- 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: Some cool spots detected in the soup containers on hot holding unit. Stir up soup from time to time to obtain a consistent holding temperature through out product of at least 135 F. Corrected during inspection
Location: Kitchen (back)
Equipment: Steam table
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not at proper concentration, for in-place sanitizer/ manual warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions. (Bleach water at 50/100ppm and quats sanitizer at 200/300ppm)
Comments: In-place sanitizer container checked at 200ppm bleach water/ and quats sanitizer at 400ppm at 3 bay sink. Corrected during inspection
Location: Prep area
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not at proper concentration, for in-place sanitizer/ manual warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions. (Bleach water at 50/100ppm and quats sanitizer at 200/300ppm)
Comments: In-place sanitizer container checked at 200ppm bleach water/ and quats sanitizer at 400ppm at 3 bay sink. Corrected during inspection
Location: Three bay area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repair plumbing leaks so that cold water service is restored to 3 bay sink, and hot water service is restored to 2 bay sink.
Location: Prep area
Equipment: 2-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repair plumbing leaks so that cold water service is restored to 3 bay sink, and hot water service is restored to 2 bay sink.
Location: Three bay area
Equipment: 3-bay
|
06/05/2014 | Routine |
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. (Provide hot water service at prep sink)
Location: Prep area
Equipment: 2-bay
- Single Service Storage
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: Store singe service knives forks in holder so that handles are presented to prevent contamination of food contact portion of utensil.
Location: Prep area
|
01/16/2014 | Routine |
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not at proper concentration, for in-place sanitizer.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Bleach water at over 200ppm. Keep at 50 to 100ppm. Corrected during inspection
Location: Prep area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: A few door gaskets on a couple of reach in coolers need to be cleaned.
Location: Prep area
Equipment: Reach in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Restore cold water serviced to 3 bay sink.
Location: Three bay area
Equipment: 3-bay
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09/03/2013 | Routine |
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: SLOW OPEN SITE DRAIN BEHIND SODA MACHINE. PLEASE ASSESS FUNCTION.
Location: Kitchen (front)
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. LEAK IN PREP SINK FAUCET. PLEASE REPAIR.
Location: Kitchen (back)
Equipment: Prep sink
|
05/01/2013 | Recheck |
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: SLOW OPEN SITE DRAIN BEHIND SODA MACHINE. PLEASE ASSESS FUNCTION.
Location: Kitchen (front)
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. LEAK IN PREP SINK FAUCET. PLEASE REPAIR.
Location: Kitchen (back)
Equipment: Prep sink
|
04/26/2013 | Recheck |
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: SLOW OPEN SITE DRAIN BEHIND SODA MACHINE. PLEASE ASSESS FUNCTION.
Location: Kitchen (front)
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. LEAK IN PREP SINK FAUCET. PLEASE REPAIR.
Location: Kitchen (back)
Equipment: Prep sink
|
04/24/2013 | Routine |
| No violation noted during this evaluation. | 01/11/2013 | Routine |
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen
Equipment: Reach in cooler (2 door)
|
09/14/2012 | Routine |
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
|
06/14/2012 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
|
05/09/2012 | Routine |
- 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. HOT DOGS - WATER TEMPERATURE 127 DEGREES F.
Comments: 2/2 HOT DOGS - 168 DEGREES F; CHILI 155 DEGREES F.
Equipment: Steam table
|
02/02/2012 | Super Bowl Recheck |
- 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. HOT DOGS - WATER TEMPERATURE 127 DEGREES F.
Equipment: Steam table
|
01/31/2012 | Super Bowl Routine |
| No violation noted during this evaluation. | 01/12/2012 | Routine |
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