- 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.
- Bulk labeling (corrected on site)
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.
Comments: LABEL WATER SPRAY BOTTLE.
Location: Service counter
|
09/17/2014 | Routine |
- 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: MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Service counter
- 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: EMPLOYEE WEARING WATCH--REMOVE.
- 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 ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen (back)
|
02/20/2014 | Routine |
| No violation noted during this evaluation. | 07/08/2013 | Illness Complaint |
- CO2 tanks unrestrained (corrected on site)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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 BIG 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.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE BACK KITCHEN DRY STORAGE ROOM.
Location: Kitchen (back)
|
05/06/2013 | Routine |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE EATING AND DRINK ON KITCHEN PREP TABLE---DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
Equipment: Prep table
- Ventilation soiled (corrected on site)
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 FRONT CASHIER LOCATION CEILING VENTS WHERE NEEDED NEAR MENU SIGNS.
Location: Service counter
- Walls, floors, etc/soiled (corrected on site)
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 BACK KITCHEN FLOORS UNDERNEATH DRY STOCK STORAGE SHELVING, ETC.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-FRONT CASHIER LOCATION REACH-IN-COOLER DOOR GASKETS.-FRONT CASHIER LOCATION SHELVING WHERE SINGLE-SERVICE ITEMS ARE STORED.
Location: Service counter
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-FRONT CASHIER LOCATION REACH-IN-COOLER DOOR GASKETS.-FRONT CASHIER LOCATION SHELVING WHERE SINGLE-SERVICE ITEMS ARE STORED.
Location: Service counter
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DINING ROOM SODA MACHINE AND ATTACHED ICE DISPENSER.
Location: Dining room
Equipment: Soda machine
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DINING ROOM SODA MACHINE AND ATTACHED ICE DISPENSER.
Equipment: Ice bin
|
11/08/2012 | Routine |
- 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: EMPLOYEE PERSONAL BELMONT MOOSE TRACKS ICE CREAM STORED IN KITCHEN FREEZER WITH CUSTOMER FOOD STORAGE--DISCONTINUE.
Location: Kitchen
Equipment: reach in freezer
- 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: SANITIZER CONCENTRATION FOR QUAT BELOW 200 PPM AT SANITIZER BUCKET AND AT 3-BAY SINK; MAINTAIN AT 200 PPM AT ALL TIMES AND CHANGE AT LEAST EVERY 2 HOURS.USE TEST STRIPS.WATER TEMPERATURE OF SANITIZER BUCKETS AND AT 3-BAY SINK DISPENSER TOO HOT; MAINTAIN WATER TEMPERTURE AT 75 F OR BELOW.
Location: Service counter
- 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: SANITIZER CONCENTRATION FOR QUAT BELOW 200 PPM AT SANITIZER BUCKET AND AT 3-BAY SINK; MAINTAIN AT 200 PPM AT ALL TIMES AND CHANGE AT LEAST EVERY 2 HOURS.USE TEST STRIPS.WATER TEMPERATURE OF SANITIZER BUCKETS AND AT 3-BAY SINK DISPENSER TOO HOT; MAINTAIN WATER TEMPERTURE AT 75 F OR BELOW.
Location: Kitchen
Equipment: 3-bay
- 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: REMOVE SINGLE-SERVICE ITEMS FROM UNDER BEVERAGE DRAIN LINES AT INTERIOR CABINET AT DINING ROOM SODA MACHINE LOCATION TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION.
Location: Dining room
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: CONTACT PROFESSIONAL SERVICE PROVIDER AND HAVE ALL FIRE-EXTINGUISHERS SERVICE, INSPECTED, AND RE-TAGGED PROPERLY.
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 CLEANING AND SANITIZING OF CEILING VENTS WHERE NEEDED IN ESTABLISHMENT.
Location: Service counter
- 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 WHERE NEEDED IN ESTABLISHMENT.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND BACK STORAGE ROOM FLOORS (DETAILED CLEANING NEEDED).
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND BACK STORAGE ROOM FLOORS (DETAILED CLEANING NEEDED).
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 AT KITCHEN FLOOR.
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 INTERIOR AND EXTERIOR SURFACE (DETAILED CLEANING) OF KITCHEN REACH-IN-FREEZER (MINOR BUILD-UP/MOLD).
Location: Kitchen
Equipment: reach in freezer
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE INTERIOR AND EXTERIOR SURFACES OF DINING ROOM SODA MACHINE AND ATTACHED ICE BIN.
Location: Dining room
Equipment: Soda machine
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: ENSURE THAT HOT WATER IS AVAILABLE AND FUNCTIONING AT BACK KITCHEN 2-BAY PREP SINK AT ALL TIMES (MOVE PREP SINK DOWN).
Location: Kitchen
Equipment: 2-bay
|
05/09/2012 | Recheck |
- 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: EMPLOYEE PERSONAL BELMONT MOOSE TRACKS ICE CREAM STORED IN KITCHEN FREEZER WITH CUSTOMER FOOD STORAGE--DISCONTINUE.
Location: Kitchen
Equipment: reach in freezer
- 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: SANITIZER CONCENTRATION FOR QUAT BELOW 200 PPM AT SANITIZER BUCKET AND AT 3-BAY SINK; MAINTAIN AT 200 PPM AT ALL TIMES AND CHANGE AT LEAST EVERY 2 HOURS.USE TEST STRIPS.WATER TEMPERATURE OF SANITIZER BUCKETS AND AT 3-BAY SINK DISPENSER TOO HOT; MAINTAIN WATER TEMPERTURE AT 75 F OR BELOW.
Location: Service counter
- 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: SANITIZER CONCENTRATION FOR QUAT BELOW 200 PPM AT SANITIZER BUCKET AND AT 3-BAY SINK; MAINTAIN AT 200 PPM AT ALL TIMES AND CHANGE AT LEAST EVERY 2 HOURS.USE TEST STRIPS.WATER TEMPERATURE OF SANITIZER BUCKETS AND AT 3-BAY SINK DISPENSER TOO HOT; MAINTAIN WATER TEMPERTURE AT 75 F OR BELOW.
Location: Kitchen
Equipment: 3-bay
- 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: REMOVE SINGLE-SERVICE ITEMS FROM UNDER BEVERAGE DRAIN LINES AT INTERIOR CABINET AT DINING ROOM SODA MACHINE LOCATION TO PREVENT ANY POTENTIAL CROSS-CONTAMINATION.
Location: Dining room
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: CONTACT PROFESSIONAL SERVICE PROVIDER AND HAVE ALL FIRE-EXTINGUISHERS SERVICE, INSPECTED, AND RE-TAGGED PROPERLY.
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 CLEANING AND SANITIZING OF CEILING VENTS WHERE NEEDED IN ESTABLISHMENT.
Location: Service counter
- 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 WHERE NEEDED IN ESTABLISHMENT.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND BACK STORAGE ROOM FLOORS (DETAILED CLEANING NEEDED).
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN AND BACK STORAGE ROOM FLOORS (DETAILED CLEANING NEEDED).
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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN FLOOR.
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 INTERIOR AND EXTERIOR SURFACE (DETAILED CLEANING) OF KITCHEN REACH-IN-FREEZER (MINOR BUILD-UP/MOLD).
Location: Kitchen
Equipment: reach in freezer
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE INTERIOR AND EXTERIOR SURFACES OF DINING ROOM SODA MACHINE AND ATTACHED ICE BIN.
Location: Dining room
Equipment: Soda machine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: ENSURE THAT HOT WATER IS AVAILABLE AND FUNCTIONING AT BACK KITCHEN 2-BAY PREP SINK AT ALL TIMES (MOVE PREP SINK DOWN).
Location: Kitchen
Equipment: 2-bay
|
05/02/2012 | Routine |
| No violation noted during this evaluation. | 02/05/2012 | Illness Complaint |
| No violation noted during this evaluation. | 01/30/2012 | Super Bowl Routine |
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