- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: MENS AND RESTROOM DOORS DO NOT SHUT COMPLETELY AFTER OPENING IN DINING ROOM.REPAIR DOORS TO SHUT COMPLETELY AFTER OPENING.
Location: Dining room
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10/22/2014 | Routine |
- Sponges (corrected on site)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: SPONGES USED TO CLEAN SLICING EQUIPMENT.DISCONTINUE USE OF SPONGE TO CLEAN FOOD CONTACT SURFACES. SPONGES DISCARDED.
Location: Kitchen
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03/18/2014 | Routine |
| No violation noted during this evaluation. | 12/12/2013 | Non-Illness Complaint |
| No violation noted during this evaluation. | 08/26/2013 | Routine |
| No violation noted during this evaluation. | 02/21/2013 | Routine |
- Packaged food reheating (corrected on site)
Commercially processed foods not being reheated to 135 degrees F for hot holding.
Correction: Reheat all commercially processed ready-to-eat foods to 135 degrees F.
Comments: MEATBALLS IN SAUCE HOLDING AT 95 DEGREES ON STEAM TABLE. REHEAT PROCESSED FOODS TO 135 DEGREES F OR HIGHER.
Location: Service counter
- 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 A THERMOMETER TO MEASURE COOKING TEMPERATURES.
Location: Kitchen
|
09/11/2012 | Routine |
- 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 ...
Comments: LARGE CO2 TANK STORED WITHOUT A RESTRAINT. ENSURE ALL CO2 TANKS ARE RESTRAINED.
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: MEATBALLS HOLDING AT 120 DEGREES F ON STEAM TABLE. MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER. REHEAT TO 165 DEGREES F.
Location: Service counter
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO PROOF OF CURRENT CERTIFIED FOOD HANDLER AVAILABLE. PROVIDE PROOF OF AT LEAST ONE CERTIFIED FOOD HANDLER. FAX COPY OF CERTIFICATE TO 221-3070 ATTN: BONITACERTIFIED FOOD HANDLER CERTIFICATION PROVIDED. VIOLATION CORRECTED.
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06/26/2012 | 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: SANITIZING SOLUTION TOO STRONG IN BUCKETS AND DISPENSING AT THREE COMPARTMENT SINK. DILUTE SOLUTION TO 200 PPM QUAT. PROVIDE REPAIR TO DISPENSER LOCATED AT THREE COMPARTMENT SINK.
Location: Kitchen
|
06/22/2012 | Illness Complaint 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: SANITIZING SOLUTION TOO STRONG IN BUCKETS AND DISPENSING AT THREE COMPARTMENT SINK. DILUTE SOLUTION TO 200 PPM QUAT. PROVIDE REPAIR TO DISPENSER LOCATED AT THREE COMPARTMENT SINK.
Location: Kitchen
|
06/15/2012 | 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 ...
Comments: LARGE CO2 TANK STORED WITHOUT A RESTRAINT. ENSURE ALL CO2 TANKS ARE RESTRAINED.
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: MEATBALLS HOLDING AT 120 DEGREES F ON STEAM TABLE. MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER. REHEAT TO 165 DEGREES F.
Location: Service counter
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO PROOF OF CURRENT CERTIFIED FOOD HANDLER AVAILABLE. PROVIDE PROOF OF AT LEAST ONE CERTIFIED FOOD HANDLER. FAX COPY OF CERTIFICATE TO 221-3070 ATTN: BONITA
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03/26/2012 | Routine |
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