- 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: REMOVE EMPLOYEE DRINKS OFF KITCHEN 3-BAY SINK DRAINBOARD.
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 USE 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
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN, SANITIZE AND ORGANIZE KITCHEN. TIDY-UP.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND FRONT SERVICE COUNTER INTERIOR CABINET SURACES /SHELVING AND UTENSIL STORAGE DRAWERS.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN, SANITIZE AND ORGANIZE KITCHEN. TIDY-UP.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND FRONT SERVICE COUNTER INTERIOR CABINET SURACES /SHELVING AND UTENSIL STORAGE DRAWERS.
Location: Service counter
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE NEW CHEMICAL SANITIZER TEST STRIPS FOR QUAT/CHLORINE.
Location: Kitchen
Equipment: 3-bay
|
06/26/2014 | Recheck |
- 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: REMOVE EMPLOYEE DRINKS OFF KITCHEN 3-BAY SINK DRAINBOARD.
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 USE 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
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN, SANITIZE AND ORGANIZE KITCHEN. TIDY-UP.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND FRONT SERVICE COUNTER INTERIOR CABINET SURACES /SHELVING AND UTENSIL STORAGE DRAWERS.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN, SANITIZE AND ORGANIZE KITCHEN. TIDY-UP.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN AND FRONT SERVICE COUNTER INTERIOR CABINET SURACES /SHELVING AND UTENSIL STORAGE DRAWERS.
Location: Service counter
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- 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 NEW CHEMICAL SANITIZER TEST STRIPS FOR QUAT/CHLORINE.
Location: Kitchen
Equipment: 3-bay
|
06/19/2014 | Routine |
| No violation noted during this evaluation. | 12/03/2013 | Routine |
- 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: PURPLE RUBBER GLOVES STORED IN KITCHEN HANDSINK--REMOVE.
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 QUAT BELOW 200 PPM; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS DURING OPERATION HOURS.
Location: Service counter
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CURRENT CERTIFIED FOOD HANDLER ON FILE ON LONGER AN EMPLOYEE OF ESTABLISHMENT. ESTABLISHMENT HAS REGISTERED TWO EMPLOYEES FOR ONLINE CLASSES AND EXAM ON MONDAY 5/13/13. PROVIDE UPDATED FOOD HANDLER CERTIFICATION INFORMAITON ON RECHECK INSPECTION DATE OR YOU MAY FAX OR EMAIL ME A COPY OF THE CERTIFICATE ONCE EMPLOYEES RECEIVE RESULTS.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SERVICE COUNTER INTERIOR CABINET SURFACES AND SHELVING.
Location: Service counter
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
|
06/10/2013 | Recheck |
- 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: PURPLE RUBBER GLOVES STORED IN KITCHEN HANDSINK--REMOVE.
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 QUAT BELOW 200 PPM; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS DURING OPERATION HOURS.
Location: Service counter
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CURRENT CERTIFIED FOOD HANDLER ON FILE ON LONGER AN EMPLOYEE OF ESTABLISHMENT. ESTABLISHMENT HAS REGISTERED TWO EMPLOYEES FOR ONLINE CLASSES AND EXAM ON MONDAY 5/13/13. PROVIDE UPDATED FOOD HANDLER CERTIFICATION INFORMAITON ON RECHECK INSPECTION DATE OR YOU MAY FAX OR EMAIL ME A COPY OF THE CERTIFICATE ONCE EMPLOYEES RECEIVE RESULTS.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SERVICE COUNTER INTERIOR CABINET SURFACES AND SHELVING.
Location: Service counter
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
|
05/09/2013 | Recheck |
- 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: PURPLE RUBBER GLOVES STORED IN KITCHEN HANDSINK--REMOVE.
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 QUAT BELOW 200 PPM; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS DURING OPERATION HOURS.
Location: Service counter
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CURRENT CERTIFIED FOOD HANDLER ON FILE ON LONGER AN EMPLOYEE OF ESTABLISHMENT. PROVIDE UPDATED FOOD HANDLER CERTIFICATION INFORMAITON ON RECHECK INSPECTION DATE OR YOU MAY FAX OR EMAIL ME A COPY OF THE CERTIFICATE.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SERVICE COUNTER INTERIOR CABINET SURFACES AND SHELVING.
Location: Service counter
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
|
05/02/2013 | Routine |
- 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: NO IN-PLACE SANITIZER BUCKET SET-UP AT FRONT SERVING-LINE; MAINTAIN SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS (EX. TIMER).
Location: Service counter
- Hair restraints
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. EMPLOYEE JACKET
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 (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.
Comments: IMPROVE ROUTINE DETAILED FLOOR CLEANING AND SANITIZING.
Location: Kitchen
- Wood (corrected)
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: REMOVE WOODEN SHELF FOUNDATION OUT OF INTERIOR OF KITCHEN TRUE REFRIGERATION UNIT.
Location: Kitchen
Equipment: True cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
|
11/21/2012 | Recheck |
- 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 AT FRONT SERVING-LINE; MAINTAIN SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS (EX. TIMER).
Location: Service counter
- Hair restraints
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. EMPLOYEE JACKET
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 (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED FLOOR CLEANING AND SANITIZING.
Location: Kitchen
- Wood
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: REMOVE WOODEN SHELF FOUNDATION OUT OF INTERIOR OF KITCHEN TRUE REFRIGERATION UNIT.
Location: Kitchen
Equipment: True cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
|
11/13/2012 | Routine |
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HOT WATER AT HANDSINKS ARE TOO HOT (CURRENTLY AT 148 F); MAINTAIN AT 100 F - 120 F AT ALL TIMES. ADJUST AND/OR REPAIR PROPERLY.
Location: Kitchen
Equipment: Hand sink
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HOT WATER AT HANDSINKS ARE TOO HOT (CURRENTLY AT 148 F); MAINTAIN AT 100 F - 120 F AT ALL TIMES. ADJUST AND/OR REPAIR PROPERLY.
Location: Service counter
Equipment: Hand sink
- 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 CLEANING AND SANITIZING OF CEILING VENTS ROUTINELY AT FRONT SERVICE COUNTER CEILING LOCATIONS WHERE NEEDED.
Location: Service counter
|
05/31/2012 | Recheck |
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HOT WATER AT HANDSINKS ARE TOO HOT (CURRENTLY AT 148 F); MAINTAIN AT 100 F - 120 F AT ALL TIMES. ADJUST AND/OR REPAIR PROPERLY.
Location: Kitchen
Equipment: Hand sink
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HOT WATER AT HANDSINKS ARE TOO HOT (CURRENTLY AT 148 F); MAINTAIN AT 100 F - 120 F AT ALL TIMES. ADJUST AND/OR REPAIR PROPERLY.
Location: Service counter
Equipment: Hand sink
- 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 CLEANING AND SANITIZING OF CEILING VENTS ROUTINELY AT FRONT SERVICE COUNTER CEILING LOCATIONS WHERE NEEDED.
Location: Service counter
|
05/22/2012 | Routine |
| No violation noted during this evaluation. | 01/31/2012 | Super Bowl Routine |
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: DO NOT STORE ITEMS IN FRONT OF HANDSINK.
Location: Kitchen
Equipment: Hand sink
- 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: TOWELS STORED IN KITCHEN HANDSINK; DO NOT USE HANDSINKS FOR STORAGE.
Location: Kitchen
Equipment: Hand sink
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: ON ORDER.
- Hand sink temperature (corrected on site)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: ***REPAIR ENGINEERS CAME OUT ON-SITE DURING INSPECTION TO CORRECT HOT WATER ISSUE***HOT WATER AT ESTABLISHMENT SINKS TOO LOW (UNDER 100 F).HOT WATER AT ALL HANDSINKS MUST BE MAINTAINED AT 100 F - 120 F; REPAIR AND/OR ADJUST.ALL SERVICE SINKS HOT WATER TEMPERATURE MUST BE AT LEAST AS 100 F; REPAIR AND/OR ADJUST.
Location: Kitchen
Equipment: Hand sink
- Hand sink temperature (corrected on site)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: ***REPAIR ENGINEERS CAME OUT ON-SITE DURING INSPECTION TO CORRECT HOT WATER ISSUE***HOT WATER AT ESTABLISHMENT SINKS TOO LOW (UNDER 100 F).HOT WATER AT ALL HANDSINKS MUST BE MAINTAINED AT 100 F - 120 F; REPAIR AND/OR ADJUST.ALL SERVICE SINKS HOT WATER TEMPERATURE MUST BE AT LEAST AS 100 F; REPAIR AND/OR ADJUST.
Location: Kitchen
Equipment: 3-bay
- Hand sink temperature (corrected on site)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: ***REPAIR ENGINEERS CAME OUT ON-SITE DURING INSPECTION TO CORRECT HOT WATER ISSUE***HOT WATER AT ESTABLISHMENT SINKS TOO LOW (UNDER 100 F).HOT WATER AT ALL HANDSINKS MUST BE MAINTAINED AT 100 F - 120 F; REPAIR AND/OR ADJUST.ALL SERVICE SINKS HOT WATER TEMPERATURE MUST BE AT LEAST AS 100 F; REPAIR AND/OR ADJUST.
Location: Service counter
Equipment: Hand sink
- Hand sink temperature (corrected on site)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: ***REPAIR ENGINEERS CAME OUT ON-SITE DURING INSPECTION TO CORRECT HOT WATER ISSUE***HOT WATER AT ESTABLISHMENT SINKS TOO LOW (UNDER 100 F).HOT WATER AT ALL HANDSINKS MUST BE MAINTAINED AT 100 F - 120 F; REPAIR AND/OR ADJUST.ALL SERVICE SINKS HOT WATER TEMPERATURE MUST BE AT LEAST AS 100 F; REPAIR AND/OR ADJUST.
Location: Service counter
Equipment: -------- Sinks / Warewash ---------
|
01/26/2012 | Routine |
- 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: NOT BEEN DELIVERED YET
Location: Kitchen
Equipment: 3-bay
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: SOAP HAS NOT YET BEEN DELIVERED.
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: SOAP HAS NOT YET BEEN DELIVERED.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT YET DELIVERED FROM ECOLAB.
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT YET DELIVERED FROM ECOLAB.
Location: Kitchen (back)
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: IN PROGRESS/ON ORDER: ABOVE COFFEE MAKING AREA.ALSO ENSURE THAT DISPLAY CASE LIGHT BULB IS PROTECTED WITH LIGHT GUARD SHIELD OR IS A SHATTER-PROOF BULB.
Location: Kitchen (front)
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: IN PROGRESS/ON ORDER: ABOVE COFFEE MAKING AREA.ALSO ENSURE THAT DISPLAY CASE LIGHT BULB IS PROTECTED WITH LIGHT GUARD SHIELD OR IS A SHATTER-PROOF BULB.
Location: Service counter
- Warewashing No detergent (corrected)
Warewashing equipment used without a cleaning agent.
Correction: Provided approved cleaning agent.
Comments: NOT DELIVERED YET.
Location: Kitchen (back)
Equipment: 3-bay
- Warewashing No detergent (corrected)
Warewashing equipment used without a cleaning agent.
Correction: Provided approved cleaning agent.
Comments: NOT DELIVERED YET.
Location: Kitchen (back)
Equipment: Dishmachine
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: NOT BEEN DELIVERED YET
Location: Kitchen
Equipment: 3-bay
|
01/19/2012 | Pre-Licensing Recheck |
- 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: NOT BEEN DELIVERED YET
Location: Kitchen
Equipment: 3-bay
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: SOAP HAS NOT YET BEEN DELIVERED.
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: SOAP HAS NOT YET BEEN DELIVERED.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT YET DELIVERED FROM ECOLAB.
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT YET DELIVERED FROM ECOLAB.
Location: Kitchen (back)
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/ON ORDER: ABOVE COFFEE MAKING AREA.ALSO ENSURE THAT DISPLAY CASE LIGHT BULB IS PROTECTED WITH LIGHT GUARD SHIELD OR IS A SHATTER-PROOF BULB.
Location: Kitchen (front)
- 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/ON ORDER: ABOVE COFFEE MAKING AREA.ALSO ENSURE THAT DISPLAY CASE LIGHT BULB IS PROTECTED WITH LIGHT GUARD SHIELD OR IS A SHATTER-PROOF BULB.
Location: Service counter
- Warewashing No detergent (corrected)
Warewashing equipment used without a cleaning agent.
Correction: Provided approved cleaning agent.
Comments: NOT DELIVERED YET.
Location: Kitchen (back)
Equipment: 3-bay
- Warewashing No detergent (corrected)
Warewashing equipment used without a cleaning agent.
Correction: Provided approved cleaning agent.
Comments: NOT DELIVERED YET.
Location: Kitchen (back)
Equipment: Dishmachine
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: NOT BEEN DELIVERED YET
Location: Kitchen
Equipment: 3-bay
|
01/05/2012 | Pre-Licensing Recheck |
- 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: NOT BEEN DELIVERED YET
Location: Kitchen
Equipment: 3-bay
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: SOAP HAS NOT YET BEEN DELIVERED.
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: SOAP HAS NOT YET BEEN DELIVERED.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT YET DELIVERED
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT YET DELIVERED
Location: Kitchen (back)
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: ABOVE COFFEE MAKING AREA.
Location: Kitchen (front)
- Warewashing No detergent
Warewashing equipment used without a cleaning agent.
Correction: Provided approved cleaning agent.
Comments: NOT DELIVERED YET.
Location: Kitchen (back)
Equipment: 3-bay
- Warewashing No detergent
Warewashing equipment used without a cleaning agent.
Correction: Provided approved cleaning agent.
Comments: NOT DELIVERED YET.
Location: Kitchen (back)
Equipment: Dishmachine
- 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: NOT BEEN DELIVERED YET
Location: Kitchen
Equipment: 3-bay
|
12/22/2011 | Pre-Licensing |
Restaurant representatives - add corrected or new information about STARBUCKS COFFEE, 40 W JACKSON PL, Indianapolis, IN »