- 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: The temperature of all hot foods should be kept at 135f of higher.
- 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: Ice machine soiled. Please clean.
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.
Location: Kitchen
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen (back)
|
03/20/2014 | Recheck |
- 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: The temperature of all hot foods should be kept at 135f of higher.
- 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: Ice machine soiled. Please clean.
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.
Location: Kitchen
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen (back)
|
03/13/2014 | Routine |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: PROVIDED SIGNAGE TO MANAGER TO POST ON PUBLIC ENTRANCE
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: CHICKEN TENDERS ON TOP SHELF - NEEDS TO BE RE-HEATED TO 165 F
Location: Service counter
Equipment: Warming drawers
- 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: RAW CHICKEN WINGS LEFT OUT TOO LONG AND IN TEMPERATURE DANGER ZONE
Location: Kitchen (back)
Equipment: Reach in cooler (2 door)
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: LAUNDRY DETERGENT STORED ON THE TOP SHELF ABOVE READY TO EAT FOOD PRODUCTS (CANDY/COFFEE CREAMER) STORE CHEMICALS SEPARATE / BELOW FOODS
Location: Kitchen (back)
- 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: 1. GNATS FOUND AROUND SHELVING AREA UNDER HOT CHICKEN DISPLAY CASES2. GNATS FOUND IN KITCHEN FOOD PREP AREA
Location: Service counter
- 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: 1. GNATS FOUND AROUND SHELVING AREA UNDER HOT CHICKEN DISPLAY CASES2. GNATS FOUND IN KITCHEN FOOD PREP AREA
Location: Kitchen (back)
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: NO SOAP BEING USED TO WASH HANDS THROUGHLYNOT WASHING HANDS LONG ENOUGH
Location: Kitchen
Equipment: 3-bay
- 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 SANITIZER SET UP TO WIPE DOWN FOOD CONTACT SURFACES AFTER HANDLING RAW CHICKEN / RAW FISH. SET UP A QUAT SANITIZER TO CLEAN INBETWEEN AND AS YOU GO.
Location: Kitchen (back)
Equipment: Prep table
- Hoods inadequate or unapproved (corrected)
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: FIRE SUPPRESSION SYSTEM TAGGED "NON-COMPLIANT" - FRYERS (x2) DO NOT SHUT OFF WHEN SYSTEM TRIPS DATED 01/11/2013. CORRECT SYSTEM TO BE COMPLIANT - POSES FIRE EMERGENCYNOTE: FIRE SUPPRESSION TAGGED 07/2013
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: ONE (1) LIGHT OUT IN THE HOT HOLDING DISPLAY - REPLACE LIGHT TO HELP HOT HOLD FOODS>>ENSURE LIGHT BULBS ARE SHATTER RESISTANT OR PROVIDE LIGHT GUARDS TO PROTECT AGAINST BREAKAGE INSIDE HOT HOLDING DISPLAY CASE
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: LAST HOOD CLEANING VISIT DECEMBER 2012 - NEEDS TO BE CLEANED EVERY 6 MONTHS - LATE - UPDATE ASAP
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: 1. WALLS BEHIND FRYER STATION ARE HEAVILY SOILED WITH OLD FRYER FOOD DEBRIS/GREASE2. FLOORS UNDER FRYER STATION ARE HEAVILY SOILED WITH OLD FRYER FOOD DEBRIS/GREASE
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: 1. WALLS BEHIND FRYER STATION ARE HEAVILY SOILED WITH OLD FRYER FOOD DEBRIS/GREASE2. FLOORS UNDER FRYER STATION ARE HEAVILY SOILED WITH OLD FRYER FOOD DEBRIS/GREASE
Location: Sales floor
- 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: NO THERMOMETER FOR LEFT HOT CHICKEN DISPLAY CASE - EMPLOYEE FOUND A THERMOMETER TO PUT INSIDE
Location: Service counter
Equipment: Warming drawers
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: PAINT IS CHIPPING OFF - RE-SEAL/PAINT TO BE A SM OOTH CLEANABLE SURFACE
Location: Service counter
Equipment: Wood shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SALES FLOOR : CLEAN UNDER THE SODA MACHINE, MOLD BUILDUP - CAN ATTRACT PESTS2. CLEAN UNDER THE CHICKEN HOT HOLDING DISPLAY CASES, OLD FOOD DEBRIS BUILD UP IN SHELVING AND ON HEAT TEMPERATURE SETTINGS AREA3. CLEAN WOOD SHELVING UNDER HOT CHICKEN DISPLAY CASES4. CLEAN CHICKEN/FISH DREDGING STATION INSIDE AND OUT - OLD FLOUR DEBRIS INSIDE AND OUTSIDE OF THE EQUIPMENT
Location: Sales floor
Equipment: Soda machine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SALES FLOOR : CLEAN UNDER THE SODA MACHINE, MOLD BUILDUP - CAN ATTRACT PESTS2. CLEAN UNDER THE CHICKEN HOT HOLDING DISPLAY CASES, OLD FOOD DEBRIS BUILD UP IN SHELVING AND ON HEAT TEMPERATURE SETTINGS AREA3. CLEAN WOOD SHELVING UNDER HOT CHICKEN DISPLAY CASES4. CLEAN CHICKEN/FISH DREDGING STATION INSIDE AND OUT - OLD FLOUR DEBRIS INSIDE AND OUTSIDE OF THE EQUIPMENT
Location: Service counter
Equipment: Warming drawers
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SALES FLOOR : CLEAN UNDER THE SODA MACHINE, MOLD BUILDUP - CAN ATTRACT PESTS2. CLEAN UNDER THE CHICKEN HOT HOLDING DISPLAY CASES, OLD FOOD DEBRIS BUILD UP IN SHELVING AND ON HEAT TEMPERATURE SETTINGS AREA3. CLEAN WOOD SHELVING UNDER HOT CHICKEN DISPLAY CASES4. CLEAN CHICKEN/FISH DREDGING STATION INSIDE AND OUT - OLD FLOUR DEBRIS INSIDE AND OUTSIDE OF THE EQUIPMENT
Location: Service counter
Equipment: Wood shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SALES FLOOR : CLEAN UNDER THE SODA MACHINE, MOLD BUILDUP - CAN ATTRACT PESTS2. CLEAN UNDER THE CHICKEN HOT HOLDING DISPLAY CASES, OLD FOOD DEBRIS BUILD UP IN SHELVING AND ON HEAT TEMPERATURE SETTINGS AREA3. CLEAN WOOD SHELVING UNDER HOT CHICKEN DISPLAY CASES4. CLEAN CHICKEN/FISH DREDGING STATION INSIDE AND OUT - OLD FLOUR DEBRIS INSIDE AND OUTSIDE OF THE EQUIPMENT
Location: Kitchen (back)
Equipment: Prep table
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: CLEAN SIDE WALLS OF DEEP FRYERS AND ADD TO CLEANING LIST - BUILDUP OF GREASE ON SIDE THAT IS NOT EASILY REACHABLE
Location: Kitchen (back)
Equipment: Deep fryer
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Location: Kitchen
Equipment: 3-bay
|
09/17/2013 | Recheck |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: PROVIDED SIGNAGE TO MANAGER TO POST ON PUBLIC ENTRANCE
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: CHICKEN TENDERS ON TOP SHELF - NEEDS TO BE RE-HEATED TO 165 F
Location: Service counter
Equipment: Warming drawers
- 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: RAW CHICKEN WINGS LEFT OUT TOO LONG AND IN TEMPERATURE DANGER ZONE
Location: Kitchen (back)
Equipment: Reach in cooler (2 door)
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: LAUNDRY DETERGENT STORED ON THE TOP SHELF ABOVE READY TO EAT FOOD PRODUCTS (CANDY/COFFEE CREAMER) STORE CHEMICALS SEPARATE / BELOW FOODS
Location: Kitchen (back)
- 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: 1. GNATS FOUND AROUND SHELVING AREA UNDER HOT CHICKEN DISPLAY CASES2. GNATS FOUND IN KITCHEN FOOD PREP AREA
Location: Service counter
- 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: 1. GNATS FOUND AROUND SHELVING AREA UNDER HOT CHICKEN DISPLAY CASES2. GNATS FOUND IN KITCHEN FOOD PREP AREA
Location: Kitchen (back)
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: NO SOAP BEING USED TO WASH HANDS THROUGHLYNOT WASHING HANDS LONG ENOUGH
Location: Kitchen
Equipment: 3-bay
- 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 SANITIZER SET UP TO WIPE DOWN FOOD CONTACT SURFACES AFTER HANDLING RAW CHICKEN / RAW FISH. SET UP A QUAT SANITIZER TO CLEAN INBETWEEN AND AS YOU GO.
Location: Kitchen (back)
Equipment: Prep table
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: FIRE SUPPRESSION SYSTEM TAGGED "NON-COMPLIANT" - FRYERS (x2) DO NOT SHUT OFF WHEN SYSTEM TRIPS DATED 01/11/2013. CORRECT SYSTEM TO BE COMPLIANT - POSES FIRE EMERGENCYNOTE: FIRE SUPPRESSION TAGGED 07/2013
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: ONE (1) LIGHT OUT IN THE HOT HOLDING DISPLAY - REPLACE LIGHT TO HELP HOT HOLD FOODS>>ENSURE LIGHT BULBS ARE SHATTER RESISTANT OR PROVIDE LIGHT GUARDS TO PROTECT AGAINST BREAKAGE INSIDE HOT HOLDING DISPLAY CASE
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: LAST HOOD CLEANING VISIT DECEMBER 2012 - NEEDS TO BE CLEANED EVERY 6 MONTHS - LATE - UPDATE ASAP
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: 1. WALLS BEHIND FRYER STATION ARE HEAVILY SOILED WITH OLD FRYER FOOD DEBRIS/GREASE2. FLOORS UNDER FRYER STATION ARE HEAVILY SOILED WITH OLD FRYER FOOD DEBRIS/GREASE
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: 1. WALLS BEHIND FRYER STATION ARE HEAVILY SOILED WITH OLD FRYER FOOD DEBRIS/GREASE2. FLOORS UNDER FRYER STATION ARE HEAVILY SOILED WITH OLD FRYER FOOD DEBRIS/GREASE
Location: Sales floor
- 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: NO THERMOMETER FOR LEFT HOT CHICKEN DISPLAY CASE - EMPLOYEE FOUND A THERMOMETER TO PUT INSIDE
Location: Service counter
Equipment: Warming drawers
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: PAINT IS CHIPPING OFF - RE-SEAL/PAINT TO BE A SM OOTH CLEANABLE SURFACE
Location: Service counter
Equipment: Wood shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SALES FLOOR : CLEAN UNDER THE SODA MACHINE, MOLD BUILDUP - CAN ATTRACT PESTS2. CLEAN UNDER THE CHICKEN HOT HOLDING DISPLAY CASES, OLD FOOD DEBRIS BUILD UP IN SHELVING AND ON HEAT TEMPERATURE SETTINGS AREA3. CLEAN WOOD SHELVING UNDER HOT CHICKEN DISPLAY CASES4. CLEAN CHICKEN/FISH DREDGING STATION INSIDE AND OUT - OLD FLOUR DEBRIS INSIDE AND OUTSIDE OF THE EQUIPMENT
Location: Sales floor
Equipment: Soda machine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SALES FLOOR : CLEAN UNDER THE SODA MACHINE, MOLD BUILDUP - CAN ATTRACT PESTS2. CLEAN UNDER THE CHICKEN HOT HOLDING DISPLAY CASES, OLD FOOD DEBRIS BUILD UP IN SHELVING AND ON HEAT TEMPERATURE SETTINGS AREA3. CLEAN WOOD SHELVING UNDER HOT CHICKEN DISPLAY CASES4. CLEAN CHICKEN/FISH DREDGING STATION INSIDE AND OUT - OLD FLOUR DEBRIS INSIDE AND OUTSIDE OF THE EQUIPMENT
Location: Service counter
Equipment: Warming drawers
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SALES FLOOR : CLEAN UNDER THE SODA MACHINE, MOLD BUILDUP - CAN ATTRACT PESTS2. CLEAN UNDER THE CHICKEN HOT HOLDING DISPLAY CASES, OLD FOOD DEBRIS BUILD UP IN SHELVING AND ON HEAT TEMPERATURE SETTINGS AREA3. CLEAN WOOD SHELVING UNDER HOT CHICKEN DISPLAY CASES4. CLEAN CHICKEN/FISH DREDGING STATION INSIDE AND OUT - OLD FLOUR DEBRIS INSIDE AND OUTSIDE OF THE EQUIPMENT
Location: Service counter
Equipment: Wood shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SALES FLOOR : CLEAN UNDER THE SODA MACHINE, MOLD BUILDUP - CAN ATTRACT PESTS2. CLEAN UNDER THE CHICKEN HOT HOLDING DISPLAY CASES, OLD FOOD DEBRIS BUILD UP IN SHELVING AND ON HEAT TEMPERATURE SETTINGS AREA3. CLEAN WOOD SHELVING UNDER HOT CHICKEN DISPLAY CASES4. CLEAN CHICKEN/FISH DREDGING STATION INSIDE AND OUT - OLD FLOUR DEBRIS INSIDE AND OUTSIDE OF THE EQUIPMENT
Location: Kitchen (back)
Equipment: Prep table
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: CLEAN SIDE WALLS OF DEEP FRYERS AND ADD TO CLEANING LIST - BUILDUP OF GREASE ON SIDE THAT IS NOT EASILY REACHABLE
Location: Kitchen (back)
Equipment: Deep fryer
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Location: Kitchen
Equipment: 3-bay
|
08/12/2013 | Recheck |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: PROVIDED SIGNAGE TO MANAGER TO POST ON PUBLIC ENTRANCE
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: CHICKEN TENDERS ON TOP SHELF - NEEDS TO BE RE-HEATED TO 165 F
Location: Service counter
Equipment: Warming drawers
- 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: RAW CHICKEN WINGS LEFT OUT TOO LONG AND IN TEMPERATURE DANGER ZONE
Location: Kitchen (back)
Equipment: Reach in cooler (2 door)
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: LAUNDRY DETERGENT STORED ON THE TOP SHELF ABOVE READY TO EAT FOOD PRODUCTS (CANDY/COFFEE CREAMER) STORE CHEMICALS SEPARATE / BELOW FOODS
Location: Kitchen (back)
- 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: 1. GNATS FOUND AROUND SHELVING AREA UNDER HOT CHICKEN DISPLAY CASES2. GNATS FOUND IN KITCHEN FOOD PREP AREA
Location: Service counter
- 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: 1. GNATS FOUND AROUND SHELVING AREA UNDER HOT CHICKEN DISPLAY CASES2. GNATS FOUND IN KITCHEN FOOD PREP AREA
Location: Kitchen (back)
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: NO SOAP BEING USED TO WASH HANDS THROUGHLYNOT WASHING HANDS LONG ENOUGH
Location: Kitchen
Equipment: 3-bay
- 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 SANITIZER SET UP TO WIPE DOWN FOOD CONTACT SURFACES AFTER HANDLING RAW CHICKEN / RAW FISH. SET UP A QUAT SANITIZER TO CLEAN INBETWEEN AND AS YOU GO.
Location: Kitchen (back)
Equipment: Prep table
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: FIRE SUPPRESSION SYSTEM TAGGED "NON-COMPLIANT" - FRYERS (x2) DO NOT SHUT OFF WHEN SYSTEM TRIPS DATED 01/11/2013. CORRECT SYSTEM TO BE COMPLIANT - POSES FIRE EMERGENCYNOTE: FIRE SUPPRESSION TAGGED 07/2013
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: ONE (1) LIGHT OUT IN THE HOT HOLDING DISPLAY - REPLACE LIGHT TO HELP HOT HOLD FOODS>>ENSURE LIGHT BULBS ARE SHATTER RESISTANT OR PROVIDE LIGHT GUARDS TO PROTECT AGAINST BREAKAGE INSIDE HOT HOLDING DISPLAY CASE
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: LAST HOOD CLEANING VISIT DECEMBER 2012 - NEEDS TO BE CLEANED EVERY 6 MONTHS - LATE - UPDATE ASAP
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: 1. WALLS BEHIND FRYER STATION ARE HEAVILY SOILED WITH OLD FRYER FOOD DEBRIS/GREASE2. FLOORS UNDER FRYER STATION ARE HEAVILY SOILED WITH OLD FRYER FOOD DEBRIS/GREASE
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: 1. WALLS BEHIND FRYER STATION ARE HEAVILY SOILED WITH OLD FRYER FOOD DEBRIS/GREASE2. FLOORS UNDER FRYER STATION ARE HEAVILY SOILED WITH OLD FRYER FOOD DEBRIS/GREASE
Location: Sales floor
- 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: NO THERMOMETER FOR LEFT HOT CHICKEN DISPLAY CASE - EMPLOYEE FOUND A THERMOMETER TO PUT INSIDE
Location: Service counter
Equipment: Warming drawers
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: PAINT IS CHIPPING OFF - RE-SEAL/PAINT TO BE A SM OOTH CLEANABLE SURFACE
Location: Service counter
Equipment: Wood shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SALES FLOOR : CLEAN UNDER THE SODA MACHINE, MOLD BUILDUP - CAN ATTRACT PESTS2. CLEAN UNDER THE CHICKEN HOT HOLDING DISPLAY CASES, OLD FOOD DEBRIS BUILD UP IN SHELVING AND ON HEAT TEMPERATURE SETTINGS AREA3. CLEAN WOOD SHELVING UNDER HOT CHICKEN DISPLAY CASES4. CLEAN CHICKEN/FISH DREDGING STATION INSIDE AND OUT - OLD FLOUR DEBRIS INSIDE AND OUTSIDE OF THE EQUIPMENT
Location: Sales floor
Equipment: Soda machine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SALES FLOOR : CLEAN UNDER THE SODA MACHINE, MOLD BUILDUP - CAN ATTRACT PESTS2. CLEAN UNDER THE CHICKEN HOT HOLDING DISPLAY CASES, OLD FOOD DEBRIS BUILD UP IN SHELVING AND ON HEAT TEMPERATURE SETTINGS AREA3. CLEAN WOOD SHELVING UNDER HOT CHICKEN DISPLAY CASES4. CLEAN CHICKEN/FISH DREDGING STATION INSIDE AND OUT - OLD FLOUR DEBRIS INSIDE AND OUTSIDE OF THE EQUIPMENT
Location: Service counter
Equipment: Warming drawers
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SALES FLOOR : CLEAN UNDER THE SODA MACHINE, MOLD BUILDUP - CAN ATTRACT PESTS2. CLEAN UNDER THE CHICKEN HOT HOLDING DISPLAY CASES, OLD FOOD DEBRIS BUILD UP IN SHELVING AND ON HEAT TEMPERATURE SETTINGS AREA3. CLEAN WOOD SHELVING UNDER HOT CHICKEN DISPLAY CASES4. CLEAN CHICKEN/FISH DREDGING STATION INSIDE AND OUT - OLD FLOUR DEBRIS INSIDE AND OUTSIDE OF THE EQUIPMENT
Location: Service counter
Equipment: Wood shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SALES FLOOR : CLEAN UNDER THE SODA MACHINE, MOLD BUILDUP - CAN ATTRACT PESTS2. CLEAN UNDER THE CHICKEN HOT HOLDING DISPLAY CASES, OLD FOOD DEBRIS BUILD UP IN SHELVING AND ON HEAT TEMPERATURE SETTINGS AREA3. CLEAN WOOD SHELVING UNDER HOT CHICKEN DISPLAY CASES4. CLEAN CHICKEN/FISH DREDGING STATION INSIDE AND OUT - OLD FLOUR DEBRIS INSIDE AND OUTSIDE OF THE EQUIPMENT
Location: Kitchen (back)
Equipment: Prep table
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: CLEAN SIDE WALLS OF DEEP FRYERS AND ADD TO CLEANING LIST - BUILDUP OF GREASE ON SIDE THAT IS NOT EASILY REACHABLE
Location: Kitchen (back)
Equipment: Deep fryer
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Location: Kitchen
Equipment: 3-bay
|
08/06/2013 | Recheck |
- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: PROVIDED SIGNAGE TO MANAGER TO POST ON PUBLIC ENTRANCE
- 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: CHICKEN TENDERS ON TOP SHELF - NEEDS TO BE RE-HEATED TO 165 F
Location: Service counter
Equipment: Warming drawers
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: RAW CHICKEN WINGS LEFT OUT TOO LONG AND IN TEMPERATURE DANGER ZONE
Location: Kitchen (back)
Equipment: Reach in cooler (2 door)
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: LAUNDRY DETERGENT STORED ON THE TOP SHELF ABOVE READY TO EAT FOOD PRODUCTS (CANDY/COFFEE CREAMER) STORE CHEMICALS SEPARATE / BELOW FOODS
Location: Kitchen (back)
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. GNATS FOUND AROUND SHELVING AREA UNDER HOT CHICKEN DISPLAY CASES2. GNATS FOUND IN KITCHEN FOOD PREP AREA
Location: Service counter
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. GNATS FOUND AROUND SHELVING AREA UNDER HOT CHICKEN DISPLAY CASES2. GNATS FOUND IN KITCHEN FOOD PREP AREA
Location: Kitchen (back)
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: NO SOAP BEING USED TO WASH HANDS THROUGHLYNOT WASHING HANDS LONG ENOUGH
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: NO SANITIZER SET UP TO WIPE DOWN FOOD CONTACT SURFACES AFTER HANDLING RAW CHICKEN / RAW FISH. SET UP A QUAT SANITIZER TO CLEAN INBETWEEN AND AS YOU GO.
Location: Kitchen (back)
Equipment: Prep table
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: FIRE SUPPRESSION SYSTEM TAGGED "NON-COMPLIANT" - FRYERS (x2) DO NOT SHUT OFF WHEN SYSTEM TRIPS DATED 01/11/2013. CORRECT SYSTEM TO BE COMPLIANT - POSES FIRE EMERGENCYNOTE: FIRE SUPPRESSION TAGGED 07/2013
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: ONE (1) LIGHT OUT IN THE HOT HOLDING DISPLAY - REPLACE LIGHT TO HELP HOT HOLD FOODS>>ENSURE LIGHT BULBS ARE SHATTER RESISTANT OR PROVIDE LIGHT GUARDS TO PROTECT AGAINST BREAKAGE INSIDE HOT HOLDING DISPLAY CASE
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: LAST HOOD CLEANING VISIT DECEMBER 2012 - NEEDS TO BE CLEANED EVERY 6 MONTHS - LATE - UPDATE ASAP
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. WALLS BEHIND FRYER STATION ARE HEAVILY SOILED WITH OLD FRYER FOOD DEBRIS/GREASE2. FLOORS UNDER FRYER STATION ARE HEAVILY SOILED WITH OLD FRYER FOOD DEBRIS/GREASE
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. WALLS BEHIND FRYER STATION ARE HEAVILY SOILED WITH OLD FRYER FOOD DEBRIS/GREASE2. FLOORS UNDER FRYER STATION ARE HEAVILY SOILED WITH OLD FRYER FOOD DEBRIS/GREASE
Location: Sales floor
- 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: NO THERMOMETER FOR LEFT HOT CHICKEN DISPLAY CASE - EMPLOYEE FOUND A THERMOMETER TO PUT INSIDE
Location: Service counter
Equipment: Warming drawers
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: PAINT IS CHIPPING OFF - RE-SEAL/PAINT TO BE A SM OOTH CLEANABLE SURFACE
Location: Service counter
Equipment: Wood shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SALES FLOOR : CLEAN UNDER THE SODA MACHINE, MOLD BUILDUP - CAN ATTRACT PESTS2. CLEAN UNDER THE CHICKEN HOT HOLDING DISPLAY CASES, OLD FOOD DEBRIS BUILD UP IN SHELVING AND ON HEAT TEMPERATURE SETTINGS AREA3. CLEAN WOOD SHELVING UNDER HOT CHICKEN DISPLAY CASES4. CLEAN CHICKEN/FISH DREDGING STATION INSIDE AND OUT - OLD FLOUR DEBRIS INSIDE AND OUTSIDE OF THE EQUIPMENT
Location: Sales floor
Equipment: Soda machine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SALES FLOOR : CLEAN UNDER THE SODA MACHINE, MOLD BUILDUP - CAN ATTRACT PESTS2. CLEAN UNDER THE CHICKEN HOT HOLDING DISPLAY CASES, OLD FOOD DEBRIS BUILD UP IN SHELVING AND ON HEAT TEMPERATURE SETTINGS AREA3. CLEAN WOOD SHELVING UNDER HOT CHICKEN DISPLAY CASES4. CLEAN CHICKEN/FISH DREDGING STATION INSIDE AND OUT - OLD FLOUR DEBRIS INSIDE AND OUTSIDE OF THE EQUIPMENT
Location: Service counter
Equipment: Warming drawers
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SALES FLOOR : CLEAN UNDER THE SODA MACHINE, MOLD BUILDUP - CAN ATTRACT PESTS2. CLEAN UNDER THE CHICKEN HOT HOLDING DISPLAY CASES, OLD FOOD DEBRIS BUILD UP IN SHELVING AND ON HEAT TEMPERATURE SETTINGS AREA3. CLEAN WOOD SHELVING UNDER HOT CHICKEN DISPLAY CASES4. CLEAN CHICKEN/FISH DREDGING STATION INSIDE AND OUT - OLD FLOUR DEBRIS INSIDE AND OUTSIDE OF THE EQUIPMENT
Location: Service counter
Equipment: Wood shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SALES FLOOR : CLEAN UNDER THE SODA MACHINE, MOLD BUILDUP - CAN ATTRACT PESTS2. CLEAN UNDER THE CHICKEN HOT HOLDING DISPLAY CASES, OLD FOOD DEBRIS BUILD UP IN SHELVING AND ON HEAT TEMPERATURE SETTINGS AREA3. CLEAN WOOD SHELVING UNDER HOT CHICKEN DISPLAY CASES4. CLEAN CHICKEN/FISH DREDGING STATION INSIDE AND OUT - OLD FLOUR DEBRIS INSIDE AND OUTSIDE OF THE EQUIPMENT
Location: Kitchen (back)
Equipment: Prep table
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: CLEAN SIDE WALLS OF DEEP FRYERS AND ADD TO CLEANING LIST - BUILDUP OF GREASE ON SIDE THAT IS NOT EASILY REACHABLE
Location: Kitchen (back)
Equipment: Deep fryer
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Location: Kitchen
Equipment: 3-bay
|
07/30/2013 | Routine |
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 01/09/13:JEWEL POT AND PAN DETERGENT STORED NEXT TO FRANKS RED HOTS. KEEP CHEMICALS SEPARATE FROM FOOD STORAGE
Location: Kitchen (back)
- 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: Fish stored below chicken. Need to store fish above chicken
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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: 01/09/13: OBSERVED EMPLOYEE RINSING OUT COFFEE MUG IN HANDSINIK. HANDSINK IS FOR HANDS ONLY. USE 3-BAY SINK TO RINSE OUT COFFEE MUG.
Location: Kitchen (back)
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.
Location: Kitchen
Equipment: 3-bay
- Hoods inadequate or unapproved (corrected)
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: ANSUL / FIRE SUPPRESSION SYSTEM TAGGED "NON-COMPLIANT". 01/09/13: MANAGER NOTES : MAIN RED TAG ISSUE: MICROSWITCH ONLY SHUTS DOWN ONE (1) FRYER WHEN TRIPPED. NEED ELECTRICIAN TO MAKE THESE CONNECTIONS. SHOULD SHUT DOWN BOTH FRYER OUTLETS. NEXT STEP BOB ALLEN 590-0659
- 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: 01/09/13:KEEP EMPLOYEE PERSONAL BELONGINGS STORED SEPARATE FROM FOOD CUSTOMER FOOD ITEMS -TABLE USED FOR EMPLOYEE LUNCH BREAKS STORED WITH RED GOLD MARINARA SAUCE.
Location: Kitchen (back)
- 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.
Comments: BULK FLOUR
Location: Kitchen
- 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.
Location: Dumpster area
- 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: 01/09/13:BOX OF FROZEN CATFISH SITTING OUT. STORE IN REACH IN COOLER TO THAW PROPERLY
Location: Kitchen (back)
Equipment: Prep table
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal the faucet to the sink
Location: Kitchen
Equipment: 3-bay
|
01/14/2013 | Recheck |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 01/09/13:JEWEL POT AND PAN DETERGENT STORED NEXT TO FRANKS RED HOTS. KEEP CHEMICALS SEPARATE FROM FOOD STORAGE
Location: Kitchen (back)
- 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: Fish stored below chicken. Need to store fish above chicken
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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: 01/09/13: OBSERVED EMPLOYEE RINSING OUT COFFEE MUG IN HANDSINIK. HANDSINK IS FOR HANDS ONLY. USE 3-BAY SINK TO RINSE OUT COFFEE MUG.
Location: Kitchen (back)
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.
Location: Kitchen
Equipment: 3-bay
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: ANSUL / FIRE SUPPRESSION SYSTEM TAGGED "NON-COMPLIANT". 01/09/13: MANAGER NOTES : MAIN RED TAG ISSUE: MICROSWITCH ONLY SHUTS DOWN ONE (1) FRYER WHEN TRIPPED. NEED ELECTRICIAN TO MAKE THESE CONNECTIONS. SHOULD SHUT DOWN BOTH FRYER OUTLETS. NEXT STEP BOB ALLEN 590-0659
- 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: 01/09/13:KEEP EMPLOYEE PERSONAL BELONGINGS STORED SEPARATE FROM FOOD CUSTOMER FOOD ITEMS -TABLE USED FOR EMPLOYEE LUNCH BREAKS STORED WITH RED GOLD MARINARA SAUCE.
Location: Kitchen (back)
- 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.
Comments: BULK FLOUR
Location: Kitchen
- 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.
Location: Dumpster area
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 01/09/13:BOX OF FROZEN CATFISH SITTING OUT. STORE IN REACH IN COOLER TO THAW PROPERLY
Location: Kitchen (back)
Equipment: Prep table
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal the faucet to the sink
Location: Kitchen
Equipment: 3-bay
|
01/09/2013 | Recheck |
- 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.
Comments: Fish stored below chicken. Need to store fish above chicken
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Location: Kitchen
Equipment: 3-bay
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: ANSUL / FIRE SUPPRESSION SYSTEM TAGGED "NON-COMPLIANT".
- 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.
Comments: BULK FLOUR
Location: Kitchen
- 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.
Location: Dumpster area
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal the faucet to the sink
Location: Kitchen
Equipment: 3-bay
|
12/19/2012 | Routine |
- 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: Blue Sanitizer tablets need ORANGE QUAT TEST KIT Bleach Sanitizer needs WHITE TEST KIT
Location: Kitchen
Equipment: 3-bay
|
06/06/2012 | Routine |
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: See through 3-door reach in cooler. Provide lights.
Location: Sales floor
- 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: Hood cleaning system last scheduled date 02/15/11. Hood cleaning scheduled during inspection for 12/28/2011.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Provide drain plugs for each bay. Provide 3 drain plugs.2. Ice build up in 3-door reach in cooler. Defrost. Will work more efficiently.
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. Provide drain plugs for each bay. Provide 3 drain plugs.2. Ice build up in 3-door reach in cooler. Defrost. Will work more efficiently.
Location: Sales floor
Equipment: Reach in cooler (3 door)
|
12/28/2011 | Routine |
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