- 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: GRILLED CHICKEN TEMPS 115-121 DEGREES F. FOOD SHOULD BE HELD AT 135 DEGREES F OR HIGHER. CHICKEN WAS PUT IN THE MICROWAVE TO REACH 165 DEGREES F THEN PUT BACK IN THE WARMER.
Location: Kitchen
Equipment: -
|
10/01/2014 | Routine |
| No violation noted during this evaluation. | 02/11/2014 | Routine |
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- 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: Wall behind the mop sink is deteriorated. Repair and reseal the wall to make it smooth and easily cleanable.
Location: Utility room
|
08/30/2013 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- 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: Wall behind the mop sink is deteriorated. Repair and reseal the wall to make it smooth and easily cleanable.
Location: Utility room
|
08/19/2013 | Routine |
- 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: SALAMI SANDWICHES AND SHREDDED CHEESE SITTING AT ROOM TEMPERATURE ON THE SERVICE TABLE MEASURED 46 DEGREES F. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. PLACE PRODUCTS IN ICE BATHS DURING LUNCH SERVICE TO HELP MAINTAIN PROPER TEMPERATURE.
Location: Kitchen
- 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: SPRAY BOTTLES (2) OF GREEN COLORED CHEMICAL OBSERVED IN THE MAINTENANCE AREA WITHOUT LABELS. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Chemical room
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: NO LIGHT SHIELDS OBSERVED FOR THE LIGHT FIXTURES IN THE KITCHEN AREA. PROVIDE SHIELDS IN ORDER TO PREVENT POSSIBLE CONTAMINATION OF FOOD PRODUCTS THAT ARE STORED UNERNEATH FROM BROKEN BULBS.
Location: Kitchen
|
02/27/2013 | Routine |
- 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: PARTIALLY EATEN APPLE OBSERVED ON THE SANITIZE DRAIN BOARD OF THE THREE-COMPARTMENT SINK NEXT TO RACK CONTAINING CLEAN SILVERWARE. EMPLOYEES MUST EAT AND DRINK IN DESIGNATED AREAS AWAY FROM FOOD AND FOOD PREP AREAS TO PREVENT CONTAMINATION.
Location: Three bay area
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: NO DATES OBSERVED ON THE CONTAINERS OF EGG SALAD AND PRE-MADE DELI SANDWICHES IN THE UPRIGHT COOLER IN THE KITCHEN.
Location: Kitchen
Equipment: Upright cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ENCRUSTED FOOD DEBRIS OBSERVED ON THE INTERIOR OF THE MICROWAVE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Kitchen
Equipment: Microwave oven
|
10/10/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: THE MAIN REFRIGERATOR USED IN THIS KITCHEN HAD AIR TEMP. OF 43 TO 46F AT THIS TIME. REPAIR UNIT OR PROCEED AS DISCUSSED WITH PLANS TO PURCHASE A NEW ONE (A COMMERCIAL COOLER/FREEZER WOULD BE REQUIRED).
Location: Kitchen
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: REPLACE SANITIZER PH TEST STRIPS FOR 3--BAY SINK.
Equipment: 3-bay
|
04/23/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: THE MAIN REFRIGERATOR USED IN THIS KITCHEN HAD AIR TEMP. OF 43 TO 46F AT THIS TIME. REPAIR UNIT OR PROCEED AS DISCUSSED WITH PLANS TO PURCHASE A NEW ONE (A COMMERCIAL COOLER/FREEZER WOULD BE REQUIRED).
Location: Kitchen
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: REPLACE SANITIZER PH TEST STRIPS FOR 3--BAY SINK.
Equipment: 3-bay
|
03/29/2012 | Routine |
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