- Mechanical equipment
Heating, ventilation, and/or air conditioning or other mechanical equipment not installed, operated and/or maintained according to manufacturers instructions.
Correction: All mechanical equipment must be used in accordance with manufacturers instructions.
Comments: AIR CONDITIONING UNIT NOT WORKING PROPERLY. EMPLOYEE SWEATING POSSIBLE WHICH WOULD CONTAMINATE FOOD. I TOOK AIR TEMPERATURE READINGS. 77 DEG F IN SEATING AREA. THIS AREA IS NOT AS BAD DUE TO THE DOOR BEING OPENED AND CLOSED. THE BACK ROOM AIR TEMPERATURE IS 83.3 DEG F.. PLEASE REPAIR AIR CONDITIONING UNIT
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05/30/2014 | Routine |
| No violation noted during this evaluation. | 10/16/2013 | Routine |
- 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: DISPLAY COOLER AT THE SERVICE COUNTER MEASURED 47 DEGREES F. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. CONTACT SERVICE TECHNICIAN FOR REPAIRS.
Location: Service counter
Equipment: -
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: CONTAINERS OF HALF & HALF AND NON-FAT MILK AT THE SELF-SERVICE AREA MEASURED BETWEEN 46-50 DEGREES F AND THE 2-HOUR TIMER WAS NOT SET. DAIRY PRODUCTS MUST BE CLEARLY MARKED TO IDENTIFY A MAXIMUM 4 HOUR DISCARD TIME (2-HOUR TIMER SET AND UTILIZED PER COMPANY POLICY).
Location: Dining room
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO CURRENT FOOD HANDLER CERTIFICATE AVAILABLE FOR REVIEW FOR THIS ESTABLISHMENT. PROVIDE.
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05/22/2013 | Recheck |
- 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: DISPLAY COOLER AT THE SERVICE COUNTER MEASURED 47 DEGREES F. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. CONTACT SERVICE TECHNICIAN FOR REPAIRS.
Location: Service counter
Equipment: -
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: CONTAINERS OF HALF & HALF AND NON-FAT MILK AT THE SELF-SERVICE AREA MEASURED BETWEEN 46-50 DEGREES F AND THE 2-HOUR TIMER WAS NOT SET. DAIRY PRODUCTS MUST BE CLEARLY MARKED TO IDENTIFY A MAXIMUM 4 HOUR DISCARD TIME (2-HOUR TIMER SET AND UTILIZED PER COMPANY POLICY).
Location: Dining room
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO CURRENT FOOD HANDLER CERTIFICATE AVAILABLE FOR REVIEW FOR THIS ESTABLISHMENT. PROVIDE.
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04/24/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: DISPLAY COOLER AT THE SERVICE COUNTER MEASURED 47 DEGREES F. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. CONTACT SERVICE TECHNICIAN FOR REPAIRS.
Location: Service counter
Equipment: -
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: CONTAINERS OF HALF & HALF AND NON-FAT MILK AT THE SELF-SERVICE AREA MEASURED BETWEEN 46-50 DEGREES F AND THE 2-HOUR TIMER WAS NOT SET. DAIRY PRODUCTS MUST BE CLEARLY MARKED TO IDENTIFY A MAXIMUM 4 HOUR DISCARD TIME (2-HOUR TIMER SET AND UTILIZED PER COMPANY POLICY).
Location: Dining room
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO CURRENT FOOD HANDLER CERTIFICATE AVAILABLE FOR REVIEW FOR THIS ESTABLISHMENT. PROVIDE COPY AT FOLLOW-UP INSPECTION.
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04/17/2013 | Routine |
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Front hand sink next to coffee grider was soiled. Please clean when contamination occurs
Location: Service counter
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: Plastic container of sanitizer concentration was too low. COS
Location: Service counter
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10/08/2012 | Routine |
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: 1. Repair the leak in dish machine. Plumbing system(s) shall be repaired and maintained.
Location: Kitchen (back)
Equipment: Dishmachine
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03/15/2012 | Routine |
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