease trap.
    Location: Walk-in freezer
  • 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: Walk in cooler: Mold growth inside. Clean.Clean soiled floor areas. Ex. walk in cooler, freezer, meat department (walls), and floor around dishmachine and grease trap.
    Location: Meat counter
  • 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: Walk in cooler: Mold growth inside. Clean.Clean soiled floor areas. Ex. walk in cooler, freezer, meat department (walls), and floor around dishmachine and grease trap.
    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: Homestyle upright reach in coolers and freezers x 5.
    Location: Sales floor
    Equipment: Upright cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Ice build up in see through 2-door reach in cooler. Two (2) pans holding water. Repair or replace.2. Ice build up in homestyle upright reach in cooler (egg rolls). Defrost.
    Location: Sales floor
    Equipment: Reach in cooler (2 door)
  • 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: 1. Meats, ice, etc... stored on floor in walk in freezer2. Peanuts on floor in sales room. Store on shelving.01/09/12: Raw chicken on the floor and two (2) bags on the floor. Stored on shelving.
    Location: Kitchen (back)
    Equipment: Walk in freezer
  • 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: 1. Meats, ice, etc... stored on floor in walk in freezer2. Peanuts on floor in sales room. Store on shelving.01/09/12: Raw chicken on the floor and two (2) bags on the floor. Stored on shelving.
    Location: Sales floor
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. Soups, containers, etc.. uncovered. Provide lids or covers.2. Meat area: homestyle chest freezers have meat uncovered x 2
    Location: Kitchen (back)
    Equipment: Reach in cooler (2 door)
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. Soups, containers, etc.. uncovered. Provide lids or covers.2. Meat area: homestyle chest freezers have meat uncovered x 2
    Location: Meat counter
    Equipment: Chest freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: saw, slicer, cutting boards.Items not cleaned from day before. Ex. Clean at least every 4 hours.
    Location: Meat counter
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: Potato containers.
    Location: Sales floor
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Womens restroom
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Mens restroom
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Meat counter
    Equipment: Hand sink
  • Hand sink/trash can (corrected)
    No waste receptacle at hand sink.
    Correction: Provide waste receptacle.
    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: Ex. beans, rice, etc..
    Location: Sales floor
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: 1. Meat area: Butcher knife stored on nail. Improper storage,
    Location: Meat room
    Equipment: Knife/utensil rack
 04/02/2012Recheck
  • 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: Glass cleaner bottles re-used for sanitizer. Do not use a glass cleaner bottle for bleach sanitizer.
    Location: Meat room
  • 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. Droppings found in cooler of meat display case. Clean.2. Live flys and maggots found in portioned rice bags. Discarded. Original rice bag with live maggots.01/23/12: Bird in kitchen and flew into open ceiling
    Location: Meat room
  • 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. Droppings found in cooler of meat display case. Clean.2. Live flys and maggots found in portioned rice bags. Discarded. Original rice bag with live maggots.01/23/12: Bird in kitchen and flew into open ceiling
    Location: Sales floor
  • 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. Droppings found in cooler of meat display case. Clean.2. Live flys and maggots found in portioned rice bags. Discarded. Original rice bag with live maggots.01/23/12: Bird in kitchen and flew into open ceiling
    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: Ex. Employee not washing hands after cleaning and then proceeding to prepare food.
  • 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: Open drink. Remove. See above.
    Location: Kitchen
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: Flys and maggots found in rice bags on shelving on sales floor.
    Location: Sales floor
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Eggs over cooked chicken.2. Raw chicken stored over cooked foods.
    Location: Kitchen (back)
    Equipment: Reach in cooler (2 door)
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Eggs over cooked chicken.2. Raw chicken stored over cooked foods.
    Equipment: Walk in cooler
  • 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.
    Location: Kitchen
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Food tray on trash can. Trash cans shall not be used as a prep surface.
    Location: Kitchen
  • 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: Sanitizer bottle at 200 ppm.
    Location: Meat room
    Equipment: Prep table
  • 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: No sanitizer reading at dish level. Do not use machine to sanitize until criteria can be maintained.
    Location: Kitchen
    Equipment: Dishmachine
  • 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. Can of tomato paste. Transfer food from cans to a food grade container.
    Location: Kitchen (back)
    Equipment: Reach in cooler (2 door)
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: Ex. purse, keys
    Location: Kitchen
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: Container with seasoning next to microwave. Label.
    Location: Kitchen (back)
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: See through 2 door reach in cooler on sales floor. Provide lighting.
    Location: Sales floor
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: See through 2 door reach in cooler on sales floor. Provide lighting.
    Location: Walk-in freezer
  • 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: Walk in cooler: Mold growth inside. Clean.Clean soiled floor areas. Ex. walk in cooler, freezer, meat department (walls), and floor around dishmachine and grease trap.
    Location: Walk-in cooler
  • 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: Walk in cooler: Mold growth inside. Clean.Clean soiled floor areas. Ex. walk in cooler, freezer, meat department (walls), and floor around dishmachine and grease trap.
    Location: Walk-in freezer
  • 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: Walk in cooler: Mold growth inside. Clean.Clean soiled floor areas. Ex. walk in cooler, freezer, meat department (walls), and floor around dishmachine and grease trap.
    Location: Meat counter
  • 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: Walk in cooler: Mold growth inside. Clean.Clean soiled floor areas. Ex. walk in cooler, freezer, meat department (walls), and floor around dishmachine and grease trap.
    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: Homestyle upright reach in coolers and freezers x 5.
    Location: Sales floor
    Equipment: Upright cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Ice build up in see through 2-door reach in cooler. Two (2) pans holding water. Repair or replace.2. Ice build up in homestyle upright reach in cooler (egg rolls). Defrost.
    Location: Sales floor
    Equipment: Reach in cooler (2 door)
  • 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: 1. Meats, ice, etc... stored on floor in walk in freezer2. Peanuts on floor in sales room. Store on shelving.01/09/12: Raw chicken on the floor and two (2) bags on the floor. Stored on shelving.
    Location: Kitchen (back)
    Equipment: Walk in freezer
  • 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: 1. Meats, ice, etc... stored on floor in walk in freezer2. Peanuts on floor in sales room. Store on shelving.01/09/12: Raw chicken on the floor and two (2) bags on the floor. Stored on shelving.
    Location: Sales floor
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. Soups, containers, etc.. uncovered. Provide lids or covers.2. Meat area: homestyle chest freezers have meat uncovered x 2
    Location: Kitchen (back)
    Equipment: Reach in cooler (2 door)
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. Soups, containers, etc.. uncovered. Provide lids or covers.2. Meat area: homestyle chest freezers have meat uncovered x 2
    Location: Meat counter
    Equipment: Chest freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: saw, slicer, cutting boards.Items not cleaned from day before. Ex. Clean at least every 4 hours.
    Location: Meat counter
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: Potato containers.
    Location: Sales floor
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Womens restroom
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Mens restroom
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Meat counter
    Equipment: Hand sink
  • Hand sink/trash can (corrected)
    No waste receptacle at hand sink.
    Correction: Provide waste receptacle.
    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: Ex. beans, rice, etc..
    Location: Sales floor
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: 1. Meat area: Butcher knife stored on nail. Improper storage,
    Location: Meat room
    Equipment: Knife/utensil rack
 03/23/2012Recheck
  • 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: Glass cleaner bottles re-used for sanitizer. Do not use a glass cleaner bottle for bleach sanitizer.
    Location: Meat room
  • 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. Droppings found in cooler of meat display case. Clean.2. Live flys and maggots found in portioned rice bags. Discarded. Original rice bag with live maggots.01/23/12: Bird in kitchen and flew into open ceiling
    Location: Meat room
  • 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. Droppings found in cooler of meat display case. Clean.2. Live flys and maggots found in portioned rice bags. Discarded. Original rice bag with live maggots.01/23/12: Bird in kitchen and flew into open ceiling
    Location: Sales floor
  • 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. Droppings found in cooler of meat display case. Clean.2. Live flys and maggots found in portioned rice bags. Discarded. Original rice bag with live maggots.01/23/12: Bird in kitchen and flew into open ceiling
    Location: Kitchen
  • 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: Ex. Employee not washing hands after cleaning and then proceeding to prepare food.
  • 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: Open drink. Remove. See above.
    Location: Kitchen
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: Flys and maggots found in rice bags on shelving on sales floor.
    Location: Sales floor
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Eggs over cooked chicken.2. Raw chicken stored over cooked foods.
    Location: Kitchen (back)
    Equipment: Reach in cooler (2 door)
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Eggs over cooked chicken.2. Raw chicken stored over cooked foods.
    Equipment: Walk in cooler
  • 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.
    Location: Kitchen
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Food tray on trash can. Trash cans shall not be used as a prep surface.
    Location: Kitchen
  • 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: Sanitizer bottle at 200 ppm.
    Location: Meat room
    Equipment: Prep table
  • 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: No sanitizer reading at dish level. Do not use machine to sanitize until criteria can be maintained.
    Location: Kitchen
    Equipment: Dishmachine
  • 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. Can of tomato paste. Transfer food from cans to a food grade container.
    Location: Kitchen (back)
    Equipment: Reach in cooler (2 door)
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: Ex. purse, keys
    Location: Kitchen
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: Container with seasoning next to microwave. Label.
    Location: Kitchen (back)
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: See through 2 door reach in cooler on sales floor. Provide lighting.
    Location: Sales floor
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: See through 2 door reach in cooler on sales floor. Provide lighting.
    Location: Walk-in freezer
  • Walls, floors, etc/soiled (corrected on site)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Walk in cooler: Mold growth inside. Clean.Clean soiled floor areas. Ex. walk in cooler, freezer, meat department (walls), and floor around dishmachine and grease trap.
    Location: Walk-in cooler
  • 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: Walk in cooler: Mold growth inside. Clean.Clean soiled floor areas. Ex. walk in cooler, freezer, meat department (walls), and floor around dishmachine and grease trap.
    Location: Walk-in freezer
  • 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: Walk in cooler: Mold growth inside. Clean.Clean soiled floor areas. Ex. walk in cooler, freezer, meat department (walls), and floor around dishmachine and grease trap.
    Location: Meat counter
  • 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: Walk in cooler: Mold growth inside. Clean.Clean soiled floor areas. Ex. walk in cooler, freezer, meat department (walls), and floor around dishmachine and grease trap.
    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: Homestyle upright reach in coolers and freezers x 5.
    Location: Sales floor
    Equipment: Upright cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Ice build up in see through 2-door reach in cooler. Two (2) pans holding water. Repair or replace.2. Ice build up in homestyle upright reach in cooler (egg rolls). Defrost.
    Location: Sales floor
    Equipment: Reach in cooler (2 door)
  • 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: 1. Meats, ice, etc... stored on floor in walk in freezer2. Peanuts on floor in sales room. Store on shelving.01/09/12: Raw chicken on the floor and two (2) bags on the floor. Stored on shelving.
    Location: Kitchen (back)
    Equipment: Walk in freezer
  • 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: 1. Meats, ice, etc... stored on floor in walk in freezer2. Peanuts on floor in sales room. Store on shelving.01/09/12: Raw chicken on the floor and two (2) bags on the floor. Stored on shelving.
    Location: Sales floor
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. Soups, containers, etc.. uncovered. Provide lids or covers.2. Meat area: homestyle chest freezers have meat uncovered x 2
    Location: Kitchen (back)
    Equipment: Reach in cooler (2 door)
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. Soups, containers, etc.. uncovered. Provide lids or covers.2. Meat area: homestyle chest freezers have meat uncovered x 2
    Location: Meat counter
    Equipment: Chest freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: saw, slicer, cutting boards.Items not cleaned from day before. Ex. Clean at least every 4 hours.
    Location: Meat counter
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: Potato containers.
    Location: Sales floor
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Womens restroom
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Mens restroom
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Meat counter
    Equipment: Hand sink
  • Hand sink/trash can (corrected)
    No waste receptacle at hand sink.
    Correction: Provide waste receptacle.
    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: Ex. beans, rice, etc..
    Location: Sales floor
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: 1. Meat area: Butcher knife stored on nail. Improper storage,
    Location: Meat room
    Equipment: Knife/utensil rack
 01/23/2012Recheck
  • 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: Glass cleaner bottles re-used for sanitizer. Do not use a glass cleaner bottle for bleach sanitizer.
    Location: Meat room
  • 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. Droppings found in cooler of meat display case. Clean.2. Live flys and maggots found in portioned rice bags. Discarded. Original rice bag with live maggots.
    Location: Meat room
  • 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. Droppings found in cooler of meat display case. Clean.2. Live flys and maggots found in portioned rice bags. Discarded. Original rice bag with live maggots.
    Location: Sales floor
  • 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: Ex. Employee not washing hands after cleaning and then proceeding to prepare food.
  • 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: Open drink. Remove. See above.
    Location: Kitchen
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: Flys and maggots found in rice bags on shelving on sales floor.
    Location: Sales floor
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Eggs over cooked chicken.2. Raw chicken stored over cooked foods.
    Location: Kitchen (back)
    Equipment: Reach in cooler (2 door)
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Eggs over cooked chicken.2. Raw chicken stored over cooked foods.
    Equipment: Walk in cooler
  • 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.
    Location: Kitchen
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Food tray on trash can. Trash cans shall not be used as a prep surface.
    Location: Kitchen
  • 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: Sanitizer bottle at 200 ppm.
    Location: Meat room
    Equipment: Prep table
  • 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: No sanitizer reading at dish level. Do not use machine to sanitize until criteria can be maintained.
    Location: Kitchen
    Equipment: Dishmachine
  • 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. Can of tomato paste. Transfer food from cans to a food grade container.
    Location: Kitchen (back)
    Equipment: Reach in cooler (2 door)
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: Ex. purse, keys
    Location: Kitchen
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: Container with seasoning next to microwave. Label.
    Location: Kitchen (back)
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: See through 2 door reach in cooler on sales floor. Provide lighting.
    Location: Sales floor
  • 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: Walk in cooler: Mold growth inside. Clean.Clean soiled floor areas. Ex. walk in cooler, freezer, meat department (walls), and floor around dishmachine and grease trap.
    Location: Walk-in cooler
  • 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: Walk in cooler: Mold growth inside. Clean.Clean soiled floor areas. Ex. walk in cooler, freezer, meat department (walls), and floor around dishmachine and grease trap.
    Location: Walk-in freezer
  • 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: Walk in cooler: Mold growth inside. Clean.Clean soiled floor areas. Ex. walk in cooler, freezer, meat department (walls), and floor around dishmachine and grease trap.
    Location: Meat counter
  • 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: Walk in cooler: Mold growth inside. Clean.Clean soiled floor areas. Ex. walk in cooler, freezer, meat department (walls), and floor around dishmachine and grease trap.
    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: Homestyle upright reach in coolers and freezers x 5.
    Location: Sales floor
    Equipment: Upright cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Ice build up in see through 2-door reach in cooler. Two (2) pans holding water. Repair or replace.2. Ice build up in homestyle upright reach in cooler (egg rolls). Defrost.
    Location: Sales floor
    Equipment: Reach in cooler (2 door)
  • 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: 1. Meats, ice, etc... stored on floor in walk in freezer2. Peanuts on floor in sales room. Store on shelving.01/09/12: Raw chicken on the floor and two (2) bags on the floor. Stored on shelving.
    Location: Kitchen (back)
    Equipment: Walk in freezer
  • 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: 1. Meats, ice, etc... stored on floor in walk in freezer2. Peanuts on floor in sales room. Store on shelving.01/09/12: Raw chicken on the floor and two (2) bags on the floor. Stored on shelving.
    Location: Sales floor
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. Soups, containers, etc.. uncovered. Provide lids or covers.2. Meat area: homestyle chest freezers have meat uncovered x 2
    Location: Kitchen (back)
    Equipment: Reach in cooler (2 door)
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. Soups, containers, etc.. uncovered. Provide lids or covers.2. Meat area: homestyle chest freezers have meat uncovered x 2
    Location: Meat counter
    Equipment: Chest freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: saw, slicer, cutting boards.Items not cleaned from day before. Ex. Clean at least every 4 hours.
    Location: Meat counter
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: Potato containers.
    Location: Sales floor
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Womens restroom
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Mens restroom
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Meat counter
    Equipment: Hand sink
  • Hand sink/trash can (corrected)
    No waste receptacle at hand sink.
    Correction: Provide waste receptacle.
    Location: Kitchen
  • 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: Ex. beans, rice, etc..
    Location: Sales floor
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: 1. Meat area: Butcher knife stored on nail. Improper storage,
    Location: Meat room
    Equipment: Knife/utensil rack
 01/18/2012Recheck
  • 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: Glass cleaner bottles re-used for sanitizer. Do not use a glass cleaner bottle for bleach sanitizer.
    Location: Meat room
  • Pests/rodents (corrected on site)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Droppings found in cooler of meat display case. Clean.2. Live flys and maggots found in portioned rice bags. Discarded. Original rice bag with live maggots.
    Location: Meat room
  • 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. Droppings found in cooler of meat display case. Clean.2. Live flys and maggots found in portioned rice bags. Discarded. Original rice bag with live maggots.
    Location: Sales floor
  • 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: Ex. Employee not washing hands after cleaning and then proceeding to prepare food.
  • 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 drink. Remove. See above.
    Location: Kitchen
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: Flys and maggots found in rice bags on shelving on sales floor.
    Location: Sales floor
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Eggs over cooked chicken.2. Raw chicken stored over cooked foods.
    Location: Kitchen (back)
    Equipment: Reach in cooler (2 door)
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Eggs over cooked chicken.2. Raw chicken stored over cooked foods.
    Equipment: Walk in cooler
  • 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.
    Location: Kitchen
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Food tray on trash can. Trash cans shall not be used as a prep surface.
    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: Sanitizer bottle at 200 ppm.
    Location: Meat room
    Equipment: Prep table
  • 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: No sanitizer reading at dish level. Do not use machine to sanitize until criteria can be maintained.
    Location: Kitchen
    Equipment: Dishmachine
  • 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. Can of tomato paste. Transfer food from cans to a food grade container.
    Location: Kitchen (back)
    Equipment: Reach in cooler (2 door)
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: Ex. purse, keys
    Location: Kitchen
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: Container with seasoning next to microwave. Label.
    Location: Kitchen (back)
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: See through 2 door reach in cooler on sales floor. Provide lighting.
    Location: Sales floor
  • 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: Walk in cooler: Mold growth inside. Clean.Clean soiled floor areas. Ex. walk in cooler, freezer, meat department (walls), and floor around dishmachine and grease trap.
    Location: Walk-in cooler
  • 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: Walk in cooler: Mold growth inside. Clean.Clean soiled floor areas. Ex. walk in cooler, freezer, meat department (walls), and floor around dishmachine and grease trap.
    Location: Walk-in freezer
  • 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: Walk in cooler: Mold growth inside. Clean.Clean soiled floor areas. Ex. walk in cooler, freezer, meat department (walls), and floor around dishmachine and grease trap.
    Location: Meat counter
  • 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: Walk in cooler: Mold growth inside. Clean.Clean soiled floor areas. Ex. walk in cooler, freezer, meat department (walls), and floor around dishmachine and grease trap.
    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: Homestyle upright reach in coolers and freezers x 5.
    Location: Sales floor
    Equipment: Upright cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Ice build up in see through 2-door reach in cooler. Two (2) pans holding water. Repair or replace.2. Ice build up in homestyle upright reach in cooler (egg rolls). Defrost.
    Location: Sales floor
    Equipment: Reach in cooler (2 door)
  • Food storage (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Meats, ice, etc... stored on floor in walk in freezer2. Peanuts on floor in sales room. Store on shelving.01/09/12: Raw chicken on the floor and two (2) bags on the floor. Stored on shelving.
    Location: Kitchen (back)
    Equipment: Walk in freezer
  • 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: 1. Meats, ice, etc... stored on floor in walk in freezer2. Peanuts on floor in sales room. Store on shelving.01/09/12: Raw chicken on the floor and two (2) bags on the floor. Stored on shelving.
    Location: Sales floor
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. Soups, containers, etc.. uncovered. Provide lids or covers.2. Meat area: homestyle chest freezers have meat uncovered x 2
    Location: Kitchen (back)
    Equipment: Reach in cooler (2 door)
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. Soups, containers, etc.. uncovered. Provide lids or covers.2. Meat area: homestyle chest freezers have meat uncovered x 2
    Location: Meat counter
    Equipment: Chest freezer
  • Non food contact surface cleaning frequency (corrected on site)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: saw, slicer, cutting boards.Items not cleaned from day before. Ex. Clean at least every 4 hours.
    Location: Meat counter
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: Potato containers.
    Location: Sales floor
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Womens restroom
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Mens restroom
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Meat counter
    Equipment: Hand sink
  • Hand sink/trash can (corrected)
    No waste receptacle at hand sink.
    Correction: Provide waste receptacle.
    Location: Kitchen
  • 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: Ex. beans, rice, etc..
    Location: Sales floor
  • In use utensil storage (corrected on site)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: 1. Meat area: Butcher knife stored on nail. Improper storage,
    Location: Meat room
    Equipment: Knife/utensil rack
 01/09/2012Recheck
  • 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: Glass cleaner bottles re-used for sanitizer. Do not use a glass cleaner bottle for bleach sanitizer.
    Location: Meat room
  • 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. Droppings found in cooler of meat display case. Clean.2. Live flys and maggots found in portioned rice bags. Discarded. Original rice bag with live maggots.
    Location: Meat room
  • 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: Ex. Employee not washing hands after cleaning and then proceeding to prepare food.
  • 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 drink. Remove. See above.
    Location: Kitchen
  • 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: Flys and maggots found in rice bags on shelving on sales floor.
    Location: Sales floor
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Eggs over cooked chicken.2. Raw chicken stored over cooked foods.
    Location: Kitchen (back)
    Equipment: Reach in cooler (2 door)
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Eggs over cooked chicken.2. Raw chicken stored over cooked foods.
    Equipment: Walk in cooler
  • 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.
    Location: Kitchen
  • Miscellaneous contamination of food (Critical) (corrected on site)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Food tray on trash can. Trash cans shall not be used as a prep surface.
    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: Sanitizer bottle at 200 ppm.
    Location: Meat room
    Equipment: Prep table
  • 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: No sanitizer reading at dish level. Do not use machine to sanitize until criteria can be maintained.
    Equipment: Dishmachine
  • 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. Can of tomato paste. Transfer food from cans to a food grade container.
    Location: Kitchen (back)
    Equipment: Reach in cooler (2 door)
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: Ex. purse, keys
    Location: Kitchen
  • Bulk labeling
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: Container with seasoning next to microwave. Label.
    Location: Kitchen (back)
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: See through 2 door reach in cooler on sales floor. Provide lighting.
    Location: Sales floor
  • 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: Walk in cooler: Mold growth inside. Clean.Clean soiled floor areas. Ex. walk in cooler, freezer, meat department (walls), and floor around dishmachine and grease trap.
    Location: Walk-in cooler
  • 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: Walk in cooler: Mold growth inside. Clean.Clean soiled floor areas. Ex. walk in cooler, freezer, meat department (walls), and floor around dishmachine and grease trap.
    Location: Walk-in freezer
  • 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: Walk in cooler: Mold growth inside. Clean.Clean soiled floor areas. Ex. walk in cooler, freezer, meat department (walls), and floor around dishmachine and grease trap.
    Location: Meat counter
  • 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: Walk in cooler: Mold growth inside. Clean.Clean soiled floor areas. Ex. walk in cooler, freezer, meat department (walls), and floor around dishmachine and grease trap.
    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: Homestyle upright reach in coolers and freezers x 5.
    Location: Sales floor
    Equipment: Upright cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Ice build up in see through 2-door reach in cooler. Two (2) pans holding water. Repair or replace.2. Ice build up in homestyle upright reach in cooler (egg rolls). Defrost.
    Location: Sales floor
    Equipment: Reach in cooler (2 door)
  • 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: 1. Meats, ice, etc... stored on floor in walk in freezer2. Peanuts on floor in sales room. Store on shelving.
    Location: Kitchen (back)
    Equipment: Walk in freezer
  • 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: 1. Meats, ice, etc... stored on floor in walk in freezer2. Peanuts on floor in sales room. Store on shelving.
    Location: Sales floor
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. Soups, containers, etc.. uncovered. Provide lids or covers.2. Meat area: homestyle chest freezers have meat uncovered x 2
    Location: Kitchen (back)
    Equipment: Reach in cooler (2 door)
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. Soups, containers, etc.. uncovered. Provide lids or covers.2. Meat area: homestyle chest freezers have meat uncovered x 2
    Location: Meat counter
    Equipment: Chest freezer
  • Non food contact surface cleaning frequency (corrected on site)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: saw, slicer, cutting boards.Items not cleaned from day before. Ex. Clean at least every 4 hours.
    Location: Meat counter
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: Potato containers.
    Location: Sales floor
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Womens restroom
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Mens restroom
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Meat counter
    Equipment: Hand sink
  • Hand sink/trash can
    No waste receptacle at hand sink.
    Correction: Provide waste receptacle.
    Location: Kitchen
  • 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: Ex. beans, rice, etc..
    Location: Sales floor
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: 1. Meat area: Butcher knife stored on nail. Improper storage,
    Location: Meat room
    Equipment: Knife/utensil rack
 12/30/2011Routine

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