- 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 IN REACH IN COOLER AT PREP LINE. PROVIDE THERMOMETERS FOR ALL COOLERS. THERMOMETER REPLACED BY MANAGER CORRECTED ONSITE.
Location: Prep area
Equipment: Reach in cooler
|
05/13/2014 | Routine |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: 11-26Not done
|
01/13/2014 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: 11-26Not done
|
11/26/2013 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
|
10/10/2013 | Routine |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide a CFH by end of June
|
04/24/2013 | Routine |
| No violation noted during this evaluation. | 10/05/2012 | Routine |
- Hot water/capacity (corrected)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: When three bay fills there was no hot water available at any other hand sinkit took considerable time for warm water to rebuild at hand sinks at did not exceed 78 degrees
Location: Service counter
Equipment: Hand sink
- Hot water/capacity (corrected)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: When three bay fills there was no hot water available at any other hand sinkit took considerable time for warm water to rebuild at hand sinks at did not exceed 78 degrees
Location: Womens restroom
Equipment: Hand sink
- Hot water/capacity (corrected)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: When three bay fills there was no hot water available at any other hand sinkit took considerable time for warm water to rebuild at hand sinks at did not exceed 78 degrees
Location: Back room
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: All sanitizer bucket/containers read less than 100ppmensure 200 ppm
Location: Service counter
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Womens restroom hand sink drains very slowly and would overflow as one waits to get warm water
Location: Womens restroom
Equipment: Hand sink
|
02/29/2012 | Recheck |
- Hot water/capacity
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: When three bay fills there was no hot water available at any other hand sinkit took considerable time for warm water to rebuild at hand sinks at did not exceed 78 degrees
Location: Service counter
Equipment: Hand sink
- Hot water/capacity
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: When three bay fills there was no hot water available at any other hand sinkit took considerable time for warm water to rebuild at hand sinks at did not exceed 78 degrees
Location: Womens restroom
Equipment: Hand sink
- Hot water/capacity
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: When three bay fills there was no hot water available at any other hand sinkit took considerable time for warm water to rebuild at hand sinks at did not exceed 78 degrees
Location: Back room
Equipment: Hand sink
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: All sanitizer bucket/containers read less than 100ppmensure 200 ppm
Location: Service counter
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Womens restroom hand sink drains very slowly and would overflow as one waits to get warm water
Location: Womens restroom
Equipment: Hand sink
|
02/22/2012 | Routine |
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