LA JAROCHITA, 2236 W WASHINGTON ST, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: LA JAROCHITA
Type: Restaurant
Address: 2236 W WASHINGTON ST, Indianapolis, IN 46222
County: Marion
License #: 204504
Smoking: Smoke Free
Total inspections: 25
Last inspection: 10/15/2014
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Inspection findings

Inspection Date

Type
  • Premises not clean
    Premise(s) not maintained in clean and sanitary condition – weeds and/or rubbish.
    Correction: Occupant must keep premise(s) that the occupant inhabits in a clean and sanitary condition.
    Comments: Cut grass /weeds behind store. Corte la hierba / maleza detras de la tienda.
  • Electrical service (corrected)
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: Electrical conduit coming from wall into extension cord. Discontinue. Repair.El conducto eléctrico proveniente de la pared en el cable de extensión. Suspenda. Reparación.
  • 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 beans at room temperature at 78.9 deg F. One pot disposed of at time of inspectionHold hot foods at 135 deg F or above.Hold cold foods at 41 deg F or below.Cool foods to 70 deg F in 2 hours or dispose of food.Cool foods from 70 deg F to 41 deg F or below in additional 4 hours or dispose of food.
  • 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: Mouse droppings and mouse nest in stock area. Remove/ clean. Have professional extermination. CORRECTEDNote: on follow up inspection 10-1-2014 gnats in back by produce and mop sink. Exterminate.Nota: en el seguimiento de la inspección 10/01/2014 mosquitos en la espalda por productos y lavabo fregona. Exterminar.
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: Bare hand contact with nacho chips. Discontinue. Use a utensil to handle ready to eat foods. Contacto de las manos con nachos. Suspenda. Use un utensilio para manejar alimentos listos para comer.
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: Always wash hands with soap under warm water for 20 seconds and dry with paper towels before putting on gloves. Note: on follow up inspection 10-1- 2014 unable to wash hands because food prep was being done in hand sink. Discontinue. Wash hands with warm water and soap in hand sink for 20 secs. Note: on follow up inspection 10-1- 2014 unable to wash hands because food prep was being done in hand sink. Discontinue. Wash hands with warm water and soap in hand sink for 20 secs.
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Raw chicken over ground beef with herbs on top of chicken. Store foods with hottest cook temperature on bottom of refrigerator.
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. Raw fish in hand sink thawing with no running water. Discontinue. Use hand sink for hand washing only. Note: on follow up inspection 10-1-2014 thawing squid in hand sink with no running water. Discontinue. Do not use hand sink for food preparation.1.El pescado crudo en la descongelación lavamanos con agua corriente. Suspenda. Utilice lavamanos para lavarse las manos solamente. Nota: en el seguimiento de la inspección 10/01/2014 calamar deshielo en lavamanos con agua corriente. Suspenda. No utilice lavamanos para la preparación de alimentos.
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Water backing up in one bay prep sink. Repair.
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. Raw meat in grocery bags in chest freezer. Do not store raw meats or open foods in grocery bags. Use food safe bags or containers. CORRECTED1. La carne cruda en bolsas de supermercado en congelador. No guarde las carnes crudas o alimentos abiertos en bolsas de supermercado. Utilice bolsas o recipientes seguros los alimentos. CORREGIDO2. Black trash bag covering food (nacho chips). Discontinue. Do not use trash bags to cover food. 2. Negro bolsa de basura que cubre la comida (nacho fichas). Suspenda. No utilice bolsas de basura para cubrir los alimentos.
  • Duties of Person-in-charge / Employee Knowledge (corrected)
    Person-in-charge not ensuring employees follow safety guidelines as outlined in section 119 of this code.
    Correction: Refer to section 119 of code to ensure duties of person-in-charge are implemented.
    Comments: Note: on follow up inspection 10-8-2014 Chiildren in kitchen area. Discontinue.
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Cutting boards on one bay sink and prep table soiled. Please clean, resurface or replace.
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: Bench grinder. Remove.Amoladora de banco. Quitar.
  • Sleeping quarters separation (corrected)
    Living or sleeping quarters not adequately separated.Viven o duermen trimestres no separan adecuadamente.
    Correction: Living or sleeping quarters located on the premises of a retail food establishment shall be separated from rooms and areas used for the retail food establishment.Vivos o dormir cuartos ubicados en las instalaciones de un establecimiento comercial de comida deben estar separados de las habitaciones y las zonas utilizadas para el establecimiento de alimentos.
    Comments: Bed placed into storage area. Remove. Cama coloca en el área de almacenamiento. Quitar.
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Cove molding missing below three bay sink. Please provide. Moldeo cove falta a continuacion tres fregaderos bahia. Proporcionar.
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Finish closing in wall/ door frame going into storage area so it is smooth, non absorbent and easily cleanable. Cierre en finalizar en la pared del marco/ puerta de ir a zonas de poblacion.
  • 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: Clean the floor around the grease trap. Limpie el piso alrededor de la trampa de grasa.
  • 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: Fish thawing at room temperature in hand sink. Discontinue. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below in sanitizer bay for three bay sink when not doing dishes.Note: on follow up inspection 10-1-2014 thawing squid in hand sink with no running water. Discontinue.Thaw under running cold water in sanitizer bay of three bay sink or in refrigeration.NOTA: En el seguimiento octubre de inspeccion 1, 2014 descongelacion calamar en lavamanos con agua corriente. Suspenda. Descongele bajo el chorro de agua fria en la bahia de desinfectante de lavabo 3 bahia o en la refrigeracion. Note: on follow up inspection 10-1-2014 thawing cut up beef at room temperature on vegetable prep sink. Discontinue. Thaw under running cold water in sanitizer bay of three bay sink or in refrigeration.NOTA: en el seguimiento de la inspección 10/01/2014 calamar deshielo en lavamanos con agua corriente. Discontinue.Thaw bajo el chorro de agua fría en la bahía de desinfectante de tres fregaderos bahía o en la refrigeración.
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: Provide clearly visible thermometer in coke cooler. Proporcionar termometro claramente visible para el refrigerador de coque.
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. One light out in kitchen. Please provide. CORREGIDO (CORRECTED)2. Two lights out in exhaust hood. Please provide. CORREGIDO (CORRECTED)3. Mop sink is cracked. Repair or replace.Fregadero Mop esta agrietada. Repare o reemplace.4. Paper towel dispenser is jammed in women's bathroom. RepairDisensador de toallas de papel se he atascado en el bano de mujeres. Reparacion.5. Paper towel dispenser is jammed in men's bathroom. RepairDisensador de toallas de papel se he atascado en el bano de hombres. Reparacion.
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. Hand sink loose from wall. Secure with silicone caulk.2. Three bay sink loose from wall. Secure with silicone caulk. 3. Mop sink is loose from wall. Secure with silicone caulk.
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: Three light guards missing in exhaust hood. Please provide. CORRECTEDOn follow up inspection 10-1-2014 Light guard missing in kitchen. Provide. NOTA: En el seguimiento octubre de inspeccion 1, 2014 Guardia de luz que falta en la cocina. Proporcionar.
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Faucet leak at hand sink. Repair.Fuga grifo al lavamanos. Reparación.
  • 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: 1. Paint or seal wood framing in customer area on counter/ cabinet so it smooth, non absorbent and easy to clean. Pintar o sellar marcos de madera en area de usuarios.2. Lining shelves below flat top, grill and prep table with foil. Remove and clean as needed. CORRECTEDEstantes de revestimiento con papel de aluminio. Retire y limpie segun sea necesario. CORREGIDO3. Wood shelves with foil in kitchen. Remove. Provide metal or heavy plastic easily cleanable shelves. CORRECTEDEstantes de madera con papel de aluminio en la cocina. Quitar. Proveer de metal o de plastico grueso estantes faciles de limpiar. CORREGIDO
 10/15/2014Recheck
  • Premises not clean
    Premise(s) not maintained in clean and sanitary condition – weeds and/or rubbish.
    Correction: Occupant must keep premise(s) that the occupant inhabits in a clean and sanitary condition.
    Comments: Cut grass /weeds behind store. Corte la hierba / maleza detras de la tienda.
  • Electrical service
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: Electrical conduit coming from wall into extension cord. Discontinue. Repair.El conducto eléctrico proveniente de la pared en el cable de extensión. Suspenda. Reparación.
  • 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 beans at room temperature at 78.9 deg F. One pot disposed of at time of inspectionHold hot foods at 135 deg F or above.Hold cold foods at 41 deg F or below.Cool foods to 70 deg F in 2 hours or dispose of food.Cool foods from 70 deg F to 41 deg F or below in additional 4 hours or dispose of food.
  • 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: Mouse droppings and mouse nest in stock area. Remove/ clean. Have professional extermination. CORRECTEDNote: on follow up inspection 10-1-2014 gnats in back by produce and mop sink. Exterminate.Nota: en el seguimiento de la inspección 10/01/2014 mosquitos en la espalda por productos y lavabo fregona. Exterminar.
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Mouse droppings and mouse nest in stock area. Remove/ clean. Have professional extermination. CORRECTEDNote: on follow up inspection 10-1-2014 gnats in back by produce and mop sink. Exterminate.Nota: en el seguimiento de la inspección 10/01/2014 mosquitos en la espalda por productos y lavabo fregona. Exterminar.
  • Bare hand contact (critical)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: Bare hand contact with nacho chips. Discontinue. Use a utensil to handle ready to eat foods. Contacto de las manos con nachos. Suspenda. Use un utensilio para manejar alimentos listos para comer.
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: Always wash hands with soap under warm water for 20 seconds and dry with paper towels before putting on gloves. Note: on follow up inspection 10-1- 2014 unable to wash hands because food prep was being done in hand sink. Discontinue. Wash hands with warm water and soap in hand sink for 20 secs. Note: on follow up inspection 10-1- 2014 unable to wash hands because food prep was being done in hand sink. Discontinue. Wash hands with warm water and soap in hand sink for 20 secs.
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Raw chicken over ground beef with herbs on top of chicken. Store foods with hottest cook temperature on bottom of refrigerator.
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. Raw fish in hand sink thawing with no running water. Discontinue. Use hand sink for hand washing only. Note: on follow up inspection 10-1-2014 thawing squid in hand sink with no running water. Discontinue. Do not use hand sink for food preparation.1.El pescado crudo en la descongelación lavamanos con agua corriente. Suspenda. Utilice lavamanos para lavarse las manos solamente. Nota: en el seguimiento de la inspección 10/01/2014 calamar deshielo en lavamanos con agua corriente. Suspenda. No utilice lavamanos para la preparación de alimentos.
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Water backing up in one bay prep sink. Repair.
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. Raw meat in grocery bags in chest freezer. Do not store raw meats or open foods in grocery bags. Use food safe bags or containers. CORRECTED1. La carne cruda en bolsas de supermercado en congelador. No guarde las carnes crudas o alimentos abiertos en bolsas de supermercado. Utilice bolsas o recipientes seguros los alimentos. CORREGIDO2. Black trash bag covering food (nacho chips). Discontinue. Do not use trash bags to cover food. 2. Negro bolsa de basura que cubre la comida (nacho fichas). Suspenda. No utilice bolsas de basura para cubrir los alimentos.
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. Raw meat in grocery bags in chest freezer. Do not store raw meats or open foods in grocery bags. Use food safe bags or containers. CORRECTED1. La carne cruda en bolsas de supermercado en congelador. No guarde las carnes crudas o alimentos abiertos en bolsas de supermercado. Utilice bolsas o recipientes seguros los alimentos. CORREGIDO2. Black trash bag covering food (nacho chips). Discontinue. Do not use trash bags to cover food. 2. Negro bolsa de basura que cubre la comida (nacho fichas). Suspenda. No utilice bolsas de basura para cubrir los alimentos.
  • Duties of Person-in-charge / Employee Knowledge
    Person-in-charge not ensuring employees follow safety guidelines as outlined in section 119 of this code.
    Correction: Refer to section 119 of code to ensure duties of person-in-charge are implemented.
    Comments: Note: on follow up inspection 10-8-2014 Chiildren in kitchen area. Discontinue.
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Cutting boards on one bay sink and prep table soiled. Please clean, resurface or replace.
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: Bench grinder. Remove.Amoladora de banco. Quitar.
  • Sleeping quarters separation
    Living or sleeping quarters not adequately separated.Viven o duermen trimestres no separan adecuadamente.
    Correction: Living or sleeping quarters located on the premises of a retail food establishment shall be separated from rooms and areas used for the retail food establishment.Vivos o dormir cuartos ubicados en las instalaciones de un establecimiento comercial de comida deben estar separados de las habitaciones y las zonas utilizadas para el establecimiento de alimentos.
    Comments: Bed placed into storage area. Remove. Cama coloca en el área de almacenamiento. Quitar.
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Cove molding missing below three bay sink. Please provide. Moldeo cove falta a continuacion tres fregaderos bahia. Proporcionar.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Finish closing in wall/ door frame going into storage area so it is smooth, non absorbent and easily cleanable. Cierre en finalizar en la pared del marco/ puerta de ir a zonas de poblacion.
  • 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: Clean the floor around the grease trap. Limpie el piso alrededor de la trampa de grasa.
  • 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: Fish thawing at room temperature in hand sink. Discontinue. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below in sanitizer bay for three bay sink when not doing dishes.Note: on follow up inspection 10-1-2014 thawing squid in hand sink with no running water. Discontinue.Thaw under running cold water in sanitizer bay of three bay sink or in refrigeration.NOTA: En el seguimiento octubre de inspeccion 1, 2014 descongelacion calamar en lavamanos con agua corriente. Suspenda. Descongele bajo el chorro de agua fria en la bahia de desinfectante de lavabo 3 bahia o en la refrigeracion. Note: on follow up inspection 10-1-2014 thawing cut up beef at room temperature on vegetable prep sink. Discontinue. Thaw under running cold water in sanitizer bay of three bay sink or in refrigeration.NOTA: en el seguimiento de la inspección 10/01/2014 calamar deshielo en lavamanos con agua corriente. Discontinue.Thaw bajo el chorro de agua fría en la bahía de desinfectante de tres fregaderos bahía o en la refrigeración.
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: Provide clearly visible thermometer in coke cooler. Proporcionar termometro claramente visible para el refrigerador de coque.
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. One light out in kitchen. Please provide. CORREGIDO (CORRECTED)2. Two lights out in exhaust hood. Please provide. CORREGIDO (CORRECTED)3. Mop sink is cracked. Repair or replace.Fregadero Mop esta agrietada. Repare o reemplace.4. Paper towel dispenser is jammed in women's bathroom. RepairDisensador de toallas de papel se he atascado en el bano de mujeres. Reparacion.5. Paper towel dispenser is jammed in men's bathroom. RepairDisensador de toallas de papel se he atascado en el bano de hombres. Reparacion.
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. Hand sink loose from wall. Secure with silicone caulk.2. Three bay sink loose from wall. Secure with silicone caulk. 3. Mop sink is loose from wall. Secure with silicone caulk.
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: Three light guards missing in exhaust hood. Please provide. CORRECTEDOn follow up inspection 10-1-2014 Light guard missing in kitchen. Provide. NOTA: En el seguimiento octubre de inspeccion 1, 2014 Guardia de luz que falta en la cocina. Proporcionar.
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: Three light guards missing in exhaust hood. Please provide. CORRECTEDOn follow up inspection 10-1-2014 Light guard missing in kitchen. Provide. NOTA: En el seguimiento octubre de inspeccion 1, 2014 Guardia de luz que falta en la cocina. Proporcionar.
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Faucet leak at hand sink. Repair.Fuga grifo al lavamanos. Reparación.
  • 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: 1. Paint or seal wood framing in customer area on counter/ cabinet so it smooth, non absorbent and easy to clean. Pintar o sellar marcos de madera en area de usuarios.2. Lining shelves below flat top, grill and prep table with foil. Remove and clean as needed.Estantes de revestimiento con papel de aluminio. Retire y limpie segun sea necesario.3. Wood shelves with foil in kitchen. Remove. Provide metal or heavy plastic easily cleanable shelves. Estantes de madera con papel de aluminio en la cocina. Quitar. Proveer de metal o de plastico grueso estantes faciles de limpiar.
 10/08/2014Recheck
  • Premises not clean
    Premise(s) not maintained in clean and sanitary condition – weeds and/or rubbish.
    Correction: Occupant must keep premise(s) that the occupant inhabits in a clean and sanitary condition.
    Comments: Cut grass /weeds behind store. Corte la hierba / maleza detras de la tienda.
  • 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 beans at room temperature at 78.9 deg F. One pot disposed of at time of inspectionHold hot foods at 135 deg F or above.Hold cold foods at 41 deg F or below.Cool foods to 70 deg F in 2 hours or dispose of food.Cool foods from 70 deg F to 41 deg F or below in additional 4 hours or dispose of food.
  • 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: Mouse droppings and mouse nest in stock area. Remove/ clean. Have professional extermination. CORRECTEDNote: on follow up inspection 10-1-2014 gnats in back by produce and mop sink. Exterminate.NOTA: En el seguimiento octubre de inspeccion 1, 2014 Los mosquitos en a espalda por productos y lavabo fregona. Exterminar.
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Mouse droppings and mouse nest in stock area. Remove/ clean. Have professional extermination. CORRECTEDNote: on follow up inspection 10-1-2014 gnats in back by produce and mop sink. Exterminate.NOTA: En el seguimiento octubre de inspeccion 1, 2014 Los mosquitos en a espalda por productos y lavabo fregona. Exterminar.
  • No hand washing (when)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: Always wash hands with soap under warm water for 20 seconds and dry with paper towels before putting on gloves. Note: on follow up inspection 10-1- 2014 unable to wash hands because food prep was being done in hand sink. Discontinue. Wash hands with warm water and soap in hand sink for 20 secs. Nota: En el seguimiento, inspeccion 10/1/-2014 no puede lavarse las manos porque la preparacion de alimentos se esta haciendo en lavamanos. Suspenda. Lavarse las manos con jabon y agua tibia en el fregadero de la mano durante 20 segundos.
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Raw chicken over ground beef with herbs on top of chicken. Store foods with hottest cook temperature on bottom of refrigerator.
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. Raw fish in hand sink thawing with no running water. Discontinue. Use hand sink for hand washing only. Note: on follow up inspection 10-1-2014 thawing squid in hand sink with no running water. Discontinue. Do not use hand sink for food preparation.NOTA: En el seguimiento octubre de inspeccion 1, 2014 descongelacion calamar en lavamanos con agua corriente. Suspenda. No utilice lavamanos para la preparacion de alimentos.
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Water backing up in one bay prep sink. Repair.
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: Raw meat in grocery bags in chest freezer. Do not store raw meats or open foods in grocery bags. Use food safe bags or containers.
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Cutting boards on one bay sink and prep table soiled. Please clean, resurface or replace.
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: Bench grinder. Remove.Amoladora de banco. Quitar.
  • Sleeping quarters separation
    Living or sleeping quarters not adequately separated.
    Correction: Living or sleeping quarters located on the premises of a retail food establishment shall be separated from rooms and areas used for the retail food establishment.
    Comments: Bed placed into storage area. Remove. Cama coloca en el area de almacenamiento. Retire.
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Cove molding missing below three bay sink. Please provide. Moldeo cove falta a continuacion tres fregaderos bahia. Proporcionar.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Finish closing in wall/ door frame going into storage area so it is smooth, non absorbent and easily cleanable. Cierre en finalizar en la pared del marco/ puerta de ir a zonas de poblacion.
  • 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: Clean the floor around the grease trap.
  • Thawing
    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: Fish thawing at room temperature in hand sink. Discontinue. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below in sanitizer bay for three bay sink when not doing dishes.Note: on follow up inspection 10-1-2014 thawing squid in hand sink with no running water. Discontinue.Thaw under running cold water in sanitizer bay of three bay sink or in refrigeration.NOTA: En el seguimiento octubre de inspeccion 1, 2014 descongelacion calamar en lavamanos con agua corriente. Suspenda. Descongele bajo el chorro de agua fria en la bahia de desinfectante de lavabo 3 bahia o en la refrigeracion. Note: on follow up inspection 10-1-2014 thawing cut up beef at room temperature on vegetable prep sink. Discontinue. Thaw under running cold water in sanitizer bay of three bay sink or in refrigeration.NOTA: En el seguimiento octubre de inspeccion 1, 2014 La descongelacion corto la carne de vacuno a temperatura ambiente en fregadero de preparcion de verduras. Suspenda. Descongele bajo el chorro de agua fria en la bahia de desinfectante de lavabo 3 bahia o en la refrigeracion.
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: Provide clearly visible thermometer in coke cooler. Proporcionar termometro claramente visible para el refrigerador de coque.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. One light out in kitchen. Please provide. CORREGIDO (CORRECTED)2. Two lights out in exhaust hood. Please provide. CORREGIDO (CORRECTED)3. Mop sink is cracked. Repair or replace.Fregadero Mop esta agrietada. Repare o reemplace.4. Paper towel dispenser is jammed in women's bathroom. RepairDisensador de toallas de papel se he atascado en el bano de mujeres. Reparacion.5. Paper towel dispenser is jammed in men's bathroom. RepairDisensador de toallas de papel se he atascado en el bano de hombres. Reparacion.
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. One light out in kitchen. Please provide. CORREGIDO (CORRECTED)2. Two lights out in exhaust hood. Please provide. CORREGIDO (CORRECTED)3. Mop sink is cracked. Repair or replace.Fregadero Mop esta agrietada. Repare o reemplace.4. Paper towel dispenser is jammed in women's bathroom. RepairDisensador de toallas de papel se he atascado en el bano de mujeres. Reparacion.5. Paper towel dispenser is jammed in men's bathroom. RepairDisensador de toallas de papel se he atascado en el bano de hombres. Reparacion.
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. Hand sink loose from wall. Secure with silicone caulk.2. Three bay sink loose from wall. Secure with silicone caulk. 3. Mop sink is loose from wall. Secure with silicone caulk.
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: Three light guards missing in exhaust hood. Please provide. CORRECTEDOn follow up inspection 10-1-2014 Light guard missing in kitchen. Provide. NOTA: En el seguimiento octubre de inspeccion 1, 2014 Guardia de luz que falta en la cocina. Proporcionar.
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: Three light guards missing in exhaust hood. Please provide. CORRECTEDOn follow up inspection 10-1-2014 Light guard missing in kitchen. Provide. NOTA: En el seguimiento octubre de inspeccion 1, 2014 Guardia de luz que falta en la cocina. Proporcionar.
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Faucet leak at hand sink. Repair.Fuga grifo al lavamanos. Reparacion.
  • 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: 1. Paint or seal wood framing in customer area on counter/ cabinet so it smooth, non absorbent and easy to clean. Pintar o sellar marcos de madera en area de usuarios.2. Lining shelves below flat top, grill and prep table with foil. Remove and clean as needed.Estantes de revestimiento con papel de aluminio. Retire y limpie segun sea necesario.3. Wood shelves with foil in kitchen. Remove. Provide metal or heavy plastic easily cleanable shelves. Estantes de madera con papel de aluminio en la cocina. Quitar. Proveer de metal o de plastico grueso estantes faciles de limpiar.
 10/01/2014Recheck
  • Premises not clean
    Premise(s) not maintained in clean and sanitary condition – weeds and/or rubbish.
    Correction: Occupant must keep premise(s) that the occupant inhabits in a clean and sanitary condition.
    Comments: Cut grass /weeds behind store. Corte la hierba / maleza detras de la tienda.
  • 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 beans at room temperature at 78.9 deg F. One pot disposed of at time of inspectionHold hot foods at 135 deg F or above.Hold cold foods at 41 deg F or below.Cool foods to 70 deg F in 2 hours or dispose of food.Cool foods from 70 deg F to 41 deg F or below in additional 4 hours or dispose of food.
  • 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: Mouse droppings and mouse nest in stock area. Remove/ clean. Have professional extermination.
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: Always wash hands with soap under warm water for 20 seconds and dry with paper towels before putting on gloves.
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Raw chicken over ground beef with herbs on top of chicken. Store foods with hottest cook temperature on bottom of refrigerator.
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Raw fish in hand sink thawing with no running water. Discontinue. Use hand sink for hand washing only.
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Water backing up in one bay prep sink. Repair.
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: Raw meat in grocery bags in chest freezer. Do not store raw meats or open foods in grocery bags. Use food safe bags or containers.
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Cutting boards on one bay sink and prep table soiled. Please clean, resurface or replace.
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: Bench grinder. Remove.Amoladora de banco. Quitar.
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Cove molding missing below three bay sink. Please provide. Moldeo cove falta a continuacion tres fregaderos bahia. Proporcionar.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Finish closing in wall/ door frame going into storage area so it is smooth, non absorbent and easily cleanable. Cierre en finalizar en la pared del marco/ puerta de ir a zonas de poblacion.
  • 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: Clean the floor around the grease trap.
  • 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: Fish thawing at room temperature in hand sink. Discontinue. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below in sanitizer bay for three bay sink when not doing dishes.
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: Provide clearly visible thermometer in coke cooler. Proporcionar termometro claramente visible para el refrigerador de coque.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. One light out in kitchen. Please provide. CORREGIDO (CORRECTED)2. Two lights out in exhaust hood. Please provide. CORREGIDO (CORRECTED)3. Mop sink is cracked. Repair or replace.Fregadero Mop esta agrietada. Repare o reemplace.4. Paper towel dispenser is jammed in women's bathroom. RepairDisensador de toallas de papel se he atascado en el bano de mujeres. Reparacion.5. Paper towel dispenser is jammed in men's bathroom. RepairDisensador de toallas de papel se he atascado en el bano de hombres. Reparacion.
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. One light out in kitchen. Please provide. CORREGIDO (CORRECTED)2. Two lights out in exhaust hood. Please provide. CORREGIDO (CORRECTED)3. Mop sink is cracked. Repair or replace.Fregadero Mop esta agrietada. Repare o reemplace.4. Paper towel dispenser is jammed in women's bathroom. RepairDisensador de toallas de papel se he atascado en el bano de mujeres. Reparacion.5. Paper towel dispenser is jammed in men's bathroom. RepairDisensador de toallas de papel se he atascado en el bano de hombres. Reparacion.
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. Hand sink loose from wall. Secure with silicone caulk.2. Three bay sink loose from wall. Secure with silicone caulk. 3. Mop sink is loose from wall. Secure with silicone caulk.
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: Three light guards missing in exhaust hood. Please provide.
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Faucet leak at hand sink. Repair.Fuga grifo al lavamanos. Reparacion.
  • 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: 1. Paint or seal wood framing in customer area on counter/ cabinet so it smooth, non absorbent and easy to clean. Pintar o sellar marcos de madera en area de usuarios.2. Lining shelves below flat top, grill and prep table with foil. Remove and clean as needed.Estantes de revestimiento con papel de aluminio. Retire y limpie segun sea necesario.3. Wood shelves with foil in kitchen. Remove. Provide metal or heavy plastic easily cleanable shelves. Estantes de madera con papel de aluminio en la cocina. Quitar. Proveer de metal o de plastico grueso estantes faciles de limpiar.
 09/03/2014Recheck
  • 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: Cooked beans at room temperature at 78.9 deg F. One pot disposed of at time of inspectionHold hot foods at 135 deg F or above.Hold cold foods at 41 deg F or below.Cool foods to 70 deg F in 2 hours or dispose of food.Cool foods from 70 deg F to 41 deg F or below in additional 4 hours or dispose of food.
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Mouse droppings and mouse nest in stock area. Remove/ clean. Have professional extermination.
  • No hand washing (when)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: Always wash hands with soap under warm water for 20 seconds and dry with paper towels before putting on gloves.
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Raw chicken over ground beef with herbs on top of chicken. Store foods with hottest cook temperature on bottom of refrigerator.
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Raw fish in hand sink thawing with no running water. Discontinue. Use hand sink for hand washing only.
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Water backing up in one bay prep sink. Repair.
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: Raw meat in grocery bags in chest freezer. Do not store raw meats or open foods in grocery bags. Use food safe bags or containers.
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Cutting boards on one bay sink and prep table soiled. Please clean, resurface or replace.
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: Bench grinder. Remove.
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Cove molding missing below three bay sink. Please provide.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Finish closing in wall/ door frame going into storage area so it is smooth, non absorbent and easily cleanable.
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Clean the floor around the grease trap.
  • Thawing
    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: Fish thawing at room temperature in hand sink. Discontinue. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below in sanitizer bay for three bay sink when not doing dishes.
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: Provide clearly visible thermometer in coke cooler.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. One light out in kitchen. Please provide.2. Two lights out in exhaust hood. Please provide. 3. Mop sink is cracked. Repair or replace.4. Paper towel dispenser is jammed in women's bathroom. Repair5. Paper towel dispenser is jammed in men's bathroom. Repair
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. Hand sink loose from wall. Secure with silicone caulk.2. Three bay sink loose from wall. Secure with silicone caulk. 3. Mop sink is loose from wall. Secure with silicone caulk.
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: Three light guards missing in exhaust hood. Please provide.
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Faucet leak at hand sink. Repair.
  • 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: 1. Paint or seal wood framing in customer area on counter/ cabinet so it smooth, non absorbent and easy to clean. 2. Lining shelves below flat top, grill and prep table with foil. Remove and clean as needed.3. Wood shelves with foil in kitchen. Remove. Provide metal or heavy plastic easily cleanable shelves.
 08/29/2014Recheck
  • 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: Cooked beans at room temperature at 78.9 deg F. One pot disposed of at time of inspectionHold hot foods at 135 deg F or above.Hold cold foods at 41 deg F or below.Cool foods to 70 deg F in 2 hours or dispose of food.Cool foods from 70 deg F to 41 deg F or below in additional 4 hours or dispose of food.
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Mouse droppings and mouse nest in stock area. Remove/ clean. Have professional extermination.
  • No hand washing (when)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: Always wash hands with soap under warm water for 20 seconds and dry with paper towels before putting on gloves.
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Raw chicken over ground beef with herbs on top of chicken. Store foods with hottest cook temperature on bottom of refrigerator.
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Raw fish in hand sink thawing with no running water. Discontinue. Use hand sink for hand washing only.
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Water backing up in one bay prep sink. Repair.
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: Raw meat in grocery bags in chest freezer. Do not store raw meats or open foods in grocery bags. Use food safe bags or containers.
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Cutting boards on one bay sink and prep table soiled. Please clean, resurface or replace.
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: Bench grinder. Remove.
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Cove molding missing below three bay sink. Please provide.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Finish closing in wall/ door frame going into storage area so it is smooth, non absorbent and easily cleanable.
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Clean the floor around the grease trap.
  • Thawing
    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: Fish thawing at room temperature in hand sink. Discontinue. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below in sanitizer bay for three bay sink when not doing dishes.
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: Provide clearly visible thermometer in coke cooler.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. One light out in kitchen. Please provide.2. Two lights out in exhaust hood. Please provide. 3. Mop sink is cracked. Repair or replace.4. Paper towel dispenser is jammed in women's bathroom. Repair5. Paper towel dispenser is jammed in men's bathroom. Repair
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. Hand sink loose from wall. Secure with silicone caulk.2. Three bay sink loose from wall. Secure with silicone caulk. 3. Mop sink is loose from wall. Secure with silicone caulk.
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: Three light guards missing in exhaust hood. Please provide.
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Faucet leak at hand sink. Repair.
  • 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: 1. Paint or seal wood framing in customer area on counter/ cabinet so it smooth, non absorbent and easy to clean. 2. Lining shelves below flat top, grill and prep table with foil. Remove and clean as needed.3. Wood shelves with foil in kitchen. Remove. Provide metal or heavy plastic easily cleanable shelves.
 08/22/2014Recheck
  • 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: Cooked beans at room temperature at 78.9 deg F. One pot disposed of at time of inspectionHold hot foods at 135 deg F or above.Hold cold foods at 41 deg F or below.Cool foods to 70 deg F in 2 hours or dispose of food.Cool foods from 70 deg F to 41 deg F or below in additional 4 hours or dispose of food.
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Mouse droppings and mouse nest in stock area. Remove/ clean. Have professional extermination.
  • No hand washing (when)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: Always wash hands with soap under warm water for 20 seconds and dry with paper towels before putting on gloves.
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Raw chicken over ground beef with herbs on top of chicken. Store foods with hottest cook temperature on bottom of refrigerator.
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Water backing up in one bay prep sink. Repair.
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: Raw meat in grocery bags in chest freezer. Do not store raw meats or open foods in grocery bags. Use food safe bags or containers.
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Cutting boards on one bay sink and prep table soiled. Please clean, resurface or replace.
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: Bench grinder. Remove.
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Cove molding missing below three bay sink. Please provide.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Finish closing in wall/ door frame going into storage area so it is smooth, non absorbent and easily cleanable.
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Clean the floor around the grease trap.
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: Provide clearly visible thermometer in coke cooler.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. One light out in kitchen. Please provide.2. Two lights out in exhaust hood. Please provide. 3. Mop sink is cracked. Repair or replace.4. Paper towel dispenser is jammed in women's bathroom. Repair5. Paper towel dispenser is jammed in men's bathroom. Repair
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. Hand sink loose from wall. Secure with silicone caulk.2. Three bay sink loose from wall. Secure with silicone caulk. 3. Mop sink is loose from wall. Secure with silicone caulk.
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: Three light guards missing in exhaust hood. Please provide.
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Faucet leak at hand sink. Repair.
  • 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: 1. Paint or seal wood framing in customer area on counter/ cabinet so it smooth, non absorbent and easy to clean. 2. Lining shelves below flat top, grill and prep table with foil. Remove and clean as needed.3. Wood shelves with foil in kitchen. Remove. Provide metal or heavy plastic easily cleanable shelves.
 08/21/2014Routine
  • 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: RICE AND BEANS AT KITCHEN STEAM TABLE AT 127 F.
    Location: Kitchen
    Equipment: Steam table
  • 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: ESTABLISHMENT USING KITCHEN COLD-TOP COOLER TO STORE FOODS; UNIT IS NOT REFRIGERATED (CURRENTLY AT ROOM TEMPERATURE).EX. EGGS, TOMATOES.
    Location: Kitchen
    Equipment: Cold top
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: ALL EMPLOYEES MUST WASH HANDS PROPERLY BEFORE APPLYING NEW SETS OF GLOVES.
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: ENSURE CORRECT DATE-MARKING OF POTENTIALLY HAZARDOUS FOODS AT ESTABLISHMENT COOLERS.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected on site)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN STEAM TABLE & BULK INGREDIENT BINS, TRUE COOLER AND SALES FLOOR COKE COOLER (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: True cooler
  • Food contact surface(s) soiled (corrected on site)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN STEAM TABLE & BULK INGREDIENT BINS, TRUE COOLER AND SALES FLOOR COKE COOLER (INTERIOR AND EXTERIOR SURFACES).
    Location: Sales floor
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN STEAM TABLE & BULK INGREDIENT BINS, TRUE COOLER AND SALES FLOOR COKE COOLER (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: Steam table
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN STEAM TABLE & BULK INGREDIENT BINS, TRUE COOLER AND SALES FLOOR COKE COOLER (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: Bulk food containers
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) CURRENT KITCHEN HANDSINK IS NOT FUNCTIONING WITH WITH HOT AND COLD RUNNING WATER--REPAIR AND INSTALL PROPER PLUMBING AND HOT/COLD WATER KNOBS.2) REPAIR LEAKS AT KITCHEN 3-BAY SINK FAUCET HEAD WHEN WATER IS RUNNING.
    Location: Kitchen
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) CURRENT KITCHEN HANDSINK IS NOT FUNCTIONING WITH WITH HOT AND COLD RUNNING WATER--REPAIR AND INSTALL PROPER PLUMBING AND HOT/COLD WATER KNOBS.2) REPAIR LEAKS AT KITCHEN 3-BAY SINK FAUCET HEAD WHEN WATER IS RUNNING.
    Location: Kitchen
    Equipment: 3-bay
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKET AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
    Location: Kitchen
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. JACKET
    Location: Kitchen (back)
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. JACKET
    Location: Dry storage
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
    Location: Kitchen
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: CLEAN AND ORGANIZE OUTSIDE BACK YARD BEHIND ESTABLISHMENT.
    Location: Outdoor storage
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPAIR BACK KITCHEN DOOR SO THAT IT IS INSTALLED PROPERLY; IN ADDITION, OPENS AND CLOSES PROPERLY.
    Location: Kitchen (back)
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Kitchen
    Equipment: reach in freezer
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1) KEEP FOODS COVERED PROPERLY AT REACH-IN-FREEZER.2) OPEN EXPOSED CILANTRO STORED ON CLEAN DISHWARE/UTENSILS AT BACK KITCHEN DRY STORAGE ROOM--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
    Equipment: ---------------- Freezers ---------------
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1) KEEP FOODS COVERED PROPERLY AT REACH-IN-FREEZER.2) OPEN EXPOSED CILANTRO STORED ON CLEAN DISHWARE/UTENSILS AT BACK KITCHEN DRY STORAGE ROOM--DISCONTINUE THIS BEHAVIOR.
    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: 1) KEEP FOODS COVERED PROPERLY AT REACH-IN-FREEZER.2) OPEN EXPOSED CILANTRO STORED ON CLEAN DISHWARE/UTENSILS AT BACK KITCHEN DRY STORAGE ROOM--DISCONTINUE THIS BEHAVIOR.
    Location: Dry storage
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) CLEAN AND ORGANIZE DRY STORAGE ROOMS AND PERSONAL STORAGE ROOMS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SHELVING--CORRECTED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SALES FLOOR BEVERAGE STATION COUNTER-TOPS AND SHELVING.
    Location: Back room
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) CLEAN AND ORGANIZE DRY STORAGE ROOMS AND PERSONAL STORAGE ROOMS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SHELVING--CORRECTED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SALES FLOOR BEVERAGE STATION COUNTER-TOPS AND SHELVING.
    Location: Dry storage
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) CLEAN AND ORGANIZE DRY STORAGE ROOMS AND PERSONAL STORAGE ROOMS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SHELVING--CORRECTED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SALES FLOOR BEVERAGE STATION COUNTER-TOPS AND SHELVING.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) CLEAN AND ORGANIZE DRY STORAGE ROOMS AND PERSONAL STORAGE ROOMS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SHELVING--CORRECTED.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SALES FLOOR BEVERAGE STATION COUNTER-TOPS AND SHELVING.
    Location: Sales floor
  • Three bay : inappropriate use (corrected)
    Inappropriate use of warewashing sink.
    Correction: A warewashing sink shall not be used for hand washing or as service sink.
    Comments: EMPLOYEES WASHING HANDS AT KITCHEN 3-BAY AND 2-BAY SINKS--DISCONTINUE THIS BEHAVIOR.WASH HANDS ONLY AT HANDSINKS ONLY.
    Location: Kitchen
    Equipment: 3-bay
  • Three bay : inappropriate use (corrected)
    Inappropriate use of warewashing sink.
    Correction: A warewashing sink shall not be used for hand washing or as service sink.
    Comments: EMPLOYEES WASHING HANDS AT KITCHEN 3-BAY AND 2-BAY SINKS--DISCONTINUE THIS BEHAVIOR.WASH HANDS ONLY AT HANDSINKS ONLY.
    Location: Kitchen
    Equipment: 2-bay
  • 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: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Kitchen
 05/13/2014Recheck
  • 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: RICE AND BEANS AT KITCHEN STEAM TABLE AT 127 F.
    Location: Kitchen
    Equipment: Steam table
  • 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: ESTABLISHMENT USING KITCHEN COLD-TOP COOLER TO STORE FOODS; UNIT IS NOT REFRIGERATED (CURRENTLY AT ROOM TEMPERATURE).EX. EGGS, TOMATOES.
    Location: Kitchen
    Equipment: Cold top
  • No hand washing (when) (corrected on site)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: ALL EMPLOYEES MUST WASH HANDS PROPERLY BEFORE APPLYING NEW SETS OF GLOVES.
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: ENSURE CORRECT DATE-MARKING OF POTENTIALLY HAZARDOUS FOODS AT ESTABLISHMENT COOLERS.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN STEAM TABLE & BULK INGREDIENT BINS, TRUE COOLER AND SALES FLOOR COKE COOLER (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: True cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN STEAM TABLE & BULK INGREDIENT BINS, TRUE COOLER AND SALES FLOOR COKE COOLER (INTERIOR AND EXTERIOR SURFACES).
    Location: Sales floor
    Equipment: Reach in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN STEAM TABLE & BULK INGREDIENT BINS, TRUE COOLER AND SALES FLOOR COKE COOLER (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: Steam table
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN STEAM TABLE & BULK INGREDIENT BINS, TRUE COOLER AND SALES FLOOR COKE COOLER (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: Bulk food containers
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) CURRENT KITCHEN HANDSINK IS NOT FUNCTIONING WITH WITH HOT AND COLD RUNNING WATER--REPAIR AND INSTALL PROPER PLUMBING AND HOT/COLD WATER KNOBS.2) REPAIR LEAKS AT KITCHEN 3-BAY SINK FAUCET HEAD WHEN WATER IS RUNNING.
    Location: Kitchen
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) CURRENT KITCHEN HANDSINK IS NOT FUNCTIONING WITH WITH HOT AND COLD RUNNING WATER--REPAIR AND INSTALL PROPER PLUMBING AND HOT/COLD WATER KNOBS.2) REPAIR LEAKS AT KITCHEN 3-BAY SINK FAUCET HEAD WHEN WATER IS RUNNING.
    Location: Kitchen
    Equipment: 3-bay
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKET AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
    Location: Kitchen
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. JACKET
    Location: Kitchen (back)
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. JACKET
    Location: Dry storage
  • Bulk labeling
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
    Location: Kitchen
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: CLEAN AND ORGANIZE OUTSIDE BACK YARD BEHIND ESTABLISHMENT.
    Location: Outdoor storage
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPAIR BACK KITCHEN DOOR SO THAT IT IS INSTALLED PROPERLY; IN ADDITION, OPENS AND CLOSES PROPERLY.
    Location: Kitchen (back)
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Kitchen
    Equipment: reach in freezer
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1) KEEP FOODS COVERED PROPERLY AT REACH-IN-FREEZER.2) OPEN EXPOSED CILANTRO STORED ON CLEAN DISHWARE/UTENSILS AT BACK KITCHEN DRY STORAGE ROOM--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
    Equipment: ---------------- Freezers ---------------
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1) KEEP FOODS COVERED PROPERLY AT REACH-IN-FREEZER.2) OPEN EXPOSED CILANTRO STORED ON CLEAN DISHWARE/UTENSILS AT BACK KITCHEN DRY STORAGE ROOM--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen (back)
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1) KEEP FOODS COVERED PROPERLY AT REACH-IN-FREEZER.2) OPEN EXPOSED CILANTRO STORED ON CLEAN DISHWARE/UTENSILS AT BACK KITCHEN DRY STORAGE ROOM--DISCONTINUE THIS BEHAVIOR.
    Location: Dry storage
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) CLEAN AND ORGANIZE DRY STORAGE ROOMS AND PERSONAL STORAGE ROOMS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SHELVING.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SALES FLOOR BEVERAGE STATION COUNTER-TOPS AND SHELVING.
    Location: Back room
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) CLEAN AND ORGANIZE DRY STORAGE ROOMS AND PERSONAL STORAGE ROOMS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SHELVING.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SALES FLOOR BEVERAGE STATION COUNTER-TOPS AND SHELVING.
    Location: Dry storage
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) CLEAN AND ORGANIZE DRY STORAGE ROOMS AND PERSONAL STORAGE ROOMS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SHELVING.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SALES FLOOR BEVERAGE STATION COUNTER-TOPS AND SHELVING.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) CLEAN AND ORGANIZE DRY STORAGE ROOMS AND PERSONAL STORAGE ROOMS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SHELVING.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SALES FLOOR BEVERAGE STATION COUNTER-TOPS AND SHELVING.
    Location: Sales floor
  • Three bay : inappropriate use
    Inappropriate use of warewashing sink.
    Correction: A warewashing sink shall not be used for hand washing or as service sink.
    Comments: EMPLOYEES WASHING HANDS AT KITCHEN 3-BAY AND 2-BAY SINKS--DISCONTINUE THIS BEHAVIOR.WASH HANDS ONLY AT HANDSINKS ONLY.
    Location: Kitchen
    Equipment: 3-bay
  • Three bay : inappropriate use
    Inappropriate use of warewashing sink.
    Correction: A warewashing sink shall not be used for hand washing or as service sink.
    Comments: EMPLOYEES WASHING HANDS AT KITCHEN 3-BAY AND 2-BAY SINKS--DISCONTINUE THIS BEHAVIOR.WASH HANDS ONLY AT HANDSINKS ONLY.
    Location: Kitchen
    Equipment: 2-bay
  • 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: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Kitchen
 05/05/2014Recheck
  • 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: RICE AND BEANS AT KITCHEN STEAM TABLE AT 127 F.
    Location: Kitchen
    Equipment: Steam table
  • 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: ESTABLISHMENT USING KITCHEN COLD-TOP COOLER TO STORE FOODS; UNIT IS NOT REFRIGERATED (CURRENTLY AT ROOM TEMPERATURE).EX. EGGS, TOMATOES.
    Location: Kitchen
    Equipment: Cold top
  • No hand washing (when) (corrected on site)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: ALL EMPLOYEES MUST WASH HANDS PROPERLY BEFORE APPLYING NEW SETS OF GLOVES.
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: ENSURE CORRECT DATE-MARKING OF POTENTIALLY HAZARDOUS FOODS AT ESTABLISHMENT COOLERS.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN STEAM TABLE & BULK INGREDIENT BINS, TRUE COOLER AND SALES FLOOR COKE COOLER (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: True cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN STEAM TABLE & BULK INGREDIENT BINS, TRUE COOLER AND SALES FLOOR COKE COOLER (INTERIOR AND EXTERIOR SURFACES).
    Location: Sales floor
    Equipment: Reach in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN STEAM TABLE & BULK INGREDIENT BINS, TRUE COOLER AND SALES FLOOR COKE COOLER (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: Steam table
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN STEAM TABLE & BULK INGREDIENT BINS, TRUE COOLER AND SALES FLOOR COKE COOLER (INTERIOR AND EXTERIOR SURFACES).
    Location: Kitchen
    Equipment: Bulk food containers
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) CURRENT KITCHEN HANDSINK IS NOT FUNCTIONING WITH WITH HOT AND COLD RUNNING WATER--REPAIR AND INSTALL PROPER PLUMBING AND HOT/COLD WATER KNOBS.2) REPAIR LEAKS AT KITCHEN 3-BAY SINK FAUCET HEAD WHEN WATER IS RUNNING.
    Location: Kitchen
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) CURRENT KITCHEN HANDSINK IS NOT FUNCTIONING WITH WITH HOT AND COLD RUNNING WATER--REPAIR AND INSTALL PROPER PLUMBING AND HOT/COLD WATER KNOBS.2) REPAIR LEAKS AT KITCHEN 3-BAY SINK FAUCET HEAD WHEN WATER IS RUNNING.
    Location: Kitchen
    Equipment: 3-bay
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKET AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
    Location: Kitchen
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. JACKET
    Location: Kitchen (back)
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. JACKET
    Location: Dry storage
  • Bulk labeling
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
    Location: Kitchen
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: CLEAN AND ORGANIZE OUTSIDE BACK YARD BEHIND ESTABLISHMENT.
    Location: Outdoor storage
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPAIR BACK KITCHEN DOOR SO THAT IT IS INSTALLED PROPERLY; IN ADDITION, OPENS AND CLOSES PROPERLY.
    Location: Kitchen (back)
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Kitchen
    Equipment: reach in freezer
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1) KEEP FOODS COVERED PROPERLY AT REACH-IN-FREEZER.2) OPEN EXPOSED CILANTRO STORED ON CLEAN DISHWARE/UTENSILS AT BACK KITCHEN DRY STORAGE ROOM--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
    Equipment: ---------------- Freezers ---------------
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1) KEEP FOODS COVERED PROPERLY AT REACH-IN-FREEZER.2) OPEN EXPOSED CILANTRO STORED ON CLEAN DISHWARE/UTENSILS AT BACK KITCHEN DRY STORAGE ROOM--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen (back)
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1) KEEP FOODS COVERED PROPERLY AT REACH-IN-FREEZER.2) OPEN EXPOSED CILANTRO STORED ON CLEAN DISHWARE/UTENSILS AT BACK KITCHEN DRY STORAGE ROOM--DISCONTINUE THIS BEHAVIOR.
    Location: Dry storage
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) CLEAN AND ORGANIZE DRY STORAGE ROOMS AND PERSONAL STORAGE ROOMS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SHELVING.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SALES FLOOR BEVERAGE STATION COUNTER-TOPS AND SHELVING.
    Location: Back room
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) CLEAN AND ORGANIZE DRY STORAGE ROOMS AND PERSONAL STORAGE ROOMS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SHELVING.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SALES FLOOR BEVERAGE STATION COUNTER-TOPS AND SHELVING.
    Location: Dry storage
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) CLEAN AND ORGANIZE DRY STORAGE ROOMS AND PERSONAL STORAGE ROOMS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SHELVING.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SALES FLOOR BEVERAGE STATION COUNTER-TOPS AND SHELVING.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) CLEAN AND ORGANIZE DRY STORAGE ROOMS AND PERSONAL STORAGE ROOMS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN SHELVING.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SALES FLOOR BEVERAGE STATION COUNTER-TOPS AND SHELVING.
    Location: Sales floor
  • Three bay : inappropriate use
    Inappropriate use of warewashing sink.
    Correction: A warewashing sink shall not be used for hand washing or as service sink.
    Comments: EMPLOYEES WASHING HANDS AT KITCHEN 3-BAY AND 2-BAY SINKS--DISCONTINUE THIS BEHAVIOR.WASH HANDS ONLY AT HANDSINKS ONLY.
    Location: Kitchen
    Equipment: 3-bay
  • Three bay : inappropriate use
    Inappropriate use of warewashing sink.
    Correction: A warewashing sink shall not be used for hand washing or as service sink.
    Comments: EMPLOYEES WASHING HANDS AT KITCHEN 3-BAY AND 2-BAY SINKS--DISCONTINUE THIS BEHAVIOR.WASH HANDS ONLY AT HANDSINKS ONLY.
    Location: Kitchen
    Equipment: 2-bay
  • 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: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
    Location: Kitchen
 04/23/2014Routine
  • 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: ESTABLISHMENT IS CURRENTLY NOT USING UNIT. DO NOT USE UNIT UNTIL IT IS REPAIRED PROPERLY IF YOU COOSE TO GET IT REPAIRED AND ENSURE THAT IT IS MAINTAINED AT 41 F OR BELOW. ESTABLISHMENT IS USING ALTERNATE REFRIGERATION UNIT.
    Location: Kitchen
    Equipment: Cold top
  • Medicines storage and labeling (corrected)
    Improper storage and labeling of employee medications.
    Correction: Medicines for employee use shall be labeled and located to prevent contamination.
    Location: Kitchen
  • Medicines storage and labeling (corrected)
    Improper storage and labeling of employee medications.
    Correction: Medicines for employee use shall be labeled and located to prevent contamination.
    Location: Cook line
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR AND EXTERIOR SURFACES OF REFRIGERATION UNITS; INCLUDING KITCHEN COLD-TOP UNIT.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR AND EXTERIOR SURFACES OF KITCHEN EQUIPMENT (EX. COFFEE POTS/MACHINES).
    Location: Kitchen
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR AND EXTERIOR SURFACES OF REFRIGERATION UNITS; INCLUDING KITCHEN COLD-TOP UNIT.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR AND EXTERIOR SURFACES OF KITCHEN EQUIPMENT (EX. COFFEE POTS/MACHINES).
    Location: Kitchen
    Equipment: Cold top
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR AND EXTERIOR SURFACES OF REFRIGERATION UNITS; INCLUDING KITCHEN COLD-TOP UNIT.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR AND EXTERIOR SURFACES OF KITCHEN EQUIPMENT (EX. COFFEE POTS/MACHINES).
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Microwave oven
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen (back)
    Equipment: Knife/utensil rack
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKET IS EXCEEDING 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
    Location: Kitchen
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Thermometer accuracy
    Thermometer(s) do not meet accuracy requirements.
    Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
    Comments: CURRENT THERMOMETER AT DINING ROOM COKE COOLER BROKEN--REPLACE WITH NEW THERMOMETER.
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Location: Dry storage
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Location: Kitchen
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Location: Back room
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: REPAIR BACK KITCHEN DOOR SO THAT IT CLOSES AND OPENS PROPERLY ON HINGES OR PURCHASE NEW BACK KITCHEN DOOR.
    Location: Kitchen (back)
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: IMPROVE CLEANING OF OUTSIDE GROUNDS AT BACK OF ESTABLISHMENT.
    Location: Outdoor storage
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE ALL FOIL LINING OFF SHELVING AND EQUIPMENT; USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE LINERS IF YOU CHOOSE TO USE LINERS.
    Location: Kitchen
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE ALL FOIL LINING OFF SHELVING AND EQUIPMENT; USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE LINERS IF YOU CHOOSE TO USE LINERS.
    Location: Cook line
  • 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) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF CEILING VENTS/TILES AT KITCHEN AND DINING ROOM LOCATIONS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES; INCLUDING FILTERS.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF CEILING VENTS/TILES AT KITCHEN AND DINING ROOM LOCATIONS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES; INCLUDING FILTERS.
    Location: Dining room
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF CEILING VENTS/TILES AT KITCHEN AND DINING ROOM LOCATIONS--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES; INCLUDING FILTERS.
    Location: Cook line
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Kitchen (back)
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Dry storage
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Back room
    Equipment: Chest freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR WOMENS RESTROOM PAPERTOWEL DISPENSER--CORRECTED.2) REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN REACH-IN-COOLERS WHERE NEEDED; INCLUDING KITCHEN COLD-TOP UNIT.3) PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.4) PROVIDE PROPER DOOR KNOB ON KITCHEN ENTRANCE DOOR.
    Location: Womens restroom
    Equipment: Hand sink
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR WOMENS RESTROOM PAPERTOWEL DISPENSER--CORRECTED.2) REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN REACH-IN-COOLERS WHERE NEEDED; INCLUDING KITCHEN COLD-TOP UNIT.3) PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.4) PROVIDE PROPER DOOR KNOB ON KITCHEN ENTRANCE DOOR.
    Location: Kitchen
    Equipment: Reach in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR WOMENS RESTROOM PAPERTOWEL DISPENSER--CORRECTED.2) REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN REACH-IN-COOLERS WHERE NEEDED; INCLUDING KITCHEN COLD-TOP UNIT.3) PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.4) PROVIDE PROPER DOOR KNOB ON KITCHEN ENTRANCE DOOR.
    Location: Kitchen
    Equipment: Cold top
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR WOMENS RESTROOM PAPERTOWEL DISPENSER--CORRECTED.2) REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN REACH-IN-COOLERS WHERE NEEDED; INCLUDING KITCHEN COLD-TOP UNIT.3) PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.4) PROVIDE PROPER DOOR KNOB ON KITCHEN ENTRANCE DOOR.
    Location: Kitchen (back)
    Equipment: 3-bay
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR WOMENS RESTROOM PAPERTOWEL DISPENSER--CORRECTED.2) REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN REACH-IN-COOLERS WHERE NEEDED; INCLUDING KITCHEN COLD-TOP UNIT.3) PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.4) PROVIDE PROPER DOOR KNOB ON KITCHEN ENTRANCE DOOR.
    Location: Kitchen
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: 1) REPAIR KITCHEN EQUIPMENT ICE MACHINE/COFFEE MACHINE SO THAT IT IS DRAINING PROPERLY IN FLOOR OR OPEN SITE DRAIN AND NOT INTO FOOD CONTAINER--EQUIPMENT HAS BEEN REMOVED.2) REPAIR INTERIOR CONDENSATION LEAKS AT KITCHEN COLD-TOP UNIT--ESTABLISHMENT IS CURRENTLY NOT USING COLD-TOP UNIT.
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: 1) REPAIR KITCHEN EQUIPMENT ICE MACHINE/COFFEE MACHINE SO THAT IT IS DRAINING PROPERLY IN FLOOR OR OPEN SITE DRAIN AND NOT INTO FOOD CONTAINER--EQUIPMENT HAS BEEN REMOVED.2) REPAIR INTERIOR CONDENSATION LEAKS AT KITCHEN COLD-TOP UNIT--ESTABLISHMENT IS CURRENTLY NOT USING COLD-TOP UNIT.
    Location: Kitchen
    Equipment: Cold top
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANIG AND SANITIZING OF THE 1) SOILED KITCHEN AND DRY STORAGE ROOM SHELVING.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANIG AND SANITIZING OF THE 1) SOILED KITCHEN AND DRY STORAGE ROOM SHELVING.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANIG AND SANITIZING OF THE 1) SOILED KITCHEN AND DRY STORAGE ROOM SHELVING.
    Location: Back room
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANIG AND SANITIZING OF THE 1) SOILED KITCHEN AND DRY STORAGE ROOM SHELVING.
    Location: Dry storage
    Equipment: Metal shelving
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
 10/25/2013Recheck
  • 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: REPAIR OR REPLACE.
    Location: Kitchen
    Equipment: Cold top
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN EMPLOYEE DRINK STORED ABOVE COLD-TOP COOLER--DISCONTINUE THIS BEHAVIOR. EMPLOYEE DRINKS MUST HAVE LID WITH STRAW.
    Location: Kitchen
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED UTENSILS THAT ARE STORED AT CLEAN DISHWARE STORAGE RACK.
    Location: Kitchen (back)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED UTENSILS THAT ARE STORED AT CLEAN DISHWARE STORAGE RACK.
    Location: Dry storage
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Microwave oven
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Prep sink
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Prep table
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: 3-bay
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: USE HAND SINKS FOR HANDWASHING ONLY.
    Location: Kitchen
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKET FOR CHLORINE AT 0 PPM AND EXCEEDING 100 PPM; MAINTAIN AT 50 - 100 PPM.
    Location: Kitchen
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: MANAGER HAS REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM THROUGH SECOND HELPINGS ON 7/1/13. PLEASE CONTACT ME ONCE YOU RECEIVE YOUR RESULTS FROM EXAM. IF YOU PASS EXAM PLEASE FAX OR EMAIL ME A COPY OF YOUR ACTUAL CERTIFICATE. IF FAX, FAX WITH PROPER COVER-SHEET TO 317-221-3070.MANAGER STATED THAT SHE HAS NOT RECEIVED THE RESULTS YET. MANAGER HAS BEEN INFORMED TO CONTACT SECOND HELPINGS REGARDING EXAM RESULTS. PLEASE PROVIDE EXAM RESULTS MY THE RECHECK INSPECTION DATE.
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. CELL PHONE, ETC.
    Location: Kitchen
  • 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: KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR SURFACES AND FILTERS.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR SURFACES AND FILTERS.
    Location: Cook line
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    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: RAW SHRIMP SITTING OUT AT ROOM TEMPERATURE.
    Location: Kitchen (back)
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.
    Location: Kitchen
    Equipment: 3-bay
  • 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE KITCHEN AND DRY STORAGE ROOM.-SOILED KITCHEN SHELVING, PREP SINKS, PREP TABLES AND COUNTER-TOPS.-SOILED KITCHEN SHELVING.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE KITCHEN AND DRY STORAGE ROOM.-SOILED KITCHEN SHELVING, PREP SINKS, PREP TABLES AND COUNTER-TOPS.-SOILED KITCHEN SHELVING.
    Location: Dry storage
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE KITCHEN AND DRY STORAGE ROOM.-SOILED KITCHEN SHELVING, PREP SINKS, PREP TABLES AND COUNTER-TOPS.-SOILED KITCHEN SHELVING.
    Location: Kitchen
    Equipment: Prep table
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE KITCHEN AND DRY STORAGE ROOM.-SOILED KITCHEN SHELVING, PREP SINKS, PREP TABLES AND COUNTER-TOPS.-SOILED KITCHEN SHELVING.
    Location: Kitchen
    Equipment: Prep sink
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE KITCHEN AND DRY STORAGE ROOM.-SOILED KITCHEN SHELVING, PREP SINKS, PREP TABLES AND COUNTER-TOPS.-SOILED KITCHEN SHELVING.
    Location: Kitchen
    Equipment: Metal shelving
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/trash can (corrected)
    No waste receptacle at hand sink.
    Correction: Provide waste receptacle.
    Location: Kitchen
    Equipment: Hand sink
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULBS AT BACK KITCHEN CEILING.
    Location: Kitchen (back)
 10/25/2013Recheck
  • 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.
    Location: Kitchen
    Equipment: Cold top
  • Medicines storage and labeling
    Improper storage and labeling of employee medications.
    Correction: Medicines for employee use shall be labeled and located to prevent contamination.
    Location: Kitchen
  • Medicines storage and labeling
    Improper storage and labeling of employee medications.
    Correction: Medicines for employee use shall be labeled and located to prevent contamination.
    Location: Cook line
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR AND EXTERIOR SURFACES OF REFRIGERATION UNITS; INCLUDING KITCHEN COLD-TOP UNIT.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR AND EXTERIOR SURFACES OF KITCHEN EQUIPMENT (EX. COFFEE POTS/MACHINES).
    Location: Kitchen
    Equipment: Reach in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR AND EXTERIOR SURFACES OF REFRIGERATION UNITS; INCLUDING KITCHEN COLD-TOP UNIT.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR AND EXTERIOR SURFACES OF KITCHEN EQUIPMENT (EX. COFFEE POTS/MACHINES).
    Location: Kitchen
    Equipment: Cold top
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR AND EXTERIOR SURFACES OF REFRIGERATION UNITS; INCLUDING KITCHEN COLD-TOP UNIT.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR AND EXTERIOR SURFACES OF KITCHEN EQUIPMENT (EX. COFFEE POTS/MACHINES).
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Microwave oven
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen (back)
    Equipment: Knife/utensil rack
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKET IS EXCEEDING 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
    Location: Kitchen
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Thermometer accuracy
    Thermometer(s) do not meet accuracy requirements.
    Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
    Comments: CURRENT THERMOMETER AT DINING ROOM COKE COOLER BROKEN--REPLACE WITH NEW THERMOMETER.
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Location: Dry storage
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Location: Kitchen
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Location: Back room
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: REPAIR BACK KITCHEN DOOR SO THAT IT CLOSES AND OPENS PROPERLY ON HINGES OR PURCHASE NEW BACK KITCHEN DOOR.
    Location: Kitchen (back)
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: IMPROVE CLEANING OF OUTSIDE GROUNDS AT BACK OF ESTABLISHMENT.
    Location: Outdoor storage
  • 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) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF CEILING VENTS/TILES AT KITCHEN AND DINING ROOM LOCATIONS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES; INCLUDING FILTERS.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF CEILING VENTS/TILES AT KITCHEN AND DINING ROOM LOCATIONS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES; INCLUDING FILTERS.
    Location: Dining room
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF CEILING VENTS/TILES AT KITCHEN AND DINING ROOM LOCATIONS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES; INCLUDING FILTERS.
    Location: Cook line
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Kitchen (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.
    Location: Dry storage
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Back room
    Equipment: Chest freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR WOMENS RESTROOM PAPERTOWEL DISPENSER.2) REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN REACH-IN-COOLERS WHERE NEEDED; INCLUDING KITCHEN COLD-TOP UNIT.3) PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.4) PROVIDE PROPER DOOR KNOB ON KITCHEN ENTRANCE DOOR.
    Location: Womens restroom
    Equipment: Hand sink
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR WOMENS RESTROOM PAPERTOWEL DISPENSER.2) REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN REACH-IN-COOLERS WHERE NEEDED; INCLUDING KITCHEN COLD-TOP UNIT.3) PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.4) PROVIDE PROPER DOOR KNOB ON KITCHEN ENTRANCE DOOR.
    Location: Kitchen
    Equipment: Reach in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR WOMENS RESTROOM PAPERTOWEL DISPENSER.2) REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN REACH-IN-COOLERS WHERE NEEDED; INCLUDING KITCHEN COLD-TOP UNIT.3) PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.4) PROVIDE PROPER DOOR KNOB ON KITCHEN ENTRANCE DOOR.
    Location: Kitchen
    Equipment: Cold top
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR WOMENS RESTROOM PAPERTOWEL DISPENSER.2) REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN REACH-IN-COOLERS WHERE NEEDED; INCLUDING KITCHEN COLD-TOP UNIT.3) PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.4) PROVIDE PROPER DOOR KNOB ON KITCHEN ENTRANCE DOOR.
    Location: Kitchen (back)
    Equipment: 3-bay
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) REPAIR WOMENS RESTROOM PAPERTOWEL DISPENSER.2) REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN REACH-IN-COOLERS WHERE NEEDED; INCLUDING KITCHEN COLD-TOP UNIT.3) PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.4) PROVIDE PROPER DOOR KNOB ON KITCHEN ENTRANCE DOOR.
    Location: Kitchen
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: 1) REPAIR KITCHEN EQUIPMENT ICE MACHINE/COFFEE MACHINE SO THAT IT IS DRAINING PROPERLY IN FLOOR OR OPEN SITE DRAIN AND NOT INTO FOOD CONTAINER.2) REPAIR INTERIOR CONDENSATION LEAKS AT KITCHEN COLD-TOP UNIT.
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: 1) REPAIR KITCHEN EQUIPMENT ICE MACHINE/COFFEE MACHINE SO THAT IT IS DRAINING PROPERLY IN FLOOR OR OPEN SITE DRAIN AND NOT INTO FOOD CONTAINER.2) REPAIR INTERIOR CONDENSATION LEAKS AT KITCHEN COLD-TOP UNIT.
    Location: Kitchen
    Equipment: Cold top
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANIG AND SANITIZING OF THE 1) SOILED KITCHEN AND DRY STORAGE ROOM SHELVING.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANIG AND SANITIZING OF THE 1) SOILED KITCHEN AND DRY STORAGE ROOM SHELVING.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANIG AND SANITIZING OF THE 1) SOILED KITCHEN AND DRY STORAGE ROOM SHELVING.
    Location: Back room
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANIG AND SANITIZING OF THE 1) SOILED KITCHEN AND DRY STORAGE ROOM SHELVING.
    Location: Dry storage
    Equipment: Metal shelving
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
 10/16/2013Routine
  • 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: REPAIR OR REPLACE.
    Location: Kitchen
    Equipment: Cold top
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN EMPLOYEE DRINK STORED ABOVE COLD-TOP COOLER--DISCONTINUE THIS BEHAVIOR. EMPLOYEE DRINKS MUST HAVE LID WITH STRAW.
    Location: Kitchen
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED UTENSILS THAT ARE STORED AT CLEAN DISHWARE STORAGE RACK.
    Location: Kitchen (back)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED UTENSILS THAT ARE STORED AT CLEAN DISHWARE STORAGE RACK.
    Location: Dry storage
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Microwave oven
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Prep sink
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Prep table
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: 3-bay
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: USE HAND SINKS FOR HANDWASHING ONLY.
    Location: Kitchen
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKET FOR CHLORINE AT 0 PPM AND EXCEEDING 100 PPM; MAINTAIN AT 50 - 100 PPM.
    Location: Kitchen
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: MANAGER HAS REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM THROUGH SECOND HELPINGS ON 7/1/13. PLEASE CONTACT ME ONCE YOU RECEIVE YOUR RESULTS FROM EXAM. IF YOU PASS EXAM PLEASE FAX OR EMAIL ME A COPY OF YOUR ACTUAL CERTIFICATE. IF FAX, FAX WITH PROPER COVER-SHEET TO 317-221-3070.MANAGER STATED THAT SHE HAS NOT RECEIVED THE RESULTS YET. MANAGER HAS BEEN INFORMED TO CONTACT SECOND HELPINGS REGARDING EXAM RESULTS. PLEASE PROVIDE EXAM RESULTS MY THE RECHECK INSPECTION DATE.
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. CELL PHONE, ETC.
    Location: Kitchen
  • 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: KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR SURFACES AND FILTERS.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR SURFACES AND FILTERS.
    Location: Cook line
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    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: RAW SHRIMP SITTING OUT AT ROOM TEMPERATURE.
    Location: Kitchen (back)
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.
    Location: Kitchen
    Equipment: 3-bay
  • 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE KITCHEN AND DRY STORAGE ROOM.-SOILED KITCHEN SHELVING, PREP SINKS, PREP TABLES AND COUNTER-TOPS.-SOILED KITCHEN SHELVING.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE KITCHEN AND DRY STORAGE ROOM.-SOILED KITCHEN SHELVING, PREP SINKS, PREP TABLES AND COUNTER-TOPS.-SOILED KITCHEN SHELVING.
    Location: Dry storage
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE KITCHEN AND DRY STORAGE ROOM.-SOILED KITCHEN SHELVING, PREP SINKS, PREP TABLES AND COUNTER-TOPS.-SOILED KITCHEN SHELVING.
    Location: Kitchen
    Equipment: Prep table
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE KITCHEN AND DRY STORAGE ROOM.-SOILED KITCHEN SHELVING, PREP SINKS, PREP TABLES AND COUNTER-TOPS.-SOILED KITCHEN SHELVING.
    Location: Kitchen
    Equipment: Prep sink
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE KITCHEN AND DRY STORAGE ROOM.-SOILED KITCHEN SHELVING, PREP SINKS, PREP TABLES AND COUNTER-TOPS.-SOILED KITCHEN SHELVING.
    Location: Kitchen
    Equipment: Metal shelving
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/trash can (corrected)
    No waste receptacle at hand sink.
    Correction: Provide waste receptacle.
    Location: Kitchen
    Equipment: Hand sink
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULBS AT BACK KITCHEN CEILING.
    Location: Kitchen (back)
 10/16/2013Recheck
  • 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: REPAIR OR REPLACE.
    Location: Kitchen
    Equipment: Cold top
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN EMPLOYEE DRINK STORED ABOVE COLD-TOP COOLER--DISCONTINUE THIS BEHAVIOR. EMPLOYEE DRINKS MUST HAVE LID WITH STRAW.
    Location: Kitchen
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED UTENSILS THAT ARE STORED AT CLEAN DISHWARE STORAGE RACK.
    Location: Kitchen (back)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED UTENSILS THAT ARE STORED AT CLEAN DISHWARE STORAGE RACK.
    Location: Dry storage
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Microwave oven
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Prep sink
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Prep table
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: 3-bay
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: USE HAND SINKS FOR HANDWASHING ONLY.
    Location: Kitchen
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKET FOR CHLORINE AT 0 PPM AND EXCEEDING 100 PPM; MAINTAIN AT 50 - 100 PPM.
    Location: Kitchen
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: MANAGER HAS REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM THROUGH SECOND HELPINGS ON 7/1/13. PLEASE CONTACT ME ONCE YOU RECEIVE YOUR RESULTS FROM EXAM. IF YOU PASS EXAM PLEASE FAX OR EMAIL ME A COPY OF YOUR ACTUAL CERTIFICATE. IF FAX, FAX WITH PROPER COVER-SHEET TO 317-221-3070.MANAGER STATED THAT SHE HAS NOT RECEIVED THE RESULTS YET. MANAGER HAS BEEN INFORMED TO CONTACT SECOND HELPINGS REGARDING EXAM RESULTS.
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. CELL PHONE, ETC.
    Location: Kitchen
  • 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: KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR SURFACES AND FILTERS.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR SURFACES AND FILTERS.
    Location: Cook line
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    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: RAW SHRIMP SITTING OUT AT ROOM TEMPERATURE.
    Location: Kitchen (back)
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.
    Location: Kitchen
    Equipment: 3-bay
  • 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE KITCHEN AND DRY STORAGE ROOM.-SOILED KITCHEN SHELVING, PREP SINKS, PREP TABLES AND COUNTER-TOPS.-SOILED KITCHEN SHELVING.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE KITCHEN AND DRY STORAGE ROOM.-SOILED KITCHEN SHELVING, PREP SINKS, PREP TABLES AND COUNTER-TOPS.-SOILED KITCHEN SHELVING.
    Location: Dry storage
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE KITCHEN AND DRY STORAGE ROOM.-SOILED KITCHEN SHELVING, PREP SINKS, PREP TABLES AND COUNTER-TOPS.-SOILED KITCHEN SHELVING.
    Location: Kitchen
    Equipment: Prep table
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE KITCHEN AND DRY STORAGE ROOM.-SOILED KITCHEN SHELVING, PREP SINKS, PREP TABLES AND COUNTER-TOPS.-SOILED KITCHEN SHELVING.
    Location: Kitchen
    Equipment: Prep sink
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE KITCHEN AND DRY STORAGE ROOM.-SOILED KITCHEN SHELVING, PREP SINKS, PREP TABLES AND COUNTER-TOPS.-SOILED KITCHEN SHELVING.
    Location: Kitchen
    Equipment: Metal shelving
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/trash can (corrected)
    No waste receptacle at hand sink.
    Correction: Provide waste receptacle.
    Location: Kitchen
    Equipment: Hand sink
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULBS AT BACK KITCHEN CEILING.
    Location: Kitchen (back)
 08/01/2013Recheck
  • 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: REPAIR OR REPLACE.
    Location: Kitchen
    Equipment: Cold top
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN EMPLOYEE DRINK STORED ABOVE COLD-TOP COOLER--DISCONTINUE THIS BEHAVIOR. EMPLOYEE DRINKS MUST HAVE LID WITH STRAW.
    Location: Kitchen
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED UTENSILS THAT ARE STORED AT CLEAN DISHWARE STORAGE RACK.
    Location: Kitchen (back)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED UTENSILS THAT ARE STORED AT CLEAN DISHWARE STORAGE RACK.
    Location: Dry storage
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Microwave oven
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Prep sink
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Prep table
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: 3-bay
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: USE HAND SINKS FOR HANDWASHING ONLY.
    Location: Kitchen
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKET FOR CHLORINE AT 0 PPM AND EXCEEDING 100 PPM; MAINTAIN AT 50 - 100 PPM.
    Location: Kitchen
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: MANAGER HAS REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM THROUGH SECOND HELPINGS ON 7/1/13. PLEASE CONTACT ME ONCE YOU RECEIVE YOUR RESULTS FROM EXAM. IF YOU PASS EXAM PLEASE FAX OR EMAIL ME A COPY OF YOUR ACTUAL CERTIFICATE. IF FAX, FAX WITH PROPER COVER-SHEET TO 317-221-3070.
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. CELL PHONE, ETC.
    Location: Kitchen
  • 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: KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR SURFACES AND FILTERS.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR SURFACES AND FILTERS.
    Location: Cook line
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    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: RAW SHRIMP SITTING OUT AT ROOM TEMPERATURE.
    Location: Kitchen (back)
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.
    Location: Kitchen
    Equipment: 3-bay
  • 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE KITCHEN AND DRY STORAGE ROOM.-SOILED KITCHEN SHELVING, PREP SINKS, PREP TABLES AND COUNTER-TOPS.-SOILED KITCHEN SHELVING.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE KITCHEN AND DRY STORAGE ROOM.-SOILED KITCHEN SHELVING, PREP SINKS, PREP TABLES AND COUNTER-TOPS.-SOILED KITCHEN SHELVING.
    Location: Dry storage
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE KITCHEN AND DRY STORAGE ROOM.-SOILED KITCHEN SHELVING, PREP SINKS, PREP TABLES AND COUNTER-TOPS.-SOILED KITCHEN SHELVING.
    Location: Kitchen
    Equipment: Prep table
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE KITCHEN AND DRY STORAGE ROOM.-SOILED KITCHEN SHELVING, PREP SINKS, PREP TABLES AND COUNTER-TOPS.-SOILED KITCHEN SHELVING.
    Location: Kitchen
    Equipment: Prep sink
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE KITCHEN AND DRY STORAGE ROOM.-SOILED KITCHEN SHELVING, PREP SINKS, PREP TABLES AND COUNTER-TOPS.-SOILED KITCHEN SHELVING.
    Location: Kitchen
    Equipment: Metal shelving
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/trash can (corrected)
    No waste receptacle at hand sink.
    Correction: Provide waste receptacle.
    Location: Kitchen
    Equipment: Hand sink
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULBS AT BACK KITCHEN CEILING.
    Location: Kitchen (back)
 06/20/2013Recheck
  • 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: REPAIR OR REPLACE.
    Location: Kitchen
    Equipment: Cold top
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN EMPLOYEE DRINK STORED ABOVE COLD-TOP COOLER--DISCONTINUE THIS BEHAVIOR. EMPLOYEE DRINKS MUST HAVE LID WITH STRAW.
    Location: Kitchen
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED UTENSILS THAT ARE STORED AT CLEAN DISHWARE STORAGE RACK.
    Location: Kitchen (back)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED UTENSILS THAT ARE STORED AT CLEAN DISHWARE STORAGE RACK.
    Location: Dry storage
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Microwave oven
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Prep sink
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Prep table
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: 3-bay
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: USE HAND SINKS FOR HANDWASHING ONLY.
    Location: Kitchen
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKET FOR CHLORINE AT 0 PPM AND EXCEEDING 100 PPM; MAINTAIN AT 50 - 100 PPM.
    Location: Kitchen
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: HAVE SOMEONE FROM ESTABLISHMENT BECOME REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM. PROVIDE PROOF OF REGISTRATION ON RECHECK INSPECTION DATE (EX. RECEIPT) TO AVOID RECEIVING CITATION.
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. CELL PHONE, ETC.
    Location: Kitchen
  • 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: KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR SURFACES AND FILTERS.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR SURFACES AND FILTERS.
    Location: Cook line
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    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: RAW SHRIMP SITTING OUT AT ROOM TEMPERATURE.
    Location: Kitchen (back)
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.
    Location: Kitchen
    Equipment: 3-bay
  • 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE KITCHEN AND DRY STORAGE ROOM.-SOILED KITCHEN SHELVING, PREP SINKS, PREP TABLES AND COUNTER-TOPS.-SOILED KITCHEN SHELVING.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE KITCHEN AND DRY STORAGE ROOM.-SOILED KITCHEN SHELVING, PREP SINKS, PREP TABLES AND COUNTER-TOPS.-SOILED KITCHEN SHELVING.
    Location: Dry storage
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE KITCHEN AND DRY STORAGE ROOM.-SOILED KITCHEN SHELVING, PREP SINKS, PREP TABLES AND COUNTER-TOPS.-SOILED KITCHEN SHELVING.
    Location: Kitchen
    Equipment: Prep table
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE KITCHEN AND DRY STORAGE ROOM.-SOILED KITCHEN SHELVING, PREP SINKS, PREP TABLES AND COUNTER-TOPS.-SOILED KITCHEN SHELVING.
    Location: Kitchen
    Equipment: Prep sink
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE KITCHEN AND DRY STORAGE ROOM.-SOILED KITCHEN SHELVING, PREP SINKS, PREP TABLES AND COUNTER-TOPS.-SOILED KITCHEN SHELVING.
    Location: Kitchen
    Equipment: Metal shelving
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/trash can (corrected)
    No waste receptacle at hand sink.
    Correction: Provide waste receptacle.
    Location: Kitchen
    Equipment: Hand sink
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULBS AT BACK KITCHEN CEILING.
    Location: Kitchen (back)
 06/13/2013Recheck
  • 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: REPAIR OR REPLACE.
    Location: Kitchen
    Equipment: Cold top
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN EMPLOYEE DRINK STORED ABOVE COLD-TOP COOLER--DISCONTINUE THIS BEHAVIOR. EMPLOYEE DRINKS MUST HAVE LID WITH STRAW.
    Location: Kitchen
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED UTENSILS THAT ARE STORED AT CLEAN DISHWARE STORAGE RACK.
    Location: Kitchen (back)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED UTENSILS THAT ARE STORED AT CLEAN DISHWARE STORAGE RACK.
    Location: Dry storage
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Microwave oven
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Prep sink
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Prep table
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: 3-bay
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: USE HAND SINKS FOR HANDWASHING ONLY.
    Location: Kitchen
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKET FOR CHLORINE AT 0 PPM AND EXCEEDING 100 PPM; MAINTAIN AT 50 - 100 PPM.
    Location: Kitchen
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: HAVE SOMEONE FROM ESTABLISHMENT BECOME REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM. PROVIDE PROOF OF REGISTRATION ON RECHECK INSPECTION DATE (EX. RECEIPT) TO AVOID RECEIVING CITATION.
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. CELL PHONE, ETC.
    Location: Kitchen
  • 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: KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR SURFACES AND FILTERS.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR SURFACES AND FILTERS.
    Location: Cook line
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    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: RAW SHRIMP SITTING OUT AT ROOM TEMPERATURE.
    Location: Kitchen (back)
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.
    Location: Kitchen
    Equipment: 3-bay
  • 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE KITCHEN AND DRY STORAGE ROOM.-SOILED KITCHEN SHELVING, PREP SINKS, PREP TABLES AND COUNTER-TOPS.-SOILED KITCHEN SHELVING.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE KITCHEN AND DRY STORAGE ROOM.-SOILED KITCHEN SHELVING, PREP SINKS, PREP TABLES AND COUNTER-TOPS.-SOILED KITCHEN SHELVING.
    Location: Dry storage
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE KITCHEN AND DRY STORAGE ROOM.-SOILED KITCHEN SHELVING, PREP SINKS, PREP TABLES AND COUNTER-TOPS.-SOILED KITCHEN SHELVING.
    Location: Kitchen
    Equipment: Prep table
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE KITCHEN AND DRY STORAGE ROOM.-SOILED KITCHEN SHELVING, PREP SINKS, PREP TABLES AND COUNTER-TOPS.-SOILED KITCHEN SHELVING.
    Location: Kitchen
    Equipment: Prep sink
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE KITCHEN AND DRY STORAGE ROOM.-SOILED KITCHEN SHELVING, PREP SINKS, PREP TABLES AND COUNTER-TOPS.-SOILED KITCHEN SHELVING.
    Location: Kitchen
    Equipment: Metal shelving
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/trash can (corrected)
    No waste receptacle at hand sink.
    Correction: Provide waste receptacle.
    Location: Kitchen
    Equipment: Hand sink
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULBS AT BACK KITCHEN CEILING.
    Location: Kitchen (back)
 05/28/2013Recheck
  • 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: REPAIR OR REPLACE.FOODS ON TOP AT 47 - 54 F.
    Location: Kitchen
    Equipment: Cold top
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN EMPLOYEE DRINK STORED ABOVE COLD-TOP COOLER--DISCONTINUE THIS BEHAVIOR. EMPLOYEE DRINKS MUST HAVE LID WITH STRAW.
    Location: Kitchen
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED UTENSILS THAT ARE STORED AT CLEAN DISHWARE STORAGE RACK.
    Location: Kitchen (back)
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED UTENSILS THAT ARE STORED AT CLEAN DISHWARE STORAGE RACK.
    Location: Dry storage
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Microwave oven
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Prep sink
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Prep table
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: 3-bay
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: USE HAND SINKS FOR HANDWASHING ONLY.
    Location: Kitchen
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKET FOR CHLORINE AT 0 PPM AND EXCEEDING 100 PPM; MAINTAIN AT 50 - 100 PPM.
    Location: Kitchen
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: HAVE SOMEONE FROM ESTABLISHMENT BECOME REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM. PROVIDE PROOF OF REGISTRATION ON RECHECK INSPECTION DATE (EX. RECEIPT).
  • Hair restraints (corrected on site)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. CELL PHONE, ETC.
    Location: Kitchen
  • 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: KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR SURFACES AND FILTERS.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR SURFACES AND FILTERS.
    Location: Cook line
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    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: RAW SHRIMP SITTING OUT AT ROOM TEMPERATURE.
    Location: Kitchen (back)
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.
    Location: Kitchen
    Equipment: 3-bay
  • 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE KITCHEN AND DRY STORAGE ROOM.-SOILED KITCHEN SHELVING, PREP SINKS, PREP TABLES AND COUNTER-TOPS.-SOILED KITCHEN SHELVING.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE KITCHEN AND DRY STORAGE ROOM.-SOILED KITCHEN SHELVING, PREP SINKS, PREP TABLES AND COUNTER-TOPS.-SOILED KITCHEN SHELVING.
    Location: Dry storage
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE KITCHEN AND DRY STORAGE ROOM.-SOILED KITCHEN SHELVING, PREP SINKS, PREP TABLES AND COUNTER-TOPS.-SOILED KITCHEN SHELVING.
    Location: Kitchen
    Equipment: Prep table
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE KITCHEN AND DRY STORAGE ROOM.-SOILED KITCHEN SHELVING, PREP SINKS, PREP TABLES AND COUNTER-TOPS.-SOILED KITCHEN SHELVING.
    Location: Kitchen
    Equipment: Prep sink
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE KITCHEN AND DRY STORAGE ROOM.-SOILED KITCHEN SHELVING, PREP SINKS, PREP TABLES AND COUNTER-TOPS.-SOILED KITCHEN SHELVING.
    Location: Kitchen
    Equipment: Metal shelving
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/trash can (corrected)
    No waste receptacle at hand sink.
    Correction: Provide waste receptacle.
    Location: Kitchen
    Equipment: Hand sink
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULBS AT BACK KITCHEN CEILING.
    Location: Kitchen (back)
 05/21/2013Recheck
  • 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: REPAIR OR REPLACE.FOODS ON TOP AT 53 F.
    Location: Kitchen
    Equipment: Cold top
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN EMPLOYEE DRINK STORED ABOVE COLD-TOP COOLER--DISCONTINUE THIS BEHAVIOR. EMPLOYEE DRINKS MUST HAVE LID WITH STRAW.
    Location: Kitchen
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED UTENSILS THAT ARE STORED AT CLEAN DISHWARE STORAGE RACK.
    Location: Kitchen (back)
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED UTENSILS THAT ARE STORED AT CLEAN DISHWARE STORAGE RACK.
    Location: Dry storage
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Microwave oven
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Prep sink
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Prep table
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: 3-bay
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: USE HAND SINKS FOR HANDWASHING ONLY.
    Location: Kitchen
    Equipment: Hand sink
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKET FOR CHLORINE AT 0 PPM; MAINTAIN AT 50 - 100 PPM.
    Location: Kitchen
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: HAVE SOMEONE FROM ESTABLISHMENT BECOME REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM. PROVIDE PROOF OF REGISTRATION ON RECHECK INSPECTION DATE (EX. RECEIPT).
  • Hair restraints (corrected on site)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. CELL PHONE, ETC.
    Location: Kitchen
  • 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: KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • Drying mop(s)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR SURFACES AND FILTERS.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR SURFACES AND FILTERS.
    Location: Cook line
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Thawing
    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: RAW SHRIMP SITTING OUT AT ROOM TEMPERATURE.
    Location: Kitchen (back)
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.
    Location: Kitchen
    Equipment: 3-bay
  • 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE KITCHEN AND DRY STORAGE ROOM.-SOILED KITCHEN SHELVING, PREP SINKS, PREP TABLES AND COUNTER-TOPS.-SOILED KITCHEN SHELVING.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE KITCHEN AND DRY STORAGE ROOM.-SOILED KITCHEN SHELVING, PREP SINKS, PREP TABLES AND COUNTER-TOPS.-SOILED KITCHEN SHELVING.
    Location: Dry storage
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE KITCHEN AND DRY STORAGE ROOM.-SOILED KITCHEN SHELVING, PREP SINKS, PREP TABLES AND COUNTER-TOPS.-SOILED KITCHEN SHELVING.
    Location: Kitchen
    Equipment: Prep table
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE KITCHEN AND DRY STORAGE ROOM.-SOILED KITCHEN SHELVING, PREP SINKS, PREP TABLES AND COUNTER-TOPS.-SOILED KITCHEN SHELVING.
    Location: Kitchen
    Equipment: Prep sink
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE KITCHEN AND DRY STORAGE ROOM.-SOILED KITCHEN SHELVING, PREP SINKS, PREP TABLES AND COUNTER-TOPS.-SOILED KITCHEN SHELVING.
    Location: Kitchen
    Equipment: Metal shelving
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/trash can
    No waste receptacle at hand sink.
    Correction: Provide waste receptacle.
    Location: Kitchen
    Equipment: Hand sink
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULBS AT BACK KITCHEN CEILING.
    Location: Kitchen (back)
 05/13/2013Recheck
  • 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: REPAIR OR REPLACE.*CORRECTIVE ACTION* FOOD ITEMS ON TOP AT COLD-TOP UNIT PUT ON ICE BATH.
    Location: Kitchen
    Equipment: Cold top
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN EMPLOYEE DRINK STORED ABOVE COLD-TOP COOLER--DISCONTINUE THIS BEHAVIOR. EMPLOYEE DRINKS MUST HAVE LID WITH STRAW.
    Location: Kitchen
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED UTENSILS THAT ARE STORED AT CLEAN DISHWARE STORAGE RACK.
    Location: Kitchen (back)
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SOILED UTENSILS THAT ARE STORED AT CLEAN DISHWARE STORAGE RACK.
    Location: Dry storage
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Microwave oven
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKET FOR CHLORINE EXCEEDING 100 PPM; MAINTAIN AT 50 - 100 PPM.
    Location: Kitchen
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: HAVE SOMEONE FROM ESTABLISHMENT BECOME REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM. PROVIDE PROOF OF REGISTRATION ON RECHECK INSPECTION DATE (EX. RECEIPT).
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: EX. CELL PHONE.
    Location: Kitchen
  • 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: KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • Drying mop(s)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR SURFACES AND FILTERS.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR SURFACES AND FILTERS.
    Location: Cook line
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.
    Location: Kitchen
    Equipment: 3-bay
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE KITCHEN AND DRY STORAGE ROOM.-SOILED KITCHEN SHELVING, PREP SINKS, PREP TABLES AND COUNTER-TOPS.-SOILED KITCHEN SHELVING.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE KITCHEN AND DRY STORAGE ROOM.-SOILED KITCHEN SHELVING, PREP SINKS, PREP TABLES AND COUNTER-TOPS.-SOILED KITCHEN SHELVING.
    Location: Dry storage
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE KITCHEN AND DRY STORAGE ROOM.-SOILED KITCHEN SHELVING, PREP SINKS, PREP TABLES AND COUNTER-TOPS.-SOILED KITCHEN SHELVING.
    Location: Kitchen
    Equipment: Prep table
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE KITCHEN AND DRY STORAGE ROOM.-SOILED KITCHEN SHELVING, PREP SINKS, PREP TABLES AND COUNTER-TOPS.-SOILED KITCHEN SHELVING.
    Location: Kitchen
    Equipment: Prep sink
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE KITCHEN AND DRY STORAGE ROOM.-SOILED KITCHEN SHELVING, PREP SINKS, PREP TABLES AND COUNTER-TOPS.-SOILED KITCHEN SHELVING.
    Location: Kitchen
    Equipment: Metal shelving
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULBS AT BACK KITCHEN CEILING.
    Location: Kitchen (back)
 05/06/2013Routine
  • 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: REPAIR AND OR ADJUST TEMPERATURE TO MAINTAIN COLD-HOLDING TEMPERATURES AT 41 F OR BELOW.*CORRECTIVE ACTION*--FOOD WAS DISCARDED, PUT ON ICE BATH AND MOVED OUT OF COOLER TO ALTERNATE REFRIGERATION UNIT THAT IS MAINTAINING PROPER COLD-HOLDING TEMPERATURES OF 41 F OR BELOW.
    Location: Kitchen
    Equipment: Cold top
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: LABEL CHEMICAL SPRAY BOTTLE.
    Location: Kitchen
  • 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: FOOD HANDLER CHEWING GUM ON COOK-LINE--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING (INTERIOR AND EXTERIOR) OF KITCHEN MICROWAVE AND KITCHEN COLD-TOP COOLER.
    Location: Kitchen
    Equipment: Microwave oven
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING (INTERIOR AND EXTERIOR) OF KITCHEN MICROWAVE AND KITCHEN COLD-TOP COOLER.
    Location: Kitchen
    Equipment: Cold top
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: CUP STORED IN KITCHEN HANDSINK--REMOVE AND DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKET EXCEEDING 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE EVERY 2 HOURS.
    Location: Kitchen
  • Jewelry prohibition (corrected)
    Employee wearing excessive jewelry.
    Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
    Comments: FOOD HANDLER WEARING WATCH--REMOVE.
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • 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: KEEP SINGLE-SERVICE USE ITEMS AND UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen (back)
  • 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: KEEP SINGLE-SERVICE USE ITEMS AND UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Dry storage
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN CEILING.
    Location: Kitchen
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: CLEAN GROUNDS OUTSIDE BEHIND BACK KITCHEN DOOR.
    Location: Outdoor storage
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS.
    Location: Kitchen
  • 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
    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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Dry storage
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen
    Equipment: Hand sink
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: IN PROGRESS: SERVICE REPAIR ON-SITE DURING RECHECK INSPECTION.PROVIDE LIGHT GUARD SHIELDS WHERE MISSING AT KITCHEN CEILING FOR EXPOSED LIGHT BULBS.
    Location: Kitchen
 01/18/2013Recheck
  • 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: REPAIR AND OR ADJUST TEMPERATURE TO MAINTAIN COLD-HOLDING TEMPERATURES AT 41 F OR BELOW.*CORRECTIVE ACTION*--FOOD WAS DISCARDED, PUT ON ICE BATH AND MOVED OUT OF COOLER TO ALTERNATE REFRIGERATION UNIT THAT IS MAINTAINING PROPER COLD-HOLDING TEMPERATURES OF 41 F OR BELOW.
    Location: Kitchen
    Equipment: Cold top
  • 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: LABEL CHEMICAL SPRAY BOTTLE.
    Location: Kitchen
  • 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: FOOD HANDLER CHEWING GUM ON COOK-LINE--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING (INTERIOR AND EXTERIOR) OF KITCHEN MICROWAVE AND KITCHEN COLD-TOP COOLER.
    Location: Kitchen
    Equipment: Microwave oven
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING (INTERIOR AND EXTERIOR) OF KITCHEN MICROWAVE AND KITCHEN COLD-TOP COOLER.
    Location: Kitchen
    Equipment: Cold top
  • Hand sink improper usage (corrected on site)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: CUP STORED IN KITCHEN HANDSINK--REMOVE AND DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKET EXCEEDING 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE EVERY 2 HOURS.
    Location: Kitchen
  • Jewelry prohibition (corrected on site)
    Employee wearing excessive jewelry.
    Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
    Comments: FOOD HANDLER WEARING WATCH--REMOVE.
  • Hair restraints (corrected on site)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Single Service/Equipment storage (corrected on site)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP SINGLE-SERVICE USE ITEMS AND UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen (back)
  • Single Service/Equipment storage (corrected on site)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP SINGLE-SERVICE USE ITEMS AND UTENSILS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Dry storage
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN CEILING.
    Location: Kitchen
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: CLEAN GROUNDS OUTSIDE BEHIND BACK KITCHEN DOOR.
    Location: Outdoor storage
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS.
    Location: Kitchen
  • Food storage (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen (back)
  • Food storage (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Dry storage
  • Hand sink/soap (corrected on site)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen
    Equipment: Hand sink
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD SHIELDS WHERE MISSING AT KITCHEN CEILING FOR EXPOSED LIGHT BULBS.
    Location: Kitchen
 01/11/2013Routine
  • Electrical service (corrected)
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: PROVIDE PROPER OUTLET COVERS FOR EXPOSED WIRES WHERE MISSING IN ESTABLISHMENT.
  • Hand sink location blocked (corrected on site)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink soiled (corrected on site)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Kitchen
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO IN-PLACE SANITIZER BUCKET SET-UP; MAINTAIN AT 50 - 100 PPM FOR CHLORINE (USE TEST STRIPS) AND CHANGE AT LEAST EVERY 2 HOURS OR AS OFTEN AS NEEDED.STORE WIPING TOWELS IN SANITIZER BUCKET.
    Location: Kitchen
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: DISCONTINUE USE OF UNAPPROVED FOOD GRADE CONTAINERS; ONLY USE APPROVED FOOD-GRADE CONTAINERS.DO NOT RE-USE CONTAINERS.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR PAPERTOWEL DISPENSERS AT MEN AND WOMENS RESTROOM.PROVIDE PROPER FANGUARD FOR EXPOSED FAN AT INTERIOR OF KITCHEN COLD-TOP COOLER.
    Location: Womens restroom
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR PAPERTOWEL DISPENSERS AT MEN AND WOMENS RESTROOM.PROVIDE PROPER FANGUARD FOR EXPOSED FAN AT INTERIOR OF KITCHEN COLD-TOP COOLER.
    Location: Mens restroom
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR PAPERTOWEL DISPENSERS AT MEN AND WOMENS RESTROOM.PROVIDE PROPER FANGUARD FOR EXPOSED FAN AT INTERIOR OF KITCHEN COLD-TOP COOLER.
    Location: Kitchen
    Equipment: Cold top
  • Food storage (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND ORGANIZE MENS RESTROOM UTILITY CLOSET.
    Location: Mens restroom
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND ORGANIZE MENS RESTROOM UTILITY CLOSET.
    Location: Chemical room
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: REPLACE DAMAGED/CRACKED LIGHT GUARD SHIELDS WHERE NEEDED AT KITCHEN CEILING.
    Location: Kitchen
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: REPLACE DAMAGED/CRACKED LIGHT GUARD SHIELDS WHERE NEEDED AT KITCHEN CEILING.
    Location: Kitchen (back)
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: REPLACE DAMAGED/CRACKED LIGHT GUARD SHIELDS WHERE NEEDED AT KITCHEN CEILING.
    Location: Dry storage
  • Single Service/Equipment storage (corrected on site)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP SINGLE-SERVICE ITEMS (PAPER-GOOD) PRODUCTS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen (back)
  • Single Service/Equipment storage (corrected on site)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP SINGLE-SERVICE ITEMS (PAPER-GOOD) PRODUCTS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Dry storage
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: CLEAN OUTSIDE GROUNDS (BACK LOCATION).
    Location: Outdoor storage
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: CLEAN OUTSIDE GROUNDS (BACK LOCATION).
    Location: Dumpster area
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Location: Dumpster area
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Location: Outdoor storage
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Location: Kitchen
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPAIR DAMAGED CEILING WHERE NEEDED AT BACK KITCHEN; ALSO PROVIDE PROPER CEILING TILE AND REPLACE OUT WOOD CEILING TILE WHERE NEEDED AT BACK KITCHEN CEILING.
    Location: Kitchen (back)
  • 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.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT DINING ROOM COCA-COLA COOLER.
    Location: Dining room
    Equipment: Reach in cooler
 12/12/2012Pre-Licensing Recheck
  • Electrical service
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: PROVIDE PROPER OUTLET COVERS FOR EXPOSED WIRES WHERE MISSING IN ESTABLISHMENT.
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: DISCONTINUE USE OF UNAPPROVED FOOD GRADE CONTAINERS; ONLY USE APPROVED FOOD-GRADE CONTAINERS.DO NOT RE-USE CONTAINERS.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR PAPERTOWEL DISPENSERS AT MEN AND WOMENS RESTROOM.PROVIDE PROPER FANGUARD FOR EXPOSED FAN AT INTERIOR OF KITCHEN COLD-TOP COOLER.
    Location: Womens restroom
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR PAPERTOWEL DISPENSERS AT MEN AND WOMENS RESTROOM.PROVIDE PROPER FANGUARD FOR EXPOSED FAN AT INTERIOR OF KITCHEN COLD-TOP COOLER.
    Location: Mens restroom
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR PAPERTOWEL DISPENSERS AT MEN AND WOMENS RESTROOM.PROVIDE PROPER FANGUARD FOR EXPOSED FAN AT INTERIOR OF KITCHEN COLD-TOP COOLER.
    Location: Kitchen
    Equipment: Cold top
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND ORGANIZE MENS RESTROOM UTILITY CLOSET.
    Location: Mens restroom
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND ORGANIZE MENS RESTROOM UTILITY CLOSET.
    Location: Chemical room
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: REPLACE DAMAGED/CRACKED LIGHT GUARD SHIELDS WHERE NEEDED AT KITCHEN CEILING.
    Location: Kitchen
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: REPLACE DAMAGED/CRACKED LIGHT GUARD SHIELDS WHERE NEEDED AT KITCHEN CEILING.
    Location: Kitchen (back)
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: REPLACE DAMAGED/CRACKED LIGHT GUARD SHIELDS WHERE NEEDED AT KITCHEN CEILING.
    Location: Dry storage
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: CLEAN OUTSIDE GROUNDS (BACK LOCATION).
    Location: Outdoor storage
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: CLEAN OUTSIDE GROUNDS (BACK LOCATION).
    Location: Dumpster area
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Location: Dumpster area
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Location: Outdoor storage
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Location: Kitchen
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: REPAIR DAMAGED CEILING WHERE NEEDED AT BACK KITCHEN; ALSO PROVIDE PROPER CEILING TILE AND REPLACE OUT WOOD CEILING TILE WHERE NEEDED AT BACK KITCHEN CEILING.
    Location: Kitchen (back)
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT DINING ROOM COCA-COLA COOLER.
    Location: Dining room
    Equipment: Reach in cooler
 12/05/2012Pre-Licensing

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