KFC, 3704 W WASHINGTON ST, Indianapolis, IN - Restaurant inspection findings and violations

  1. All Cities
  2. IN small cities
  3. IN smaller cities
  4. Indiana
  5. Marion County, IN Restaurants

Business Info

Name: KFC
Type: Restaurant
Address: 3704 W WASHINGTON ST, Indianapolis, IN 46241
County: Marion
License #: 95606
Smoking: Smoke Free
Total inspections: 23
Last inspection: 10/24/2014
Add photo of this business Description:

Restaurant representatives - add corrected or new information about KFC, 3704 W WASHINGTON ST, Indianapolis, IN »


Inspection findings

Inspection Date

Type
  • 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: One container of mash potatoes in warmer drawer that is turned off at 115.8 deg F. Disposed of at time of inspection. Hold hot foods at 135 deg F or above. CORRECTED
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats by mop sink. Exterminate.
  • Sanitizer criteria (corrected)
    Chemical sanitizer does not meet proper criteria.
    Correction: Provide only approved chemical sanitizer(s) at proper strength.
    Comments: Sanitizer at 3 bay dish sink is over 500 ppm. Maintain at 200 ppm or per manufacturer instruction.
  • 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: One employee drink without lid and straw. Please provide lids and straws. CORRECTED
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Please provide one employee with food borne illness prevention training.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Grout missing from floor by blodgett oven below back exhaust hood. Provide where needed to prevent pooling water and allow for easier floor cleaning. NOTE: ON FOLLOW UP INSPECTION 10-24-2014 FLUID STILL POOLING AROUND OVEN. FINISH REPLACING GROUT. 2. Peeling ceiling tile by grease recycler. Replace with washable ceiling tiles. 3. Peeling ceiling tiles in front kitchen. Replace with washable ceiling tiles. CORRECTED
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Grout missing from floor by blodgett oven below back exhaust hood. Provide where needed to prevent pooling water and allow for easier floor cleaning. NOTE: ON FOLLOW UP INSPECTION 10-24-2014 FLUID STILL POOLING AROUND OVEN. FINISH REPLACING GROUT. 2. Peeling ceiling tile by grease recycler. Replace with washable ceiling tiles. 3. Peeling ceiling tiles in front kitchen. Replace with washable ceiling tiles. CORRECTED
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Water pooling on floor below front hand sink and floor-wall junction soiled. Please clean.Clean floor below front hand sink. NOTE: ON FOLLOW UP INSPECTION 10-24-2014 AREA NEEDS TO HAVE TILES RE-DONE. SCHEDULING FOR REPAIRS.
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. One light out in walk in freezer. Provide. CORRECTED2. Back exhaust hood fan is loud and cardboard is between frame and filters. Repair unit. NOTE: WORKING ON REPAIRS AT TIME OF INSPECTION. CORRECTED3. Drain cover missing in mop sink. Please provide. CORRECTED4. Caulk and shoe string hanging below 3 bay sink. Remove.
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. Front kitchen hand sink loose from the wall. Silicone caulk loose. Please re-seal to wall with silicone caulk.2. Hand sink loose from wall in women's bathroom. Secure to the wall.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Cabinet below soda unit is heavily soiled. Clean. If unable to clean replace worn cabinet. NOTE: ON FOLLOW UP INSPECTION SEPTEMBER 262014 REPLACING CABINET. NOTE: ON FOLLOW UP INSPECTION 10-24-2014 STARTED CLEANING AND PREPARING TO PLACE FRB INSIDE CABINET. MAKE SURE THERE ARE NO GAPS FOR WATER OR DEBRIS TO POOL WHEN REPAIRS ARE COMPLETE.
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: Light guard missing in walk in freezer. Provide.
  • 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: Used paper cup to scoop ice for customers drinks. Discontinue. Use approved scoop for ice.
 10/24/2014Recheck
  • 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: One container of mash potatoes in warmer drawer that is turned off at 115.8 deg F. Disposed of at time of inspection. Hold hot foods at 135 deg F or above. CORRECTED
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats by mop sink. Exterminate.
  • Sanitizer criteria (corrected)
    Chemical sanitizer does not meet proper criteria.
    Correction: Provide only approved chemical sanitizer(s) at proper strength.
    Comments: Sanitizer at 3 bay dish sink is over 500 ppm. Maintain at 200 ppm or per manufacturer instruction.
  • 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: One employee drink without lid and straw. Please provide lids and straws. CORRECTED
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Please provide one employee with food borne illness prevention training.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Grout missing from floor by blodgett oven below back exhaust hood. Provide where needed to prevent pooling water and allow for easier floor cleaning. 2. Peeling ceiling tiles by grease recycler. Replace with washable ceiling tiles. 3. Peeling ceiling tiles in front kitchen. Replace with washable ceiling tiles. CORRECTED
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Grout missing from floor by blodgett oven below back exhaust hood. Provide where needed to prevent pooling water and allow for easier floor cleaning. 2. Peeling ceiling tiles by grease recycler. Replace with washable ceiling tiles. 3. Peeling ceiling tiles in front kitchen. Replace with washable ceiling tiles. CORRECTED
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Water pooling on floor below front hand sink and floor-wall junction soiled. Please clean.Clean floor below front hand sink.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. One light out in walk in freezer. Provide. CORRECTED2. Back exhaust hood fan is loud and cardboard is between frame and filters. Repair unit. NOTE: WORKING ON REPAIRS AT TIME OF INSPECTION.3. Drain cover missing in mop sink. Please provide. CORRECTED4. Caulk and shoe string hanging below 3 bay sink. Remove.
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. One light out in walk in freezer. Provide. CORRECTED2. Back exhaust hood fan is loud and cardboard is between frame and filters. Repair unit. NOTE: WORKING ON REPAIRS AT TIME OF INSPECTION.3. Drain cover missing in mop sink. Please provide. CORRECTED4. Caulk and shoe string hanging below 3 bay sink. Remove.
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. Front kitchen hand sink loose from the wall. Silicone caulk loose. Please reseal to wall with silicone caulk.2. Hand sink loose from wall in women's bathroom. Secure to the wall.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Cabinet below soda unit is heavily soiled. Clean. If unable to clean replace worn cabinet. NOTE: REPLACING CABINET.
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: Light guard missing in walk in freezer. Provide.
  • 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: Used paper cup to scoop ice for customers drinks. Discontinue. Use approved scoop for ice.
 09/26/2014Recheck
  • 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: One container of mash potatoes in warmer drawer that is turned off at 115.8 deg F. Disposed of at time of inspection. Hold hot foods at 135 deg F or above. CORRECTED
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats by mop sink. Exterminate.
  • Sanitizer criteria
    Chemical sanitizer does not meet proper criteria.
    Correction: Provide only approved chemical sanitizer(s) at proper strength.
    Comments: Sanitizer at 3 bay dish sink is over 500 ppm. Maintain at 200 ppm or per manufacturer instruction.
  • 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: One employee drink without lid and straw. Please provide lids and straws. CORRECTED
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Please provide one employee with food borne illness prevention training.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Grout missing from floor by blodgett oven below back exhaust hood. Provide where needed to prevent pooling water and allow for easier floor cleaning. 2. Peeling ceiling tiles by grease recycler. Replace with washable ceiling tiles. 3. Peeling ceiling tiles in front kitchen. Replace with washable ceiling tiles.
    Location: Kitchen (back)
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Water pooling on floor below front hand sink and floor-wall junction soiled. Please clean.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. One light out in walk in freezer. Provide. 2. Back exhaust hood fan is loud and cardboard is between frame and filters. Repair unit. 3. Drain cover missing in mop sink. Please provide. 4. Caulk and shoe string hanging below 3 bay sink. Remove.
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. Front kitchen hand sink loose from the wall. Silicone caulk loose. Please reseal to wall with silicone caulk.2. Hand sink loose from wall in women's bathroom. Secure to the wall.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Cabinet below soda unit is heavily soiled. Clean. If unable to clean replace worn cabinet.
  • Durability / utensils and equipment
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: Used paper cup to scoop ice for customers drinks. Discontinue. Use approved scoop for ice.
 09/19/2014Routine
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Cheese in cooler at 62 deg F. Disposed of at time of inspection. Do not use for potentially hazardous foods until holding at 41 deg F or below.Note: on follow up inspection cheese at 48 deg F. Repair to hold at 41 deg F or below. Do not use for cheese until repaired.
    Location: Kitchen
    Equipment: Prep Top 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: Quat at 3 bay sink is over 500ppm. Maintain at 200-400 ppm.
    Location: Kitchen
    Equipment: 3-bay
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Back hand sink is draining slowly. Repair.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Broken floor tiles below fryers and by back exhaust hood. Replace.2. Wall bowing by back hand sink. Please repair. 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: Clean fan guards in walk in freezer.
    Location: Walk-in freezer
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth on counter. Store in approved strength sanitizer solution.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. One light out in walk in freezer. Provide. CORRECTED2. Back exhaust system is very loud and does not appear to be working adequately. Please repair.Note: on follow up inspection 3-13-2014 exhaust hood is making noise and does not appear to be working adequately. RepairNote:on follow up inspection 3-27-2014 no one had been out to check on exhaust hood. Have repaired. Facility will receive a citation on follow up inspection 4-3-2014 if repairs are not complete.
    Location: Walk-in freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. One light out in walk in freezer. Provide. CORRECTED2. Back exhaust system is very loud and does not appear to be working adequately. Please repair.Note: on follow up inspection 3-13-2014 exhaust hood is making noise and does not appear to be working adequately. RepairNote:on follow up inspection 3-27-2014 no one had been out to check on exhaust hood. Have repaired. Facility will receive a citation on follow up inspection 4-3-2014 if repairs are not complete.
    Location: Kitchen (back)
  • 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: Boxes of food on the floor in the walk in cooler. Store 6 inches off the floor.
    Location: Walk-in cooler
 04/03/2014Recheck
  • 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: Cheese in cooler at 62 deg F. Disposed of at time of inspection. Do not use for potentially hazardous foods until holding at 41 deg F or below.Note: on follow up inspection cheese at 48 deg F. Repair to hold at 41 deg F or below. Do not use for cheese until repaired.
    Location: Kitchen
    Equipment: Prep Top 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: Quat at 3 bay sink is over 500ppm. Maintain at 200-400 ppm.
    Location: Kitchen
    Equipment: 3-bay
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Back hand sink is draining slowly. Repair.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Broken floor tiles below fryers and by back exhaust hood. Replace.2. Wall bowing by back hand sink. Please repair. 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: Clean fan guards in walk in freezer.
    Location: Walk-in freezer
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth on counter. Store in approved strength sanitizer solution.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. One light out in walk in freezer. Provide. CORRECTED2. Back exhaust system is very loud and does not appear to be working adequately. Please repair.Note: on follow up inspection 3-13-2014 exhaust hood is making noise and does not appear to be working adequately. RepairNote:on follow up inspection 3-27-2014 no one had been out to check on exhaust hood. Have repaired. Facility will receive a citation on follow up inspection 4-3-2014 if repairs are not complete.
    Location: Walk-in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. One light out in walk in freezer. Provide. CORRECTED2. Back exhaust system is very loud and does not appear to be working adequately. Please repair.Note: on follow up inspection 3-13-2014 exhaust hood is making noise and does not appear to be working adequately. RepairNote:on follow up inspection 3-27-2014 no one had been out to check on exhaust hood. Have repaired. Facility will receive a citation on follow up inspection 4-3-2014 if repairs are not complete.
    Location: Kitchen (back)
  • 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: Boxes of food on the floor in the walk in cooler. Store 6 inches off the floor.
    Location: Walk-in cooler
 03/27/2014Recheck
  • 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: Cheese in cooler at 62 deg F. Disposed of at time of inspection. Do not use for potentially hazardous foods until holding at 41 deg F or below.Note: on follow up inspection cheese at 48 deg F. Repair to hold at 41 deg F or below. Do not use for cheese until repaired.
    Location: Kitchen
    Equipment: Prep Top 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: Quat at 3 bay sink is over 500ppm. Maintain at 200-400 ppm.
    Location: Kitchen
    Equipment: 3-bay
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Back hand sink is draining slowly. Repair.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Broken floor tiles below fryers and by back exhaust hood. Replace.2. Wall bowing by back hand sink. Please repair. 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: Clean fan guards in walk in freezer.
    Location: Walk-in freezer
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth on counter. Store in approved strength sanitizer solution.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. One light out in walk in freezer. Provide. CORRECTED2. Back exhaust system is very loud and does not appear to be working adequately. Please repair.Note: on follow up inspection 3-13-2014 exhaust hood is making noise and does not appear to be working adequately. Repair
    Location: Walk-in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. One light out in walk in freezer. Provide. CORRECTED2. Back exhaust system is very loud and does not appear to be working adequately. Please repair.Note: on follow up inspection 3-13-2014 exhaust hood is making noise and does not appear to be working adequately. Repair
    Location: Kitchen (back)
  • 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: Boxes of food on the floor in the walk in cooler. Store 6 inches off the floor.
    Location: Walk-in cooler
 03/13/2014Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Cheese in cooler at 62 deg F. Disposed of at time of inspection. Do not use for potentially hazardous foods until holding at 41 deg F or below.Note: on follow up inspection cheese at 48 deg F. Repair to hold at 41 deg F or below. Do not use for cheese until repaired.
    Location: Kitchen
    Equipment: Prep Top 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: Quat at 3 bay sink is over 500ppm. Maintain at 200-400 ppm.
    Location: Kitchen
    Equipment: 3-bay
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Back hand sink is draining slowly. Repair.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Broken floor tiles below fryers and by back exhaust hood. Replace.2. Wall bowing by back hand sink. Please repair. CORRECTED
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Broken floor tiles below fryers and by back exhaust hood. Replace.2. Wall bowing by back hand sink. Please repair. 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: Clean fan guards in walk in freezer.
    Location: Walk-in freezer
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth on counter. Store in approved strength sanitizer solution.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. One light out in walk in freezer. Provide. CORRECTED2. Back exhaust system is very loud and does not appear to be working adequately. Please repair.
    Location: Walk-in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. One light out in walk in freezer. Provide. CORRECTED2. Back exhaust system is very loud and does not appear to be working adequately. Please repair.
    Location: Kitchen (back)
  • 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: Boxes of food on the floor in the walk in cooler. Store 6 inches off the floor.
    Location: Walk-in cooler
 02/27/2014Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Cheese in cooler at 62 deg F. Disposed of at time of inspection. Do not use for potentially hazardous foods until holding at 41 deg F or below.
    Location: Kitchen
    Equipment: Prep Top 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: Quat at 3 bay sink is over 500ppm. Maintain at 200-400 ppm.
    Location: Kitchen
    Equipment: 3-bay
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Back hand sink is draining slowly. Repair.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Broken floor tiles below fryers and by back exhaust hood. Replace.2. Wall bowing by back hand sink. Please repair.
    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: Clean fan guards in walk in freezer.
    Location: Walk-in freezer
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth on counter. Store in approved strength sanitizer solution.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: One light out in walk in freezer. Provide.
  • 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: Boxes of food on the floor in the walk in cooler. Store 6 inches off the floor.
    Location: Walk-in cooler
 02/20/2014Routine
  • 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: Chicken at room temperature. Dispose of after marking on log sheet. CORRECTED
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Cheese in cooler at 50 deg F. Disposed of at time of inspection. Hold at 41 deg F or below.
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: Washing hands correctly but drying with cloth towel. Discontinue use paper towels.
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Floor drains backing up. Repair. Note: Facility is closed until repairs are complete. Call 317-373-2713 to re-open facility (Carol Hurley)
    Location: Kitchen
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Provide one employee with food borne illness prevention training.
  • 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: Box of to go containers on floor. Store 6 inches off the floor. Note: Just received shippment today.
  • 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: Back exhaust hood filters are soiled. Please clean.
  • Cove molding (corrected)
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Provide cove molding behind shelf on same wall as 3 bay sink.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Repair wall below 3 bay sink to be smooth, non absorbent and easily cleanable. CORRECTED2. Cove molding loose below clean dish shelf by 3 bay sink. Secure to the wall. CORRECTED3. .Repair floor drain in walk in cooler and provide drain cover. CORRECTED4. FRP loose by back hand sink and walk in freezer. Secure to wall. Repair walls if needed. CORRECTED5. Provide grout where missing around floor tiles. Note: finish providing grout where needed. CORRECTED6. Broken floor tiles by FRP below large exhaust hood and below fryers. Replace.
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Repair wall below 3 bay sink to be smooth, non absorbent and easily cleanable. CORRECTED2. Cove molding loose below clean dish shelf by 3 bay sink. Secure to the wall. CORRECTED3. .Repair floor drain in walk in cooler and provide drain cover. CORRECTED4. FRP loose by back hand sink and walk in freezer. Secure to wall. Repair walls if needed. CORRECTED5. Provide grout where missing around floor tiles. Note: finish providing grout where needed. CORRECTED6. Broken floor tiles by FRP below large exhaust hood and below fryers. Replace.
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean wall below 3 bay sink.CORRECTED2. Soiled caulk around 3 bay sink. Replace where needed.3. Clean floor-wall junctions where needed. CORRECTED4. Clean FRP wall below large exhaust hood. CORRECTED
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth on counter. Store in approved strength sanitizer solution.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. One light out in back exhaust hood. Provide. 2. Repair/replace countner laminate. CORRECTED3. Paper towel dispenser missing from back hand sink. Provide. CORRECTED
    Location: Kitchen
  • Miscellaneous contamination of food (Non-Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Cheese nesting in pickles. Discontinue to prevent possible contamination.
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: No paper towels at back hand sink. Provide. CORRECTED
 11/26/2013Recheck
  • 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: Chicken at room temperature. Dispose of after marking on log sheet. CORRECTED
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Cheese in cooler at 50 deg F. Disposed of at time of inspection. Hold at 41 deg F or below.
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: Washing hands correctly but drying with cloth towel. Discontinue use paper towels.
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Floor drains backing up. Repair. Note: Facility is closed until repairs are complete. Call 317-373-2713 to re-open facility (Carol Hurley)
    Location: Kitchen
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Provide one employee with food borne illness prevention training.
  • 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: Box of to go containers on floor. Store 6 inches off the floor. Note: Just received shippment today.
  • 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: Back exhaust hood filters are soiled. Please clean.
  • Cove molding (corrected)
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Provide cove molding behind shelf on same wall as 3 bay sink.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Repair wall below 3 bay sink to be smooth, non absorbent and easily cleanable. CORRECTED2. Cove molding loose below clean dish shelf by 3 bay sink. Secure to the wall. CORRECTED3. .Repair floor drain in walk in cooler and provide drain cover. CORRECTED4. FRP loose by back hand sink and walk in freezer. Secure to wall. Repair walls if needed. CORRECTED5. Provide grout where missing around floor tiles. Note: finish providing grout where needed. CORRECTED6. Broken floor tiles by FRP below large exhaust hood and below fryers. Replace.
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Repair wall below 3 bay sink to be smooth, non absorbent and easily cleanable. CORRECTED2. Cove molding loose below clean dish shelf by 3 bay sink. Secure to the wall. CORRECTED3. .Repair floor drain in walk in cooler and provide drain cover. CORRECTED4. FRP loose by back hand sink and walk in freezer. Secure to wall. Repair walls if needed. CORRECTED5. Provide grout where missing around floor tiles. Note: finish providing grout where needed. CORRECTED6. Broken floor tiles by FRP below large exhaust hood and below fryers. Replace.
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean wall below 3 bay sink.CORRECTED2. Soiled caulk around 3 bay sink. Replace where needed.3. Clean floor-wall junctions where needed. CORRECTED4. Clean FRP wall below large exhaust hood. CORRECTED
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth on counter. Store in approved strength sanitizer solution.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. One light out in back exhaust hood. Provide. 2. Repair/replace countner laminate. CORRECTED3. Paper towel dispenser missing from back hand sink. Provide. CORRECTED
    Location: Kitchen
  • Miscellaneous contamination of food (Non-Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Cheese nesting in pickles. Discontinue to prevent possible contamination.
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: No paper towels at back hand sink. Provide. CORRECTED
 11/26/2013Recheck
  • 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: Chicken at room temperature. Dispose of after marking on log sheet. CORRECTED
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Cheese in cooler at 50 deg F. Disposed of at time of inspection. Hold at 41 deg F or below.
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: Washing hands correctly but drying with cloth towel. Discontinue use paper towels.
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Provide one employee with food borne illness prevention training.
  • 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: Box of to go containers on floor. Store 6 inches off the floor. Note: Just received shippment today.
  • 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: Back exhaust hood filters are soiled. Please clean.
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Provide cove molding behind shelf on same wall as 3 bay sink.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Repair wall below 3 bay sink to be smooth, non absorbent and easily cleanable. 2. Cove molding loose below clean dish shelf by 3 bay sink. Secure to the wall. CORRECTED3. .Repair floor drain in walk in cooler and provide drain cover. CORRECTED4. FRP loose by back hand sink and walk in freezer. Secure to wall. Repair walls if needed. CORRECTED5. Provide grout where missing around floor tiles. Note: finish providing grout where needed.6. Broken floor tiles by FRP below large exhaust hood and below fryers. Replace. CORRECTED
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Repair wall below 3 bay sink to be smooth, non absorbent and easily cleanable. 2. Cove molding loose below clean dish shelf by 3 bay sink. Secure to the wall. CORRECTED3. .Repair floor drain in walk in cooler and provide drain cover. CORRECTED4. FRP loose by back hand sink and walk in freezer. Secure to wall. Repair walls if needed. CORRECTED5. Provide grout where missing around floor tiles. Note: finish providing grout where needed.6. Broken floor tiles by FRP below large exhaust hood and below fryers. Replace. CORRECTED
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean wall below 3 bay sink.CORRECTED2. Soiled caulk around 3 bay sink. Replace where needed.3. Clean floor-wall junctions where needed. CORRECTED4. Clean FRP wall below large exhaust hood. CORRECTED
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean wall below 3 bay sink.CORRECTED2. Soiled caulk around 3 bay sink. Replace where needed.3. Clean floor-wall junctions where needed. CORRECTED4. Clean FRP wall below large exhaust hood. CORRECTED
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth on counter. Store in approved strength sanitizer solution.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. One light out in back exhaust hood. Provide. 2. Repair/replace countner laminate. CORRECTED3. Paper towel dispenser missing from back hand sink. Provide. CORRECTED
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. One light out in back exhaust hood. Provide. 2. Repair/replace countner laminate. CORRECTED3. Paper towel dispenser missing from back hand sink. Provide. CORRECTED
    Location: Kitchen
  • Miscellaneous contamination of food (Non-Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Cheese nesting in pickles. Discontinue to prevent possible contamination.
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: No paper towels at back hand sink. Provide. CORRECTED
 10/23/2013Recheck
  • 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: Chicken at room temperature. Dispose of after marking on log sheet. CORRECTED
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Cheese in cooler at 50 deg F. Disposed of at time of inspection. Hold at 41 deg F or below.
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: Washing hands correctly but drying with cloth towel. Discontinue use paper towels.
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Provide one employee with food borne illness prevention training.
  • 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: Box of to go containers on floor. Store 6 inches off the floor. Note: Just received shippment today.
  • 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: Back exhaust hood filters are soiled. Please clean.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Repair wall below 3 bay sink to be smooth, non absorbent and easily cleanable. 2. Cove molding loose below clean dish shelf by 3 bay sink. Secure to the wall. 3. .Repair floor drain in walk in cooler and provide drain cover.4. FRP loose by back hand sink and walk in freezer. Secure to wall. Repair walls if needed. 5. Provide grout where missing around floor tiles.6. Broken floor tiles by FRP below large exhaust hood and below fryers. Replace.
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean wall below 3 bay sink.2. Soiled caulk around 3 bay sink. Replace where needed.3. Clean floor-wall junctions where needed. 4. Clean FRP wall below large exhaust hood.
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth on counter. Store in approved strength sanitizer solution.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. One light out in back exhaust hood. Provide. 2. Repair/replace countner laminate.3. Paper towel dispenser missing from back hand sink. Provide.
  • Miscellaneous contamination of food (Non-Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Cheese nesting in pickles. Discontinue to prevent possible contamination.
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: No paper towels at back hand sink. Provide. CORRECTED
 10/22/2013Recheck
  • 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: Chicken at room temperature. Dispose of after marking on log sheet. CORRECTED
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Cheese in cooler at 50 deg F. Disposed of at time of inspection. Hold at 41 deg F or below.
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: Washing hands correctly but drying with cloth towel. Discontinue use paper towels.
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Provide one employee with food borne illness prevention training.
  • 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: Box of to go containers on floor. Store 6 inches off the floor. Note: Just received shippment today.
  • 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: Back exhaust hood filters are soiled. Please clean.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Repair wall below 3 bay sink to be smooth, non absorbent and easily cleanable. 2. Cove molding loose below clean dish shelf by 3 bay sink. Secure to the wall. 3. .Repair floor drain in walk in cooler and provide drain cover.4. FRP loose by back hand sink and walk in freezer. Secure to wall. Repair walls if needed. 5. Provide grout where missing around floor tiles.6. Broken floor tiles by FRP below large exhaust hood and below fryers. Replace.
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean wall below 3 bay sink.2. Soiled caulk around 3 bay sink. Replace where needed.3. Clean floor-wall junctions where needed. 4. Clean FRP wall below large exhaust hood.
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth on counter. Store in approved strength sanitizer solution.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. One light out in back exhaust hood. Provide. 2. Repair/replace countner laminate.3. Paper towel dispenser missing from back hand sink. Provide.
  • Miscellaneous contamination of food (Non-Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Cheese nesting in pickles. Discontinue to prevent possible contamination.
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: No paper towels at back hand sink. Provide. CORRECTED
 10/01/2013Recheck
  • 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: Chicken at room temperature. Dispose of after marking on log sheet. CORRECTED
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Cheese in cooler at 50 deg F. Disposed of at time of inspection. Hold at 41 deg F or below.
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: Washing hands correctly but drying with cloth towel. Discontinue use paper towels.
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Provide one employee with food borne illness prevention training.
  • 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: Box of to go containers on floor. Store 6 inches off the floor. Note: Just received shippment today.
  • 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: Back exhaust hood filters are soiled. Please clean.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Repair wall below 3 bay sink to be smooth, non absorbent and easily cleanable. 2. Cove molding loose below clean dish shelf by 3 bay sink. Secure to the wall. 3. .Repair floor drain in walk in cooler and provide drain cover.4. FRP loose by back hand sink and walk in freezer. Secure to wall. Repair walls if needed. 5. Provide grout where missing around floor tiles.6. Broken floor tiles by FRP below large exhaust hood and below fryers. Replace.
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean wall below 3 bay sink.2. Soiled caulk around 3 bay sink. Replace where needed.3. Clean floor-wall junctions where needed. 4. Clean FRP wall below large exhaust hood.
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth on counter. Store in approved strength sanitizer solution.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. One light out in back exhaust hood. Provide. 2. Repair/replace countner laminate.3. Paper towel dispenser missing from back hand sink. Provide.
  • Miscellaneous contamination of food (Non-Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Cheese nesting in pickles. Discontinue to prevent possible contamination.
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: No paper towels at back hand sink. Provide. CORRECTED
 08/27/2013Recheck
  • 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: Chicken at room temperature. Dispose of after marking on log sheet. CORRECTED
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Cheese in cooler at 50 deg F. Disposed of at time of inspection. Hold at 41 deg F or below.
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: Washing hands correctly but drying with cloth towel. Discontinue use paper towels.
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Provide one employee with food borne illness prevention training.
  • 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: Box of to go containers on floor. Store 6 inches off the floor. Note: Just received shippment today.
  • 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: Back exhaust hood filters are soiled. Please clean.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Repair wall below 3 bay sink to be smooth, non absorbent and easily cleanable. 2. Cove molding loose below clean dish shelf by 3 bay sink. Secure to the wall. 3. .Repair floor drain in walk in cooler and provide drain cover.4. FRP loose by back hand sink and walk in freezer. Secure to wall. Repair walls if needed. 5. Provide grout where missing around floor tiles.6. Broken floor tiles by FRP below large exhaust hood. Replace.
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean wall below 3 bay sink.2. Soiled caulk around 3 bay sink. Replace where needed.3. Clean floor-wall junctions where needed. 4. Clean FRP wall below large exhaust hood.
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth on counter. Store in approved strength sanitizer solution.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. One light out in back exhaust hood. Provide. 2. Repair/replace countner laminate.
  • Miscellaneous contamination of food (Non-Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Cheese nesting in pickles. Discontinue to prevent possible contamination.
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: No paper towels at back hand sink. Provide. CORRECTED
 07/30/2013Recheck
  • 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: Chicken at room temperature. Dispose of after marking on log sheet. CORRECTED
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Cheese in cooler at 50 deg F. Disposed of at time of inspection. Hold at 41 deg F or below.
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: Washing hands correctly but drying with cloth towel. Discontinue use paper towels.
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Provide one employee with food borne illness prevention training.
  • 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: Box of to go containers on floor. Store 6 inches off the floor. Note: Just received shippment today.
  • 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: Back exhaust hood filters are soiled. Please clean.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Repair wall below 3 bay sink to be smooth, non absorbent and easily cleanable. 2. Cove molding loose below clean dish shelf by 3 bay sink. Secure to the wall. 3. .Repair floor drain in walk in cooler and provide drain cover.4. FRP loose by back hand sink and walk in freezer. Secure to wall. Repair walls if needed. 5. Provide grout where missing around floor tiles.6. Broken floor tiles by FRP below large exhaust hood. Replace.
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean wall below 3 bay sink.2. Soiled caulk around 3 bay sink. Replace where needed.3. Clean floor-wall junctions where needed. 4. Clean FRP wall below large exhaust hood.
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth on counter. Store in approved strength sanitizer solution.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. One light out in back exhaust hood. Provide. 2. Repair/replace countner laminate.
  • Miscellaneous contamination of food (Non-Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Cheese nesting in pickles. Discontinue to prevent possible contamination.
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: No paper towels at back hand sink. Provide. CORRECTED
 07/23/2013Recheck
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: Chicken at room temperature. Dispose of after marking on log sheet. CORRECTED
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Cheese in cooler at 50 deg F. Disposed of at time of inspection. Hold at 41 deg F or below.
  • Improper hand washing
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: Washing hands correctly but drying with cloth towel. Discontinue use paper towels.
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Provide one employee with food borne illness prevention training.
  • Single Service/Equipment storage
    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: Box of to go containers on floor. Store 6 inches off the floor. Note: Just received shippment today.
  • 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: Back exhaust hood filters are soiled. Please clean.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Repair wall below 3 bay sink to be smooth, non absorbent and easily cleanable. 2. Cove molding loose below clean dish shelf by 3 bay sink. Secure to the wall. 3. .Repair floor drain in walk in cooler and provide drain cover.4. FRP loose by back hand sink and walk in freezer. Secure to wall. Repair walls if needed. 5. Provide grout where missing around floor tiles.
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Clean wall below 3 bay sink.2. Soiled caulk around 3 bay sink. Replace where needed.3. Clean floor-wall junctions where needed. 4. Clean FRP wall below large exhaust hood.
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth on counter. Store in approved strength sanitizer solution.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. One light out in back exhaust hood. Provide. 2. Repair/replace countner laminate.
  • Miscellaneous contamination of food (Non-Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Cheese nesting in pickles. Discontinue to prevent possible contamination.
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: No paper towels at back hand sink. Provide. CORRECTED
 07/15/2013Routine
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: Cooked chicken at room temperature at 132-133 deg F. Please reheat to 165 deg F and hold at 135 deg F or above. CORRECTED
    Location: Kitchen
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Back kitchen hand sink is soiled. Please clean.
    Location: Kitchen
    Equipment: Hand sink
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Provide one employee with food borne illness prevention training.
  • 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: Box of single service items on the floor. Please store 6 inches off the floor.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Clean wall below 3 bay sink.
    Location: Kitchen
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth on back counter. Please store in approved strength sanitizer solution.
    Location: Kitchen
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: Two pans of mac and cheese thawing on box at room temperature. Please thaw in refrigeration or start cooking. CORRECTED
    Location: Kitchen
  • 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: Clean ice machine kick plate.
    Location: Kitchen
    Equipment: Ice machine
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Back kitchen hand sink is out of paper towels. Please provide. CORRECTED
    Location: Kitchen
    Equipment: Hand sink
 01/28/2013Recheck
  • 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: Cooked chicken at room temperature at 132-133 deg F. Please reheat to 165 deg F and hold at 135 deg F or above. CORRECTED
    Location: Kitchen
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Back kitchen hand sink is soiled. Please clean.
    Location: Kitchen
    Equipment: Hand sink
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Provide one employee with food borne illness prevention training.
  • Single Service/Equipment storage
    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: Box of single service items on the floor. Please store 6 inches off the floor.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Clean wall below 3 bay sink.
    Location: Kitchen
  • Wiping cloths / storage (corrected on site)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth on front counter. Please store in approved strength sanitizer solution. CORRECTED
    Location: Kitchen
  • Thawing (corrected on site)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: Two pans of mac and cheese thawing on box at room temperature. Please thaw in refrigeration or start cooking. CORRECTED
    Location: Kitchen
  • 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: Clean ice machine kick plate.
    Location: Kitchen
    Equipment: Ice machine
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Back kitchen hand sink is out of paper towels. Please provide. CORRECTED
    Location: Kitchen
    Equipment: Hand sink
 01/18/2013Routine
  • 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: 1. Clean back exhaust hood.2. Clean soiled filters in main exhaust hood.
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Replace broken/missing floor tiles below blodgett oven.2. Repair/replace crumbling wall by mop sink.
    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. Clean walk in cooler fan guards. 2. Clean FRP wall below main exhaust hood.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Caulk hanging from back exhaust hood. Remove.
    Location: Kitchen
 08/24/2012Recheck
  • 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: 1. Clean back exhaust hood.2. Clean soiled filters in main exhaust hood.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Replace broken/missing floor tiles below blodgett oven.2. Repair/replace crumbling wall by mop sink.
    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. Clean walk in cooler fan guards. 2. Clean FRP wall below main exhaust hood.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Caulk hanging from back exhaust hood. Remove.
    Location: Kitchen
 08/10/2012Recheck
  • 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: 1. Clean back exhaust hood.2. Clean soiled filters in main exhaust hood.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Replace broken/missing floor tiles below blodgett oven.2. Repair/replace crumbling wall by mop sink.
    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. Clean walk in cooler fan guards. 2. Clean FRP wall below main exhaust hood.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Caulk hanging from back exhaust hood. Remove.
    Location: Kitchen
 07/11/2012Routine
  • 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: Please have exhaust hood cleaned and tagged. Last tag shows due April 2011.
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Cove molding falling below 3 bay sink. Repair/secure to the wall.
  • 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: Please clean fan guards in walk in cooler.
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth on counter. Please store in approved strength sanitizer solution.
 01/06/2012Routine

Do you have any questions you'd like to ask about KFC? Post them here so others can see them and respond.

×
KFC respresentatives - respond and add information

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review


Would you recommend KFC to others? (optional)
  
Add photo of KFC (optional)
Add more info about the restaurant »

About You

Your nickname:

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

Log in»  |   Register - it's free and very quick!
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
Leave your signature»

Recently added reviews

Name City Users' Rating
Mr. FrostyIndianapolis, IN
DOMINO'S PIZZA #2568Indianapolis, IN
*
STEAK N SHAKE #255Indianapolis, IN
BURGER KING #5631Indianapolis, IN
**
PIZZA HUTIndianapolis, IN
*****
LA FURIAIndianapolis, IN
*****
INDYO FROZEN YOGURTIndianapolis, IN
*****
CENTRAL CATHOLIC SCHOOLIndianapolis, IN
*
SPEEDWAY #6135Indianapolis, IN
*•
CHIN HILL ASIAN GROCERYIndianapolis, IN

Restaurants in neighborhood

Name
TAQUERIA ALONSO
WASHINGTON ST PHILLIPS 66
RALLY'S HAMBURGERS #6236
Steak 'n Shake
WAFFLE HOUSE
Long John Silver's
ALDI #77
CARNICERIA EL RANCHITO

Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Search for:  near:   

  1. All Cities
  2. IN small cities
  3. IN smaller cities
  4. Indiana
  5. Marion County, IN Restaurants